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Is there any style of beer that's fermented at high temperatures? Around 75f? I wonder does all yeast make off flavours at that temp?

Saison is the first style that comes to mind when fermenting at high temps.

CaptainTaco wrote:Is there any style of beer that's fermented at high temperatures? Around 75f? I wonder does all yeast make off flavours at that temp?

Is 75f your air temp or fermentation temp? Ferm Temps can heat up a bit more than air temp...like 5f if I recall correctly.

Saison yeast love the higher temp...I think I was 85f on my last one

CaptainTaco wrote:Is there any style of beer that's fermented at high temperatures? Around 75f? I wonder does all yeast make off flavours at that temp?

I ferment using us05 and us04, along with other speciality yeasts around 22F without issue. Sure probably not the most ideal, but it still leads to producing a tasty beer.

The first few days are the most critical - if you can wrap your fermentor in a cold damp towel or in a cold water bath for the first couple of days for the yeast to get started you should be fine with many ale yeasts. Many Belgians are fermented this way - start the temperature low and then ramp up the temperature gradually over a few days or a week until fermentation is complete.