It's about 34C in the brewery today
That's a great temp for some styles!
I too live now in a climate very hot in summer (though, winters are cold enough for Lagering) and I have no easy access to liquid yeasts.
Every year I anticipate the coming of summer heat to brew my favourite hot-loving styles.
Here's a short list of yeasts I employ in summer:
-
Mangrove Jack's M29 French Saison. In my opinion, it's the best of dry Saison yeasts, and the best Saisons I made with it were fermented above 30C. 34C would be ideal. Lalbrew Belle Saison is similar but is more acidic and less phenolic.
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Mangrove Jack's M41 Belgian Ale. My another favourite hot-loving yeast. I avoid fermenting with it at lower than 28C. Higher than 30C - and you have a garden of great esters and phenols and a lot of very clean (not solventy or fusel) alcohol.
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Lalbrew Voss Kveik is the most heat-tolerant of all dry yeasts. Lower than 30C, and it will taste pretty bland. Around 40, it produces some tasty orangey goodness. During a hellish week-long heatwave last summer, I made an amazing SMaSH "Heatwave Imperial Pils" with it at 38C, which my friends still rave about.
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Mangrove Jack's M10 Workhorse and
Fermentis S-33, which are very closely related strains. Great subdued ester profile, not excessive or solventy even when fermented around 28C. The only caveat is that they flocculate very poorly at higher temps. If you don't mind more or less of haze in your beer, try them.
- Weizen yeasts, like
Lalbrew Munich Classic and
Mangrove Jack's M20 Bavarian Wheat. They are inferior to liquid Weizen yeasts when producing clovey phenols at lower temps, but they're on par or better in regard of throwing banana esters at high temps. I tried them up to 28C and was happy.
Mangrove Jack's M21 Belgian Wit works quite similarly, with the difference that the increase in ambient temperature coaxes it to produce more phenols rather than switching from phenols to bananas (like both German Weizen yeasts do). Not impressed too much with M21 performance though.
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Fermentis T-58 also tolerates high temperarures very well. When fermented between 28 and 32C, it behaves similar to S-33 in that it poorly flocculates and to M20 in its rich banana profile. It throws more fusels than both those yeasts.
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Fermentis US-05. A great yeast to make clean lager-like beers at low temps. I like it more at 26-28C however, when it produces a very pleasant peach ester.
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Mangrove Jack's M54 Californian Lager. It's related to US-05 and behaves similarly: very clean lager-like fermnettation at as low as 12C and nice fruity esters at 27-29C. Unlike in US-05, the esters are mostly pear rather than peach. No detectable fusels. I like it more than US-05.
- I'm sure that
Mangrove Jack's M31 Belgian Tripel also would work perfectly at very high temps. Haven't tried it though, as I don't like this yeast altogether and don't have it anymore. I expect also that
Mangrove Jack's M47 Belgian Abbey might be very good when fermented hot. Haven't tried fermenting it higher than 22C yet, will try to do that this summer.
- A new yeast from Lallemand,
Lalbrew Farmhouse is said to be very heat-tolerant. Can't confirm it, as I haven't yet opened my first sachet of this yeast. Will try it as soon as a heatwave strikes.
Never knew it gives that... In my book, US-05 is one of the "warm-tolerant" yeasts, good for summer brewing, and I've always felt free to ferment with it up to 28°C (at the late stages of the fermentation). Love the peach ester it throws out at the higher temps. At lower temperatures, circa 15°C, in this brewhouse it oftentime (not always though) comes out tart, quite similar to S-04.
