maztec

Recipes 

Apologies to Kickass for stealing his thread title in the Extract Brewing section, but this question is the one I was hoping for when I encountered it.

What, if any, yeast [or brew styles] do well at higher temperatures? Which ones create great flavors with higher temperatures? Which ones the worst? My house is a pretty steady 70F in the summer, but that really is a bit too warm. I know I can cool things down, but there are a few days when I will be out of town and without me opening windows, the house will pop up to 90-100F on a hot day, yikes! I would like to have a brew going during that time, but am afraid of the consequences. So, what yeasts or beer styles do best at higher temperatures? Or don't mind a few days gettin' a lil' toasty?

Yes, I am working on building myself a chiller, but it will not be complete for a while [still researching].

Thanks!

Freezeblade

Recipes 

Saison: It is said that the dupont strain can ferment up to 90F or so without off-flavors, or, no flavors that aren't intended that is.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn