ahoym8e

Recipes 

I live in Houston, so my house is pretty much 79 to 80 degrees year round. The one room that my kids are "exempt" from (where I plan on fermenting and leaving the stuff to settle in the secondary tank) may even get a degree or two warmer during the afternoon.

Should I chose one yeast over another? Are there ales that I shouldn't even attempt, given the high temp of my house?

sorry, my brewing lingo isn't quite up to snuff yet either...

El Pistolero

Recipes 

Where you at bro? We're pretty much all from Houston here.

During the warm months (Feb thru Nov) I keep all of my fermenters in big rubbermaid tubs filled with water. That way I can throw an ice block in there every day, and keep everything down in the temp range I need...usually around 65F. Works for me anyway.

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[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

Baron von BeeGee

Recipes 

In any case, cool things down like El P recommends. If you can't get things below 70F I would avoid hefeweizens (the yeasts get weird once above 70F), but you should definitely consider Belgians which seem to do quite well in the mid 70's.

Pumbaa

Recipes 

How many other Cheeseheads feel like driving down there and kicking El P right in the nads?

plug the area code 53227 into your weatherbug and you'll understand . . . and this winter has been wierdly warm

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Wolf

Recipes 

Yup, 36 degrees right now in the first week of February. It's a heatwave!

ahoym8e

Recipes 

yeah, we're having an arctic front at the moment. Highs only in the low 70's.



El P. : I am in the NW. I work at HP near Tomball. you?

I plan on fermenting, etc. in an upstairs bedroom , so I am not sure that vats of water and ice for 4 weeks straight will be an option...