Can anyone suggest a few beer recipes that I could ferment at room temperature?? I don’t have a frige or way to refrigerate my fermenting wort to 60° or below… Well not yet at least. Any recipes send my way would be greatly appreciated! Thanks
Look for a Saison recipe. Let the yeast work all the way up into the 80’s
I’ve had good luck with English strains fermented at ambient temps. (70-72o, so not summertime.)
I’d usually chill down to as much as I could, then let the beer free rise on up. The important thing is that the beer would stay under 70 until usually day 4 or 5. I plan on experimenting on this more this coming winter, paying more attention to ambient/fermentation temps.
Also consider a water bath approach for your ferm temps. Takes a bit of effort, but easy enough to start.
Sounds like a good idea thanks
I saw a few of thoes… Might just try one. Whats the taste like compared to store bought beer?
+1 to both the saison and the water bath. I don’t have a fermentation fridge and control temps successfully with the water bath method. Not as good as a fridge but it works for now.
I also just fermented a pale ale with Omega Yeast Hothead Ale. I’m kegging it this weekend so I can’t comment on the final product, but the samples I’ve pulled have been good. I fermented that at room temperature.
It’s fantastic. I recommend the dry yeast called Belle Saison. It takes at least 3 weeks to ferment but it’s wonderful.
Another +1 to saison and to using a water bath. I used one for a couple years and it worked pretty well.
Take a look at WY 3711 for a saison. Has a temperature range of 65° to 77°F. Has been used at higher temperatures with good results fermenting saisons.
IPA with a clean yeast like US-05 if room temp is low 70s or less. Do a water bath to prevent a temperature spike during fermentation.
Remember, even if you do most of your fermentation at a high temp, you want to start lower for best results. Start no higher than mid 60s.
Yes, and as stated earlier, even if you can really only control the temps (keeping them low) for the first few days you will be better off than not controlling them at all. After that, if the beer creeps up into the lower 70’s the yeast have already performed the bulk of fermentation where esters and fusel alcohols are produced which with a fairly controlled temperature environment should minimize any negative impacts.