I recently collaborated on an IPA with a buddy, and it is currently fermenting at his place. Unfortunately, the temp control at his place isn’t great, and is out of my hands. The ambient temp will likely be around 75-77 a good portion of the time. Kind of out of my control, and I wish I could do something about it, but all I’ll really be able to do is taste the results. For reference, recipe as follows:
10# pale LME
.75# Crystal 40L (steeped)
.75# Victory (steeped)
1.5 oz Willamette x 60 min
.5oz Northern Brewer x 60 min
1 oz Willamette x 15 min
1 oz Willamette x 1 min
.5 oz Willamette DH @ 7 days
2 packets US-05 dry yeast.
At such high ferm temps, what can I expect with US-05? Overwhelming fruity esters? Fusel alcohols that’ll make it taste like jet fuel? Just kind of curious how bad it can be.
i built a simple fermentation cooler out of a sheet and a half of 4x8 sheathing. it’s big enough for two buckets to ferment. i’ve found one gallon of frozen water in each chamber keeps the temperature right around 62 degrees for about 12-15 hours at a time. ill post a picture when i figure out how to do that.
A swamp cooler filled with cool water (60-65F) would help matters.
As far as the fermenting in the upper 70’s goes, one can expect a high level of ester production and potentially some fusel alcohols but that would also depend on the amount of yeast cells and the gravity of the beer. In your case you could expect a high level of fruitiness and maybe some fusel alcohol. If you pitched on the lower side then I would expect the ester production to be lower than if you pitched higher, but that also depends on the actual temp of the beer at high krausen.