[COHO] Suggestions for a summer (warm weather) fermenting brew?

[Tim Howe]

On Wed, 12 Jul 2006 17:47:54 -0700
"Jim Spencer" <mauijim39 at gmail.com> wrote:

> Bill - I made several big IPA's and a Barley wine last summer in an
> un-airconditioned house. The temps ran in Hi-70's. I placed the glass
> fermenter in a galvanized tub of water in the coolest room I could find. I
> wrapped a thick towel around in and kept a small fan blowing. I "basted" the
> towel several times/day and worried like a mother hen...but they turned out
> fine. I was using Safele 04 Yeast and Chico 1056...there my be some other
> yeast better suited to the warmer temps. I say just go for it.

	I think it may also help to note that the Sweatlodge Amber I made (the one done REALLY warm) started out with a really sour apple flavor, but as time goes on that flavor is going away and leaving an acceptable malty flavor where it used to be.  So even a really warm ferment doesn't have to be a loss.

--TimH