Beer Forum

Hi all, and thanks in advance for your assistance.

I'm on my 6th batch of homebrew, with will be an extract IPA kit I'm brewing this weekend. I've just moved out of my old temperature-controlled apartment into a new basement apartment with no A/C. Even in the high DC temperatures, the closet in my room stays about 75 degrees.

Is 75 degrees going to be too high, and if not, what sort of flavor profile would a higher fermentation temperature have for an IPA? I can give out any more information as necessary, and again, thank you very much for the help.

I'm in a pickle here because I really want to get serious about brewing, but if I won't have a stable temperature until fall/winter, will I have to hold off on making beer?

Thanks,

Kyle

What yeast are you using? Cal Ale Yeast (White Labs 001 or Wyeast 1056) does best at 68 f, so you will have more esters and hotter alcohols at 75 f. There are various methods to control the temperature, ranging from a wet t-shirt on a carboy to temperature controlled fermentation in a chest freezer with a temp controller. Here is a thread on a similar topic:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=19&t=11525

Cheers!

I'm in the same boat. I have central air but i'm not paying to keep my apartment at 65-68F so my fermenters sit at ambient 75 or so, higher when i'm at work.

I'm sure my beer will taste cleaner once i get a freezer and a temp controller, but it's not a deal breaker. I haven't gotten any real hot alcohols in mine, but as always YMMV. your ales will taste fine, just start shopping for a freezer and a controller. Also put your fermenter in a tub with a bag or two of ice and water when you pitch.

Also while you're saving up for your temp control system I'd stick with beer styles that handle high temps better, any belgian style or any type of weizen will fare better than most at high temps.

If you are looking for a chest freezer or refrigerator, don't buy a new one! There are lots of reasonably priced ones on craigslist.

Keep in mind that if ambient is 75, yeast metabolism will heat the wort up to 79-80ish during the peak of fermentation. Way out of the optimal range for most yeasts.

+1 on the craigslist fridge. You can usually get one on the super cheap. Also, if you (or someone else in the household) is worried about increase in power bills, remember that a fridge can increase your power bills 50-100 per year (or more) keeping the contents cold, like below 40f. Keeping a fermenter at 68 costs so little that you probably won't notice the difference in your power bill.

Ask me how I know.

There are other, simple methods to control fermentation temps that do not require a fridge or freezer. For instance, you can put your fermenter in a tub of water, drape a wet towel over it and then turn a fan on it. This is the "swamp cooler" method. Or rotate soda bottles of frozen water in and out of the tub. Search the site for other ideas. Don't let not having a dedicated fermentation chamber keep you from controlling fermentation temps. or brewing altogether.

BeerPal wrote:There are other, simple methods to control fermentation temps that do not require a fridge or freezer. For instance, you can put your fermenter in a tub of water, drape a wet towel over it and then turn a fan on it. This is the "swamp cooler" method. Or rotate soda bottles of frozen water in and out of the tub. Search the site for other ideas. Don't let not having a dedicated fermentation chamber keep you from controlling fermentation temps. or brewing altogether.

+1
This is the easiest and probably cheapest way to go. Don't let it ferment above 70. Or, you could just brew a saison, belgium yeast and let it go up to 80.

Right now, my options and space are pretty limited in my apartment. I have a mini-fridge, but use that as a separate beer fridge. I'd love a full-sized model, but would be tempted to make it a kegerator rather than a fermenter (although I suppose I could do both, haha. I don't have a tub (only a shower), but I think I'll opt for some the water bath plus fan approach. Is there an accurate way to measure the temperature you get with the water and fan?

Keep in mind that if ambient is 75, yeast metabolism will heat the wort up to 79-80ish during the peak of fermentation. Way out of the optimal range for most yeasts.

I didn't factor in the increase, so it's a good thing you mentioned it.

Also, a saison or other Belgian style seems like a great idea for my next brew.

Thanks again.