Ideas for brewing in warmer climate

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BradleyW

BradleyW

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Apologies if this has been asked before and please point me in the direction if it has.
My question is, what could I brew when temps start climbing in a couple months time?
I live in Spain and while it's cold right now, from March on the temperature will start rising and the coolest part of my apartment (the pantry) will be probably 23-25c.
I do love a hoppy IPA (who doesn't??) But I'm assuming those temps may be a bit warm??
Any suggestions most welcome except "buy a fridge" lol
Cheers
 
Buy a fridge! :laugh8:

This question comes around every year of course. There's a couple of things you can do;

Put the FV in a builder trug and fill it with water put frozen 2L pop bottles in the water.

You can use temp tolerent yeast. You may or may not have heard of Kviek? This is a temp tolerant Norwegian yeast type. Some of them ferment up to 40C with no off flavours

Even though it's not advertised on the pack Nottingham Ale yeast can ferment up to 27C or so (when I've used it in the summer heat)
 
Plenty of yeasts out there now than can tolerate higher temps infact some need to be fermented at the higher temps to get the flavours out of them. Kveik being the obvious one but I have just used Mangrove Jack French Saison which requires 26c or above to get the funky esters, I know there are a few more but memory is not working I am sure people will throw them up on other posts. I think Terry M has used some yeasts at higher temp from memory I am sure if it was him he will chime in
 
dwhite60 said:
Lallemand Belle Saison works well at higher temps. It's actually recommended to get the best flavor from it.

All the Best,
D. White
Click to expand...
The Mangrove Jack one I used from what I have read is Belle Saison or that seems the general consensus of opinion.
 
the baron said:
The Mangrove Jack one I used from what I have read is Belle Saison or that seems the general consensus of opinion.
Click to expand...

Wouldn't surprise me. Only a few real yeast labs and production facilities. A number of people are probably repackaging.

All the Best,
D. White
 
Best thing for you Brad, as you do small batches and it will save you mucking around with ice and buckets etc. It is important to get a steady ferment temp to make a good beer. There is being released soon a 12 volt 40 watt Thermenter King Max, there are also a 9 and 20 litre cooling coils which go into kegs. You will be able to ferment, cold crash and serve from one keg and there is a thermal jacket for both sizes. Takes up very little space and you don't have to put it in the pantry, you can put it anywhere you like.
 
BradleyW said:
Apologies if this has been asked before and please point me in the direction if it has.
My question is, what could I brew when temps start climbing in a couple months time?
I live in Spain and while it's cold right now, from March on the temperature will start rising and the coolest part of my apartment (the pantry) will be probably 23-25c.
I do love a hoppy IPA (who doesn't??) But I'm assuming those temps may be a bit warm??
Any suggestions most welcome except "buy a fridge" lol
Cheers
Click to expand...
Lots of good advice above and add Saflager W-34/70 to that list as it will ferment like an ale yeast up to about 27C without off flavours. Another approach might be to brew as much as you can in the winter and put it aside for the summer. For example I like a nice pilsner and I brew all mine at this time of the year when it's below 10C. They stay in my garage all over summer where the temperature can easily reach 30 for weeks on end, but once they're fermented out, they don't spoil.
 
Thanks for the advice guys! much appreciated and lots of options to consider. My current strategy is brew as much now in winter to keep over summer, but I do really enjoy it so don't want to wait till November to start brewing again. acheers.
 
My advice is to ferment under pressure. Buy a fermentasaurus and a Spunding valve or a blowtievalve. I've fermented all sorts of beers under pressure at higher than recommended temps. No of flavours. Recently I made a rose wine in it, fermented at 28 degrees. Finished and clear in 8 days. It came out great. Also fermented beers with us05 yeast at high temps. The pressure keeps the off flavours away. Also, you can use the fermentasaurus as a keg, so no more bottling. Best kit I ever invested in.
 
Soyyojuli said:
My advice is to ferment under pressure. Buy a fermentasaurus and a Spunding valve or a blowtievalve. I've fermented all sorts of beers under pressure at higher than recommended temps. No of flavours. Recently I made a rose wine in it, fermented at 28 degrees. Finished and clear in 8 days. It came out great. Also fermented beers with us05 yeast at high temps. The pressure keeps the off flavours away. Also, you can use the fermentasaurus as a keg, so no more bottling. Best kit I ever invested in.
Click to expand...
I may try that down the road. At the moment I'm looking for options without having to invest much in new gear.
 
BradleyW said:
I may try that down the road. At the moment I'm looking for options without having to invest much in new gear.
Click to expand...
Then just get yourself a pack of Kveik yest. It's awesome. Haven't used anything else for a long time. In specific Voss Kveik. When fermented at low temps(25-30degrees) it makes a clean and crisp beer. It also doesn't really care about changes in temp. It's really a chuck iyøt in and forget about it for 3-4 days then drink.
 
Soyyojuli said:
Then just get yourself a pack of Kveik yest. It's awesome. Haven't used anything else for a long time. In specific Voss Kveik. When fermented at low temps(25-30degrees) it makes a clean and crisp beer. It also doesn't really care about changes in temp. It's really a chuck iyøt in and forget about it for 3-4 days then drink.
Click to expand...
Sounds perfect!!
 
I agree - Kveik is the way to go and cheap because you can just keep re-using it. I have dried it and frozen it and just stuck some trub in the fridge and it always comes out the same - fantastic on pale ales and ipa’s.
 

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