Brewing in the UK in June

[foxy]

The way I see it most yeasts can tolerate up to 40 C before they start to fall off the perch, fermenting at a higher temperature will not give the result you are looking for.
The days of yore when there was no temperature control breweries brewed at a certain time of the year. Today there are free fridges being given away on Gum Tree and the like, get one and ferment at a temperature the yeast will perform producing the beer you like.

 

[Scrattajack]

The annoying thing is that we have a spare working fridge but my fermenters are too tall for it...

 

[Scrattajack]

Well, the brew day happened on Sunday and my lovely(?) wort now resides in a nice new jerrycan. Of course, the weather has now set itself perfectly for fermentation with S-04...but I can still test out no-chill brewing and save my Kveik yeast for a later heatwave.

 

[Clint]

I've used s04 quite a few times and always felt it was lacking in something. As an ale yeast I prefer Wilko gervin/Notty.
My US pale is consistently US 05 but I plan to try the Lallemand bry97..

 

[Scrattajack]

My US pale is consistently US 05 but I plan to try the Lallemand bry97

Good luck. It should be ready for next spring.

 

[Andrew Elliott]

Voss makes a great stout, @BeerCat has made several in the past, I've made a stout and a dark mild with it, and another stout with Saure.

I've just made a chocolate stout with Voss, fermented at 31c Its still in the frementer at 31 but doesnt taste fruity at all.

 

[AdeDunn]

I've just made a chocolate stout with Voss, fermented at 31c Its still in the frementer at 31 but doesnt taste fruity at all.

I didn't get much from Voss either, was the Yeast Bay stuff. I think the folks getting flavour from Voss though are fermenting at 38/39 degrees C, with big under-pitches, and those temps can be hard to hit without temp control. It's yet another crazy Kveik... lol

 

[Edison]

I've used s04 quite a few times and always felt it was lacking in something. As an ale yeast I prefer Wilko gervin/Notty.
My US pale is consistently US 05 but I plan to try the Lallemand bry97..

I used BRY97 a couple of times in the past and was really happy with them in US pales, but the one time I tried reusing it and the second brew tasted quite estery (bananas). Hygiene, temperatures, age, O2 etc should all have been fine but it tasted stressed. Sure I dropped the ball somewhere but haven’t risked it since. Was a great beer in the initial pitch though, interested to hear how you find it.

 

[Clint]

Hmmm...I might not! Better the devil..

 

[MyQul]

Hmmm...I might not! Better the devil..

Ive only used BRY97 once but had zero problems with it

 

[Scrattajack]

At last! The weather turns up and it was in the fermenter with Stranda Kveik yeast at 10.00 yesterday evening and going like the clappers when I got up at 6.00 this morning. It's currently reading 31 °C and having a party. Can't wait to sample.