Fermenting at higher temps

[bruben]

I live in the Phoenix area an obviously our summers make fermenting a bit tough. I am still a newbie. Only 3 batches under my belt.

The coolest place in my home seems to be my sons closet. My fermenting temp in there is ranging from 76-78. From what I read it's a bit high.

What sorts of issues would I run into fermenting in a warmer temp? What sort of "off"flavors?

So far I've been happy with my end results. Would you suggest getting a fridge and temp controller? Is it worth it to get the most from my brews or will it not make much difference?

 

[brewbama]

In your case I think a ferm chamber is a must. Until then, maybe a California Common?

My basement is mid to high 60(s) so I have other options.


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[govner1]

I live in the Phoenix area an obviously our summers make fermenting a bit tough. I am still a newbie. Only 3 batches under my belt.

The coolest place in my home seems to be my sons closet. My fermenting temp in there is ranging from 76-78. From what I read it's a bit high.

What sorts of issues would I run into fermenting in a warmer temp? What sort of "off"flavors?

So far I've been happy with my end results. Would you suggest getting a fridge and temp controller? Is it worth it to get the most from my brews or will it not make much difference?

You could also do Saisons in the Summer if a ferm chamber isn't in the budget. Great refreshing beers & they love 75-85 ferm temps. The Cottage House Saison recipe here on HBT is one I've done several times. It's always a favorite.


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[flars]

The worst off flavor from fermentation temps that are to is fusel alcohols. Very harsh alcohol bite.
WY3711 tops out at 77°F. I use it for a French Saison. Finishes about 1.003. Very refreshing beer with notes of pepper.

 

[bruben]

I never thought about brewing something like a saison. I'll try that recipe.

I haven't felt like I've gotten off flavors, but I don't want to risk a bad batch.

 

[Dovage]

A tub of water, put your fermenter in it, put a tshirt over it. This will drop your temp by a few degrees. Hopes that helps


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[schokie]

Lots of techniques on this forum to keep temps low without costing lots of money or involving builds. Search for swamp coolers.

That being said, if you've done several batches and enjoy the result, even with your conditions, I would keep doing whatever it is you're doing. What have you made?

I make hefe's and saisons when temps increase. During the winter, even in AZ, you shouldn't have much trouble making anything, even IPAs. Well, not lagers, but oh well.

Unless you're willing to invest some cash, then you're stuck brewing styles that do well in your conditions.

 

[marcagio]

I live in quebec so it´s not as hot but we had a heat wave last time I brewed a honey brown ale, it was around 77 for most of the fermentation time... It turned out amazingly great... I also don't own a chiller so I cool my wort in the sink with ice & water... Sometimes I pitch my yeast at over 90f ... Never ruined a batch except 2 but for a different reason. ( my first mistake was to add DME to a munton canned kit without boiling, tasted sour so I think it got infected. And second was to keg an american light before fermentation stopped. Those mistakes were in my very begining brewing cans.) been brewing over 10 batches of partial mash since january and they were all successful.

 

[Foosier]

The thing to note is that unusually high fermentation temps can often lead to off flavors. Now, will it make it undrinkable? Probably not. Will it be the best beer it could be? Also probably not I'm afraid. Not to say it could not happen....

Getting your fermentation temps down is pretty important along with healthy yeast pitching for making really good beers. If you could invest the time into a swamp cooler or possibly get a chest freezer or an old fridge for a fermentation chamber, you'd be surprised at the improvement you would see. Even using a large cooler and some frozen 2 liter bottles could get you where you want to be. There are lots of good ideas here on HBT.

 

[marcagio]

I agree, high temps does something to the flavor, but my beers are better than most beers available at the corner store here anyway.

 

[Demus]

Read the book "Yeast", by Cris White and Jamil Zainishef. If there's a subject any of us should read a book on it's yeast, the true makers of beer!


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