High Temperature Brewing

It’s August in Colorado with no A/C. The house is hot. Even my basement is hovering around 75.

Rather than buy new equipment, try new techniques, or heaven forbid quit brewing, I thought it would be fun to get a good (and recent) list of high fermentation temp brews.

How about it?

I’ll start off with the Delirium Tremens Clone named Pink Elephant. http://www.homebrewtalk.com/f73/pink-elephant-delirium-tremens-clone-112957/
I pitched it cool, but let it warm up to the high seventies and then used a space heater to keep it at 80 degrees for the first few days. It finished with a nice low gravity and the fun yeast flavors I was hoping for.

What other recipes are good to ferment in the dog days of summer?

 

http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/

Hands down delicious.

 

That's it? No other favorites?

I'm definitely going to add that Rye Saison to my list. Thanks for that.

 

I'm in a similar boat--no A/C. It's been hot and thick here, but fortunately I've been in the saison mood. I brewed a hibiscus ginger saison a few weeks ago that I adapted from the Austin Homebrew site. I'm just waiting for it to ferment out until I bottle it. Here's the recipe

10 lbs. Pilsner Malt
.5 lb. Vienna Malt
.5 lb. Caravienne Malt
1 lb. Turbinado/Cane sugar added to boil (I ran out of Turbinado, so I just subbed in the cane sugar)

Rest at 148 for 90 minutes. Hour boil with:
1oz. Styrian Goldings at 60 min.
1oz. Styrian Goldings at 30 min.
4oz. Dried Hibiscus at 15 min.
.5oz. Dried Ginger at 5 min.

Fermented with WYeast 3724.

 

Use Safale US-05 yeast for American style ales. I've been up to 78F during primary fermentation without any negative effects.

 

Warm ambient temps doesn't mean warm fermentation temps. I run a big cooler that holds three 5-6 gal fermenters. A couple frozen 2l soda bottles a day and I'm maintaining ~65F.

 

What temp did you ferment at with this?

 

Saison

 

Mano, I'm in the same boat. Also done sassion brews for my last 2 because of the Denver heatwave

 

Good time also to take a shot at a berliner weisse, if you like this sour style.

 

I have been brewing a lot in the heat. I use a swamp cooler but that is a PITA so I have doing Saisons and Belgians that can be fermented much warmer.

I just cracked a Tripel that I brewed warm and it is fantastic. It was an experiment using two yeasts ( 1214 and 3787) Yum.

What I usually do is pitch cool, about 65 and then just let the yeast ramp up as it wants.

If you have warm temps use them to your advantage. Brewing Belgians and Saisons can be a pain in the winter when you are trying to get temps up, so build up you supplynof them while you can.

 

I started it at basement temp for a few days, then moved it up to kitchen temp. I don't have temperature control at all, and from what I know, this yeast (3724) performs well on the high end. So I started it in the coolest part of my house, then when it stalled out, I moved it to a warmer spot.