Good luck! What style are you brewing and what yeast? Most ale yeasts will produce better beers if you can keep the fermentation spikes below around 70F / 21C. I hope to have a video out in a few weeks that is a more broad discussion of fermentation temperature control.

@@CascadesHomebrew well I live in Hong Kong where the temp outside now is on average around 30-33 which is above 90F. I’m doing my best inside an apartment to keep the batch at 76-78F now, but sometimes it goes up to 80-82F when I go out to work. The yeast type is unknown because I threw away the package but the temp range on the package said 68-77F) I use MoreBeer’s American Ale recipe that comes with the equipment. After the protest (I hope you know which protest I’m referring to) there have been a lot of restrictions on what I could ship into HK. Not even Amazon could ship in many things! I actually had to get help from my family back in the states to get my stuff ship in. Anyway, brewing my 1st 5 gal batch felt a lot harder than brew my previous 1 gal! Thank you for your well wishes!

I am a bit spoiled living in the US where I can get a shipment from MoreBeer in 2 days. Kveik yeasts might be good to look into for fermenting at warmer temps.

@@CascadesHomebrew I shall try this next time! And yes, I miss my days in the states. It’s still the best place on earth for me despite of all the things that are happening outside our breweries 😉 Thank you. I have probably just become your first subscriber from Hong Kong 😬

@delreydavid Yes... there have been a lot of arrests lately.

I would agree. In general Belgian yeast are some of the best options for room temperature fermentation. I am not positive why this batch had such a strong fusel character. It only got 3-4F above what I would typically ferment this type of beer. I did a recent Saison that got to 100F, and that beer turned out fine. It could be something specific with M31, or something else. 1 full pack into a 2.5 gal batch seems like a fine pitch rate. I have been curious to try a yeast like US-05 or S-04 with a 65F vs 75F comparison. Now that I have some Tilt hydrometers, I should be able to capture actual fermentation temps. Cheers!

@@CascadesHomebrew I prefer not to use yeast from Mangrove Jack. I think they are not up to quality. Made same recipe with MJ and Lalleman Abbey. Belgian double. Lalleman and Fermentis have superior yeast in my oppinion. 11g to 2,5 gal seems a little bit over pitch to me. It can also stress the yeast. For nonbelgian ale I use to ferment on 17-18 C (63-65F). Especially when making strong ale. Strong and warm fermentation is a recipe for fusel alcohol. I like to make imp stout, quads, BW. They do need temperature control to make sure not to get too much fusel. You can get lucky without, but I do not chance. I am going to make a tripple splitbatch with some friends. Same wort, three different yeast and fermentation. I will keep mine just under room temperature and second ferment with bret. As I visited some small breweries in Belgium. They ferment in ambient temperature in the middle of summer! No unpleasant high alcohols in their beer. So they know how to do it. Well they used the Orval yeast. It has a tollerance at about 8%, so no extreme strong beers. I use to tell homebrewers to invest in temperature control before spending a lot of money on brewing systems. Many ways to make wort, but it is in the fermentation the magic is happening. Control there is important for that extra quality. Now I have to go back to my work. Brewing commersial lager beer for a living. Cheers!

I agree. After I got my fermentation chamber a few years ago I hate to ferment at ambient temps...even if sometimes "control" means heating the beer above ambient temps.

That depends. Are you with the Empire??

Thanks for the feedback. Yeah, I am a better brewer than content creator or entertainer, but will keep trying to improve and have some ideas to work on.

@delreydavid A) No, you cannot control others to comment the way you like; Maybe you can do that on your own family but not on the outside word (jajaja, is an expresion about fermenting in the bathroom, the same as me). B) No, it is not cristicism, they are observations given to improve the channel; With more taht 100 channels of home beer makers, to compete with the, even to just give information, your channel must improve constantly. I spend some minutes to give him my observations for that. And the motivation is to give him a view of easily improved issues, It is Constructive support, But your own view is over protective and has that bias. C) We all are grown enough to filter the comments, take the ones that are useful and leave the others, the owner of the channel has alsa that ability, he does not need a manager to this. Anyway I'm out of this fashion of only possitive feedback, because oneself can be seen as a hater, No, negative feedback is also usefull, just have to be less sensitive, we humans are programmed by nature to receive positive and negative feedback and improve with boths. D) Finally, my comments were done with good intentions, but your narrative as trying to show my comments as pure criticism looks like creating a problem where is not.

Yeah...sometimes it is hard work!

Ha! Sometimes it can be tough work sampling beers for KZfaq!!