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07-06-2006, 12:50 AM
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#1
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Senior Member
Join Date: Aug 2005
Location: Pasadena, CA
Posts: 506
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Yeast for Summer Days
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In the Summer my house maintains a nice 72 to 76 degrees. While that seems nice to me, it kinda rough on the yeasties. What yeast/styles are recommended for fermentation temps in that spectrum?
Bonus would be to give me a recipe 
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07-06-2006, 12:55 AM
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#2
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Senior Member
Join Date: Feb 2006
Location: Wimbledon Finals
Posts: 1,312
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Quote:
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Originally Posted by digdan
In the Summer my house maintains a nice 72 to 76 degrees. While that seems nice to me, it kinda rough on the yeasties. What yeast/styles are recommended for fermentation temps in that spectrum?
Bonus would be to give me a recipe |
i use safale o4 and us56. Both can handle 75 F and are pretty quick. The safale ferments 80 percent in 48 hrs.
Ive got an apa, a stout, and a bitter. Just keep the gravity on the low end (<1.050) and make whatever you want...
heres my bitter recipe:
8 lbs muntons pale ale
.5 lbs briess crystal (10L)
.5 lbs dark muscovado sugar (15 min)
1 oz northdown (60 min)
.5 oz northdown (15 min)
.5 oz northdown (8 min)
.5 oz northdown (dryhop)
safale 04 (2x11gram)
1 whirlfloc tab (15 min)
1 tsp gypsum
mash: 152, 60 min 170,10 min
og 1.044
fg 1.008
ibu 35
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Last edited by Ivan Lendl; 07-06-2006 at 01:05 AM.
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07-06-2006, 01:39 AM
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#3
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Beer Bully
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,421
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Belgian yeasts are well capable of fermenting in that range.
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07-06-2006, 12:49 PM
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#4
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Senior Member
Join Date: Jun 2006
Location: Mechanicsburg PA
Posts: 593
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Quote:
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Originally Posted by digdan
In the Summer my house maintains a nice 72 to 76 degrees. While that seems nice to me, it kinda rough on the yeasties. What yeast/styles are recommended for fermentation temps in that spectrum?
Bonus would be to give me a recipe |
Good timing I just asked the same question in begginers forum. Thanks. |
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07-06-2006, 01:36 PM
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#5
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Cranky Old Guy
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 24,799
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Nottingham also works well up to 75F and it is very clean & ester free.
Stick with recipes that are NOT dependent on yeast esters: IPA, APA, Browns, porters, stouts, Califonia Common.
Belgian yeasts will be fine, if you are making a Belgian. Try and use it for anything else & you'll still have a Belgian. Nothing wrong with them, I just don't like Belgians. Just thinking about a Belgian-style stout gives me the willies.
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Last edited by david_42; 07-06-2006 at 01:38 PM.
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07-06-2006, 02:17 PM
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#6
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Senior Member
Join Date: Jun 2006
Location: Mechanicsburg PA
Posts: 593
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Quote:
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Originally Posted by david_42
Nottingham also works well up to 75F and it is very clean & ester free.
Stick with recipes that are NOT dependent on yeast esters: IPA, APA, Browns, porters, stouts, Califonia Common.
Belgian yeasts will be fine, if you are making a Belgian. Try and use it for anything else & you'll still have a Belgian. Nothing wrong with them, I just don't like Belgians. Just thinking about a Belgian-style stout gives me the willies.
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David,
I'd like to do a porter for my first batch, do you know of any good recepies which would compliment a bit warmer weather? I'd like to do a "partial Grain" I think, where you steep the grains in a bag.
I was checking out Midwest's kits and they use Muntons yeast for the most part.
Todd |
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07-08-2006, 12:30 AM
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#7
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Senior Member
Join Date: Aug 2005
Location: Pasadena, CA
Posts: 506
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Quote:
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Originally Posted by david_42
Nottingham also works well up to 75F and it is very clean & ester free.
Stick with recipes that are NOT dependent on yeast esters: IPA, APA, Browns, porters, stouts, Califonia Common.
Belgian yeasts will be fine, if you are making a Belgian. Try and use it for anything else & you'll still have a Belgian. Nothing wrong with them, I just don't like Belgians. Just thinking about a Belgian-style stout gives me the willies.
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Isn't Nottingham a dry english yeast? I've had mild succcess with London Ale strains from White Labs at these temps (if you like a trace of esters)
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