Which of these would lend themselves to "warmer" fermentation?

[TasunkaWitko]

Temperature control this time of year is ridiculous in north-central Montana, unless one has specialised equipment, which I do not have. I could improvise a swamp cooler or possibly get a refrigerator with a more stable temperature, but in order to hedge my bets a little, I'm thinking I might be better off sticking to varieties that might be able to handle warmer temperatures right now.

In the opinion of the group, which of these would be most amenable to warmer fermentation (70-ish or slightly above)?

American pale ale
Saison
Belgian Blonde
Wheat
Amber ale

All?
None?

 

[Bosh]

Saison. Very much Saison. The right saison yeast can keep on trucking into the 90's.

 

[cbenn22]

^^^ enough said.

 

[sandyeggoxj]

If you can keep it in the low 70's then the belgian option would work too. It would be tough for the first couple days but after that a little warmer is okay.

The saison would be ideal. No worrying. Just pitch and let it rise.

 

[TasunkaWitko]

Thanks guys - I was definitely leaning toward the saison, which is a jalapeño saison.

The other one I was considering was the American pale ale, which is a grapefruit-honey ale that I've been wanting to brew for a year now. I'll take extra precautions to keep this in the cooler (below 70) zone.

I've got room for one more batch - any suggestions?

 

[TasunkaWitko]

If you can keep it in the low 70's then the belgian option would work too. It would be tough for the first couple days but after that a little warmer is okay.

The Belgian Ale is what I was thinking for the third choice, as well. This will provide some experience so that I can learn the ropes where temperature control is concerned.

 

[sandyeggoxj]

Thanks guys - I was definitely leaning toward the saison, which is a jalapeño saison.

The other one I was considering was the American pale ale, which is a grapefruit-honey ale that I've been wanting to brew for a year now. I'll take extra precautions to keep this in the cooler (below 70) zone.

I've got room for one more batch - any suggestions?

70 is too warm for an american pale. Depending on the yeast you will want 65-68 for primary.

 

[Bosh]

Check out the different Saison strains, there`s a lot of difference between them. Some crap out at temperatures others do fine out and some have weird start and stop fermentation and some give more or less fruit and spice flavor. They tend to ferment DRY, a lot drier than online recipe formulating programs project.

 

[hifidelity]

I keep my house pretty warm during the summer (78ish) and decided to brew a saison so that I don't have to take up valuable fermenting chamber space.

 

[RM-MN]

Thanks guys - I was definitely leaning toward the saison, which is a jalapeño saison.

The other one I was considering was the American pale ale, which is a grapefruit-honey ale that I've been wanting to brew for a year now. I'll take extra precautions to keep this in the cooler (below 70) zone.

I've got room for one more batch - any suggestions?

You'll probably want to keep this pale ale down in the low to mid 60's for the first part of the ferment when the yeast is going crazy with all the malt sugars to eat. After about 4 days you can let the temperature rise into the 70's without causing off flavors.

 

[eric19312]

The Belgian blond might work but that is pretty warm

 

[eadavis80]

I am toying with using 1007 for a brew, but will probably be fermenting in the mid-upper 60's.. maybe even 71 or so during really active ferment. If that's the case, would I be better off just using 05 instead of 1007 for fear of esters?

 

[BrotherBock]

As others have said, saison is good.

But Belgian blonde will do well in the 70's also. Belgian yeast like it a little warmer than most other ale yeasts

 

[Cider123]

I have one of those infared thermometers that I use for everything from oven temps to beer temps. When it's time to ferment, I go around the house and find the different temps and what will work best for me. It's like having little micro-environments. The basement is 57F, the garage is 62F, the kitchen is generally 66F most times. It ain't perfect like having a ferm chamber but it works pretty well. Of course, during the Maine winter, you can't find anywhere above 64F unless I put it near the furnace.