Summer temps=awesome ale?

[jdog2050]

So I have a semi-basement apartment. It sucks in the winter for beermaking( I will probably invest in some fermenter heat-jackets), but this summer it's been absolutely amazing. It's basically 77F in here all the time. My Pale ales have been absolutely incredible. Anyone else getting nice brews because of the increased general temp?

[Ian]

I'm too scared to brew anything.
It gets to 86F/30C+ in my apartment during the daytime, and I really don't think my yeast would do give me the kind of taste I'm after...
There's a little area under the stairwell inside the building that I may place my carboy in when I return from my vacation (returning about a month from now). I've recorded a temp of 77/24C at 3:00p.m.. Though it's a couple of degrees C above where it should be for my IPA, I may chance it.

The waiting is killing me! heh

[Rob]

77F (25C) is a bit on the high side. You need to remember that fermentation also produces heat, so the temperature of the beer in the fermenter is going to be a few more degrees warmer than the air. Would I ferment at 25C? Sure, I did last month but it's not ideal.

[daxdefranco]

Mine is well above that - maybe I shouldn't make a beer before I leave! With the extra heat produced by fermentation, I can see it being around 32 C in there...yikes!

...what effect would this have? Are we talking some off-flavors or dead yeast and a botched ferment?

[Ian]

From the Cider forum:

It all depends on what yeast you use. Generally the off flavors produced are estery and fruity. It could have the effect of making your beer taste too sweet or unpalatable. You maybe also get a really really high attenuation. If the beer is sweet or estery the off flavors may dissipate with aging or you may be able to mask it a bit with aroma hops or dry hopping.

I recently made an IPA that I fermented at 60F, but pitched at 80F (tap water wouldn't get any cooler). I used WLP001 but I swear it tasted like a Belgian it was so estery. Anyway, once I aged it and dry hopped most of the esters were hidden, but I can still taste it My friends like it, but I am a bit critical of it.

[daxdefranco]

there's also this:

http://www.homebrewunderground.com/44/c ... rmenter-1/

[Rob]

Yep. That's what I do. I also blow a fan on it to speed up the evaporation.

[jdog2050]

77F (25C) is a bit on the high side. You need to remember that fermentation also produces heat, so the temperature of the beer in the fermenter is going to be a few more degrees warmer than the air. Would I ferment at 25C? Sure, I did last month but it's not ideal.

Just checked a thermometer; it's 22C in my apartment. Less than I even thought.