Cleanest yeast for 78-82 F

[Prionburger]

Not much at all in my case. It ferments very much like 3711 does, with very similar attenuation and mouthfeel, but with a much more subdued ester profile.

3711 has no banana either, from my experience (4 brews).

This is from fermenting in the low 70s mind you.

 

[boostsr20]

How much banana are you guys getting out of 3725?

Zero. Fermented 1 at 85 and 1 at 68 and haven't gotten any.

 

[gigapunk]

Zero. Fermented 1 at 85 and 1 at 68 and haven't gotten any.

I did a search and it sounds like you're not the only one. A lot of folks getting pretty clean profiles at all kinds of temps.

 

[gigapunk]

Another thing that my search showed was crazy low final gravities, while still maintaining body and maltyness! Crazy. Mixed reports on flocculation though.

 

[boostsr20]

Another thing that my search showed was crazy low final gravities, while still maintaining body and maltyness! Crazy. Mixed reports on flocculation though.

Just needs time cold. I'll try to get you a pic of my biere de garde. Crystal clear. Won a gold medal score 43 by a national judge and a brewer from Founders. Nicely malty with a 1.008 fg.

 

[Prionburger]

3711 from my experiences has no problem clearing up. Each one of my beers with that yeast was crystal clear after a few weeks in the fridge. 3725 was the same for me. Really , if your beer doesn't get some cold conditioning, it'll be hazy no matter the yeast.

 

[badlee]

I have had clean fermentations at up to 31c using Australian ale yeast(Morgans/briglow)which I believe to be Mauribrew ale yeast.

 

[twobrain]

its the end of summer, people throw **** out ilke crazy in nyc, go pick up a small free air condtioner on craigslist,

buy some of the hard insulation boards, cut it up so that it will fit your fermentation container, prop the air conditioner unit up on wood or blocks or whatever you have, build a box

ductape the edges, make a ghetto door with the insulation

shoudl be able to set the a/c to the right temp

then you wont have to worry about changing out frozen bottles of water

 

[frailn]

I'm throwing in another recommendation for Wyeast 3711. I have the same challenge - small apartment, and SWMBO does not like swamp coolers sitting around her living space. Plus, keeping up with the plastic bottles of ice takes up half my freezer space. So, I just decided to try 3711. So far, I've brewed two traditional Saisons. Now, I'm going to start experimenting with other styles using 3711. Since this yeast tends to finish dry, I think raising the mash temps will be key for maltier, sweeter ales.

Plus, I read a great article in Zymergy from 2008 about Saisons and he mentioned the Scottish influence on Belgian Saison beers. I think it has something to do with the "Auld Alliance" between France and Scotland, maybe? Unsure, but inspired me to experiment with 3711 on styles other than Saison and ferment at my typical room temperature without strict fermentation temp control.