Belgian yeast for ipa & porter?

[gurtpint]

Now then, instead of moaning and complaining about not being able to brew during the summer months due to ambient temps getting out of hand I'm going to try making a couple of beers with a higher temp tolerant Belgian yeast (thanks to a certain veteran on this forum for this idea!). My plan is to get a vial/bag of liquid yeast to be pitched as is in an IPA with American hops and then save + wash the yeast cake and make a porter with it. Any recommendations as for the yeast to pick? Would be good if it could take temps up to +27C without too much funk. Spicy + earthy ok, banana no-no. WLP568 Belgian Style Saison Ale Yeast Blend might be one candidate - what about others? Cheers!

 

[pittsy]

here in uk its almost ok to do lager again , we had 2 weeks of hot that was it

 

[Svarrogh]

Go with Wyeast 1762, pretty much neutral yeast. Some cloves in the beginning but s disappeared with time... My fermentation was at 21C

 

[gurtpint]

^Thanks Svarrogh. But I'm a bit afraid that my apartment would be too warm for that yeast. It's already +24C indoors and going up - oh, the joys of living in a top apartment with a sheet metal roof above ... Have you ever used that one in warmer temps?

 

[pittsy]

you could pop your fv in a larger container filled with water and pop a bag of ice in per day that will bring your temp right down

 

[gurtpint]

you could pop your fv in a larger container filled with water and pop a bag of ice in per day that will bring your temp right down

This might work if only I had a decent freezer. Now I only have a fridge with a really crappy freezer box that's basically useless. Next step: taking a thermometer down to the cellar and seeing if I could take the FV there until the fermentation is finished!

 

[pittsy]

you could pop your fv in a larger container filled with water and pop a bag of ice in per day that will bring your temp right down

This might work if only I had a decent freezer. Now I only have a fridge with a really crappy freezer box that's basically useless. Next step: taking a thermometer down to the cellar and seeing if I could take the FV there until the fermentation is finished!

cellar .... there's your answer , i wish i had a cellar i bet its around 12c down there maybe cooler

 

[richc]

Saisons are the obvious way to go, I've had good results with both WLP-656 and WLP-566. IIRC one of the abbey yeasts is brewed at high temperature, from memory it's the WestVleteren using the Westmalle yeast (WLP-530) who ramp to nearly 30C.

 

[gurtpint]

Had a Saison de Dottignies the other day and at least that was a bit peppery for me... Checked out the cellar temp today - it is really not a cold cellar as such as this is a box of flats but the current temp as of today was +18C so that should do nicely for brewing. I reckon I should start looking towards the winter and have a porter on the go to even things out a bit. My storage is currently bursting with pales and I'm starting to run low on stout.