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Old 05-19-2009, 10:00 PM   #1
Sep 2008
Posts: 10

Hello Everyone. Can you give me some suggestions as to what types of beers may be brewed during the warmer months of summer. In other words, are there certain yeast strains that may tolerate a slightly warmer temperature? (Belgian??)

I plan on bringing the my glass carboy to the basement of my apt to ferment. I have no idea at the moment what the temps will be like down there since I'm new at this apartment. I hoping that they won't get higher than the mid 70's but that may be a long shot.

Any help would be appreciated.

Thank you,

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Old 05-19-2009, 10:19 PM   #2
May 2007
San Diego, CA
Posts: 4,276
Liked 17 Times on 16 Posts

Belgian yeast strains are usually good in those conditions. I would particularly look into saisons.

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Old 05-19-2009, 11:19 PM   #3
Stevorino's Avatar
Feb 2008
Alpharetta, GA
Posts: 938
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Originally Posted by carnevoodoo View Post
Belgian yeast strains are usually good in those conditions. I would particularly look into saisons.

There are no other styles that will be good in higher temps. Saison is the classic example of a style that benefits from a warm/hot fermentation.
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 05-21-2009, 07:35 PM   #4
May 2009
Milwaukee, WI
Posts: 30
Liked 1 Times on 1 Posts

This thread reminded me of a question I had recently;

If dry yeast is activated in ~90F water, what is the reason that the beer in the fermenter is supposed to stay cool, say ~68F?

Is it so that the fermentation takes place more gradually, and the yeast live longer?


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