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Old 05-25-2012, 05:15 PM   #1
sentfromspain
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Default Anyone ever ferment at 100 F?

Just out of curiousity, has anyone ever fermented at 100 degrees? Just to see what would happen?

I live in a zone where the temps range between 95 and 105 degrees all summer (all 4 months of it). I never tried brewing during these months... Maybe there are some Aussies out there who have a couple stories.

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Old 05-25-2012, 05:20 PM   #2
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After I got into all grain, a friend of mine gave me a kit he had bought some 2 or so years prior that he was never going to make. I had no real interest in it (was just two cans of wheat extract) but figured I'd see what would happen if I threw in some noble hops, bavarian wheat yeast and let it ferment in the middle of august (which was averaging 90-100 most days that year). I didn't care for it personally (and the issue may have been the old extract more than temps) but I brought to a family reunion and it was a huge hit. It had some unusually funky flavors that overpowered the typical wheat beer clove/banana, to me it was almost like a bad-tasting caramel finish in the mix, but yeah, according to my family it was good (and I even warned them I thought it was bad!)

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Old 05-25-2012, 05:26 PM   #3
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I've made a Saison and fermented at near 90. The yeast and the style kind of called for that, and the beer wasn't bad. You have to understand that what is appropriate in that style generally not expect, or wanted in most beer.

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Old 05-25-2012, 05:35 PM   #4
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I'd imagine it would have to be a style where esters are generally acceptable, and a yeast that will do a good job of cleaning up any unwanted flavors.

Dunno, might work for a stout

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Old 05-25-2012, 05:51 PM   #5
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No, haven't tried it. Styles where it might work, Saisons and Belgians, are not on my hit parade.

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Old 05-25-2012, 05:52 PM   #6
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My first beer ever was a Brooklyn Brew Shop AG kit- 1 gallon. Not knowing any better, I tossed the thing in my closet- this was winter, mind you. Regardless, it was a hot week in SD, and the fermentor hung out around 95. That was pretty great. Painful to drink- it gave me headaches even after months in the bottle.

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Old 05-25-2012, 05:56 PM   #7
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Saisons. If you can get your pitching temp to 60f, pitch, and let free rise to 95, you'll get some interesting results. Also, include some odd adjuncts like spelt, rye, etc.

I also suggest saison blends and personal blends.

I'm a HUGE fan of pitching a high krausen 1.060 starter of DuPont yeast, then, a just smacked pack of 3711 at pitching.

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Old 05-25-2012, 07:02 PM   #8
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I was actually thinking on using the no chill method this time around.

You know, do things they tell you not to do...

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Old 05-25-2012, 08:41 PM   #9
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I was thinking of fermenting in the garage when it's 90 F during the day and 70 F during the night. Would that work for anything?

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Old 05-25-2012, 08:54 PM   #10
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Actually, I just made an imperial american stout fermenting between 70 and 90. Maybe a little lower during the first two weeks, but most of the fermentation (2nd and bottle) at those temps.

It is the best stout I have ever had. Somewhat sweet, but with bitterness to balance. About 9 percent. More of a beer to contemplate than to guzzle with food.

I'll post the recipe if you are into stouts. If not, I aldo have a decent American wheat.

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