warm weather

Discussion in 'General Beer Brewing Discussion' started by johnyp, May 26, 2017.

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  1. May 26, 2017 #1

    johnyp

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    hi guys and gals...question how do I brew in warm weather ?? I brew all grain (small batches) 3 gallon..i am very aware of temperature controle but I don't have a brew fridge, to be honest I am not sure what a brew fridge is...temperatures are high at the moment and I don't want to lose my brew to it ...so any advice would be welcome.....:doh:
     
  2. May 26, 2017 #2

    Slid

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    Weather is expected to break over the Weekend.

    Even though I had today off work, I am planning to brew on Monday.

    Pitching yeast too warm = problems and poor beer if you have no temp control.
     
  3. May 26, 2017 #3

    evolram

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    Brew a saison. Saison yeast is happy at higher temps.

    Sent from my SM-G930F using Tapatalk
     
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  4. May 26, 2017 #4

    Clint

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    I brewed a part mash wheat today with yeast temp guide up to 28....I pitched at 26 although my inkbird says it's 27.3 now due to my garage being hot...it'll cool down tonight so should be OK.
    You could brew a saison...I've got one just finishing in my brew fridge which was kept at 24...if it stays really hot tomorrow I'll bung the wheat in the fridge and let the other finish off on the work bench...

    Cheers

    Clint
     
  5. May 26, 2017 #5

    dps51

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    why do people always complaining about the weather don't matter if it is raining snowing hot
    thunder storm or whatever just learn to live with it and get on with what you want to do
    the best you can there are people that as worst weather than we do in the uk
     
  6. May 26, 2017 #6

    Leon103

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    Use yeast thy can tolerate higher temps
     
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  7. May 27, 2017 #7

    Gunge

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    I can't 'get on with it' - I find the heat truly debilitating. Anyways the thread is about how the heat affects yeast/brewing. I've got no means of pulling the temp down without an unacceptable amount of farting around, so I don't bother. When you think about ambient temps of 25C+, it's unlikely that the beer will reach that anyway when you consider the fallback to say 14C at night. Call it an average of 20C then, plus a degree or two from the fermentation itself. What's the problem?? I can't say my summer beers are any different to the winter ones (where I certainly do have to take action to raise the temp).
     
    Last edited: May 27, 2017
  8. May 27, 2017 #8

    BeerisGOD

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    I'm surprised you have summer beers with your anti sun crucifix nature.😋
     
  9. May 27, 2017 #9

    Gunge

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    Oh yes, but strictly indoors with the blackout curtains firmly shut!
     
  10. May 27, 2017 #10

    Mungri

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    A wet thin towel wrapped around the fermenter brought my 10ltr brew down by a few degrees. Lasted all day whilst at work, wet the towel again when I got home.
     
  11. May 27, 2017 #11

    MyQul

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  12. May 27, 2017 #12

    geigercntr

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  13. May 27, 2017 #13

    TheQuokka

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    I used to live and brew in the Outback without a fridge. Use yeasts that can handle slightly higher temps, stick the fermenter in the laundry trough full of water, wrap a beach towel around it and point a fan at it if really hot. I'd keep it below 24, in fact usually below 22, with ambients approaching 40C. Above that I had to throw blocks or bags of ice in with it.

    Plenty of Ale yeasts, such as Cooper's, that will produce a nice beer at those temperatures.
     
  14. May 27, 2017 #14

    IainM

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    Next week I'll put a brew on using US-05 and a high pitching rate, which should mitigate the higher temperature.
     
  15. May 28, 2017 #15

    BeerisGOD

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  16. May 28, 2017 #16

    Gunge

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    Note how it says for up to 100 litres? There's folk on this forum insisting that we need 2 packs for 23 litres lol!
     
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  17. May 28, 2017 #17

    Slid

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    The fact is that a single dry yeast pack can easily get you enough yeast for 7 brews.

    Get 12 x250ml lemonade in PET bottles from ASDA, or some other retailer, you can even drink the stuff, then swirl around the trub from brew #1 and pour through star-sanned stuff into six of the bottles that once held lemonade. You are then storing under green beer, which keeps yeast quite nicely for up to 3 months in the fridge.

    As you are only going down one brew generation, slight issues with sanitation are marginal.

    I suspect that after more than one brewing generation, there is a distinct drop off in flocculence, though. So I only go that far with trub. Top level skimming would potentially be different, but as I have never bothered with this, I can't really comment.
     
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  18. May 28, 2017 #18

    Ale

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    Put your FV in a builders trub with water in and put a t shirt over the FV into the water. I did that a couple of years ago when we had a hot summer and it kept my beer at about 20°. This works better than wrapping wet towels around it as the t shirt will wick water so you dont have to worry about it drying out and keeps it at a constant temperature.

    The only issue is it will drop overnight, so if you have a temperature controller for use in winter you could use that. If you have heating and cooling you could use a fan to aid the evaporation of the water and cooling effect if needed but I dont think you will need it based on my experiences.
     
  19. May 28, 2017 #19

    Godsdog

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    you do realise they have an expiry date of june 16 and not this coming june?:thumb:
     
  20. May 28, 2017 #20

    Gunge

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    I bet it's still fine!
     

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