I am interested in brewing my first Belgian. I have done much research on all grain brewing including malt analysis, equations for various parameters, etc. I have come to the conclusion that in the absence of a means of temp control I will try the Achouffe yeast due to its tolerance of higher fermentation temperatures.
I anticipate that if I pitch cooler and it rises into the low to mid 70’s that I can still get a cleaner, maltier beer than I could with the Chimay, Rochefort or Westmalle yeasts at similar temperatures.
“Tolerance” is a rather wide open term. Sure, you can ferment it at higher temps, but will it give you what you want and not what you don’t want? I prefer to run 3522 about 63F and never more than 65, at least for the first 4-5 days. Higher than that and I get banana esters I don’t care for, along woth a hint of bubblegum. It may be cleaner than the others in a relative way, but that still doesn’t mean that is will be pleasant. And y also have fusels to think about at those temps. Try a Cheap’n’Easy fermenter temp control…i.e., tub of water with ice packs.
I should have prefaced that statement with the fact that I was speculating given the yeast manufacturer’s data.
I’m trying to find a way to control temp on a low budget. I get my basement family room to stay at or around 65 deg F even during the summer and it never increases past 70 deg F even on the hottest days. That does not account for internal temperature of the wort as it ferments.
I have read tons of info on fridges, ferm chambers, swamp coolers, etc. I was trying to find an out by using a yeast that may fare better with no control!
As an addendum to Denny’s comments, I would let the fermentation temp free rise after the first few days to make sure you get full attenuation. Particularly so if you’re making a bigger beer.