Temperature question for Summer brewing

[SouthieBrewer79]

Hey guys,
I just brewed my first kit... a German Alt and bottled it last Saturday. I have it bottled and stored in my attic.(Attic is cold in the winter and HOT as hell in summer) My question for my next kit, my attic is to hot in the summer to ferment. I do have a basement where I currently live though What are some summer kits I could try to brew? Also, what is the max heat I can ferment at/do you think the basement would be to hot?



Thanks for the help! Sorry for the rambling... I'm a Noob!

 

[chaydaw]

I believe you are being just a bit vague. You'd need to know the actual temps in your basement. For most yeast strains you do not want to ferment any higher than ~72F. Take a thermometer down and see what the temps will be like. If too warm you can always use a swamp cooler or some other cooling technique. As for the kits to try, that is all up to you. Branch out and try different ones!

 

[coypoo]

As mentioned, it depends on the temp. I doubt that the basement is too cold for any type of yeast, but I will be it will be in the low 60's which will be good for just about anything. Browns, pales, IPAs, stouts, porters. Might be too cold for Beglians, but you can always warm things up with a heating pad

 

[aggiejay06]

I definitely noticed a positive difference in my brews when I started controlling fermentation temp. Keep in mind that the temperature inside the fermenter will be even higher than ambient room temperature because of the heat generated during fermentation (I find mine are normally 4 degrees higher or so during early fermentation).

I like to keep my fermenters around 66-68 degrees during fermentation. Get a stick-on liquid crystal thermometer for the side of your fermenter and put the fermenter in a plastic bucket of water with frozen 2-liter water bottles if you are fermenting in a room that's too hot.

 

[SouthieBrewer79]

I believe you are being just a bit vague. You'd need to know the actual temps in your basement. For most yeast strains you do not want to ferment any higher than ~72F. Take a thermometer down and see what the temps will be like. If too warm you can always use a swamp cooler or some other cooling technique. As for the kits to try, that is all up to you. Branch out and try different ones!

Sorry for being vaqgue and thank you for the tips guys! :rockin:

 

[Brandonovich]

Above all, I would never use your attic if you can help it. Attics are not well insulated and are prone to changes in temperature. The worst thing you can do for fermentation is have a constantly fluctuating temperature. Usually, the temperature of an interior closet in your house stays pretty consistent, and most people keep their homes in the low 70's to high 60's which works well for your standard ale kits. Basements are even better at holding consistent temps.

I think that the type of brew you do is more related to what you like to drink in the summer rather than what brews best. When you are first getting started, you need styles that you are very familiar with so that you can pick up on what you are doing right or wrong. If you don't drink a lot of wheat beers, but you brew them because they are "summer beers", it will be difficult for you to pick up on subtle tastes that clue you in to things you need to fix.

 

[Homercidal]

FWIW - I'd try to hit low to mid 60s for most ales, and try to keep it constant. Maybe use a swamp cooler to help maintain the temps.

If the basement is too cold, that's great! Just buy a simple brew belt and it will warm up your beer automatically. It's harder to chill than to heat a beer. Another option for the basement is to do the swamp cooler method with an aquarium heater. A local pet shop sells used ones for $5.

As was mentioned, the temp inside the fermenter is likely going to be 5 degrees higher than the outside, so once you get through the first few days, you can start bringing the temp back up to mid to high 60s or a bit more. The real concern is during the initial strong fermentation. After that it's mostly clean up and the chances of getting off flavors are very low.

I've fermented for like 3-5 days in the air conditioned bedroom during the hot days, then moved to the basement, and had very good luck.

 

[SouthieBrewer79]

Thanks for all the help guys I'm hoping to get started on my next batch on 4/9 I'll keep you posted! Cheers,
Jim

 

[pericles]

Belgian yeast strains tolerate high fermenting temperatures, so - until you get better temperature control - summer brews for you might be golden strongs, dubels, tripels, or saisons. Winter brews might be altbiers or, when you're feeling up to it, a lager.

 

[SouthieBrewer79]

Belgian yeast strains tolerate high fermenting temperatures, so - until you get better temperature control - summer brews for you might be golden strongs, dubels, tripels, or saisons. Winter brews might be altbiers or, when you're feeling up to it, a lager.

Thanks for the heads up! i just brewed a German Altbier for my first batch. I'm gonna give it a taste on 3/26! I can't wait, I'm super psyched! :rockin: