Hi all
I'm a brand spankin new brewer and I'm looking to ease myself into the game this weekend (or maybe next if the wife kicks up a fuss about me brewing AND going to the football ... may only be able to brew when the Roar are playing away - anyhoo).
I live in a small apartment in Brisbane and I have no ability (nor intention) to buy/store a fermentation fridge and I am too lazy/unskilled to create a home-made box type thing so I propose to use my spare bathroom as a fermentation chamber. I've been taking the measurements over the last 2 weeks and it has not deviated more than 2 degrees above or below 25 degrees C at any point in the day.
This is high I know, but at least it's (very) stable.
At first I despaired that I would either have to get keen and build a box somehow or give up on the idea until next winter but, after some reading, I now just think I'll brew a saison or something with one of the following, higher temp yeasts:
http://www.craftbrewer.com.au/shop/details.asp?PID=1633 [Wyeast 3724 - Belgian Saison]
http://www.craftbrewer.com.au/shop/details.asp?PID=2068 [Wyeast 3711 - French Saison]
Never tried a Saison - will remedy this Friday night
http://www.craftbrewer.com.au/shop/details.asp?PID=3847 [Wyeast 3538PC - Leuven Pale Ale]
I love Pale Ale (originally little creatures but recently discovered the Archive out here in West End and have been drinking my way through their selection and dig the Sierra Nevada and Vale's)
http://www.craftbrewer.com.au/shop/details.asp?PID=2069 [Wyeast 3725 - Biere de Garde]
Never heard of such a beer
So my question is, for a new brewer (who really enjoys a fruity hoppy drop) are any of these yeasts particularly suitable for a first brew/easier to work with at 25 deg C?
A lot will depend on the recipe of course but I thought I'd get my yeast sorted first because, given my fermentation temp issues, this will be the most important thing for me to worry about I rekon.
What do you all think?
I'm a brand spankin new brewer and I'm looking to ease myself into the game this weekend (or maybe next if the wife kicks up a fuss about me brewing AND going to the football ... may only be able to brew when the Roar are playing away - anyhoo).
I live in a small apartment in Brisbane and I have no ability (nor intention) to buy/store a fermentation fridge and I am too lazy/unskilled to create a home-made box type thing so I propose to use my spare bathroom as a fermentation chamber. I've been taking the measurements over the last 2 weeks and it has not deviated more than 2 degrees above or below 25 degrees C at any point in the day.
This is high I know, but at least it's (very) stable.
At first I despaired that I would either have to get keen and build a box somehow or give up on the idea until next winter but, after some reading, I now just think I'll brew a saison or something with one of the following, higher temp yeasts:
http://www.craftbrewer.com.au/shop/details.asp?PID=1633 [Wyeast 3724 - Belgian Saison]
http://www.craftbrewer.com.au/shop/details.asp?PID=2068 [Wyeast 3711 - French Saison]
Never tried a Saison - will remedy this Friday night
http://www.craftbrewer.com.au/shop/details.asp?PID=3847 [Wyeast 3538PC - Leuven Pale Ale]
I love Pale Ale (originally little creatures but recently discovered the Archive out here in West End and have been drinking my way through their selection and dig the Sierra Nevada and Vale's)
http://www.craftbrewer.com.au/shop/details.asp?PID=2069 [Wyeast 3725 - Biere de Garde]
Never heard of such a beer
So my question is, for a new brewer (who really enjoys a fruity hoppy drop) are any of these yeasts particularly suitable for a first brew/easier to work with at 25 deg C?
A lot will depend on the recipe of course but I thought I'd get my yeast sorted first because, given my fermentation temp issues, this will be the most important thing for me to worry about I rekon.
What do you all think?
