Found Collection

Ok, here in Baltimore, we are reaching the 80's every day and down to
the 50's most nights.  It takes about a week or so to ferment a batch
and then a couple weeks to bottle condition before lagering.  How hot is
too hot? and, what beers/ales would be suitable for this temp range
(before the temps go through the roof!)?

FWIW, I'm still a "kit" beer brewer.  i.e. hopped malt syrup,
malodextrin, and sugar for bottle conditioning).  I know, wimpy but
still better than even a lot of micro's.

Any advice, any help appreciated...  except "Give up".

Ed

Ed, Drape a wet cloth over your fermenter and it will drop the temp. maybe 5
degrees.  80 is too hot, but if you can get down to mid 70s you can make
ale.  I recommend DCL S-04, terrific yeast, available morebeer.com.
Cooper's dry yeast will also do pretty well at high temp. (But optimums are
below 70.)  The Cooper's Australian draft (canned) kit is pretty good but
use DME instead of the 2 lbs sugar they ask for.
Coly

Anything over 75 is too warm for fermentation, and I try to stay under
72 if at all possible.  I'm about 30 minutes from Baltimore myself, and even
though the outside temps are in the 80's my ba***t is still about 68 or so
during the day, which isn't too bad for ales.

John.

--
                           *** John P. Kolesar ***

           *** Head Administrator, Monty Python's Flying Talker ***
        **************************************************************

The exceptions to this would be belgian beers and meads.  From past
experiences, belgian yeast works great in 75-80 degreee range.  Meads
(when made with champagne yeast) work great at this range also.

Phil
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