Warm (75F-90F) fermentation recipe suggestions (saison mostly, I assume)

[SatanPrinceOfDarkness]

I have a hot house in Philadelphia. Right now, there's no part of the house that doesn't spend part of each day over 80F. In the spirit of frugal and environmentally friendly brewing, I'd like to try a recipe that will do well in this heat.

I've seen summer saison recipes that use yeast that likes it this warm, but I haven't come across any that are 'tried and true' with a lot of people expressing praise.

I've heard that other Belgian styles can be fermented warm, but I haven't been able to find any recipes for those either.

What's your favorite warm fermented beer?
Any tips on this in general?
Can I take an existing popular recipe and simply use the yeast variety that likes it warm?

Thanks!

 

[rupert130]

Saison. Belgian saison from WYeast likes it hot and so does MJ Belgian Ale.

 

[tagz]

Saison is your best bet but you should do best to avoid daily swings. Even saison yeasts aren't going to like dropping from 90 down to 75 at night.

 

[Kent88]

Even with Saisons I'd recommend getting the wort chilled down to the mid to upper 60s and using a swamp cooler method for the first few days. After that, the temps being in the upper 70s into the 80s would probably be ideal.

I'm currently brewing a rhubarb saison. I'm not to familiar with saison either, but it seems to be a style that, if you feel curious, you can add whatever to it. I've had a friend's jalapeño saison that tasted like I had just had a handful of chips and salsa and washed it down with a beer.

 

[NorthwestBrewman2013]

Saison's are a perfect compliment to warm weather and temp swings. I have a 10gallon batch that fermented at a consistent 80 degrees and smells and tastes awesome. The higher the temp, the higher the funk.

 

[TinyHands]

Can I add another question? What's the word of having liquid yeasts like the mentioned Wyeast strain shipped during warm weather? Would T-38 work just as well?

 

[SatanPrinceOfDarkness]

Saison. Belgian saison from WYeast likes it hot and so does MJ Belgian Ale.

So can I just take any saison recipe and use this recommend yeast? I'm sort of thinking that the hot fermentation will lead to a certain flavor profile best balanced with a certain grain and hops profile.

 

[SatanPrinceOfDarkness]

Saison's are a perfect compliment to warm weather and temp swings. I have a 10gallon batch that fermented at a consistent 80 degrees and smells and tastes awesome. The higher the temp, the higher the funk.

Sounds good. If only my fiancee liked saisons. Her loss...

 

[rupert130]

So can I just take any saison recipe and use this recommend yeast? I'm sort of thinking that the hot fermentation will lead to a certain flavor profile best balanced with a certain grain and hops profile.

Most saisons are all about the yeast driven flavors. Most recipes are fairly simple. Mostly pils malt and a portion of munich or caramel for color. Sometimes malted wheat or rye as well. It's a very open style. I have been making saisons as a bonus brew with leftover wort from whatever I am brewing. It has worked with all the grists so far. All good, but all different beers.

 

[Kent88]

@TinyHands some sites warn you against ordering liquid yeast in the summer because of the heat. I think northern brewer actually ships their liquid yeast with an ice pack this time of year. With a liquid saison yeast I'd bet you'd be fine if you ordered at a time when the temps were only going to reach the mid 70s (is it raining where you are?), and you knew you'd receive it quickly, though I wouldn't bet much.

I ordered 3 smack packs this spring and figured that I'd stick to the styles those play nice with and if anything else came up I'd see if the local brew shop had anything. There is always US05.