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What happens if fermentation temperature is too high?

One of the most important factor for good beer fermentation is temperature. Understanding what happens during fermentation when temperatures fluctuate better helps the you determine what needs to be done. High temperatures can be increase in all chemical reactions. fermentation temperature too highWhen beer temperature increase of 10°C will double the reaction rate. At high temperature all beer compounds will be formed faster –and will be removed faster. High temperatures can also lead to excessive levels of alcohol, acids, esters, higher alcohols and effect to formation and reduction of diacetyl. Temperature increase from 12 to 18 °C will tripple formation of diacetyl, however maintaining high temperature will very fast reduce diacetyl.

Yeast are greatly affected by temperature; too cold and they go dormant, too high increased yeast growth rate cause of higher rate of fermentation –attenuation. Too high temperature can also increased risk of autolysis (off-flavour), increased loss of bitterness and color, more foaming during fermentation, reduction in head retention, faster drop in pH cause of lower pH in final beer and chemical stability not influenced.

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