70°+ Fermentation in Winter..?

Have any of you devised an easy way of keeping fermenters warm during the winter months? I know there's bucket/carboy heating pads and the like, but I was wondering what other methods have been successful for you all. I'm wanting to brew a Hefeweizen next month and keep it above 70° to accentuate the banana and clove esters. Here in Michigan, it's tough to keep my house above 67° or so without the furnace continuously running. Space heater in a small room? I'm know the easy answer is just "wait until Summer", but this brew is a gift for someone's birthday in mid-February.

What's worked for you?

I'd get one of those heat blankets for aquariums. However, I'm very interested in your deliberate attempt to ferment hot. I did that in error and my hefe came out very citrusy. It wasn't terrible but wasn't amazing.

The brew belt or ferm wrap work the best IMO along with a temp regulator so you can control the temperature. Some will also use heating pad. If you have a ferm chamber you can use those reptile heaters from the pet store or an incandescent light bulb in a can. If you have a swamp cooler set up you can use an aquarium heater to warm up the water bath.

Hello said:

I'd get one of those heat blankets for aquariums. However, I'm very interested in your deliberate attempt to ferment hot. I did that in error and my hefe came out very citrusy. It wasn't terrible but wasn't amazing.

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I just keep reading that the best way to produce the strongest banana and clove notes are to keep the fermentation above 70°. My last hefe was fermented around 64-66°, and didn't have much banana or clove at all. (WL 300 liquid).

Try a Fermwrap with an STC-1000 controller. About $50 total investment, but you'll never have to crank your furnace up just to keep your fermenter warm.

MWM777 said:

I just keep reading that the best way to produce the strongest banana and clove notes are to keep the fermentation above 70°. My last hefe was fermented around 64-66°, and didn't have much banana or clove at all. (WL 300 liquid).

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Yes, about 70 is ideal for more banana flavor/aroma although it also depends on the yeast, I like WY 3068 for my Hefes. Also, under pitching can bring out those traits as well although that is not something I do.

MaxStout said:

Try a Fermwrap with an STC-1000 controller. About $50 total investment, but you'll never have to crank your furnace up just to keep your fermenter warm.

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I will definitely look into this. Thanks!

My fermentation room doubles as out furnace room. I just keep a slightly closer eye on the brew and the temps than in summer, and move it a big closer if I need to.