<p>That is really too warm as you will get fusel oils as a bi-product.  If you absolutely must do it in that high of a temperature, I would go with an ESB or something.  If you really are going to get into this, you may want to invest in an old refrigerator and maintain around 17 - 20 degrees for an ale.  Well worth the investment if you have the space and money!</p>

<p>Good luck.</p>

CC BY-SA 3.0
2015-07-03T18:34:21.547Z
And to embark on this route, Google "DIY Kegerator." A full-size fridge on Craigslist was only $75, and a temperature controller was about $25 IIRC. Turned out the room we were fermenting in got colder than 18 C at night in the winter, so for now I just unplug the fridge from the temp controller and plug in a desk lamp instead, which I put inside the fridge. Works like a charm.
Andrew Cheong
CC BY-SA 3.0
2015-07-07T18:02:36.947Z
I think you mean fusel alcohols. It depends on the yeast whether you will or not. Some strains are very tolerant of higher temperatures.
jalynn2
CC BY-SA 3.0
2015-06-30T19:19:29.653Z
2015-06-30T19:19:29.653Z
Steve O
<p>I brew in South Florida with similar ambient temps during the spring-summer-autumn.</p>

<p>For beer styles, check out the saison, which enjoys a higher fermentation temperature. Wyeast 3724 has a temperature range of <strong>70-95F, 21-35C</strong> and <a href="http://www.whitelabs.com/yeast/wlp565-belgian-saison-i-yeast" rel="nofollow">attenuates up to 80%</a>. I've had great success with this strain, even at the higher ends of the range.</p>

<p><a href="http://beerandwinejournal.com/high-temp-yeast/" rel="nofollow">Beer and Wine Journal</a> has a nice list of yeasts that do well in higher temps.</p>

<blockquote>
  <p>White Labs WLP550 (Belgian Ale) — 68–78°F (20–26 °C)</p>
  
  <p>White Labs WLP566 (Belgian Saison II yeast) — 68–78°F (20–26 °C)</p>
  
  <p>White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) — 70–80 °F
  (21–27 °C)</p>
  
  <p>White Labs WLP065 (American Whiskey Yeast) — 75-82 °F (24–28 °C)</p>
  
  <p>White Labs WLP655 (Belgian Sour Mix 1) — 80-85+ °F (27–29 °C)</p>
  
  <p>White Labs WLP665 (Flemish Ale Blend) — 68-80°F (20 –27 °C)</p>
  
  <p>Wyeast 1214 (Belgian Abbey) — 68-78° F (20-24° C)</p>
  
  <p>Wyeast 1388 (Belgian Strong Ale) — 64-80° F (18-27° C)</p>
  
  <p>Wyeast 3724 (Belgian Saison) — 70-95 °F (21-35 ° C)</p>
  
  <p>Wyast 3725 (PC Biere de Garde) — 70-84 °F (21-29 °C)</p>
  
  <p>Wyeast 3763 (Roeselare Ale Blend) — 65-85 °F (18-30 °C)</p>
  
  <p>Wyeast 3787 (Trappist High Gravity) — 64-78 °F (18-25 °C)</p>
  
  <p>Wyeast 3822 (PC Belgian Dark Ale) — 65-80 °F (18-27 °C)</p>
  
  <p>Fermentis Safbrew T-58 — 12-25°C (54-77 °F)</p>
  
  <p>Fermentis Safbrew WB-06 — 12-25°C (54-77 °F)</p>
</blockquote>

<p>If you're looking to bring the beer to a little bit below ambient (as fermentation is a bit of an exothermic process) try a small plastic tub full of cool water with the carboy in it wrapped in a towel. The towel will wick up cool water and evaporate, basically acting like a giant sweat gland!</p>

<p>Hope this helps.</p>

CC BY-SA 3.0
2015-07-22T20:23:06.303Z
2015-07-22T20:23:06.303Z
Charlemange
<p>I am thinking about make my first beer in this summer. However, in my country the summer has an ambient temperature about 25-30º. So my question, is what type of beers are adequate to this conditions? </p>

<p>My first idea is a blond ale (Brewferm Ale), with fermentation at the ambient temperature in Barrel Aging. What do you think about?</p>

CC BY-SA 3.0
2015-07-07T18:00:42.307Z
Go with a Saison. That yeast likes temperatures in that range, even up to 35.
jalynn2
CC BY-SA 3.0
2016-08-16T11:14:51.133Z
This question would be more appropriate in http://homebrew.stackexchange.com/.
Mr_road
<style><ale><recommendations><fermentation>
Craft beer - Ambient temperature for fermentation
anvd
# Craft beer - Ambient temperature for fermentation

(Asked by: username_0 on 2015-06-30)

I am thinking about make my first beer in this summer. However, in my country the summer has an ambient temperature about 25-30º. So my question, is what type of beers are adequate to this conditions?

My first idea is a blond ale (Brewferm Ale), with fermentation at the ambient temperature in Barrel Aging. What do you think about?

**Tags:** style, ale, recommendations, fermentation

> **Comments:**
> **username_1**: Go with a Saison. That yeast likes temperatures in that range, even up to 35.  
> **username_2**: This question would be more appropriate in http://homebrew.stackexchange.com/.  

---

## 2 answers

### Answer by username_3 on 2015-06-30. Score: 2

That is really too warm as you will get fusel oils as a bi-product. If you absolutely must do it in that high of a temperature, I would go with an ESB or something. If you really are going to get into this, you may want to invest in an old refrigerator and maintain around 17 - 20 degrees for an ale. Well worth the investment if you have the space and money!

Good luck.

> **Comments:**
> **username_4**: And to embark on this route, Google "DIY Kegerator." A full-size fridge on Craigslist was only $75, and a temperature controller was about $25 IIRC. Turned out the room we were fermenting in got colder than 18 C at night in the winter, so for now I just unplug the fridge from the temp controller and plug in a desk lamp instead, which I put inside the fridge. Works like a charm.  
> **username_1**: I think you mean fusel alcohols. It depends on the yeast whether you will or not. Some strains are very tolerant of higher temperatures.  

---

### Answer by username_5 on 2015-07-22. Score: 2

I brew in South Florida with similar ambient temps during the spring-summer-autumn.

For beer styles, check out the saison, which enjoys a higher fermentation temperature. Wyeast 3724 has a temperature range of **70-95F, 21-35C** and [attenuates up to 80%](http://www.whitelabs.com/yeast/wlp565-belgian-saison-i-yeast). I've had great success with this strain, even at the higher ends of the range.

[Beer and Wine Journal](http://beerandwinejournal.com/high-temp-yeast/) has a nice list of yeasts that do well in higher temps.

> White Labs WLP550 (Belgian Ale) — 68–78°F (20–26 °C)
>
> White Labs WLP566 (Belgian Saison II yeast) — 68–78°F (20–26 °C)
>
> White Labs WLP568 (Belgian Style Saison Ale Yeast Blend) — 70–80 °F
> (21–27 °C)
>
> White Labs WLP065 (American Whiskey Yeast) — 75-82 °F (24–28 °C)
>
> White Labs WLP655 (Belgian Sour Mix 1) — 80-85+ °F (27–29 °C)
>
> White Labs WLP665 (Flemish Ale Blend) — 68-80°F (20 –27 °C)
>
> Wyeast 1214 (Belgian Abbey) — 68-78° F (20-24° C)
>
> Wyeast 1388 (Belgian Strong Ale) — 64-80° F (18-27° C)
>
> Wyeast 3724 (Belgian Saison) — 70-95 °F (21-35 ° C)
>
> Wyast 3725 (PC Biere de Garde) — 70-84 °F (21-29 °C)
>
> Wyeast 3763 (Roeselare Ale Blend) — 65-85 °F (18-30 °C)
>
> Wyeast 3787 (Trappist High Gravity) — 64-78 °F (18-25 °C)
>
> Wyeast 3822 (PC Belgian Dark Ale) — 65-80 °F (18-27 °C)
>
> Fermentis Safbrew T-58 — 12-25°C (54-77 °F)
>
> Fermentis Safbrew WB-06 — 12-25°C (54-77 °F)

If you're looking to bring the beer to a little bit below ambient (as fermentation is a bit of an exothermic process) try a small plastic tub full of cool water with the carboy in it wrapped in a towel. The towel will wick up cool water and evaporate, basically acting like a giant sweat gland!

Hope this helps.


---

