Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi guys its gotten really hot up here so have dedicated furmenters to beer at the moment in spare room with ac on 22 degrees constant but we just hit a cooler change to be able to run bubbler outside wondering if i can run my usual mac rum or mac whiskey that i usually run at 30 room temp at 22 room temp to keep the beer happy. fyi i don't pay for elec so spare room is fermenting room at moment till next kid comes along.

It will be fine mate :handgestures-thumbupleft:
I have pitched lowans at mid 30's to 40 deg I don't have any issues.

:text-+1:
Life in Nth Qld is often over 35... bakers yeast handles it with ease.

Even EC 1118 goes well here.

Maritsio2016 wrote:Hi guys its gotten really hot up here so have dedicated furmenters to beer at the moment in spare room with ac on 22 degrees constant but we just hit a cooler change to be able to run bubbler outside wondering if i can run my usual mac rum or mac whiskey that i usually run at 30 room temp at 22 room temp to keep the beer happy. fyi i don't pay for elec so spare room is fermenting room at moment till next kid comes along.

Click it down the extra 2-4°C, your beer will thank you for it

Temps regularly hit 45°C here in Muswellbrook during summer, I did some CFW mid summer last year and it was quite strong with the esters at first, but dropped away quickly

hey guys what i'm saying is will bakers yeast wash ferment at 22 degrees in same room as my beer? i usually have that room at 30 degrees but have it set at 22 for my beer. Don't want to ferment outside if i can help its way too dusty.

Bakers will work fine at 22° ambient temp.

If you're making rum, wrap the fermenter in a blanket and let it hold its own heat to produce some tasty rum flavours.

:text-+1: just don't let it drop below 20ish as it may stall :handgestures-thumbupleft:

thanks guys ill give it a go as mollasses is pretty expensive here don't want to waste any lol

I ferment my tpws in ambient temp here all year round. In winter, average temp is 4-13 degrees. I put an old mat under them to keep them off the cold concrete floor, I then wrap them in old towels/blankets to keep them warm. They always finish in 2-3; weeks. Average wash temp is 16 degrees, I start them warm then wrap them up good and tight especially the top since heat rises.

Plumby wrote:I ferment my tpws in ambient temp here all year round. In winter, average temp is 4-13 degrees. I put an old mat under them to keep them off the cold concrete floor, I then wrap them in old towels/blankets to keep them warm. They always finish in 2-3; weeks. Average wash temp is 16 degrees, I start them warm then wrap them up good and tight especially the top since heat rises.

thanks mate thats great info good to know how resilient bakers is. I've only ever used the spare room with heater at 30 degrees never taken more than 5/6 days to finish.

I have also found doing 3 fermenters at once and wrapping them all together works well in winter, they keep each other warm.

I live in a similar environment to you, maritsio and I've had my FV outside the house! Not so much dec-feb but any other time of the year... This year ( :laughing-rolling: ) it was too cold for some of our washes during our winter ... :scared-eek: if you believe that!?!

We're using exclusively bakers yeast.

Plan, once we had a better AND more deliberate success rate (rather than dumb luck), is to be playing around with different yeasts on the same washes! See what that brings?!

I use bakers all year round without any heating cooling or insulation in a garden shed. Yet to have one stall due to the weather does get slow in winter though :handgestures-thumbupleft:

Hey man, It's rum season... and good rum comes from high fermentation temps...i've had rum washes run dry in 3 days over here :smile:

Lowans loooooooves rum washes...go get 'em China :handgestures-thumbupleft:

I did use bakers yeast in the past and in the SA hills it does take time to ferment, the first batch of TPW, 110 litres took near 2 months but both finished and cleared to make nice neutral to make some Ouzo. Now the baker's yeast is finished I do have a heap of EC1118 yeast and my 2nd gen of CFW has taken close to a month to get down down to 1000 with only a few cold days of active heating with the shed fire.

The way this season has gone where we may miss out on spring I am tempted to make a a fermenting cabin and use the excess power I make heat then use a heap of 12 volt fans to blow cool air in when hot. All off grid of course as why should one have to pay for power.

Cheers Bryan