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Old 03-21-2013, 11:05 PM   #1
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Default Temperature-Insensitive Brews or Brewing for the Season

I'm still seeing falling snow out of the window and, as it is it still heating season, it is relatively easy to keep moderate indoor temperatures in the mid-60F range which seems to suit most yeasts. However, as it is now officially spring, I expect that we'll eventually get a blast of warm weather before I decide to put the AC in. The house might warm up to mid to high 70s during the day.

I'm trying to put together a rough "schedule" of beers that might be less susceptible to temperature fluctuations and still produce a nice product. Off the top of my head I am thinking of a partial mash hefeweizen, which might ferment to style if it gets a little on the warm side.

Any other suggestions for brews that are relatively heat insensitive? Cold, lighter, less malty brews for the summer heat would be welcome.

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Old 03-21-2013, 11:21 PM   #2
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Saisons??

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Old 03-21-2013, 11:26 PM   #3
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Not heat insensitive, but saisons like it warm. Bottle harvested Bell's yeast does neat stuff at higher temps, and I hear 1272 does too.

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Old 03-21-2013, 11:28 PM   #4
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Wow - Delete - wrong thread.

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Old 03-21-2013, 11:30 PM   #5
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Not heat insensitive, but saisons like it warm. Bottle harvested Bell's yeast does neat stuff at higher temps, and I hear 1272 does too.
Can you elaborate on the bell's comment? I have a bunch of harvested bell's yeast that I'd like to use.
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Old 03-21-2013, 11:35 PM   #6
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Saisons??
Saisons?!? I know this means "seasonal" and understand its origins, but will this brew well in the heat or is it something that needs to get primaried before the river breaks up? My read on saisons is that they were brewed in the cold season to be ready for the laborers in the summer, so if I were to do one of these I need to do it ASAP before things warm up.
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Old 03-22-2013, 12:49 AM   #7
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Saisons?!? I know this means "seasonal" and understand its origins, but will this brew well in the heat or is it something that needs to get primaried before the river breaks up? My read on saisons is that they were brewed in the cold season to be ready for the laborers in the summer, so if I were to do one of these I need to do it ASAP before things warm up.
Saison yeast likes high temperatures. Most people start them around the mid 70's and let them ramp up to 80 or so. Like most Belgian strains you get different esters as the temp goes up.
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Old 03-22-2013, 01:22 AM   #8
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Originally Posted by temple240

Can you elaborate on the bell's comment? I have a bunch of harvested bell's yeast that I'd like to use.
Apparently 2 Hearted and Oberon are fermented in the mid- to upper 70s. That yeast throws off some cherry and pineapple-y esters up around those temps.
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Old 03-22-2013, 01:27 AM   #9
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Originally Posted by Thunder_Chicken View Post
Saisons?!? I know this means "seasonal" and understand its origins, but will this brew well in the heat or is it something that needs to get primaried before the river breaks up? My read on saisons is that they were brewed in the cold season to be ready for the laborers in the summer, so if I were to do one of these I need to do it ASAP before things warm up.
I think you are thinking of Biere-De Garde.

Saisons like high temps. I usually start them around 70 and ramp them up to 80.

If you want to try a twist on a Saison, brew your favorate IPA and use a Saison yeast! Stone Cali-Belgique is their IPA brewed with the Duvel yeast. I'm drinking one of my creations now ...... Dam fine beer!
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Old 03-22-2013, 10:59 AM   #10
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I think my next will be a hefeweizen / wit as soon as my primary opens up, then I'll get a saison going in about late-May. That is when we generally start getting some warm weather.

How about later in the season when temperatures drop off? There is invariably the first blast of cool fall weather where it feels so much better than the heat that I open all the windows and doors even if it is in the upper 50s. I suppose I could brew anything but wonder if that sort of temperature change would stall the yeast.

I was thinking of attempting a lager but that would probably be a winter-to-deep-winter brew, given the lagering locations in the equipment room where the temperatures are appropriate.

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