May 1, 2015 by fhsteinbart
Scientist’s in Europe have found that the key to helping yeast with temperature problems may be as simple as good nutrition. When given adequate free amino nitrogen (FAN) into their diet, yeasts stayed healthier longer, and they also produced less off flavors. As a lot of home brewer’s brew year round, it would seem prudent in the light of this information to use more yeast nutrient in the kettle at the end of the boil to increase the levels of FAN. This, then, in theory would ameliorate the problems with high temperature brewing. Also, selecting the right kind of yeast makes a big difference as well. Many Saison, Wit, and wheat beer yeasts ferment nicely at warmer temperatures. I personally believe as this is due to their having some relationship with red wine yeasts as they are known for liking the higher temperatures as well. As with all things, YMMV!