gigapunk

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I recently moved into a 393 square foot New York City apartment. I have NO room for fermentation temp control, but my apartment is at a steady 78-82 year round. I've searched wyeast temp reccomendations and here's what' I've come up with: below is a list of wyeast that have ferm. temps listed upto 78 F or higher. The Belgian strains as a group have the highest average temps overall, but I left out the lambics/sours.

There are only four yeast listed with a temperature range greater than or equal to 78 F.

3724 | Belgian Saison™ (Spicy, aromatic, mild fruity, acidic)
Temperature Range: 70-95F, 21-35C

1388 | Belgian Strong Ale™ (complex ester, subtle phenolics)
Temperature Range: 64-80° F (18-27° C)

1214 | Belgian Abbey™ (esters, spicy)
Temperature Range: 68-78° F (20-24° C)

3787 | Trappist High Gravity™ (balance of fruity esters and phenolics)
Temperature Range: 64-78F, 18-25C

I've tried a few yeast with varying success. 1187 Ringwood (64-74F) was really fruity and stalled around 1.020. Nottingham never lets me down, but can get a little harsh with a slight nasty fruity/banana flavor if temps get into the 80s. I have a 1332 Northwest Ale (65-75 F) in secondary right now, that's coming out without any off flavors, little friuty and malty just like wyeast describes it.

Any body have any experience with hi temp fermentation. Any suggestions for an APA?

sagnew440

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Look up swamp cooler. If you have room for a bucket you'll have room for a swamp cooler. All you need is a rubbermaid tote, fill it up half way with water then add frozen water bottles to it to the lowest temp you can get. Then just swap the frozen bottles out a few times a day. You should be able to get you temps in the mid to high 60's that way.

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DannPM

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Chill to mid fifties, pitch an aggressive strain, and let ride. Without active cooling I think an apa is out of the question. Look into some cooling methods alternatively.

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gigapunk

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Thanks for the advice guys. My Keggle already takes up the entire pantry. Maybe I can make some room in my closet. I do enjoy Duval, I presume the 1388 Belgian Strong Ale yeast is appropriate? But I understand that even Duval gets cooled in the secondary. I guess the answer really is temp control. Bogus.

Germelli1

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There are a few yeast strains (that you have already researched) that work optimally at higher temps. The problem is none of them are "clean" and actually impart many flavors that make the yeast characteristics unique. You could try sticking to belgian styles for your beers since they have anything from pale ales, to session beers (saison), to strong ales.

You could also try them in a roasty beer like a stout to see if it masks the phenols/esters but I would try with small batches to start!

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Irrenarzt

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1388 IS the Duvel strain, and yes you will need temp control somehow or another.

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Prionburger

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Even the Duvel strain needs to start at about 68f, or else it spits out headachey fusel alcohols (or so I hear).

I think you're stuck with Saison yeast strains. I'd recommend 3711 French Saison, which I believe has a wider range of fermentation temperatures than reported on the label. Just try to keep the beer cooler while the yeast is in its growth phase.

Another strain you should look out for is the seasonal wyeast 3725 Biere De Garde. It's very clean for a Saison yeast.

Check out commercial saisons like Pretty Things Jack D'Or--that's pretty close to an APA; close as you can get with Belgian yeast.

Hokie_Brewer

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you have a keggle in a 400sf apartment!? lmao, that's awesome

aNYbrewery

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I'm in the same boat as you, small apartment in brooklyn etc. I do have a ferm chamber in the basement but it only holds one carboy and I like to brew a lot. I just tried a saison with the 3711. Read up on it. Its an awesome yeast and if your apartments sitting in the mid 70's like mine it works great.

Dok

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I agree with DannPM. Your pitching temp is going to make the difference.