Beginner in hot climate

If you have no way to bring the temperature of the fermentation down (like a thermostatically controlled freezer/refrigerator, or an ice water bath, or a glycol jacket, etc.), then that's definitely a problem.

Yes, you can expect elevated esters and possibly fusel alcohols in the finished beer.

If you can't control the fermentation temperature, you could use yeast strains that work well (for beer) at higher temperatures. I'd suggest looking into Saison and Kveik strains. Saison strains are good for making Saisons. Kveik strains are being used in many "clean" styles.

 

I've been very happy with my first Kviek beer. Brewed the second, it is ending fermentation now.

Yo can take these up to a little over 40C.

 

Saisons can take a while, particularly if using the Saison Dupont strain(s). OTOH, Wyeast 3711 (French saison strain) is pretty fast, if less interesting flavor-wise.

I wouldn't say that Kveik strains work with just any recipes, but I have tasted IPAs made with them, and they were ok.

 

For cooling your fermenter you might have the option to use what's called a 'swamp cooler' if you are willing to devote some time to keeping it maintained. Google those words for a description as it pertains to fermenting beer. If you have a tub that is a little bigger in diameter than your fermenter and have space to put it inside your house, you're most of the way there.

 

Permit me to recommend Fermentis BE-134 to you. According to the vendor you can ferment up to 28 degrees C.

I brewed a Saison with BE-134 last year. It completed primary fermentation is less than a week and it had a tasty/complex flavor profile.

Cheers!

https://fermentis.com/wp-content/uploads/2018/02/SafAle-BE-134_Rev2.pdf

 

I like kveik strains for IPAs (and mainy other styles), and they work well at high temperatures and there is a quick turnaround on them.
Not entirely sure on their availability in SE Asia...

 

very underrated yeast

 

Have you tried combining it in a blend with T-58? I am of the opinion that a blend of T-58 and BE-134 (73% T-58 and 27% BE-134) is even 'better'. But BE-134 by itself does produce a tasty beer.

Cheers!

 

No never but I will do that next time.

 

Welcome to homebrewing.
Your answer is variable, and it depends on what the ambient temperature is in the space which you are doing it in.
That also depends on what temperature you will be bringing your wort over for that yeast to be pitched into so they can get to work for you.
Please keep in mind that the temperature at which yeast ferments at when it is on the peak side of fermentation can be up to 5ºf above the temperature you pitched them at as you weigh the options.
I rely on ambient temps for my brewing needs as well. I prefer Kveik and Belgian strains because they can handle higher temps and I can work with them to get what I want from them.
I prefer the Kveik strains in this regard. They are champs for hot climate brewing. Because they do not care. I've pitched them in the upper 90ºf side of their range with no stress. 10-14 days for brew to glass is also a plus.
Belgian strains get more esters on their upper side. Learn your actual ambient temperature range, or ranges for liquid, and work with them in regard to the aforementioned peak fermentation temperature.

 

I just a wanted to point out that you don’t want the beer “refrigerated”, as in, you don’t want the beer to be 32-40° F. You would need a setup that is able to maintain a consistent temperature in the 60-70°F range for ales (generally, but some strains ferment better lower, some higher).

Ideal options for that include a readymade fridge/freezer with a plug-and-play external temperature controller, a homemade insulated box with something like an A/C unit or mini fridge rigged to it, or a homemade insulated box kept cool with ice (either periodic manual additions or something like the “Son of a Fermentation Chamber” - Google it). There are also some less precise, low-tech solutions, as mentioned earlier, like a swamp cooler or water bath kept cool with periodic (manual) ice additions. I’m not sure how handy or are or what your constraints may be (budget, space, access to materials, etc.), but any of those options can work well.

However, I would definitely recommend doing something. I was not happy with the quality of my homebrews until I began attempting to keep fermentation temperature under control. That was brewing in Phoenix, Arizona, where it gets even hotter than where you are (up into the 120°s in the summer!). Of course, the fermenter was in my air conditioned apartment, but I imagine that the temperature inside the fermenter easily got into the mid-high 80°s, given the 75° ambient temperature in my closet. (Which is also something to keep in mind when dealing with fermentation temperature: during peak fermentation, the wort inside will easily be several degrees higher than the air around it. So if a yeast manufacturer specifies an ideal fermentation temperature of, say, 65°-70°, do not assume that setting the fermenter in a 70° room will suffice.)

 

What you needed was the Son of Fermentation Chiller which was invented by Ken Schwartz who lived in Texas.

Below is a video of this device:

 

When I first started I was in a house that was 70-85 degrees all the time and we didn't have these new fangled yeasts that eat that shit up and love it. We had buttered popcorn ever night and we were grateful.

Seriously though... in the 6-8 months a year where the temp was 70+ I'd make saisons as the yeast strain for that does great at 72-80F. I've since invested in a chest freezer and a temp controller so I can make what I want, when I want.

 

I'm not so sure a swamp cooler would work that well in SE Asia. You need really low relative humidity for evaporative cooling to be effective. I used to live in southern AZ, and swamp coolers worked really well in the dry season, but as soon as the monsoons kicked in, they didn't work very well.

 

The other downside to swamp coolers is you have to deal with mold. I found it was less painful to find a used chest freezer and mod it.

 

When I used a swamp cooler I had zero issues with mold.