Expert: John Snyder - 4/27/2011

Question
QUESTION: Greetings John, I brewed a 5 Gal batch of IPA past Friday and pitched in Wyeast Ringwood Ale 1187. I got a vigorous fermentation after about 18 hours. My crest has rescinded (after less than three days)and I now have but a few bubbles on the wort's surface. Fermentation temperature is in the 78-80F, which concerns me a bit after reading a few strings. Should I, based on the higher fermentation temperature, shorten the fermentation period? or allow for longer conditioning periods in primary, secondary and bottle, to counter for the undesired formation of esters?
Carboy and bottle conditioning takes place at the mentioned 78-80F range. (We live in south Florida and it is kind of warm year round)
Thank you very much.

ANSWER: The formation of esters has already taken place.The fermentation you have described has been completed.The main ester is ethyl acetate.In small concentrations has a pear like aroma,in large concentrations from a nail polish aroma to a solvent aroma.Unfortunately there is almost nothing you can do,except maybe put a little overpressure on your,primary,or secondary storage.Do not attempt to shorten up the fermentation cycle,you would be asking for trouble.

If you would like some advice on limiting ester formation,during the fermenting cycle,I would be happy to send you that info

         John

---------- FOLLOW-UP ----------

QUESTION: Well, from the aroma that comes out thru the airlock it doesn't seem too bad, so, maybe the concentration is modest, I hope. Thanks much for the advice and, yes, I would much appreciate your comments on limiting ester formation during the fermentation.
Regards, Miguel

Answer
1---type of yeast strain
     yeast is major contributor to ester formation

2---increase wort aeration
 

3---brew lower gravity

4---decrease the attenuation limit

5---hold fermenting temperatures in ales 64 to 72 F
   if ambient room temperatures are above 70 F,during fermentation, cool wort at 55-58 F


         John