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Brewing in the UK in June

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foxy

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The way I see it most yeasts can tolerate up to 40 C before they start to fall off the perch, fermenting at a higher temperature will not give the result you are looking for.
The days of yore when there was no temperature control breweries brewed at a certain time of the year. Today there are free fridges being given away on Gum Tree and the like, get one and ferment at a temperature the yeast will perform producing the beer you like.
 

Scrattajack

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The annoying thing is that we have a spare working fridge but my fermenters are too tall for it...
 

Scrattajack

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Well, the brew day happened on Sunday and my lovely(?) wort now resides in a nice new jerrycan. Of course, the weather has now set itself perfectly for fermentation with S-04...but I can still test out no-chill brewing and save my Kveik yeast for a later heatwave.
 

Clint

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I've used s04 quite a few times and always felt it was lacking in something. As an ale yeast I prefer Wilko gervin/Notty.
My US pale is consistently US 05 but I plan to try the Lallemand bry97..
 

AdeDunn

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I've just made a chocolate stout with Voss, fermented at 31c Its still in the frementer at 31 but doesnt taste fruity at all.
I didn't get much from Voss either, was the Yeast Bay stuff. I think the folks getting flavour from Voss though are fermenting at 38/39 degrees C, with big under-pitches, and those temps can be hard to hit without temp control. It's yet another crazy Kveik... lol
 

Edison

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I've used s04 quite a few times and always felt it was lacking in something. As an ale yeast I prefer Wilko gervin/Notty.
My US pale is consistently US 05 but I plan to try the Lallemand bry97..
I used BRY97 a couple of times in the past and was really happy with them in US pales, but the one time I tried reusing it and the second brew tasted quite estery (bananas). Hygiene, temperatures, age, O2 etc should all have been fine but it tasted stressed. Sure I dropped the ball somewhere but haven’t risked it since. Was a great beer in the initial pitch though, interested to hear how you find it.
 

Scrattajack

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At last! The weather turns up and it was in the fermenter with Stranda Kveik yeast at 10.00 yesterday evening and going like the clappers when I got up at 6.00 this morning. It's currently reading 31 °C and having a party. Can't wait to sample.
 
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