rhumbunctious
Member
I am temporarily in a location where I don't have as much control over fermentation temperature as I'd like, nothing really beyond a wet towel (swamp cooler) etc.
I am able to keep my FV between 22-25C (72-78F) without too much trouble but keeping it below 22C for extended periods is a challenge (unable to swap out the towel often enough or control ambient temperature).
For making English Bitter and similar ales, which yeast would you recommend that would be most tolerant of temperature fluctuations in the 22-25C range and would not produce too many off flavors if much of the fermentation is on the higher end of that range?
(for the purists, yes, I *know* this is not optimal, I'm looking for best options given the above constraints, so please don't state the obvious "FV temp should be kept around 20C" etc...)
I am able to keep my FV between 22-25C (72-78F) without too much trouble but keeping it below 22C for extended periods is a challenge (unable to swap out the towel often enough or control ambient temperature).
For making English Bitter and similar ales, which yeast would you recommend that would be most tolerant of temperature fluctuations in the 22-25C range and would not produce too many off flavors if much of the fermentation is on the higher end of that range?
(for the purists, yes, I *know* this is not optimal, I'm looking for best options given the above constraints, so please don't state the obvious "FV temp should be kept around 20C" etc...)