Best yeast for high temp!

[leytonangell]

Unfortunately in my flat the temperature is so varied (from 20*c to 30/34*c) that I'm wondering what type of yeast will work better? Unfortunately I don't have access to a better (stable) temperature controlled room at moment. ( it's on the list of requirements for when I buy)
Any recommendations as to yeast to use? I've heard wyeast 4632 is good but finding it in the UK is hard

 

[bernardsmith]

Hi leytonangell - and welcome.
You might want to place your fermenter in a cold water bath to which you add some ice a couple of times a day and cover your carboy or bucket with a wet towel , allowing the water to evaporate - evaporation will create a local reduction in the temperature

 

[skraeling]

kvec?

 

[Owly055]

I'm transitioning to Kveik yeast because of it's ability to ferment up to 38C without producing off flavors, fusels, or other higher alcohols. Planning an extended (quite a few years) cruise, mostly in the tropics. I also often allow Lalamand Belle Saison to run wild during the summer because I like the flavors it produces at high temps........ you may not. Otherwise I pack my brews out to the pump house in the summer, which is quite a distance and involves crossing two "bridges", and wresting the fermenters through a small opening. The one "bridge" is a 3" x 8" plank over a deep, fast moving irrigation canal. Not the sort of thing I do for "fun".

This summer I plan to experiment with evaporative cooling using a fabric sleeve over the fermenter, which is kept moist, and a fan......... I don't have the control details worked out, or the details on how to apply the moisture, but I have a number of ideas. This will work on the same principle as the old canvas water bags....... though most folks these days are too young to remember them...... Water seeped through the almost water tight canvas and was evaporated off the outer surface keeping the water inside at a decent temp. It was a very simple technology, one that dates back thousands of years............ and it WORKS.............always has always will.

H.W.

 

[slym2none]

redacted

 

[landsknechte]

Lalvin rates their K1V-1116 yeast from 10-35 celcius for fermentation activity. From what I can recall, Lalvin yeasts are common over there (at least, what I was told). So, possibly that strain.

 

[leytonangell]

Lalvin rates their K1V-1116 yeast from 10-35 celcius for fermentation activity. From what I can recall, Lalvin yeasts are common over there (at least, what I was told). So, possibly that strain.

Thanks, have tracked some down and will give it a go. Looks like it's good for restarting too!

 

[leytonangell]

I'm transitioning to Kveik yeast because of it's ability to ferment up to 38C without producing off flavors, fusels, or other higher alcohols. Planning an extended (quite a few years) cruise, mostly in the tropics. I also often allow Lalamand Belle Saison to run wild during the summer because I like the flavors it produces at high temps........ you may not. Otherwise I pack my brews out to the pump house in the summer, which is quite a distance and involves crossing two "bridges", and wresting the fermenters through a small opening. The one "bridge" is a 3" x 8" plank over a deep, fast moving irrigation canal. Not the sort of thing I do for "fun".



This summer I plan to experiment with evaporative cooling using a fabric sleeve over the fermenter, which is kept moist, and a fan......... I don't have the control details worked out, or the details on how to apply the moisture, but I have a number of ideas. This will work on the same principle as the old canvas water bags....... though most folks these days are too young to remember them...... Water seeped through the almost water tight canvas and was evaporated off the outer surface keeping the water inside at a decent temp. It was a very simple technology, one that dates back thousands of years............ and it WORKS.............always has always will.



H.W.

Thanks for the tip, going to hunt it down and give it a shot for my next brew [emoji16]

 

[Owly055]

Lalvin rates their K1V-1116 yeast from 10-35 celcius for fermentation activity. From what I can recall, Lalvin yeasts are common over there (at least, what I was told). So, possibly that strain.

This is a wine yeast, not a beer yeast..............

H.W.

 

[pricelessbrewing]

Stein Langlo's Stranda Kveik or Sigmund Gjernes's Voss Kveik

seem like the best option for anyone without ferm control. They do well into the mid 90s with little to no fusel alcohols, phenols, and a fruity citrusy ester profile that works well for pales, ipas, and some english styles.

However I'm not sure if/where/how they're available in the Uk.

 

[landsknechte]

This is a wine yeast, not a beer yeast..............

H.W.

I'm aware.

 

[bkboiler]

lots of saison yeasts love a hotter temperature...i'd brew with whatever season it is and try to stabilize the fermenter against temperature fluctuations from day to night. could do the water/towel trick mentioned above or buy a cooler big enough for your fermenter and stock it with frozen plastic 2L bottles daily. once you're out of active fermentation and the gravity is stable, bottle as soon as the beer is ready.
summer: t-58 (saison) or be-256 (belgian trappist)
spring and fall: s-04 (english) and s-05 (american)
winter: s-23 (continental lager) or w-34 (wheat)

 

[Wildcat_Brewing]

Omega make one called "hothead" that can go well over 90F I believe without off flavors.