After spending most of the summer escaping the Texas heat, I'm back home and wanting to get some wash going. I need to do some organizing and was thinking of doing some quick bucket mash/fermentations to get things moving.
It would be nice to go commando and bypass my temp controlled fermenters while I'm re organizing but it's still hot here - temps up to 100 for weeks to come. My ambient temp in the garage area is mid-80s at least to 90-plus. Fermentation would push at least a few degrees hotter.
The question is this...can I risk running Red Star DADY at that temp (I have plenty on hand) or should I buy some Voss Kveik?
Any info and opinions appreciated!
I’d go with bread yeast, nutrients and pH control.
🎱 The struggle is real and this rabbit hole just got interesting. Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
Bakers yeast or Dady will work.
Try starting the wash with cool water and a lower OG than normal.
Yeast is bull frog tough but it's heat tolerance quickly drops the more alcohol present.
shadylane wrote: ↑Wed Sep 09, 2026 10:52 am
Bakers yeast or Dady will work.
Try starting the wash with cool water and a lower OG than normal.
Yeast is bull frog tough but it's heat tolerance quickly drops the more alcohol present.
Now, that seems like a strategy...I could stick to 1.060 or so and the fermentation will be a little less energetic and keep the exothermic action down a little. Thanks!
1.060 or 1.055 this would also decrease the Co2 production and limit the odds of a pH crash.
Ya woun't get as much alcohol but what you get will be better.
Compared to most yeast it has a very high temp tolerance "15–40°C / 59–104°F" and a 13abv max.
Optimal Temperature 31–35°C / 88–95°F
In the words of the seller "At lower temperatures you can expect a more neutral flavor profile".
I'll assume an OG that makes 8-10% abv would also make a cleaner shine, especially at the max temp the yeast can survive.
Compared to most yeast it has a very high temp tolerance "15–40°C / 59–104°F" and a 13abv max.
Optimal Temperature 31–35°C / 88–95°F
In the words of the seller "At lower temperatures you can expect a more neutral flavor profile".
I'll assume an OG that makes 8-10% abv would also make a cleaner shine, especially at the max temp the yeast can survive.
Yeah...I think I'll order some in...It stays way hot around here for about 8 months out of the year so it's a useful strain to have on hand.
My preference is bakers yeast @ 86'f using a jacketed fermenter to keep the temp constant.
But if I didn't have the equipment to do it, I'd consider using kviek.
Ive run Bakers yeast here in the hight of Summer , Summer in Australia is damn hot especially in the inland and up North.
That doesn't stop anyone distilling.
shadylane wrote: ↑Wed Sep 09, 2026 6:02 pm
My preference is bakers yeast @ 86'f using a jacketed fermenter to keep the temp constant.
But if I didn't have the equipment to do it, I'd consider using kviek.
That's my standard procedure and run cooler, of course, for beer yeasts but I want to throw down a few 5 gallon buckets worth of wash while I'm re-working the garage and brewing space. I'll see what happens with the Kveik. I'll get something useful, at least, and might turn out to be pretty interesting.
J A wrote: ↑Wed Sep 09, 2026 8:19 pm
I'll see what happens with the Kveik. I'll get something useful, at least, and might turn out to be pretty interesting.
I've purposefully ran in the high 30's with Voss Kveik on beer ferments and had great results. Controller set to 38C with one degree tolerance, pretty sure it would have pushed close on 40C in the hight of fermentation
Username wrote: ↑Wed Sep 09, 2026 10:33 pm
I've purposefully ran in the high 30's with Voss Kveik on beer ferments and had great results. Controller set to 38C with one degree tolerance, pretty sure it would have pushed close on 40C in the hight of fermentation
Good to know. My garage space stays in the low 30s right now, I figure active fermentation will push wash temps several degrees higher but even without temp control things should stay below 40.
I'm in the process of adding a circuit, installing a mini-split AC and blowing some insulation into the walls and ceiling. When I get done, I can keep the ambient in a range that's more yeast-friendly, taking advantage of some bucket fermentation and easing the strain on my glycol chiller when brewing ales and lagers.
