tropical brewing - maximum temp?

[tomatoes149]

Hello there to all

Have a bit of a weird one - since I'm brewing in a tropical central asian summer, it's quite hot at the moment - around 30 to 35 degrees C during the day and down to 20ish at night.
So my Geordie Bitter went in 2 days ago, and had now dropped from 1.040 SG to 1.016.

Is that too quick?

If it seems like a problem, has anyone got any suggestions, about what i should do about it?

Thanks for the help - as always - much appreciated.

 

[RobWalker]

temp is definitely an issue for you. at that high temp, you will get off flavours in your beer. I suggest the coolest room you can find, or an immersion cooler...otherwise, your beer is probably gonna be a bit on the rough side!

It's not too quick, beer can even ferment out overnight in some cases, it depends on a number of factors but yours will still have some points to drop, so relax for now.

 

[graysalchemy]

Temps need to be kept between 18-21c especially important in the early stages of fermentation when the yeast is growing. I think you are in fusel alcohol territory :sick: if the wort got that warm. Fusels are the by products which cause headaches :nono: :nono:

The only thing you can do is taste it and see.

I think if you are brewing in those temps you need to rig up a temp controlled fridge to get a constant temp between 18-21c. You could use wet towlels and fans but at those temps i think you will struggle to get it down.

I believe some brewery's brew at high temps but they probably pitch high quantities of yeast so there is less of a growth phase in the yeast cycle which is where fusels are formed.

:thumb: :thumb:

 

[artiums_enteri]

You have a few options here:

-get a large plastic tub that your fermenter can fit into and surround the fermenter with frozen water bottles keeping cool water in the tub. Place old T-shirts or towels that are soaked in the cold water around and on your fermenter with a fan pointed at the fermenter. I did this for 2 summers before I had temp control. I came home one day and the apartment was 112* F, but with this method my beer never got over 68* F.

-scrounge up an old dorm fridge or chest freezer and get a third party temp control unit. This is what I use now. My conicals fit nicely into the chest freezer, and the temp stays at 59* F all year round. This is the most expensive and space consuming option. The whole setup cost me about 300.00.

-start using yeasts and brewing styles that can take the heat during the summer months. Some of the Belgian strains like to be in the upper 80s, and the styles aren't too hard to figure out.

Good luck