tallybrewer

Recipes 

OK, if this guy brews beer without refrigeration on an island near Australia, what kind of beer do you think it is?

http://www.nytimes.com/2010/04/15/garden/15alone.html?pagewanted=3

What kind of beers would you suggest for this Florida boy who keeps his house at 78 degrees in the summer?

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Don't drink & drive. Don't even putt.
- Dean Martin

Pappers_

Recipes 

Belgian styles sometimes use warmer temps, but it's more complicated than it sounds. I did a farmhouse ale at a warmer temp and wasn't thrilled with the result.

You can keep temps down by puttng your fermenter in a cooler with water and frozen water bottles.

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http://www.singingboysbrewing.com

MikeRLynch

Recipes 

Austrailian Sparkling Ale (Coopers is the best known brand) is a light ale fermented with english yeast, at higher temps. Similar to the way that Steam beer is fermented with lager yeast at ale temps. For you, I would go belgian, can't go wrong there.

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Lost Elm Brewing Co.

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On Deck - IPA, Lost Elm Rye Pale Ale
Fermenting - Lost Elm ESB
On Tap - Lost Elm Rye Pale Ale, Lost Elm ESB with Honey

ReverseApacheMaster

Recipes 

Belgians are definitely in your range. You would be better off cooling your wort to the mid-60s in a bath, pitch, and then let the water -- and the wort -- rise to the upper 70s.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

jalgayer

Recipes 

Even belgians -- with 78 ambient -- can get up to 88. That seems too high for even them.
I have had luck with putting the carboy in a utility sink and surrounding with cold water. Some use iced-water bottles.

But I think that changing the cold water 2x - 3x a day would likely work. You will still have temp swings though so monitor closely.

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Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff

SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

Richabt

Recipes 

Before I cheated and bought a small freezer to use as a fermentaion chamber, I made a chamber with some reflectex insulation and used the frozen bottle method. I was always able to keep temps in the mid 60's to 70.
I'll probably go back to that method as that small freezer will soon be a keezer.
I'll have to take a picture and show you. It was pretty low tech and easy to make.

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On Deck:
Primary: Hefe
On Tap: Backporch IPA, Rosemary Pale Ale

jalgayer

Recipes 

Hows that picture coming?

__________________
Regards,
Jason

BOTTLED / DRINKING
Mad-Elf Inspiration, Graff

SECONDARY
Flander's Sour Red {1 Year Old on July 28, 2011}

PRIMARY
Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone


ON DECK
Double White

Richabt

Recipes 

Been out of town, but will get one on here once I get back.

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On Deck:
Primary: Hefe
On Tap: Backporch IPA, Rosemary Pale Ale

Richabt

Recipes 

I do not put any water in the container. I use 2 to 3 frozen gatorade bottles and I can keep it nice and cool. I also put a small battery operated fan in there to circulate the air. The purpose of the blue bucket is to catch condensation and keep it off my floor.



I used the bottom of the blue bucket to come up with my diameter. As far as height, I compared both a fermenting bucket and a carboy with an air lock to make sure I had enough space. After that, I went to town with a pair of scissors and a hot glue gun.

__________________
On Deck:
Primary: Hefe
On Tap: Backporch IPA, Rosemary Pale Ale

tallybrewer

Recipes 

Brilliant!

BTW, how are your hops doing? Two of mine have leaves on em, two don't, but have white sprouts coming up.

__________________
Don't drink & drive. Don't even putt.
- Dean Martin