[Derek]

I am interested in brewing my first Belgian. I have done much research on all grain brewing including malt analysis, equations for various parameters, etc. I have come to the conclusion that in the absence of a means of temp control I will try the Achouffe yeast due to its tolerance of higher fermentation temperatures.

I anticipate that if I pitch cooler and it rises into the low to mid 70's that I can still get a cleaner, maltier beer than I could with the Chimay, Rochefort or Westmalle yeasts at similar temperatures.

Any thoughts?

[denny]

"Tolerance" is a rather wide open term.  Sure, you can ferment it at higher temps, but will it give you what you want and not what you don't want?  I prefer to run 3522 about 63F and never more than 65, at least for the first 4-5 days.  Higher than that and I get banana esters I don't care for, along woth a hint of bubblegum.  It may be cleaner than the others in a relative way, but that still doesn't mean that is will be pleasant.  And y also have fusels to think about at those temps.  Try a Cheap'n'Easy fermenter temp control.....i.e., tub of water with ice packs.

[Derek]

I should have prefaced that statement with the fact that I was speculating given the yeast manufacturer's data.

I'm trying to find a way to control temp on a low budget. I get my basement family room to stay at or around 65 deg F even during the summer and it never increases past 70 deg F even on the hottest days. That does not account for internal temperature of the wort as it ferments.

I have read tons of info on fridges, ferm chambers, swamp coolers, etc. I was trying to find an out by using a yeast that may fare better with no control!

I'm lazy and cheap!

[HoosierBrew]

Try a Cheap'n'Easy fermenter temp control.....i.e., tub of water with ice packs.

+1.  Works well.

[Joe Sr.]

Try a Cheap'n'Easy fermenter temp control.....i.e., tub of water with ice packs.

+1.  Works well.

This is true.

As an addendum to Denny's comments, I would let the fermentation temp free rise after the first few days to make sure you get full attenuation.  Particularly so if you're making a bigger beer.

[Derek]

It shouldnt take much ice to keep it cool for 24-48 hours. The nook under my basement stairs stays about 60-65 deg F all summer.

[denny]

I should have prefaced that statement with the fact that I was speculating given the yeast manufacturer's data.

Sometimes that's accurate and sometimes it's not.  In general, all yeast manufacturers state temps that I find are higher than I think makes good beer.

[denny]

It shouldnt take much ice to keep it cool for 24-48 hours. The nook under my basement stairs stays about 60-65 deg F all summer.

To be safe, try to control for at least 72-96 hours.