Style Suggestion?

[Prairie_Fire]

I was wondering if people could suggest some styles I could brew right now. I have no way to control fermentation temperature. I am currently fermenting an Alt. I'm in Iowa with a cold basement that stays around 58*F. Thank you for the help.

[Bugeater]

Sounds like time to play with brewing a California Common and other hybrid beers. Whatever you brew, be sure to use a good size starter. The extra yeast cells will definitely be needed to kick off fermentation at those temperatures. I'm currently fermenting a rye cream ale. Due to me not paying attention, the first 36 hours of fermentation were at 57° but fermentation had definitely taken off in less than 12 hours. I've since brought it back up to 68° and it is rolling along just fine.

Wayne

[keelanfish]

You can brew a really nice porter with California common yeast at those temps.

[BDawg]

+1 to both of those suggestions.

Also, you can do Irish & Scottish Ales low and they come out great.

Finally, any true lager recipe can be pseudo-lagered at those temps with the Cal Common yeast.
They won't be the same as the true lager, but they will still be very, very tasty.

HTH-

[anday6]

Pacman yeast from wyeast can ferment well at or around 60 for pseudo lager styles. I just did a dead Guy clone at 62 and it's tasting great. You will likely want to bring the fermentor upstairs for a rest after a week tho.

[dmtaylor]

58 F is perfect for Kolsch ale and should be good for just about any English ale including porter and stout.

[captain carrot]

The fermentation will generate a couple degrees of temperature. I'd say you could brew a hefewiezen. If you insulate your fermenter you could gain another degree or two.
Good Luck!

[brewinhard]

The fermentation will generate a couple degrees of temperature. I'd say you could brew a hefewiezen. If you insulate your fermenter you could gain another degree or two.
Good Luck!

Good tip! Even just wrapping your fermenter in a light blanket/towel can help to insulate it enough to raise the temps a few degrees to bring you in the low 60's which almost any style could be brewed (dependent on yeast strain of course).