Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Warm Temperature Fermentation Yeast
Reply
 
LinkBack Thread Tools
Old 02-04-2009, 07:34 AM   #1
javedian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Fresno, CA
Posts: 125
Liked 3 Times on 2 Posts

Default Warm Temperature Fermentation Yeast

OK - I understand that generally lower temps (65-72) are best for ales, and most of my last 10-15 batches have all been temp controlled in a dedicated fridge, and wish I could stay temp controlled. This summer, I probably won't have that option, as we have been using the spare as overflow, and have to keep it at fridge / freezer funtion temps. I use an aquarium heater in a tub to keep my brews warm now, but that will stop soon as spring approaches.

I am trying to get a good stash while it is cool, but will have to brew a few during the summer, when our house is normally 78-80*F.

What yeasts (preferably White Labs or dry, but I can order Wyeast) are acceptable at those temps? I understand that I will not get clean profiles, but that is OK - I love Belgain and British yeast character. What I am looking for is what WONT produce fusels or other BAD flavors - I can work with fruity. Based on the yeast, I will develop a beer recipe working backwards. Saison yeast (WLP566 & WLP568) are the only ones I am sure will be OK. I have heard that Nottingham (a personal favorite) does OK at higher temps, but have not gone warm with it. I have found that Safbrew T-58 is bad warm - it gave me horrible fusels at 80, but was great at 70. I wll try to keep the warm beers below about 1.060, which will help also.

Based on what my summer yeasts will be, I am planning my spring beers to give variety.

Any suggestions appreciated.

__________________
javedian is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 12:18 PM   #2
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 35 Times on 19 Posts
Likes Given: 29

Default

I don't think you're going to find a yeast that can work in that temp range that won't produce alot of esters and/or fusel alcohols. I had a Dark English that got up in the upper 70's using Nottingham and I'm not very happy with it. I'm pretty sure there is some fusel alcohol in there. If your ambient temps are 80 degrees that means your beer is going to be 85 and I can't imagine you will get good results that way.

schweaty is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 02:00 PM   #3
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 24,774
Liked 3186 Times on 3089 Posts
Likes Given: 178

Default

Use your tub as a swamp cooler to keep your beer cold the same way you keep it warm now. Little water and some ice and you're all set. Quite a few threads on here about swamp coolers. hint hint

Or find a cheap used fridge in the classified section of the paper/craigslist/resale shop and continue the temp control setup. I don't think you'll be happy with ambient fermentation temperatures after having temperature control so far.

__________________
White Dog Aleworks and Drafthouse
mmb is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 02:46 PM   #4
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,740
Liked 45 Times on 39 Posts

Default

A "cube" cooler, with a thick piece of foam cut to fit the carboy and top of the cooler, along with a frozen water bottle or two, and you can ferment at the correct temps.

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 06:50 PM   #5
Whisler85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Lake Bluff, Illinois
Posts: 196
Default

if you can keep the temp down for just 2-4 days and use a belgian yeast, you can then let the temp rise to 78-80 over a week and should have a perfect belgian

i use wyeast 1388 belgian strong, which is the same as white labs 570 gold strong ale

belgian golden strong ale is the best category for the higher temperatures- supposedly some belgian breweries crank the heat up to the low 90's to get 80%+ attenuation!

i brewed a golden strong two weeks ago- kept it around 66 for four days- when the krausen disappeared i slowly increased the heat- its been at 82 degrees for a week now and i can still see a steady stream of bubbles coming up from the bottom

__________________
Whisler85 is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 06:57 PM   #6
Ketchepillar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Albuquerque, NM
Posts: 239
Liked 2 Times on 2 Posts

Default

saison! saison yeast will love those temps.

__________________
Ketchepillar is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 07:10 PM   #7
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

+1 on saison

__________________
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
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermentation Temperature Chart By Style/Yeast?? Cape Brewing General Techniques 8 04-06-2011 09:37 PM
Added Amylase, Can I Pull a Cold Keg out to Warm to Room Temperature Jewrican Fermentation & Yeast 3 10-15-2009 06:45 PM
Yeast Fermentation Temperature BoilerUp Beginners Beer Brewing Forum 10 03-24-2009 05:22 PM
Carbonation temperature - too warm? MarkUsBrew General Techniques 2 06-20-2007 08:51 PM
Keeping your fermentation warm OtherWhiteMeat General Techniques 10 10-13-2005 02:33 AM



Newest Threads

LATEST SPONSOR DEALS