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Old 10-11-2012, 02:56 PM   #11
Brewcrew02
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Quote:
Originally Posted by Yooper

That's completely inappropriate. This forum is not a place where that is "funny". Please refrain from posting like that again in the brewing forum. No off topic posts are allowed in the brewing area, and that's inappropriate anyway. Thanks.
Inappropriate or not I was not off topic.

But to appease the sensitive, here's the main bullet-point of my previous presentation:

Better to have a lower ambient room temp (and some blankets for the GF) than ferm at room temps too high.
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Old 10-11-2012, 03:40 PM   #12
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Quote:
Originally Posted by Yooper View Post
That's completely inappropriate. This forum is not a place where that is "funny". Please refrain from posting like that again in the brewing forum. No off topic posts are allowed in the brewing area, and that's inappropriate anyway. Thanks.
The language may have been a bit off color but I personally found it funny and on topic. Just saying.


Also, I've had ales up to 75 F in primary that came out with some heavy booze presence at bottling but it all aged out after a month and the beer turned out great.
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Old 10-11-2012, 04:49 PM   #13
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Hello, there are lots of yeast fermenting temp options available, swamp coolers work great, but if you want to ferment at 70 to 75 deg, up to 95 deg, I would recommend looking at brewing a saison, just another option is all.

Cheers

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Old 10-12-2012, 05:54 PM   #14
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With the cooler weather lately, I don't see how the beer was 80F (6+ degrees hotter than the ambient). With a five gallon bucket, a container bigger than that sounds expensive and rolling ice every 12 hours sounds painstakingly annoying. There has to be a better way. My other beer before this was probably warmer and didn't wind up tasting like this.

Maybe I just shouldn't brew. :/

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Old 10-12-2012, 06:01 PM   #15
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Originally Posted by Skullfingr View Post
With the cooler weather lately, I don't see how the beer was 80F (6+ degrees hotter than the ambient). With a five gallon bucket, a container bigger than that sounds expensive and rolling ice every 12 hours sounds painstakingly annoying. There has to be a better way. My other beer before this was probably warmer and didn't wind up tasting like this.

Maybe I just shouldn't brew. :/
A swamp cooler and 4-5 2-liter bottles is a really cheap and easy way to keep your beer cool for the first 3 days. Use 2 frozen bottles in an ice bath at a time, 3 in the freezer. Swap them out every 12 hours or so. It's not hard.
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Old 10-12-2012, 06:05 PM   #16
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Originally Posted by Skullfingr View Post
With the cooler weather lately, I don't see how the beer was 80F (6+ degrees hotter than the ambient). With a five gallon bucket, a container bigger than that sounds expensive and rolling ice every 12 hours sounds painstakingly annoying. There has to be a better way. My other beer before this was probably warmer and didn't wind up tasting like this.

Maybe I just shouldn't brew. :/
Just brew the beers that like high temps. I think Wile suggested a Saison. Most abbey ales and wit/wheat beers do really well at over 70. And to be perfectly honest, changing out a few bottles once or twice a day isn't that hard. If you care about the beer, you'll do what's best. And this is coming from one of the world's laziest guys.
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