Hints on extract brewing
Homebrewer's Livejournal has a good thread on how to get the best out of extract brewing that hits many of the points I have discovered over time and adds a few more.
Considering that NYC is heading for 98ºF today, the idea of a kegerator is sounding better and better. Not sure it is even worth trying to brew at all during the hottest summer months otherwise.
I am definitely thinking more and more about temperature control of late. Planning to purchase a wort chiller. Doing the full boil just makes an ice-bath impractical to get the temperature down fast.
Spuyten Duyvil is hosting a Beer & Chocolate tasting event on Wednesday, 7/19, at 7pm. Two great tastes that go great together!
posted by Jeremy Wolff @ 11:15 AM
4 comments
4 Comments:
I have similar problems with ambient temperatures here in Raleigh, NC. During the summer months, it's basically impractical to brew anything that it very temperature-sensitive. You try to minimize how much you use the A/C (so you don't go broke making beer) and you stick the carboy in some internal closet (no outside walls), but you can only cool it so much. And then what passes as winter comes in January and February and I move the carboy into the office next to my computer, lest it be too cold and put the yeast to sleep. Temperature is probably my largest overall concern.
Good suggestions. Yep, my electric bill was pretty high (due to A/C) when I fermented the Nut Brown, and it was in the 80's that week. Right now most of the US weather map shows 90's or higher. I am hoping to make it to the NYC Homebrewer's guild this week, and I will ask some more experienced brewers than I how they deal with summer brewing.
Love to hear what they have to say. B/c of this, the summer ends up being my low point of the year, with most brewing b/w October and March.
Andy, check out http://www.brewcommune.com/phpBB/weblog.php?w=20&sid=d0a3b06cbd1583c4273291c2b4f191fe, this is the weblog of a fellow I know in the NYC homebrewers guild. He said you really ought to have as much refrigeration as you can afford in the summer, but your best bet is Saison yeast for hot weather fermentation. The range for fermentation is around 70-85 degrees Fahrenheit. From what I understand, the yeast is slow to attenuate.
I have never brewed with Saison, but I like the idea! Best of luck. - J
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