alright. Thanks a4j. I probably cant do the kolsch until i get a freezer so i can keep the temperatures where i need them
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"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
-Dave Barry
Do a saison, use Wyeast 3711 French Saison yeast. Its temperature range is something like 62-70ºF. I made a saison 6 weeks ago, fermented it at the low end of that range, and it dried out to 1.004. Great yeast!
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On-Deck: something light and quaffable
On-Deck: BrewPastor's Dark Night of the Soul
On-Deck: Three Philosophers clone
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