brewing in this heat

[dps51]

how do you brew in this heat
I have tried everything to keep temp right
with dust bin full of water with the fv in and still to high a temp
not only that how can you brew a beer with the rolling boil going for 60-90min at a time
I am done in by the end of a full day brewing

 

[IainM]

I don't have a brew fridge and my sig says it all.

 

[The Idiot]

I moved up North! Brew all year round!

 

[MyQul]

There's plenty of heat tolerant yeasts nowadays if you dont have brew fridge or want to use a trug full of ice water.

I brewed this eve. My flat was like furnace. Fortunately it only took me 2 hours to brew as I did a 30 min mash and 30 min boil

 

[Covrich]

There are options, I have a brew cool bag which works well, however I say that I made a compleet hash of my current one by not having enough frozen bottles ready in time and circulation..

Aswell as heat tolerant yeasts you could also switch to some styles which are more tolrant and suit it

 

[Dutto]

how do you brew in this heat .........

..........

I am done in by the end of a full day brewing

BBF (Before Brew Fridge) during the summer I always put the FV on the floor of the garage and wrapped it up like an Egyptian Mummy to reduce temperature fluctuations.

The "insulation" was anything from old duvet covers, sheets and towels on the outside to knackered sleeping bags and old offshore life-jackets on the inside. I kept the towels for the outer layer so that I could spray everything with water if it got really hot. i.e. above 25 degrees.

I too am done in at the end of a full day brewing so I make a habit of not touching a drop of anything alcoholic until the wort is cool enough to move into the FV. :thumb:

Even without beer, I am clumsy enough to do myself serious damage!

e.g. At the moment I am sporting a sizeable bump and a 2cm cut on my head because I didn't open the garage's up-and-over door far enough on Tuesday; and nearly scalped myself as a result!

 

[Dads_Ale]

I don't have a brew fridge but am now utilising a cooling coil in my FV which is attached to a small aquarium pump in a cool box (cooled with ice blocks). The pump is controlled via an Inkbird probe in the FV. Down side is you have to keep topping up the cool box with ice blocks. Upside is you can maintain the required temperature in hot conditions.

Also looks as if I can use photobucket till Dec 2018 as I went for the ad free account a few years ago. Then it is goodbye.

 

[Slid]

.

I too am done in at the end of a full day brewing so I make a habit of not touching a drop of anything alcoholic until the wort is cool enough to move into the FV. :thumb:

Even without beer, I am clumsy enough to do myself serious damage!

This is excellent advice and I, too, do not touch a drop until the brew is upstairs in its allocated place and pitched, lid on and bubbler fixed.

 

[Slid]

how do you brew in this heat
I have tried everything to keep temp right
with dust bin full of water with the fv in and still to high a temp
not only that how can you brew a beer with the rolling boil going for 60-90min at a time
I am done in by the end of a full day brewing

To answer your original question, I would go for US 05 for the Brown Ale, keep it fairly cool, as far as you can and use the water-in-bin method to protect it a bit from temps variations. (Brown Ale is under-rated. Good, solid beer, no fancy stuff and actually pretty good if you like a malty sort of beer.)

I don't think it is forecast to be too hot for a few days now and it is really the first 3 days that are critical, so I say go for it!

 

[bomberns127]

how do you brew in this heat
I have tried everything to keep temp right
with dust bin full of water with the fv in and still to high a temp
not only that how can you brew a beer with the rolling boil going for 60-90min at a time
I am done in by the end of a full day brewing

i did a brewery tour a few weeks ago and was told 60mins is the optimum time for boiling, any more is a waste of time and money, and as for fermenting in this heat check out my post'fermenting in the heat wave without a fridge' only need some insulation board 30mm thick, it actually works

 

[JFB]

Saison, Saison, saison... Ive a brew fridge and have been making lagers which take bloody ages. so to keep my stock up im brewing saisons and letting the temps go wild. keeping to farm house styles is the way to go in this crazy heatwave..

 

[The Idiot]

Saison, Saison, saison... Ive a brew fridge and have been making lagers which take bloody ages. so to keep my stock up im brewing saisons and letting the temps go wild. keeping to farm house styles is the way to go in this crazy heatwave..

I've got a saison on the go at present and I had to put a heat belt on it to get the temperature up!

 

[chthon]

I am wondering why everybody always thinks that saisons are to be fermented warm. That saisons are to be fermented uncontrolled, I can understand. But saisons where brewed in wintertime, when there was no work in the fields to be done.

 

[MyQul]

I am wondering why everybody always thinks that saisons are to be fermented warm. That saisons are to be fermented uncontrolled, I can understand. But saisons where brewed in wintertime, when there was no work in the fields to be done.

I dont know much about saison's as I dont brew them but perhaps people think this because the yeast has now been developed to brew warm and now it it wont ferment the wort if brewed cooler?

 

[Gunge]

As a bitter and stout kind of guy (stoppit!) with hitherto no interest in foreign muck, I've got to ask - what's a saison? Don't they make vinegar?

 

[MyQul]

As a bitter and stout kind of guy (stoppit!) with hitherto no interest in foreign muck, I've got to ask - what's a saison? Don't they make vinegar?

Is that because you've tried other (foreign) styles and didnt like them or is it predjudice? I didnt know I liked lagers till I started brewing

 

[Gunge]

Is that because you've tried other (foreign) styles and didnt like them or is it predjudice? I didnt know I liked lagers till I started brewing

A bit of both tbh. Saison sounds like vinegar or some fancy french wine, to me. I think lager is horrible. Best place for that is deep underground in Chekoslovakia.

 

[Sadfield]

Saison, it's the future, I've tasted it.

Goes well with Garlic Bread.[emoji6]

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[dps51]

don't do lager its just like sheep dip
so I'm going to get a fridge thinking a big American fridge freezer
one side for the fv and the over part for cool beer

 

[Sadfield]

I am wondering why everybody always thinks that saisons are to be fermented warm. That saisons are to be fermented uncontrolled, I can understand. But saisons where brewed in wintertime, when there was no work in the fields to be done.

I'd argue it was brewed after harvest, which is July/August and before any risk of frost stalling fermentation in an uncontrolled environment. These were beers brewed for storage over winter, and why Belgian examples are often labelled 'a la provision". I think there is some romantic marketing BS from some Belgian breweries regarding the brewing over the winter issue, the following is quoted from Saison duPonts website, but how many “saisoniers” were there on the farm in 1844? given that the Belgian industrial revolution was well under way a century before. Add to this that they ferment at around 30C, I would argue that they brew in winter because technology allows them to. Great beer though.

The Saison Dupont is a top fermentation beer with refermentation in the bottle.
Since 1844, this beer has been brewed in our farm-brewery, during the winter time.
Then this beer became a second refermentation in the barrel.
During the next summer, this very thirst-quenching beer was served to the “saisoniers” which were working on the fields.
Surely therefore, our Saison Dupont is considered as “the classic” among the Belgian season beers!
Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quenchener with no equal, just the way it was created.
Our selection of yeasts is the perfect base for these typical aromas and ditto taste.
A real refermentation in the bottle, which will continue for a long time in your cellar, result into this complex and particular aromatic beer.

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