Fermentation Temp

[Richard]

My brew closet in my basement has been getting up to 74 degrees, and I know that the fermentation of the yeast can bring that up another 10 degrees. Am I in trouble? Any advice?

 

[Richard]

By the way, I have used Fermentis Safale 56 and the yeast packet that came with Cooper's Wheat Ale.

 

[BrewDey]

I'm a n00b, so take this for what it's worth-but my temps have been more than desirable all summer and I've had no real problems. I've had a ton of esters during primary fermentation, but they seem to have all subsided in the final product.

 

[TheJadedDog]

I would just wrap a wet towel around the fermenter, maybe put a fan on it. 74 isn't all that high, but it is warmer than the ideal. The wet towel should help get your temps back down.

 

[Brewer3401]

Another "safe" way to do if you can't fully control the temps is to get the wort BELOW the range that the yeast works in.

You may eliminate some/all diacetyl, because (I have read) that the Lag or Log phase temperature dictates if diacetyl will be a problem.

Anyone with other info, I'd like to hear too.

 

[ebeer]

The swamp cooler method is cheap and effective. That is, put the carboy in a tub of water, and drape a wet towel towel over it. For added measure, you can point a fan at it. To go even further, buy a cheap aquarium pump and run tubing from the pump to the top of the towel (keeping it wet, so the fan doesn't dry it out - giving you constant evaporative cooling).

Beyond that there are million ways to ferment, ranging from utter ghetto, to ridiculously expensive.