Most forgiving yeast for those without temp control?

[TripleC223]

Just looking for some input...I do not currently have the means to control temperature during fermentation. I put the fermenting vessel in a closet and let it work at room temp. In the summer, that fluctuates between 68-76, and in the winter, it can get down to 60.

Before I'm able to set up a temp controller, what is the most "flexible" yeast to use to avoid temp-induced off-flavors? I have had success with US-05, but are there any others?

 

[pvpeacock]

Saison Yeasts do fine a higher temperatures if you like Saisons (which I do).

 

[jekeane]

You could just try some Belgian style is like Saison. Pitch at a low temperature let the yeast do it's thing.

A swamp cooler could also help you it's pretty simple way to keep temperatures in check and doesn't require much more space than the carboy or bucket you are fermenting in.

 

[kristiismean]

you need omega Hothead yeast.

 

[thehaze]

you need omega Hothead yeast.

I agree.

Omega Hothead Ale yeast can ferment from 16C to 36C ( 97 F )

I currently have a Rye IPA fermenting with Hothead and just bottled a hoppy session IPA ( 4.3% ) which was also fermented with Hothead. I will report back on the results.

I can also recommend Saison yeast and WLP644.

 

[Barley_Bob]

I don't think those temp ranges are bad at all. You need to do a little seasonal planning, because 76 is pretty darn high, but I think you can safely use any ale yeast with a little planning. Just pick a summer style you're happy with, and you're good to go.

My solution is to keep a Belgian Trappist ale yeast on hand (I use WLP 530), and then I usually make a Belgian IPA in July followed by a couple of dubbels or quads. But there are a number of workable solutions.

 

[tomakana]

For what it's worth, I've use mostly the ale yeasts that came with the kits in my first batches - I have an advantage in that the temp in my basement is a little high, but rock steady at 72F. They've come out fine, although I don't have a lot to compare them to yet. I'm putting the parts together to convert an unused chest freezer to something I can control the temps with a little better - once I'm able to cool down the fermentations a little, I'll re-do a couple of the recipes to see what difference I get.

 

[ericbw]

I think US-05 is probably your best bet. But HotHead sounds interesting!

Everyone says "saison," but if you wanted a saison, you probably would be using a saison yeast already.

I would avoid S-04 at anything over 68 degrees.

 

[kh54s10]

I think US-05 is probably your best bet. But HotHead sounds interesting!

Everyone says "saison," but if you wanted a saison, you probably would be using a saison yeast already.

I would avoid S-04 at anything over 68 degrees.

I would also avoid anything over 68 degrees (wort temperature) for US05 also.

OP, what about a bin and ice bottles for temperature control? (Swamp cooler). It is not that difficult and you can then use the yeast you want to instead of selecting a yeast by temperature range....

Never heard of HotHead. I might be moving to Florida so I will have to look into this one.

 

[Barley_Bob]

I would also avoid anything over 68 degrees (wort temperature) for US05 also.

I've had some undesirable effects over this temperature with US-05 too, but not awful. I think if OP wants just one yeast, it's a great choice. And then maybe just don't brew in a heatwave (if it can be helped).

If it can't be helped, there's some simple, popular options for managing the temperature, as you mentioned.

 

[safcraft]

Currently fermenting a Dark Saison at 84F (beer temp) when my bathroom is at 77F steady.

Yeast : Belle Danstar Saison

 

[hottpeper13]

You should check out Mangrove Jacks M10 Workhorse yeast. I did a side by with 2112 on a Cali Common and the M10 was hands down better in all aspects, ie mouthfeel ,carbonation, flavor.

 

[safcraft]

You should check out Mangrove Jacks M10 Workhorse yeast. I did a side by with 2112 on a Cali Common and the M10 was hands down better in all aspects, ie mouthfeel ,carbonation, flavor.

Where do you get this yeast from ?
I believe Mangroove Jack has discontinued this strain...

 

[hottpeper13]

Got it from Farmhouse Brewing in Janesville Wi.

 

[safcraft]

Can't get it here in Europe....they discontinued it and there is no more stock. I read somewhere that the "normal" strain from Mangroove was the same wharehouse....makes sense...

 

[hottpeper13]

Not a clue!