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Date: 03 Aug 2006 16:37:42
From: John Bleichert
Subject: beers for warmer ferment temps
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(didn't mean to hijack the other thread)
> My only additional advice is that when it comes to belgiums yeast
> MATTERS. If you make a dubbel, tripple, or saison you need to use a
> belgian style yeast. Sparging a nice dubble wort then tossing DCL-51
> in may make a decent beer, but it won't taste like a belgian ale.
Agreed. While I'm not sure how the malt bill will be assembled yet, it
looks like te WLP530 or maybe WLP575 (which is a blend) might be
perfect.
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John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 03 Aug 2006 17:18:19
From: Wayne
Subject: Re: beers for warmer ferment temps
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John Bleichert wrote:
> Agreed. While I'm not sure how the malt bill will be assembled yet, it
> looks like te WLP530 or maybe WLP575 (which is a blend) might be
> perfect.
>
>
WLP565 works great in the 85-90°F range. Following hints picked up from
Brew Like a Monk, I pitch the yeast at about 65° (both wort and ambient
temp) and then let it gradually warm up over a period of 3-4 days to the
high temperature range. I then let it sit there for 2-3 weeks in
primary and another 3 weeks in secondary. This yeast likes to take a
nap every now and then for a few days and then start working again. So
give it time and don't be fooled into thinking the fermentation is
stuck. It will eventually ferment out. It is also sensitive to sudden
temperature changes. You need to be gentle with it and you will be
amply rewarded in return====sort of like a good woman.
Wayne
Bugeater Brewing Company
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Date: 04 Aug 2006 14:15:20
From: John Bleichert
Subject: Re: beers for warmer ferment temps
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Wayne <bugeaterbrewing@charter.net > wrote:
> John Bleichert wrote:
>> Agreed. While I'm not sure how the malt bill will be assembled yet, it
>> looks like te WLP530 or maybe WLP575 (which is a blend) might be
>> perfect.
>>
>>
>
> WLP565 works great in the 85-90?F range. Following hints picked up from
> Brew Like a Monk, I pitch the yeast at about 65? (both wort and ambient
> temp) and then let it gradually warm up over a period of 3-4 days to the
> high temperature range. I then let it sit there for 2-3 weeks in
> primary and another 3 weeks in secondary. This yeast likes to take a
> nap every now and then for a few days and then start working again. So
> give it time and don't be fooled into thinking the fermentation is
> stuck. It will eventually ferment out. It is also sensitive to sudden
> temperature changes. You need to be gentle with it and you will be
> amply rewarded in return====sort of like a good woman.
>
> Wayne
> Bugeater Brewing Company
Thanks. I think I may have found this out too late, but we'll see. My
cellar seems to have levelled out at 75F - temperature upstairs
experiences large (~30F) swings during the day so I don't think I'd
want to do it there.
My next 3 weekends are hosed, not sure I'll get to brew again til the
end of the month. Good thing I have a batch just bottled, one in
secondary and one in primary!
Appreciate all the suggestions for the Belgian styles - I'll have a
whack at it. It should stay in the 80s around here til September...
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 06 Aug 2006 10:45:32
From: David M. Taylor
Subject: Re: beers for warmer ferment temps
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"John Bleichert" <syborg@earthlink.net > wrote in message
news:qDpAg.7489$gF6.99@newsread2.news.pas.earthlink.net...
> (didn't mean to hijack the other thread)
>
>> My only additional advice is that when it comes to belgiums yeast
>> MATTERS. If you make a dubbel, tripple, or saison you need to use a
>> belgian style yeast. Sparging a nice dubble wort then tossing DCL-51
>> in may make a decent beer, but it won't taste like a belgian ale.
>
> Agreed. While I'm not sure how the malt bill will be assembled yet, it
> looks like te WLP530 or maybe WLP575 (which is a blend) might be
> perfect.
I used WLP530 on my last dubbel, and really liked the result. It's got a
lot of apple and dried fruit aroma and flavor, and very bready. At least,
that's how mine turned out. Yum. Got a 41 in the local competition, too.
I fermented it somewhat cool, at about 65 F, and I wish I would have
fermented it warmer to get even more of the good stuff out of it. But it
was excellent just the same.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 07 Aug 2006 05:02:02
From: Jeff
Subject: Re: beers for warmer ferment temps
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> > My only additional advice is that when it comes to belgiums yeast
> > MATTERS. If you make a dubbel, tripple, or saison you need to use a
> > belgian style yeast. Sparging a nice dubble wort then tossing DCL-51
> > in may make a decent beer, but it won't taste like a belgian ale.
I had an interesting experience with WLP001 and warm temperatures. I
used a large amount of yeast from a friends batch for a pale ale. It
fermented too hot, and when it was all done, it tasted like nail polish
remover. I tried it from time to time hoping it would get better, but
although it smoothed out a little, I never liked it. A little over a
year after I bottled it, I entered it in the state fair homebrew
competition (to get comments, not that I thought It'd win) as a Belgium
and it took 3rd place. All the comments on it were positive.
That said, yeah, go with the Belgium yeast.
--Jeff
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Date: 07 Aug 2006 07:38:03
From: Larry Bristol
Subject: Re: beers for warmer ferment temps
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Jeff wrote:
> I had an interesting experience with WLP001 and warm temperatures. I
> used a large amount of yeast from a friends batch for a pale ale. It
> fermented too hot, and when it was all done, it tasted like nail polish
> remover. I tried it from time to time hoping it would get better, but
> although it smoothed out a little, I never liked it. A little over a
> year after I bottled it, I entered it in the state fair homebrew
> competition (to get comments, not that I thought It'd win) as a Belgium
> and it took 3rd place. All the comments on it were positive.
I heard a story once about how Macallan (a fantastic single malt highland
Scotch whiskey) was entered into some sort of competition. It was
mistakenly judged not only as a scotch, but as a cognac! It took first
prize in *BOTH*!
--
Larry Bristol --- The Double Luck
http://www.doubleluck.com
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