Now brewing in the south end...
- rdbrew
- Registered User
- Posts: 2
- Joined: Sat Jun 22, 2013 3:33 pm
- Location: South end Halifax
Now brewing in the south end...
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!
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!
- Jimmy
- Site Admin Award Winner
- Posts: 6984
- Joined: Wed Sep 22, 2010 6:35 pm
- Location: Halifax, NS
Re: Now brewing in the south end...
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;

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

- akr71
- Award Winner 4
- Posts: 2644
- Joined: Fri Sep 24, 2010 7:18 pm
- Name: Andy
- Location: Amherst, NS
Re: Now brewing in the south end...

Andy
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
- benwedge
- Verified User
- Posts: 957
- Joined: Fri Sep 24, 2010 4:22 pm
- Name: Ben Wedge
- Location: Halifax
- Contact:
Re: Now brewing in the south end...

Brewing right now: whatever is going on tap at Stillwell in a few weeks.
- jeffsmith
- Verified User
- Posts: 4922
- Joined: Tue Apr 26, 2011 4:18 pm
- Name: Jeff Smith
- Location: Amherst, NS
- Contact:
- rdbrew
- Registered User
- Posts: 2
- Joined: Sat Jun 22, 2013 3:33 pm
- Location: South end Halifax
Re: Now brewing in the south end...
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!
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!
- dexter
- Verified User
- Posts: 994
- Joined: Fri Oct 28, 2011 11:59 am
- Name: Phil
- Location: Halifax
Re: Now brewing in the south end...
I've used bungy cords and sprain bags to help keep it cool, not lager temps bt cooler than ambient FWIW
- GuingesRock
- Award Winner 20+
- Posts: 5190
- Joined: Wed May 29, 2013 2:26 pm
- Name: Mark
- Location: Wolfville, NS
Re: Now brewing in the south end...
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.
-Mark
2nd place, Canadian Brewer of the Year, 2015
101 awards won for beers designed and brewed.
Cicerone Program - Certified Beer Server
2nd place, Canadian Brewer of the Year, 2015
101 awards won for beers designed and brewed.
Cicerone Program - Certified Beer Server
- mr x
- Mod Award Winner
- Posts: 13764
- Joined: Fri Sep 24, 2010 5:30 pm
- Location: Halifax/New Glasgow
Re: Now brewing in the south end...
Welcome!
Sent from Tapatalk 2, a prick of a company.
Sent from Tapatalk 2, a prick of a company.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 

-
- Moderator
- Posts: 5604
- Joined: Thu Sep 23, 2010 4:17 pm
- Name: Chris
- Location: Halifax / On The Road Again
- Contact:
Re: Now brewing in the south end...
Welcome aboard!
I've used a swamp cooler with successful results as well, inside a decent-sized rubbermaid tub.
I've used a swamp cooler with successful results as well, inside a decent-sized rubbermaid tub.
Co-author of Atlantic Canada Beer Blog
- Tony L
- Award Winner 10
- Posts: 1848
- Joined: Fri Jul 15, 2011 8:04 pm
- Location: Heart's Delight, NL
- canuck
- Award Winner 6
- Posts: 1960
- Joined: Wed Mar 07, 2012 11:54 am
- Name: Shane
- Location: Quispamsis, NB
- Contact:
- LiverDance
- Award Winner 6
- Posts: 4014
- Joined: Fri Sep 24, 2010 4:50 pm
- Name: Brian
- Location: Sprybeeria
Re: Now brewing in the south end...

"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.
Who is online
Users browsing this forum: No registered users and 0 guests