Grinder12000

Recipes 

With basement temps dropping it seems I should concentrate more on malty beers since the high fermentation temp brews all seem to like more hops.

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

Soulive

Recipes 

Unless I'm brewing weizen or Belgian styles, I ferment everything between 62-64F. With basement temps dropping, it is easy for me to stay in that range now. I usually keep the fermenter in a tub of water. If the fermentation temps get too high, I add frozen water bottles. If the temps get to low, I add hot water...

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Cheers!


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Green Lane Brewing
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Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber

EdWort's Haus Pale Ale Count

Yooper

Recipes 

Yeah, me too! I ferment my IPAs with WLP001, usually, and I like them at 64 degrees or so. All of my American and English style ales are femented at 62-65, though. I want them at the cool end of their fermenting range.

At this time of year, my basement is a nice steady 50 degrees, so it's perfect for starting lagers! Next up is Maibock- now THATS a malty beer!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006