4

I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. To avoid potential fusel alcohols and unusual esters and phenols, you don't want it to get much hotter, so this method is ideal.


3

It is very fast, probably due to the high temperature (the higher the faster it will ferment), the insulation jacket would keep it warmer. The type of yeast used cans also cause this, some yeast are more vigorous than others, but in the end, the main reason is the temperature. Depending on your room temperature, you might not need an insulation jacket (I ...


1

I use Lallemand's Kveik dry yeast when it becomes warm in my brew cellar. Over the past year I have brewed IPA's, APA's, ESB's and English ales with Kveik, and all have turned out more than satisfactory. This yeast is rated to ferment up to 39degC, which I find quite incredible. It probably reaches a maximum of 29-30degC in my cellar. I use this yeast ...


1

Traditionally belgian tripels / weizen /saison beers are happy to ferment at more temperatures. Higher temperatures lead to higher ester production which results in the 'belgian-ey' flavors of banana and clove (Although I really wouldn't describe it as clove personally) which makes them work better in higher temps. In my experience- you'll get sick of these ...


1

I have experience with Mangrove Jack's M20 and M29 in high temperature. Last summer, I used them to brew a weizen and saison beer, at temperatures between 25° and 30° C. No off-flavors, although that might also be because the beers I brewed with them were not that big, OG of around 1.040. You could brew other beers than weizen with the M20. Despite it being ...


1

Living in Australia I have in the past found it necessary to cease brewing in the summer due to high temperatures. This summer just gone I discovered a solution by way of a newly released dry yeast, Kveik by Lallemand. According to the manufacturer's website, this yeast supports brewing between 25-40degC (77-104degF). I used it while the ambient temperature ...


1

Let me simply reinforce what is being said here with a little more focus on history: Lagers are not a storage process. They are a product made with lagering yeasts and fermented at lower temps that typically require refrigeration. The vast majority of craft beers are ales, because ales are fermented at room temperatures and are therefore much less ...


1

Kveik yeast are also being recommended : Which are the good yeasts and beer styles for fermenting at higher temperatures? It can get as hot as 40º C


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