Now brewing in the south end...

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rdbrew
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Now brewing in the south end...

Post by rdbrew » Sun Jun 23, 2013 5:19 pm

Hi, brewnosers!

I've just started my first partial mash batch and figured it was the right time to get myself a little better versed in home brewin'. So far I've done a BrewHouse IPA and a Festa Brew wheat with a jar of raspberry purée added to the primary (drinking one now) and have two batches on right now: a Festa cervesa in secondary and the partial in primary as of yesterday. The partial is 1820 IPA kit from Noble Grape. I'm a little worried about the ambient temperatures in my brew sites (two south end apartments, but what am I gonna do?) but am excited to be brewing and learning.

I've already found out all kinds of useful info skimming the boards here and can't wait until I know enough to start participating more!

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Jimmy
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Re: Now brewing in the south end...

Post by Jimmy » Sun Jun 23, 2013 5:38 pm

A cheap solution to help with hot fermentation temperatures is to setup a swamp cooler. It takes a little bit of work, but it can really help lower your temps. The easier (though more expensive) option is to build a fermentation chamber, it's fully automatic and can maintain temperatures within 1* of what you set it at.

http://billybrew.com/swamp-cooler-homebrew" onclick="window.open(this.href);return false;

:welcome:

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Re: Now brewing in the south end...

Post by akr71 » Mon Jun 24, 2013 8:58 am

:welcome:
Andy
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Re: Now brewing in the south end...

Post by benwedge » Mon Jun 24, 2013 9:17 am

:welcome: I second Jimmy's swamp cooler suggestion.
Brewing right now: whatever is going on tap at Stillwell in a few weeks.

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Re: Now brewing in the south end...

Post by jeffsmith » Mon Jun 24, 2013 9:24 am

:welcome:

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rdbrew
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Re: Now brewing in the south end...

Post by rdbrew » Mon Jun 24, 2013 10:57 am

Thanks, people!

I don't have anything big enough to put the primary in for a swamp cooler, but I definitely am considering assembling pieces for one for the carboy if it stays hot. It was cool enough last night that I managed to get a good breeze going and the sticky thermometer on the outside of the bucket went from reading 26-27 last night to 22 this morning. I'm hoping the high read last night was just a combination of weather and fermentation. Whether it was or it wasn't, first partial mash batch is an education!

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Re: Now brewing in the south end...

Post by dexter » Mon Jun 24, 2013 11:59 am

I've used bungy cords and sprain bags to help keep it cool, not lager temps bt cooler than ambient FWIW

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Re: Now brewing in the south end...

Post by GuingesRock » Mon Jun 24, 2013 12:27 pm

You don't have a small room you could put a cheap window Air conditioner in? Might double as a place to "chill" and drink the beer also.
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Re: Now brewing in the south end...

Post by mr x » Mon Jun 24, 2013 12:30 pm

Welcome!

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Re: Now brewing in the south end...

Post by chalmers » Mon Jun 24, 2013 3:58 pm

Welcome aboard!

I've used a swamp cooler with successful results as well, inside a decent-sized rubbermaid tub.

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Re: Now brewing in the south end...

Post by Tony L » Mon Jun 24, 2013 5:10 pm

:welcome:

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Re: Now brewing in the south end...

Post by canuck » Tue Jun 25, 2013 11:53 am

:welcome:

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Re: Now brewing in the south end...

Post by LiverDance » Tue Jun 25, 2013 12:07 pm

:welcome:
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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