What can I ferment at uncontrolled room temp?

[Horseflesh]

I built a ball lock post spunding valve and I have plenty of empty kegs... but limited fermentation chamber space. I'm thinking about fermenting something in a keg... maybe even a smaller batch to manage krausen. What tasty beverage can I ferment around 68F with no additional temperature control? Doesn't even have to be beer. Or should I try one of the high-temperature ale strains?

 

[philjohnwilliams]

I have had good luck with English bitters fermented in the 68-70 degree range, in warmer months a saison would work too.

 

[Horseflesh]

I have yet to do a saison, good idea.

 

[deadwolfbones]

If you use a yeast like Omega HotHead or other equivalents, you can make basically anything.

 

[deadwolfbones]

But yeah, I'd do a saison because saisons are delicious.

 

[bionut]

Yep, saison or ale with kveik sounds about right.
Fermentig under pressure should reduce ester production a little, so you may try a regular temperature yeast to see how it fermets warmer.

 

[Miraculix]

With the correct strain, you can even do a lager at that temp. Or IPA or other ales.... Stout... I brew them all without temp control. Works well for me.

 

[Morrey]

You've had several Saison suggestions and I believe that to be a good idea in your case. If your ambient is 68F, internal heat generated by the yeast during high krausen will probably drive the wort temps up to around 75F. The Saison can handle this and may produce a pretty decent beer. Another beer I made with warm temps (uncontrolled) was an IPA using Brett C as the primary and only yeast. Brett C can throw some fruity esters and I could taste pineapple coming thru. In certain situations, a bit on the warm side can be helpful.

 

[Horseflesh]

Thanks everyone.