Wow I need to have more faith in my self. It's been 5 hours since I pitched, the temp still reads 61 and the blow off tube is bubbling steadily. Thanks guys! I'm going to have a beer now.
Had a few home brews while brewing today.
Oaked mild
Robust porter
Rye stout
Then had a Dales pale ale
Now drinking a Central Water Bourbon barrel stout.
Looks like I'm just letting it go in the low 60's. I usually wrap my carbons in a towel and leave em on the basement floor. I at least put this carboy on top of a folded towel to get it off the floor. That alone is probably worth a degree.
Ground water was cold and I wasn't paying attention so i chilled my english bitter wort down to 61 by mistake. I pitched a 1 liter starter of 1028 into 1.038 wort anyway and sat it in my basement which is 62 right now. I'm thinking I will be fine as wyeast states 60-72 for fermentation. What do...
I brewed 34 times in 2012 with a 170 gallon total. I mostly did 5 gallon batches but did do 4 10 gallon batches in 2012. I'm thinking 2013 will be a tad bit more, 200 gallons max.
I use 10% brown malt in my mild and I love it but from what I've read I think modern day raunch malt would be the closest thing to brown malt of old to replicate those old beers.
I clean with oxyclean. I fill about 1/3 with solution then shake and give it a quick co2 blast and run the solution out. I do the same with water to rinse and starssan to sanatize. I then blast with co2 to seal with keg so it's ready to fill when I need it.