Higher Temperatures

[PhantomBrew1111]

Hey guys and gals, I live in Hawaii and it's warm here.
I am having a hard time keeping the fermentation below 78f.
I'm using the wet shirt method.
What can I expect my brews to do? Will they be crap? Taste bad?

Love to hear your experience.

Thanks

 

[kombat]

They will taste like banana-flavored nail polish remover.

I would I could be more encouraging, but temperature control is the single most important factor in making good beer. Do you have the option of freezing some water bottles and adding them to the water bath to get those temperatures down?

 

[Wes440]

Best to use yeasts that have higher optimal fermentation temps like US-05, WLP 001, and brew with the seasons. It's a great temperature for saisons and other Belgians. I use the t shirt method, but it's only good for a 5-7 degree drop. Another option is a cooler filled with water, and freeze 5 or 6 bottled waters, switching 3 out each day to keep the water cool.

Added..
A nice cooler that fits a carboy or 2, with the lid open, will keep the ice water cold and eliminate condensation on your floor. Excellent way to cold crash a carboy too.

 

[ncbrewer]

For a long term fix you might try this: https://www.homebrewtalk.com/f41/new-product-cool-brewing-fermentation-cooler-296052/
I haven't tried it, but several brewers have said they like it.

 

[worlddivides]

For a long term fix you might try this: https://www.homebrewtalk.com/f41/new-product-cool-brewing-fermentation-cooler-296052/
I haven't tried it, but several brewers have said they like it.

I use that and it's awesome.

I have a stout in it right now at 63F with just 1 frozen 2 liter bottle of water. It's pretty efficient. Keeps the beer dark so you don't have to worry about light causing any damage. It keeps the temperature inside pretty well.

For a comparison, I put a 2 liter of frozen water under a hoody that I have covering my cider secondary and then put a 2 liter of frozen water in the cool brewing fermentation cooler.

They were both put in at the same time, but the next day I checked them both and the one with the cider was 100% melted while the one in the cooler was only 50% melted. The cider was 68F (with fermentation having ended two weeks earlier) and the stout was at 64F (and at the height of fermentation).