Fermentation Temperature

[callisbeers]

My house is generally kept warmer in the summer, around 80 degrees. Where I have been keeping my carboy is in an interior closest. I recorded the temperature around 78 degrees. I know this is high for fermentation. Is there something I can do with the recipe to account for the high temperature?

 

[cl330b]

I have the exact same scenario. I have been trying to find a style I like that uses yeast strains to accommodate for the higher fermentation temperatures. Maybe some of the top guns have some advice.

 

[hoppymonkey]

I use a swamp cooler to keep the temps in the 64-70 degree range during the heaviest part of the feremntation and then let it sit at room temp. Works much better than when I did nothing.

Besides if ambient temp is 78 then it could be mid 80s in the fermenter.

 

[thughes]

Research "swamp cooler" in these forums for temp control advice.

Saison/Farmhouse Ales for styles/yeasts that benefit from higher fermentation temps.

Good luck!

 

[PantherCity]

Saison yeast preform well at high temps. I have used Wyeast 3711 French saison when my freezer is full and I love the way it tastes at high temps and it doesn't have the attenuation issues that the Belgian saison yeast does. Some Belgian yeast preform well at higher temps. These types of yeast have lots of yeast derived flavors and phenolics.

You can't really make clean American or English ales at those temps.
Forget about Lager styles until you have a dedicated fridge or freezer for fermentations.

I have never used them but I'm sure someone will suggest you read up on the swamp cooler method.

Edit: See both monkey and thughes beat me to it while I was typing.

 

[eastoak]

put the carboy/bucket in a tub (home depot or walmart sell plastic tubs) of water with a wet towel draped over it, maybe a fan blowing on it.

 

[beergolf]

You have two choices.

Find a way to control temps. A swamp cooler is easy and cheap.

or.

Brew beers with yeast that can handle higher temps. Saisons and Belgians come to mind.

My fermentation chamber only holds one bucket, so during the summer I brew a beer that goes into the chamber and the next week I brew one that will work at higher temps. I keep the brew in the chamber for two weeks and then for the third week just let it sit at room temp so I can free up the fermentation chamber.

For my Belgians and Saisons, I pitch the yeast at 63-64 degrees and just let it do its thing. I use a spare bedroom that is about 73 degrees so it works perfectly.

 

[Srceenplay]

Ok. So I'm on my first batch. Into the second week into fermentor. I can stop wasting my time on the swamp cooler now and let it set at room temp for the rest of the conditioning.
Sorry for stealing your thread.

 

[jdubb75]

put the carboy/bucket in a tub (home depot or walmart sell plastic tubs) of water with a wet towel draped over it, maybe a fan blowing on it.

I do a variation of this with good results, thus far. I bought a $6 plastic tub (with rope handles) and put my fermentation bucket it in it. I then fill the tub with water to about 1-2" below the beer line in my fermentor. I rotate frozen 16oz bottles of water in/out as needed to control the temps. I also drape a towel over the top of the whole setup, leaving a small area around the airlock uncovered, and secure it with a clothes pin or the likes. I checkthe water temps with a digital probe thermometer and am able to consitently keep the temps in the 64-67 degree range, even in the heat of the summer when the temps inside the house are near 80. I usually keep this up for the first week in the fermentor and then let it slowly come up to room temps on it's own. After doing this a couple times, you will get the feel of how many frozen bottles of water to add based on the temps of the water surrounding the beer. Typically, they only need to be changed out a couple times a day. I usually check it out in the morning before work and then in the evening before bed. I usually check on it as soon as I get home from work, but don't always need to add ice.

Just to clarify, the towel draped over the bucket in my setup, is not wet. I just do that to insulate the whole setup a little better.

It works like a charm for me.

 

[Dale_3rd]

I did my first swamp cooler setup recently and I have to say that it's ghetto but effective. I added to much cooling at one point and my water went down to 58°F and my fermenter temp. was 60, so it definitely does work. After it got up to the mid 60's it was pretty easy to control the temp there, just had to change out 3-4 frozen soda bottles twice a day. I'll be doing a 10 gallon amber within a few weeks knowing I can keep fermenting temps down in the 60's fairly easy. I'd say give the swamp cooler method a go.

 

[duckmanco]

Swamp cooler. My total cost for it was $5.00 just to get the tote. The changing out ice blocks (20oz. Empty soda bottles filled with water tossed in the fridge) routine sounds like a lot of hassle. ITS NOT.... Not even close. I change them out for the first three days or so maybe 4 times a day, then let the beer rise in temp on it's own to finish out fermentation and to do a d-rest.

The swamp cooler changed the game for me and completely turned my beers from drinkable to (if I'm on my game) really great.

 

[POAS]

I also use the swamp cooler method and it has greatly improved my beers. One thing to keep in mind is that there will be some condensation on the outside of the large tub. Unfortunately for me, the small closet under the stairs that I put my fermenters in is carpeted. I've now had to put something underneath the tubs to catch the condensed water.

 

[hoppymonkey]

I also use the swamp cooler method and it has greatly improved my beers. One thing to keep in mind is that there will be some condensation on the outside of the large tub. Unfortunately for me, the small closet under the stairs that I put my fermenters in is carpeted. I've now had to put something underneath the tubs to catch the condensed water.

Ahhh. I hadn't even thought of that. I use a spare bathtub.

 

[jdubb75]

I also use the swamp cooler method and it has greatly improved my beers. One thing to keep in mind is that there will be some condensation on the outside of the large tub. Unfortunately for me, the small closet under the stairs that I put my fermenters in is carpeted. I've now had to put something underneath the tubs to catch the condensed water.

I use the shower in the guest bathroom

It is not a big deal really. Just get a lid from a cheap storage container to sit it on. And, the amount of condensation is directly related to the amount of humidity in your house. I honestly can't remember ever having any condensation on my tub. The reason I ferment in the spare shower is just in case the yeast gets a little too rowdy and my beer tries to make a break for it. I figured the mess would be a lot easier to clean up (and the chances of me getting yelled at a lot less).

 

[yummybeer]

i put my fermenter in the basement where it's obviously cooler. being in iowa, winters make my basement too cool for fermenting ales, so i switch to lagers.