Are there any temp tolerant yeast strains out there?

[Elysium]

I am wondering if there are any good yeast strain out there for the following beers (barley wine, pale ale, porter) that can handle temperatures between 15-24ºC (59-75F) without creating offlavours?

I wanna brew minibatches and I dont want to invest in temperature control at all if I can find a way to brew really good beer at room temp.

 

[ForTheLoveOfBrew]

 

[bionut]

WLP566 Belgian Saison II?

 

[madscientist451]

How small is a mini-batch? Can't recommend a yeast to use, but you do have a few options. When your ambient temperature is in the low 60's do most of your brewing. If you have a freezer and can freeze 1 liter plastic bottles you can make a cheap fermentation chamber with a cardboard box and some scraps of insulation. Put the ice in the insulated box with your fermenter and you can easily get 10 degrees F below ambient temperature.

 

[eadavis80]

O5 can go up to 75, according to WYeast's website. I know many complain of funky flavors when you go north of 70 with it, and I try to keep it cooler myself, but I know I just did Dead Ringer with it and it peaked at about 70 and it turned out fine.

 

[Calder]

PacMan!

At the higher temperatures, you probably should put the fermenter in a water bath to prevent the internal temperature from rising too much.

 

[pdxal]

Not sure about Spain, but the 2 largest yeast companies in the US have guides to help, both list optimum temperatures for yeast strains:

http://www.wyeastlab.com/hb_yeaststrain.cfm

http://www.whitelabs.com/yeast

 

[OleBrewing]

I hav read BRY-97 west coast pale ale does fine at higher temps. I think it is similar to the conan yeast

 

[bigdaddybrew]

Cooper's dry ale yeast is heat tolerant. I have had good luck using this at room temps about 70f for cream ales and pale ales.

 

[z-bob]

Aren't all the English ale yeasts good in that range?

I brewed a wheat beer in the high 70's using T-58 and it turned out good, but probably not as neutral as you'd want in the styles you mentioned -- unless it was a Belgian pale ale.

 

[mozart4898]

The temperature range you gave is pretty much textbook for most dry ale yeasts - so you should be able to ferment all those beers with quite a few different yeasts. Now...do you mean the temperature regularly fluctuates that much? If that's the case, putting the fermenter in a water bath will help moderate the changes, and you can float a couple ice packs/frozen water bottles in that water bath to keep it cooler.

You didn't specify dry vs. liquid yeasts, and given you're in Spain I'm not sure how readily available liquid yeasts would be, so I'd suggest 3 standard dry yeasts - US-05, S-04, and Danstar Nottingham. All 3 will be best in the low 60s. I would in fact NOT suggest that you use S-04 if temps can't be kept below about 65 with pretty good accuracy as it gets funky IMO. US-05 is good for a few degrees higher but I'd try to keep it from going higher than 68 if you can. Nottingham has been good for a wide range of temps in my experience but be aware it will attenuate like crazy from what I've seen. If you can keep temps of 63-65 degrees though I would say any of the 3 would be fine.

 

[mozart4898]

Two options that don't match your styles but are KILLER dry yeasts from my experience as well are Danstar Belle Saison and Mangrove Jack's M27 Saison. You may not be interested in Belgian/Saison beers but they will both thrive in high temps - in fact I just recently fermented a beer with the M27 and left it go anywhere from 75-80 (maybe even a touch higher) and it tasted AWESOME when racked to secondary.

 

[JKaranka]

Nottingham. What about MJ Workhorse? I've used it once and it made ok beer in an uninsulated loft with no temp control.
http://mangrovejacks.com/products/workhouse-yeast-10g

 

[amcclai7]

Two options that don't match your styles but are KILLER dry yeasts from my experience as well are Danstar Belle Saison and Mangrove Jack's M27 Saison. You may not be interested in Belgian/Saison beers but they will both thrive in high temps - in fact I just recently fermented a beer with the M27 and left it go anywhere from 75-80 (maybe even a touch higher) and it tasted AWESOME when racked to secondary.[/QUOTE

+1 my two favorite dried yeast strains!

 

[Elysium]

I would in fact NOT suggest that you use S-04 if temps can't be kept below about 65 with pretty good accuracy as it gets funky IMO.

I think I'll need to find a place in the house that is relatively cool, but it is a small flat that I'll rent. I am still in Bcn and moving to Sabadell in Oct.

Anyways......I wont use the S-05. I am not into esthers. I'll surely go for the US-05 and wanna test the M44 (top recommended temo on the M44 is 74 F...which is promising) yeast too. I think I'll work with these 2...although I need to check the temp range of the M44. The third yeast you mentioned is unknown to me. I'll look into that too. cheers.

 

[Elysium]

Two options that don't match your styles but are KILLER dry yeasts from my experience as well are Danstar Belle Saison and Mangrove Jack's M27 Saison. You may not be interested in Belgian/Saison beers but they will both thrive in high temps - in fact I just recently fermented a beer with the M27 and left it go anywhere from 75-80 (maybe even a touch higher) and it tasted AWESOME when racked to secondary.

I love the dryness and the tar taste of saisons. I will surely give this a go. Maybe do a split batch. Cheers.
Do you have the recipe you used?

 

[RobWalker]

I have it on good authority that a local brewery only use nottingham at around 25c (77f) and produce fantastic beers.

 

[z-bob]

Cooper's dry ale yeast is heat tolerant. I have had good luck using this at room temps about 70f for cream ales and pale ales.

I want to try Cooper's, but can't find it in stock anywhere. Midwest Supply is going to notify me when they get more in.

 

[m00ps]

I second the saison yeasts. Literally any of them are great at room temp or upwards of it. You can just pitch and let them free rise, bumping up farther if possible. YOu can also do this for just about any Belgian strain but it works particularly well with saisons. Youll end up with a great crisp summer beer in like 3 weeks grain to glass itll be drinkable

 

[Elysium]

I second the saison yeasts. Literally any of them are great at room temp or upwards of it. You can just pitch and let them free rise, bumping up farther if possible. YOu can also do this for just about any Belgian strain but it works particularly well with saisons. Youll end up with a great crisp summer beer in like 3 weeks grain to glass itll be drinkable

Hey M00ps

3 weeks? 2 weeks in the fermentor and then forcecarbing it? I still bottlecarb.

 

[Qhrumphf]

You don't like esters, but do like Saison? I'm confused.

What these guys said about putting your fermenter in a water bath is a good idea. Most English strains get excessively fruity >70F. I tend to like them 66-68F. American strains tend to be cleaner at high temps, and I've used 1056/001/US-05 at 70F without issue, although I too prefer that cooler. Generally above 70F I prefer Belgian strains, but again if you don't like esters that may not be what you want. US-05 might be a good start.

As far as pros, you can't go by their fermentation temps. Greater hydrostatic pressure in a cylindroconical fermenter suppresses esters, so to get the same character as a commercial beer, all other things equal a homebrewer has to ferment it a little bit cooler to get the same yeast expression. I wouldn't use Notty at 77F personally. Although I very rarely use Notty to begin with.

 

[m00ps]

Hey M00ps

3 weeks? 2 weeks in the fermentor and then forcecarbing it? I still bottlecarb.

I bottle carb about half my saisons now and they are definitely drinkable albeit a bit undercarbed 3 weeks out from brew day. They finish fast when the yeast is in the 90s for most of the fermentation.

 

[mozart4898]

I love the dryness and the tar taste of saisons. I will surely give this a go. Maybe do a split batch. Cheers.
Do you have the recipe you used?

I'll PM it to you here in a bit so as to not clutter the thread with something somewhat off topic...but just as a caveat I'll let you know ahead of time that it was a saison with wheat, rye...and fresh basil. However I've used more or less the same basic recipe with a liquid yeast + brett and no basil and it also worked well.

But yeah, saison/Belgian yeasts love higher temps so temp control isn't really an issue at all - in fact sometimes they prefer temps higher than easily achieved via room temperature.

 

[Bosh]

Belle Saison is surprisingly light on esters even if fermented at craaaaaazy high temps. They`re there and impossible to miss but not overwhelming.

The bigger issue is the craaaaazy attentuation. That and incredibly fast fermentation make the yeast a real beast.

 

[Elysium]

You don't like esters, but do like Saison? I'm confused.

Well, I dont dig esthers in a light beer that I wanna label as pale ale.
If I ferment it with a Saison strain and wanna drink a saison type of beer (once every now and then when in the mood), then it is a different story.

 

[Elysium]

Belle Saison is surprisingly light on esters even if fermented at craaaaaazy high temps. They`re there and impossible to miss but not overwhelming.

The bigger issue is the craaaaazy attentuation. That and incredibly fast fermentation make the yeast a real beast.

How fast is it when from start of fermentation till you can bottle it? 2 weeks? Or even less?

 

[bigdaddybrew]

I want to try Cooper's, but can't find it in stock anywhere. Midwest Supply is going to notify me when they get more in.

Adventures in Homebrewing usually has it in stock. They list it at 63-73F...
http://www.homebrewing.org/Coopers-15-gram-Yeast_p_5247.html

 

[Bosh]

How fast is it when from start of fermentation till you can bottle it? 2 weeks? Or even less?

Well it hits FG faster so I assume you can cut a few days off its time to bottling but not THAT much as most fermentation time normally is after hitting FG.

 

[joshesmusica]

as most fermentation time normally is after hitting FG.

WHAT?

 

[Bosh]

WHAT?

You don't bottle beer right when it hits FG you give it a few weeks to condition. Those few weeks to condition generally take up more time than the active fermentation period.