warmer temperature yeast??

[dawn_kiebawls]

Hello all, I hope someone can shed some light on my next brew day. My last, and first batch turned out well and I want to get another beer in primary soon. My concerns are on temperature control though! I struggled to keep my fermentation temp around 73 degrees last time which was to warm for the dry yeast I used (it came in an extract kit and was labeled 'Ale Yeast' with no other info. I understand the importance of yeast strain, but that is all they gave me to work with here). So, what are some good options for either keeping a fermentation bucket cool (on a tight budget, with minimal room to work with) or what strains of yeast are comfortable in the 70-75 degree range, if any?

Another question I have is, since this is only my second brew ever I am still relying on pre-fab extract kits with predetermined OG and FG levels and a yeast picked out for me. Can I swap those dry yeast packs out for another variety to be able to meet my temperature needs? I know this 'changes' the beer, and thats alright with me. One of our local breweries makes an IPA with a Saison yeast and it is absolutely wonderful! It doesn't hurt either that they do $11 growlers and $8 refills on Tuesday!

Thanks for the help!

 

[Dcpcooks]

You can look up swamp coolers. Basically it a tub of water with a towel draped over the bucket to promote a little evaporation to help cool things down a bit.

You can look for hot head yeast which has been made to be used at much higher temps than traditional ale yeast. Feel free to change out yeasts,it's your beer so you can do whatever you'd like.

 

[dawn_kiebawls]

You can look up swamp coolers. Basically it a tub of water with a towel draped over the bucket to promote a little evaporation to help cool things down a bit.

You can look for hot head yeast which has been made to be used at much higher temps than traditional ale yeast. Feel free to change out yeasts,it's your beer so you can do whatever you'd like.

I will certainly look into swamp coolers, that should help quite a bit. Will changing yeasts change my FG? I know some strains attenuate more than others. Will I run the risk of pitching yeast and not having enough fermentables for a particular strain, or will they simply eat whats available and go dormant? Thanks!

 

[brew_darrymore]

Saison yeasts love high temperatures, so that's one option. In fact, it's on my list to brew a highly hopped saison, or as you called it, an IPA with a saison yeast.

Belgan ale yeasts also ferment at higher temperatures.

 

[z-bob]

I fermented a wheat beer 2 years ago in the summer when it was 80-something degrees in the house. (50% 2-row, 50% wheat malt, Saaz hops) I used T-58 yeast, and it turned out great. It really surprised me.

Some of the farmhouse ale yeasts, like saison, like 90° temperatures.

 

[ericbw]

The easy answer is farmhouse/saison yeast. You can let it go at whatever temp, or add heat to get more flavor.

There are even some dry yeasts like that now.

BUT! If you're on friendly terms with your local brewery, is there any chance they'd let you have some slurry?

 

[andrewmaixner]

Fruity ale yeast that a performs well at high temperatures: WLP644 . Makes great fruity IPAs. Not so great for malty clean ale styles.

 

[tiredofbuyingbeer]

Will changing yeasts change my FG? I know some strains attenuate more than others. Will I run the risk of pitching yeast and not having enough fermentables for a particular strain, or will they simply eat whats available and go dormant? Thanks!

Yeast strains do differ in their attenuation and alcohol tolerance. So that could affect FG. That may or may not be a big deal for you, depending on what you set out to make. Saisons are dry but highly tolerant of high temperatures. If you were to use saison yeast, you'd get a pretty dry beer, along with the esters that saison yeasts throw. That might be pleasant or not, depending on style.

It sounds like you're asking whether or not you can have too little fermentable sugar in a wort for a particular yeast strain to work. If that's your question, then no. I've never heard of a yeast strain that doesn't work because the wort gravity is too low. Yeast might have a hard time growing if the wort gravity is very high, and yeast strains that are not very alcohol tolerant will have trouble fermenting a high OG beer all the way (since eventually the alcohol becomes too much for them). But these generally aren't concerns unless you're in the high gravity range (1.070+).

 

[tiredofbuyingbeer]

Fruity ale yeast that a performs well at high temperatures: WLP644 . Makes great fruity IPAs. Not so great for malty clean ale styles.

I'd second that choice. I've used this yeast on a few different occasions, and it does great in the mid-70's. A good choice if you want a high temperature yeast but not something with farmhouse or Belgian flavor. With WLP644, for fruity, think mango or pineapple.

 

[dawn_kiebawls]

I'd second that choice. I've used this yeast on a few different occasions, and it does great in the mid-70's. A good choice if you want a high temperature yeast but not something with farmhouse or Belgian flavor. With WLP644, for fruity, think mango or pineapple.

Is WLP644 a strain of Brettanomyces? I love the flavors and aroma associated with Brett beers, but unfortunately at this point in time I don't have the funds or storage space to have a dedicated set of Brett brewing equipment

 

[dawn_kiebawls]

Sorry, I answered my own question. No it is not, thats what I'll be using! Thanks!

 

[tiredofbuyingbeer]

Good choice. I've only ever used the Imperial Organics version of it (they call it "Citrus"). That's nice because of the 200 billion cell count. You really shouldn't need a starter unless you're making a big beer. WLP used to consider 644 a strain of Brett, or pretend that they thought this, at least, and they included a lower pitch count for that strain. I'm not sure if they still do that. It might be worth checking the 644 thread on this forum. Others would know. If they do, then you'd need to make a starter.

Actually, I'm not sure you really need separate equipment for real Brett. It's a yeast, after all. Much larger cells than bacteria, and much easier to clean with an acid surface sanitizer like Star San. I've heard of people using the same equipment for both, plastic or not, without issue. I haven't tried it, so take this with a grain of salt, but I wouldn't assume you need a separate set of equipment just for Brett. You might for lacto or other bacteria. Or you could just kettle sour.

 

[GHawk]

My first Saison a few years back, the carboy was left in a bucket of water to slow shifting temps in my garage. It may have stayed in the low 90's for a week to 10 days. I'd walk past it every now and then saying to myself I'll be pouring that one down the drain, bet ya'.

It was the most interesting, complex beer that was fantastic. I do Saisons every summer now.
HOT brewing baby!

 

[andrewmaixner]

Is WLP644 a strain of Brettanomyces? I love the flavors and aroma associated with Brett beers, but unfortunately at this point in time I don't have the funds or storage space to have a dedicated set of Brett brewing equipment

Unequivocally "No", it is NOT a brett strain. It was gene sequenced back in 2014 and shown to be sach.
They renamed it to "WLP644 Saccharomyces brux-like trois" and also identified a similar brett which is now sold as "WLP648 Brettanomyces bruxellensis Trois Vrai"