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> High Temp fermenting
post Jul 2 2009, 12:15 PM
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Ok I'm new to brewing(my second batch in bottle conditioning) but already know I have a problem w/ being able to keep my fermentation temps down. The real problem is that I live in an apartment that even with the AC on all day stays around 73 or so. Both batches that I have brewed have "That" taste to them that I have found to be caused by fermenting at too high of temp. I don't have a lot of room so the big tub full of water and frozen water bottles are kind of the last resort because I'm not sure I can sell my wife on it and I have yet to find a small fridge that will fit a carboy. I have been doing some reading though and see that some belgian strains are good up to 85. The last batch one day got up to 81 on me but stayed around 77-79 most of the 7 days in the primary. So I was thinking about brewing a Siason because I have read that you should ferment it in the upper 70s.

Am I on the right track??

I was thinking about going with either Wyeast 3522 Belgian Ardness or Wyeast 3724 Belgian Saison.

Any feed back would be GREATLY appreciated.

This post has been edited by johnpreuss: Jul 2 2009, 12:17 PM
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