Fermentation temp problem

[steelmb]

Ok,this is my first kick at the can and my question is what undesirable effects may be created by too high of a fermentation temp?

My fermenter is insulated and the insulation is not removable on this re-purposed 45 gallon vessel.
The ambient temp in the garage is around freezing.
I heated all the ingredients to 160 degrees Fahrenheit then left too cool before pitching the yeast.
In order to speed things up I removed a couple gallons to a stainless pot and allowed to cool to 30 degrees Celcius before adding a couple 5 gram packs of EC-1118.
I figured I would let this get going and then add it back to the fermenter once it had cooled to 30 degrees.
Well after waiting a day and a half with the temp of the fermenter down to 34 C I got impatient and added the contents of the pot to the fermenter.
After 3 or 4 hours the temp was up to 36 C and a few hours later up to 38 C.
It is now a day and a half since adding the contents of the pot back to the fementer and temp is up to 53 C.
For the last day I have had the top open and a fan blowing on the vessel.
I have brewed beer in the past and from that experience I would say that it smells fine.
I had planned for the ability to cool it but did not figure I would need it at this time of year with these ambient temps so I figured I would start the the first batch before finishing that part of the system.

I am not asking for help cooling the vessel, I am just wondering what I can expect from this batch as far as the final product is concerned.

Thanks

[pounsfos]

did it even ferment dry

good thing you used EC-1118 those temps will kill almost every other yeast
such high temps stress the yeast and cause more cogeners and esthers to be produce (nasty stuff)

I would highly suggest moving your temps down to 30 degress MAX (21-28 would be better)

your spirits will have more of a smell to it, and you might find your cuts will have to be very precise

doesn't mean it won"t make a good spirit though

[Shae]

If you already have an immersion chiller for your beer brewing, perhaps you can pick up a second and a pump, if you don't have one. Find a way to rig one of the chillers inside your fermenter, the other outside in some sort of reservoir, and the pump circulating water through them both. The freezing air will cool the reservoir, which should draw off heat from your fermenter and keep the lines from freezing.

[Prairiepiss]

Freezing some water bottles. Take the labels off. And sterilize them. Then toss one or two in.

EC-1118 actually works better in lower temps.

You will or could get off flavors. That's if the high temps don't kill the yeast off. Before its done fermenting.

[steelmb]

My intent was to try hold the temp to about 25 C but with the ambient temps I thought I was going to have to add heat and am not yet set up for cooling. I admit I was impatient when I pitched the yeast at 34 C but I had not figured on the fermenting producing more heat than the vessel would dissipate at those ambient temps. I have an immersion chiller built in but do not yet have a pump on hand to circulate water through it. This problem caught me quite off guard. The ambient temp outside was -10 C when I was setting the batch and the large garage door was often open due to the fact there is no walk in door. I just didn't figure it would require cooling.

It still seemed to be fermenting well at 53 C so we will still have to wait and see if it will ferment dry.

[pounsfos]

It still seemed to be fermenting well at 53 C so we will still have to wait and see if it will ferment dry.

I am actually gob smacked that the yeast are still fermenting at those temps

[rad14701]

53C/127F is quite high and I'd be surprised if some of the yeast hasn't already died from that extreme... But they probably won't all die that that temperature, at least not immediately... I've had several washes get extremely hot and not had issues with yeast dying or off flavors or smells... I've just considered myself extremely lucky...

[steelmb]

I was surprised too that it was still fermenting, since I thought pitching the yeast at 34 C might be detrimental to it. The truth is somewhat embarrassing. The digital oven thermometer I was using had gone bad. It was brand new and I had checked it for accuracy with ice and boiling water before starting, but somehow it was slowly reading higher and higher temps. The evening I made the original post here I hooked up the internal copper coil to tap water from the well and left it trickle overnight. The next morning the temp was up again. WTF! I thought it was strange that there was no vapor or heat when I opened it at those temps. Stuck my finger in it (not very sterile I know) and it was cold. I found another thermometer and it was down to about 8 C. I have added heat and it has been fermenting nicely. I will be getting a good floating thermometer. Sorry for the false alarm. Also sorry for the slow update but I don't have internet at home at the moment.

[shadylane]

I use a infrared thermometer gun, just point it at what you wish to measure and pull the trigger.

[bellybuster]

I would like to suggest that your temp readings are off, way off. The exothermic reaction during fermenting is nowhere near capable of a 20C rise in near zero ambient temps, if it was we'd be heating our homes with it.

[MitchyBourbon]

Good idea, I'm gonna start heating my house with yeast power.

There is just one little problem I need to figure out... I would have to refill my fermenter every 3 to 4 days. That's a lot a stillin, what would I do with all that alcohol?