[etbrew]

Hi everyone,
I want to brew some beer to give as a wedding present in October.  Currently the only place I have to ferment in is my basement which is hovering under 70 but I suspect it will warm up to the mid seventies with the current east coast heat wave. 

Do any of you have recommendations for beer styles that will do well at fermentation temps above 70 and that will be ready to drink by early October??  Also what yeast strains would do well at these temps?
Thanks

[marty]

Saison is the obvious choice

I like the WLP 565 strain, but a lot of people are reporting good results with Wyeast 3711 French Saison

[babalu87]

Swamp
Cooler

[majorvices]

+1. Temp control is not that difficult, nor expensive, and it is imperative to making great beer. saison is a good choice though for higher fermentation temps

[etbrew]

Saison is the obvious choice

I like the WLP 565 strain, but a lot of people are reporting good results with Wyeast 3711 French Saison

That's what I was thinking but thought saisons could take a long time to ferment...

Swamp
Cooler

I've never done the swamp cooler thing before but that's a good idea.  I just might give it a try.

[markaberrant]

That's what I was thinking but thought saisons could take a long time to ferment...

3711 ferments at about the same rate as any other ale yeast.

[blatz]

witbier - its the only beer I do NOT use my chest freezer to ferment in.

[Hokerer]

Swamp
Cooler

I've never done the swamp cooler thing before but that's a good idea.  I just might give it a try.

Definitely try the swamp cooler thing.  Getting your fermentation temps under control (even in the cooler weather) is one of the most important things you can do.  Whatever you do now about getting it under control will not be wasted effort.

[bluesman]

Swamp
Cooler

I've never done the swamp cooler thing before but that's a good idea.  I just might give it a try.

Definitely try the swamp cooler thing.  Getting your fermentation temps under control (even in the cooler weather) is one of the most important things you can do.  Whatever you do now about getting it under control will not be wasted effort.

Couldn't agree more.

[majorvices]

I have a Saison I brew that is ready on about 3 weeks from mashing in. Traditional saisons are more like lower gravity session beers. In some ways they are similar to Wit beers (without the orange peel, etc.)

[bonjour]

I have a Saison I brew that is ready on about 3 weeks from mashing in. Traditional saisons are more like lower gravity session beers. In some ways they are similar to Wit beers (without the orange peel, etc.)

I'd be interested in that recipe

[richardt]

Wyeast Belgian Saison 3724 likes to ferment at 70-95 F, 76-80% attenuative, low floculation--reportedly the Dupont strain
Wyeast French Saison 3711 likes to ferment at 65-77 F, 77-83% attenuative, low floculation--reportedly the Brasserie Thiriez strain

I used both strains--pitched one smack pack (3724) in one 5 gallon carboy and the other smack pack (3711) in the other carboy.  Fermented in March at temps around 69-73 F, IIRC.  No starter was used.

Belgian took forever to ferment, got stuck around 1.035 after 1.5 weeks, and proceeded glacially thereafter (finished in the single digits after 4-5 weeks.  Took forever to clear, as well.  However, many say it is the better tasting/smelling one of the two strains.  I'd suggest using a starter AND fermenting a little warmer (e.g. 75-78 F) initially, and consider creeping a little warmer (closer to 80+ F) only if needed.  However, given that Wyeast says the strain can ferment as high as 95, I wouldn't worry too much about it.  It may result in more esters, phenols (desirable), but possibly at the expense of headache-causing fusel alcohols.

The French strain (3711) was a vigorous fermenter, blew the 3-piece airlock and stopper off within 12 hours of pitching!  Fermentation was done within 1.5 weeks, and the yeast dropped clear.  I think the aromas and flavors are the same.  But, not everyone else does, so YMMV.

Some start with Belgian and finish with French Saison yeast.  

[etbrew]

Thanks for the advice.  I will definitely try a swamp cooler.  Now I'm just waiting for my new 8 gallon brew kettle and wort chiller to arrive...

[euge]

I use a chill box. However one time I did a saison with wlp650(?) pitching at 90F and just let it rip with no effort to control the temps. Kegged 10 gallons and bottled the other two gallons.  The bottles were consistently better and after a year of cellaring they were supurb.

Sad to say that it has been long drunk up.

[redbeerman]

+1. Temp control is not that difficult, nor expensive, and it is imperative to making great beer. saison is a good choice though for higher fermentation temps

+1  I use the cheap and dirty swamp cooler method and it works great.  I can even make lagers in the summer and control within 4-5 degrees, not perfect, but it works.   Saison is a good choice as well, bluesman and I are making one this weekend, using 3711 for the yeast.  The starter is done and even that smells great!