Hi everyone,
I want to brew some beer to give as a wedding present in October. Currently the only place I have to ferment in is my basement which is hovering under 70 but I suspect it will warm up to the mid seventies with the current east coast heat wave.
Do any of you have recommendations for beer styles that will do well at fermentation temps above 70 and that will be ready to drink by early October?? Also what yeast strains would do well at these temps?
Thanks
Saison is the obvious choice
I like the WLP 565 strain, but a lot of people are reporting good results with Wyeast 3711 French Saison
Swamp
Cooler
+1. Temp control is not that difficult, nor expensive, and it is imperative to making great beer. saison is a good choice though for higher fermentation temps
That’s what I was thinking but thought saisons could take a long time to ferment…
I’ve never done the swamp cooler thing before but that’s a good idea. I just might give it a try.
3711 ferments at about the same rate as any other ale yeast.
witbier - its the only beer I do NOT use my chest freezer to ferment in.
Definitely try the swamp cooler thing. Getting your fermentation temps under control (even in the cooler weather) is one of the most important things you can do. Whatever you do now about getting it under control will not be wasted effort.
Couldn’t agree more.
I have a Saison I brew that is ready on about 3 weeks from mashing in. Traditional saisons are more like lower gravity session beers. In some ways they are similar to Wit beers (without the orange peel, etc.)
I’d be interested in that recipe
Wyeast Belgian Saison 3724 likes to ferment at 70-95 F, 76-80% attenuative, low floculation–reportedly the Dupont strain
Wyeast French Saison 3711 likes to ferment at 65-77 F, 77-83% attenuative, low floculation–reportedly the Brasserie Thiriez strain
I used both strains–pitched one smack pack (3724) in one 5 gallon carboy and the other smack pack (3711) in the other carboy. Fermented in March at temps around 69-73 F, IIRC. No starter was used.
Belgian took forever to ferment, got stuck around 1.035 after 1.5 weeks, and proceeded glacially thereafter (finished in the single digits after 4-5 weeks. Took forever to clear, as well. However, many say it is the better tasting/smelling one of the two strains. I’d suggest using a starter AND fermenting a little warmer (e.g. 75-78 F) initially, and consider creeping a little warmer (closer to 80+ F) only if needed. However, given that Wyeast says the strain can ferment as high as 95, I wouldn’t worry too much about it. It may result in more esters, phenols (desirable), but possibly at the expense of headache-causing fusel alcohols.
The French strain (3711) was a vigorous fermenter, blew the 3-piece airlock and stopper off within 12 hours of pitching! Fermentation was done within 1.5 weeks, and the yeast dropped clear. I think the aromas and flavors are the same. But, not everyone else does, so YMMV.
Some start with Belgian and finish with French Saison yeast.
Thanks for the advice. I will definitely try a swamp cooler. Now I’m just waiting for my new 8 gallon brew kettle and wort chiller to arrive…
I use a chill box. However one time I did a saison with wlp650(?) pitching at 90F and just let it rip with no effort to control the temps. Kegged 10 gallons and bottled the other two gallons. The bottles were consistently better and after a year of cellaring they were supurb.
Sad to say that it has been long drunk up.
+1 I use the cheap and dirty swamp cooler method and it works great. I can even make lagers in the summer and control within 4-5 degrees, not perfect, but it works. Saison is a good choice as well, bluesman and I are making one this weekend, using 3711 for the yeast. The starter is done and even that smells great! ;D
You can’t go wrong with a Saison.
Saison yeast love the higher temps that would ruin other beers (produced by other yeast strains).
A Florida Brewery (Saint Somewhere) does quite well with a low-tech approach (warehouse, no ferm temp control, volunteers helping on bottling day for the price of beer and lunch, and 6 bottles to take home, etc.).
A great story of a homebrewer, who just started in 2001, turning pro:
http://www.saintsomewherebrewing.com/
http://www.washingtoncitypaper.com/blogs/youngandhungry/2010/06/07/saint-somewhere-shines-at-savor/
I know many won’t agree but IPA. I made the Brewer’s Best IPA kit and fermented around 70-72 and it turned out great. I think the slight fruitiness from the warmer ferm balanced out the bitterness.
I don’t think 70-72 degree is too high for, say, the Chico strain - assuming you mean fermentation temps, not ambient temp. Its pretty clean. IME I prefer it cooler, but 70 degrees works with that (and many other) strains. The problem is my house is 78 degrees this time of year. No way I could ferment without some sort fo temp control option.
I don’t know if you’ve already decided, but any Belgian strain works great, that’s what I brew in the summer. I’ve brewed some great Belgian Pale Ales that go great at weddings!
I’d definitely go with a Saison using the Wyeast French Saison yeast. It’s readily available, last year I used it at around 78 degrees and it fermented out in a week and was an amazingly flavorful summer beer. This year, I did an split batch experiment with French Saison yeast vs. Safbrew T-58. At 68 degrees, (on the low end), the French Saison yeast came down from 1.050 to 1.002! And the Safbrew T-58 came down to 1.008. That French Saison yeast gives you an amazing dry finish everytime with a complex fruity flavor profile, and a slick smooth mouthfeel!
Wyeast French Saison is great at normal temperatures, but is amazing at 78-80+!!! Good luck!