Temperature increase FV

[montofk]

I've had a stout fermenting for a couple of weeks at a nice steady 20-21 until last week. Unknown to me my wife had 'kindly' relocated the FV to a storage room. As it's a bit colder in there, she'd wrapped a few blankets round to keep it warm... how thoughtful..  :  I figured another week in there would be fine even it it was a little cooler most of the fermenting had already happened.     I hadn't realised until just now she'd left the heat belt on. I pulled off the blankets to see the temperature on the stick on thing was reading 35C...!

Can't imagine it's done much good, but what are your predictions on the outcome?..... As I mentioned the bulk of the fermenting was done at a nice 20-21C, would this be enough to save it? Or would this last week at 35 have done damage? 

[imark]

I predict a DRY stout

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[Ciderhead]

Is there anything left in the bucket?!!
Try it?

[Greg2013]

I am only a beginner but from my understanding stouts are pretty forgiving when it comes to little accidents like this. Sample it like CH said and see

[UpsidedownA (Andrew)]

Ale strains should be able to survive at 35C (it's one of the tests they use to tell the difference between ales and lagers), but whether anyone would want to drink the beer fermented thereby is an open question. I think you can expect loads of esters and other fermentation by products.

Really the only way to tell is to taste it and see if you like it.

Probably will taste a bit Belgian. Some people even like that.

[TheSumOfAllBeers]

majority of fermentation would be done in the first few days, when it was at appropriate temperature.

there would have been no fermentation per se, going on when the heatbelt was applied.

other stuff might have been going on, and it would be interesting to see what might have happened to the yeast, if it prevented it from going dormant for instance (and leading to a lot of yeast death issues).

Taste and see.

[Ciderhead]

Beer doesn't like heat ageing, so it depends what actual temp of beer was and for how long.
The LCD strip in direct contact with your heater band is not an indication of beer temp.
I bet its fully fermented tho 

[montofk]

Thanks for the opinions, was away yesterday, and was making beer the night before so didn't get around to tasting it. Didn't want to get even more pissed off if it was bad...   Will have a taste tonight.    Right enough what CH said, the temp thing did read 35, but not to say the beer was that for the whole time or even any. The temp thing sits right above the brew belt and the air surrounding these 2 was heavily insulated...so hopefully the reading was skewed...
In reality the liquid probably wasn't 35.... (wasn't bloody 21 either though!! ).

[montofk]

Sampled it earlier on, it seems fine, have kegged and bottled it now. Will give it a couple of weeks and see, but I think I'm safe enough...   Maybe as was mentioned the fact that it's a stout might mean it was a bit more forgiving.

[St. Fursey]

Bring some along to the Feb meet-up!

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