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Old 06-17-2010, 03:52 PM   #1
Apr 2010
Norwalk, CT
Posts: 6

Alright y'all, I need some expertise. I live in lower CT and we're about to enter the months where it could be hot as hell or pleasant and mild. Our house has no central air and although it usually stays pretty cool in my brewery (which my wife INSISTS on calling "the downstairs bathroom") the temperatures may get up hotter than 70.

I'm looking to brew a style / batch / yeast that is fairly temperature resilient and won't be damaged if we get into the upper end of 75+. Any suggestions?

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Old 06-17-2010, 04:03 PM   #2
Jan 2009
Posts: 138
Liked 7 Times on 5 Posts

Maybe a hef??

you could also submerge your carboy in water and drop in frozen water bottles.

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Old 06-17-2010, 04:14 PM   #3
Feb 2009
Green Country Oklahoma
Posts: 982
Liked 21 Times on 21 Posts

all I can say is, if you think it get hotter than hell in lower CT, dont ever move down South.

ever try a steam beer?

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Old 06-17-2010, 04:37 PM   #4
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts

I didn't know you used the word "y'all" in Norwalk! I better stay over here...

+1 on using the brewery's bathtub as a swamp cooler

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Old 06-17-2010, 04:42 PM   #5
Apr 2010
Norwalk, CT
Posts: 6

Believe me, I know exactly how hot it gets down there. My wife and I spend a ton of time in NOLA (hence the "y'all.) I would take their heat over ours. The problem with the heat up here is that it never gets hot enough that everyone just says, "To hell with this... Nothin's getting done today except trying to stay cool." It's always just cool enough that you can still run around like a maniac trying to look busy...

The other option and perhaps a better one is to "re-appropriate" the fridge in the garage from our kitchen remodel with a temp regulator and do some lagering. I've only ever done ales. Lagering intimidates me. Tell me it will all be ok.

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Old 06-17-2010, 04:46 PM   #6
May 2009
Baltimore, Maryland
Posts: 484
Liked 7 Times on 6 Posts

How about a belgian dubbel or tripel? They like it hotter
Primary: Nada
Lagering/Secondary: Nada
Micro Barrel Aging: H2O & Metabisulfite
Bottled: Sparkling Ambrosia, Chai Graff, Cerberus Barleywine, Jamil's Evil Twin, Chinook IPA
Planned Brews: Devil's Serum (Golden Strong Ale)

Make Your Own Belgian Candi Syrup

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Old 06-17-2010, 04:58 PM   #7
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Feb 2008
Reed City, MI
Posts: 31,076
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I'd go swamp cooler unless you can afford to buy some stuff to make a proper temp controlled chamber.
Day after day, it reappears. Night after night my heartbeat shows the fear. Ghosts appear and fade away. Come back another day.

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Old 06-17-2010, 04:59 PM   #8
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Mar 2008
Denver, Colorado
Posts: 656
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Get a workable system going for fermentation temp control. Then you get to pick the style you want to consume and to he11 with what the ambient temp is.

Re-purpose that extra fridge
Swamp systems/evaporation
Fermentation chamber with ice or refrigeration unit
Dig a deep hole and apply the heat pump principle

Just get in touch with your inner Brewguyver and make something that works!
That's not a beer gut, it's a liquid grain storage facility!

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Old 06-17-2010, 05:05 PM   #9
Jan 2010
Coralivlle, IA
Posts: 199

I'm considering a Saison. It's my understanding that they love the heat.
Mr. Beer Fermenter: Cider
5gal bucket fermenter (Thanks Mick) brewing supplies
6.5 Gal bucket Guiness Clone
Bottle Conditioning/Drinking:Mr Beer Wheat, Apfelwein, Graff, Grape, Lemonade, Raspberry, and Cherry Apfelwein, AHS Noble Pils (Ale)
On Deck:Who knows anymore

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Old 06-17-2010, 05:45 PM   #10
Dec 2009
Hot & sticky Fla.USA
Posts: 706
Liked 17 Times on 16 Posts

Oh please with its hot up there... its been mild to high 90s with obscene humidty levels and summer isn't here yet
The heat index right now is 109 F
Its so hot I'm sweating like a whore in church

But really do a sasion using wyeast 3711 or maybe a simple blonde with WLP550.

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