Caribbean Island Brewing Temps

[Roatan_Mark]

Hi Gang! Lots of good information here but I wanted to see if there is someone else out there with the same problem.
Our average temp here is 83F, it varies some about 3 deg the entire year but at times will drop to 76F during the winter but this is just for a few days. most times it stays 80F. So what i am getting at is there anyone out there brewing in these same temps? what were your results? I used the wyeast London ESB liquid at first since I carried it back on the plane but now will be using Coopers Ale (dry yeast) since it has a higher temp range and less shipping problems. No it isnt good to 85F which it is right now during summer but shouldn't it still make decent beer?
So far I have had varying results most of which were not temp related but recipe related.... Latest problem I can attribute to lazy yeast and high gravity beer ie 1.044 initial and after 15 days a final of 1.042 so low alc but tasted ok when racked.

Mark

 

[Roatan_Mark]

Forgot to mention that his last batch although sg didnt change much it had a vigerous three day activity and still good signs of activity to the 8 day mark but not much drop in sg! Swirled a bit and activity commenced again then dropped again.....

 

[Airborneguy]

Right now, my temps are even higher, so we all deal with the same problem at some point in the year. Do you have any means of lowering the temperature during your fermentation? There are many solutions to that on the forum, some cheap and simple, some expensive and elaborate.

If you don't want to try that, you can always brew Belgian beers with Belgian yeast strains. They have much higher temperature tolerances.

 

[Frankfurtvr4]

Mark,
I just left Honduras last year and Roatan was my favorite R&R spot. What part of the Island are you on?

Brent

 

[Roatan_Mark]

Most all if not all of the temp controls listed here and abroad involve some electrical energy at one point or another. since i have solar my refirgeration is limited as well as no airconditioning. I looked for a higher temp yeast strain in dry form but will look again for the Belgian you mention. Thanks!

 

[XXguy]

Mmmm Roatan Island. I've seen some pictures from there & it looks absolutely beautiful.

Have you tried doing anything with making a swamp cooler to try to keep the temps down? There's lots of info on that over at the DIY thread. Or, you can even build a pretty cheap & simple Fermentation chamber with temperature control.

https://www.homebrewtalk.com/f51/smaller-son-fermentation-chiller-79556/#post839068

Also - Saison yeast strains are able to handle the higher temps pretty well, most people say they even get up into the 90's with Saisons. Highest I've fermented at was 80, so I can't say I've got any direct experience with your exact question. I'd say my experience tells me that the better you can do with keeping temperatures down into the "ideal" range, the better off your brew will be.

In Phil Markowski’s authoritative book Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition he reports that Brasserie Dupont ferments their Saison Dupont at 92 degrees F in an effort to attenuate the beer in a reasonable period of time. In talking to Spike at Terrapin, he is fermenting his Saison at 90 degrees – which is a radical departure from the typical 64 degree fermentation of pale ales. This high temperature fermentation not only produces a relatively dry beer but also leaves a wonderful bouquet of citrus and tropical fruit esters along with grassy yeast notes that has become the signature of the Saison.

 

[Roatan_Mark]

Mark,
I just left Honduras last year and Roatan was my favorite R&R spot. What part of the Island are you on?

Brent

Hi brent! we live in Calabash bight, the quiet East end of this rock. One look around and you would think the pirate ship is just around the corner! Look us up! www.turtlegrass.net

 

[Frankfurtvr4]

I know that part of the Island. I stayed in the tourist trap (WE) area so I could hit on the teachers and college students on the summer vacations. Awesome dives, cheap rooms, horrible beer and well, a bunch of teachers and college students. I was station up Comayagua.

 

[cclloyd]

Reading your adventure now Mark - well done!