BeerBorg

Good morning all!
So I recently started homebrewing in Belize and have been working with the great guys over at Brew Demon on equipment and product. I've bottle conditioned my first batch of cider (blackberry) and now ready to rack the second (Red Devil's Wheat). My challenge on the first 2 rounds is keeping the must between 64* - 84* for fermentation during these now warmer and more humid months in the tropics. I tried the blackberry after bottle conditioning for 2 weeks and while it possess decent carbonation (using Cooper's fizz drops) and alcohol content the flavor profile is something less than desired. I am letting the blackberry bottle condition for another week to see what changes.

On to our second batch: I saw a lot of yeast activity for the first couple days then VERY little afterwards. For the second week of fermenting the Red Devil I added ice packs around the conical chamber to try to keep the temp within a suitable range thinking that might help. I also just resourced a yeast nutrient product on Amazon that reviewers thought helped fuel the yeast if conditions were less than ideal. I realize I am going through the learning curve; however, I sure hate to waste product as there are currently limited resources here locally where I live.

Any insight the group can share with this newbie would be greatly appreciated.
Thanks for your consideration and have a great day...CHEERS!

Your first few days are the most important time for temperature control. I haven't fermented any cider, but most ale yeasts are best fermented below 70. A cooler with ice packs is simplest, a small refrigerator with a temperature controller is a big step.
It seems challenging at first, but after a while it all becomes more routine.

Another simple option (although maybe not, if it's impossible to get) would be to use a yeast strain that actually likes warm temperatures. Omega yeast labs has at least 3 different varieties, hothead is the cleanest one, it will just give you some light tropical fruit flavors. They have a couple of other Kveik yeast strains that will give you more pronounced orange or tropical fruit flavors. None of them are really "funky" or "phenolic", they are just a bit citrusy or tropical in flavor. If those types of flavors wouldn't bother you (IE sounds good to me in a wheat beer or pale ale or IPA for sure), they will be perfectly fine fermenting up to 90 degrees, and no direct temperature control is required for them.

If you like Saison Dupont, and would like to make a beer like that one day, then Belgian Saison yeast strains also are perfectly fine fermenting in the 80-90 degree range, and even if it hits something dumb like 97 degrees post primary fermentation it will still be ok.

But I don't know if you can get those kinds of yeast strains there easily or at all.

THANK YOU John and Mashani! I appreciate the assistance and support. The ice packs over the fermenter on the second brew have made a big difference on what I am racking today John. The must sample I tasted seemed right on point. My wife is heading back to the states in a couple weeks so I will have her pick up the items you've suggested Mashani. Have a great day and CHEERS! Dean

Glad to hear it Dean.

Caretaker wrote:On to our second batch: I saw a lot of yeast activity for the first couple days then VERY little afterwards.

I just wanted to pipe up and say this is perfectly normal. Every yeast strain is different, and even the same strain can act differently.

If you stick with this hobby, you might want to look into a mini-fridge and a Johnson Controls (or the like) to make a fermentation chamber.

You said you tried your first batch, and are going to try another in a week. Just in case you didn't know yet, but most beers need to condition 4 weeks minimum, some longer. I only write this so you won't get too discouraged by off flavors. Plus, it's your first batch, it would be a miracle if it turned out perfect.

Thanks for the note and support Bluejaye - have a great day!

You mention seeing a lot of yeast activity for the first few days, then little after. That's normal. In fact, much of the yeast activity you can't see.

Temperature control is important for the first 1- 5 or so days. After that, temps can get a little higher, but you really don't want wort temps to get much higher than low 70s.

I would NOT pursue yeast nutrients. Totally unnecessary for brewing Brew Demon or Mr. Beer refills, or normal beer brewing. Can't speak to cider though.

Many times we offer help and tell new brewers that they should ship some of each batch to us for "scientific testing"... However, in your case, I think it would be better if an on-site inspection, in-depth, was conducted. I volunteer to do this, simply book me a ticket, business class.

Rick Beer
I will fly to Belize and help you Road
Ann Arbor, MI 48150