Distillers/bread yeast in cold basement

[BrewinBrian44]

Just curious if you guys have some insight.

I’ve been doing 25 gallon batches in my 50gal spike brew kettle. It has a 5500 watt heat element on the bottom for one vessel operation, fermenting on grain. So glad I saved up to do it this way!

Here’s the question: my basement is in the low 60’s this time of year so I’m concerned bread/distillers yeast will crap out if I can’t keep the temp up. I have two heating pads I usually tape to the side with an InkBird temp controller. Using US05 ale
Yeast, It’ll maintain 70 deg ferments no prob with a fleece blanket wrapped around it, but not enough to maintain 85 degrees. Could I pitch yeast at a high temp like 95 degrees and wrap more blankets around the vessel to hold temp long enough to finish a quick ferment? Any of you guys do this?

My SG’s are usually around 1.060 for my whiskeys and I insure a ph crash won’t happen by adding a measured about of calcium carbonate “chalk.”

[Deplorable]

Why can't you just use the US-05?

[BrewinBrian44]

I can totally keep using US05, but I’m curious about flavor differences with bread/distillers yeast. Quicker ferments would be a nice plus too!

Another reason is simply cost of the yeast. If the cheaper stuff tastes great it could be a win/win

[Expat]

Basement in the 60s, check
Bread yeast, check.

It's no problem just add the insulation as mentioned. Plenty of heat being generated by the ferment.

Pitched HBB this morning, working hard enough the cap pushed the lid off despite ample head room.

[BrewinBrian44]

Expat,

Wow looks like a sticky mess! Glad to know this works well for you. I’m also making lots of HBB to fill a 5gal Gibbs barrel.

What temp do you usually pitch at?

[Expat]

Expat,

Wow looks like a sticky mess! Glad to know this works well for you. I’m also making lots of HBB to fill a 5gal Gibbs barrel.

What temp do you usually pitch at?

Yeah, little puddle of condensation on tile floor. Nothing too serious thankfully. The other barrel had no issue with the same inputs, go figure.

Pitch temp was 95f. To my mind it gives some room to drop before the yeast fired up. HBB always ferments good and strong for me. This and it's brother will get me close to filling my 6g once filled bourbon barrel.

[NZChris]

All ferments make heat. All you have to do is stop too much heat escaping before the ferment finishes. If you can't do that, you have to provide heat to make up for what you lost because you didn't use enough insulation.

[Deplorable]

Basement in the 60s, check
Bread yeast, check.

It's no problem just add the insulation as mentioned. Plenty of heat being generated by the ferment.

Pitched HBB this morning, working hard enough the cap pushed the lid off despite ample head room.
PXL_20210302_015206474_copy_800x567.jpg

[Yummyrum]

All ferments make heat. All you have to do is stop too much heat escaping before the ferment finishes. If you can't do that, you have to provide heat to make up for what you lost because you didn't use enough insulation.

So true . Start it off hot . First day it will hold its own , then wrap it up well and it should generate enough heat to keep its self warm enough to finish

[BrewinBrian44]

Glad to know this will work! Really curious about the flavor differences. I’ll have to give it a try with my next batch.

Thank you everyone!