Why not a Room Temp Yeast???

[Brownyard]

I feel that the main thing is maintaining a constant temp for the yeast to get used to.

Let's say you start high but the exothermic heat produced by the yeast in the primary fermentation isn't kept in check then they snowball out of control and can produce too many esters.

Temperature control is key to happy yeasties.

Honestly a cheap bar fridge or old used fridge on a inkbird temp control will give you ability to ferment any yeast and any beer at any temp without any worry.

Got one in the shed. It's cold between here and there though. No place in the house for it. Wish I could just have a nice room temp ale yeast.

 

[The Brew Mentor]

I think you're answer is an easy one, but... It's expensive.

 

[Zambi]

Have a look here
https://byo.com/resource/yeast/?beer-style=belgian-blond&tax-submit=Submit+Query

Choose your preferred style and find a yeast that fits.

I've done without any temp control for a couple years by choosing the yeast that fits the climate. Luckily I really do like Belgian beers

 

[The Brew Mentor]

https://byo.com/resource/yeast/?beer-style=belgian-blond&tax-submit=Submit+Query

What a great tool!

 

[Brownyard]

I think you're answer is an easy one, but... It's expensive.

Buy a yeast lab and put tons of money into R&D?

 

[The Brew Mentor]

Buy a yeast lab and put tons of money into R&D?

I was thinking a jacketed Fermentor with glycol and heat actually!

 

[Tim Bulin]

I've used Mauribrew Lager 497(Mangrove jacks M54?) into the mid 70s with no issues, just a bit more lagering time. Nice neutral yeast, pretty versitile and predictable attenuation(I average 79% with it).

 

[HighVoltageMan!]

I've used Mauribrew Lager 497(Mangrove jacks M54?) into the mid 70s with no issues, just a bit more lagering time. Nice neutral yeast, pretty versitile and predictable attenuation(I average 79% with it).

There are a lot of yeasts that can go into the lower to mid 70's, all you need to do is pitch them at a lower temperatures and let them come up. S04 can start at 66-68 and it does fine coming up to 74-76 with little issues. The key is not to pitch them too warm. Lutra Kviek works from 68F to 90F. The yeast usually have a wider range of temperatures than what are listed on manufacturer's info.

 

[Ozarks Mountain Brewery]

just pitched Cali yeast Saturday at 64, its warmed up to 68 today and started bubbling at 65

 

[Zambi]

he yeast usually have a wider range of temperatures than what are listed on manufacturer's info.

Totally agree after 2 years of no temperature control except for a cooler box, I found a lot of yeasts working pretty OK as long as temperature doesn't fluctuate too much