I want to brew a couple of recipes for a friend's wedding at the end of August (6 weeks to go!). I typically avoid brewing in the summer time because it can be a bit warm in my basement - around 70-77F. I really want to avoid setting up a chilling solution, as it's just much easier to brew a lot in the Fall and Spring when the temperature is just right. I should have started earlier this year ;-)
Anyway, the IPA and Amber Ale recipes I want to use call for Wyeast 1056 American Ale and Wyeast 1098 British Ale...which both have a temperature range that maxes out at 72F (22C), so I'm cutting it a bit close with my basement at 70-77F.
I've only brewed about 20 batches in my life, so still getting the hang of this... Is there a different strain of yeast you might recommend that will better tolerate the heat without adversely affecting the IPA and Amber Ale flavor?
I could be convinced to do a hefeweizen instead of the Amber Ale, but I really would like to have a nice and hoppy northwest-style IPA as one of the batches - not sure if a saison yeast that tolerates higher temps would just be weird or actually give a fairly unique-tasting IPA.
Sorry for the novel - wanted to try and give as much info up front. Thanks for reading (and answering)!