supernerdy Posted November 19, 2018 Share Posted November 19, 2018 So I am still new to brewing. Have just started my new brew with US-05 as it worked well for my last brew but what are the differences? Is it better to use a different yeast for different temperatures? I am enjoying my brewing but not enough for a second fridge and coming to summer I am curious if I can brew with different yeast which wont die at higher temps Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted November 19, 2018 Share Posted November 19, 2018 No yeast will die at the sort of higher temps you'd experience over summer. They will likely throw some shitty flavour though, which is why most of us employ some form of cooling, whether it be a fridge or something else. The other option is to use saison yeasts, but they may or may not be to your tastes. At the end of the day, if you're not using saison yeasts your beer will be better if you use some kind of temp control to keep the temps down around the high teens to low 20s. Link to comment Share on other sites More sharing options...
ben 10 Posted November 19, 2018 Share Posted November 19, 2018 saison yeast for sure. Link to comment Share on other sites More sharing options...
The Captain!! Posted November 19, 2018 Share Posted November 19, 2018 If you like dry beers, your more likely to like Saison. They do throw a certain kind of funk that is yeast dependent but I find fascinating. Im sure your aware higher temps for certain yeasts throw phenols that my be undesirable but Saison yeasts throw character. The real funky yeasts I stear clear of but there are so many strains out there to pick from. Onto temp control. I understand your reluctance to purchase another fridge/freezer...... I was the same. I was into hobby mode just doing this occasionally. I bought a fridge, then went full obsessed with learning about beer. Lesson out of this, controlling your ferment temps are the best thing you can do with beer. Link to comment Share on other sites More sharing options...
Norris! Posted November 23, 2018 Share Posted November 23, 2018 All good advice above. If you are not going to get a fridge then use a shirt/towel and some cold water and ice to keep the temp below 22c. I did this in the laundry sink for about a year and a half it worked but can be a little headache. It gets hot in my laundry so keeping it at 18c was never going to happen but I could keep it around 20c consistently with little hassle. I also started using ale yeasts that provided character to the brews. You have to figure out your brewery to get the results you want. Link to comment Share on other sites More sharing options...
Norris! Posted November 24, 2018 Share Posted November 24, 2018 I didn't really answer your question, for temps around 20-22c I like to use M44 M42, M54 mangrove jack yeasts. I also liked using the coopers ale/lager yeast and Nottingham. They all seemed to throw pretty good character to the beers at those temps without too many off flavours. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 25, 2018 Share Posted November 25, 2018 I'm waiting to get my hands on a strange Norwegian strain called Kveik . A local craft / farmhouse brewer here in Radelaide has been fermenting at up to 40 bloody degrees and still making clean beers. I have to try this stuff for myself!! Link to comment Share on other sites More sharing options...
The Captain!! Posted November 25, 2018 Share Posted November 25, 2018 I’ve heard of this stuff @Mark D Pirate. People sending via Facebook and what not. Ive heard it holds great character at those temps too. Sounds like a wonderful yeast to get hold of. Link to comment Share on other sites More sharing options...
Old Bloke1525229737 Posted November 25, 2018 Share Posted November 25, 2018 Hi guys, Voss Kveik yeast is an interesting choice for higher ferment templeratures. I have used it the once pitched at 35 degrees and fermented at 32. Finished in 4 days, the flavor didn't do much for me. I found it did have a orange sort of flavor in the background, but a bit murky. I purchased my yeast through Hoppy Days, it arrived here in Darwin, still cold. I will have another crack at it from some harvested yeast. Regards Chris Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 26, 2018 Share Posted November 26, 2018 Toying with a Brut ipa using the Voss strain. Mash low and even *shudder* use some simple sugar to ensure it finishes very low and dry, knowing esters are usually inappropriate for IPA may be the sticking point for purists but a Brut is a made up fad anyway Link to comment Share on other sites More sharing options...
Beerlust Posted November 26, 2018 Share Posted November 26, 2018 7 hours ago, Mark D Pirate said: ...but a Brut is a made up fad anyway "Brut" is the French derived term used for categorising the driest form of Champagne. Given Saison yeasts are very similar to certain dry finishing Champagne yeasts, the 'Brut' term is actually quite appropriate for this particular style of beer. Good luck with the brew Pirate. Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted November 26, 2018 Share Posted November 26, 2018 7 hours ago, Mark D Pirate said: some simple sugar i used rice in mine, yet to ferment it though Link to comment Share on other sites More sharing options...
ben 10 Posted November 26, 2018 Share Posted November 26, 2018 11 hours ago, Mark D Pirate said: I'm waiting to get my hands on a strange Norwegian strain called Kveik . please send some to me if you do, i will send stuff in return Link to comment Share on other sites More sharing options...
ChristinaS1 Posted November 26, 2018 Share Posted November 26, 2018 I didn't know that the temp got up to 40C in Norway. Cheers, Christina. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted November 27, 2018 Share Posted November 27, 2018 Found a source , I'll be heading up to that brewery in near future for beers anyway. Easy enough to send you some Ben, it dries out well without loss of viability and looking forward to playing with it. One blog mentioned lag times of 30 minutes, ~80% apparent attenuation and ferment finished and cleared within 3 days ......i have to see this for myself to believe it Link to comment Share on other sites More sharing options...
The Captain!! Posted November 27, 2018 Share Posted November 27, 2018 3 hours ago, Mark D Pirate said: One blog mentioned lag times of 30 minutes Holy smokes! I’ve heard it was quick but crikey! Link to comment Share on other sites More sharing options...
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