Recent content by naterzr2

Sorry, trying to post on iPhone... My closet I ferment in is small and in the summer it hovers around 68F-70F. I'd like to get it around 60F-62F. I do have a fridge I do lagers in, but can only fit my 6.5 gal carboy in, and not the Fermenator. Any suggestions for bringing down the temp in my...

I currently ferment in a 14.5 gal Fermenator.

Woo-hoo! I live less than an hour from the lodge, grew up in AK fishing, and brew some tasty stuff. Email coming soon!:mug:

You should. "Great Value" hops is one of my favs! Yeast is on aisle 13 right next to the tires and the grains are in the electronics section! :-) Seriously though, along with the Chinese theme, we have a local brewery here that did a wasabi cream ale. It was crazy, really cleared your sinuses...

Anything Michigan: Founders Shorts Right Brain Bells New Holland Jolly Pumpkin Outside of Michigan: St Arnolds Stone Russian River Yeah, I know I didn't quite follow the topic of the thread, but its like when your kids asks you who you love more...

Go to Wal-Mart!

Brewing Nilos 3rd attempt Blue Moon clone. Eventhough there's still snow on the ground in some spots here in Michigan!

Awesome! I had this in Germany a few years ago. It comes around just about the time Oktoberfest starts. From what I remember hearing, it was just wine that was drank before fermentation was complete. Sorry I couldn't help more on the specifics, but I'll be watching this thread...

You may want to be cautious harvesting yeast from a commercial brew. Some use a different "conditioning" yeast at bottling vs the yeast used in primary fermentation. This is to prevent us homebrewers from obtaining a proprietary yeast strain! Not sure if Blue Moon does this though....

Cream of 3 Crops. Search it on this forum. I did 3 weeks primary, 5 days secondary with gelatin, and was drinking from the keg 3 days later. Beer is tasty for all levels of beer drinkers and clears up nicely. You could probably cut the primary fermentation down to 2 weeks. I just do 3...

Yes, a 6 gal carboy should be enough for a 5 gal batch, even with krausen. I use a 6.5 gal carboy for 5.5 gal and there's plenty of room. It's even better if you use a blowoff tube instead of a simple air lock, just in case... You can always wrap the carboy in a blanket to protect it from...

I try to base my brews on the seasons and temps cause fermentation temps is something I really can't control yet. Basement is low 60's in winter and mid 70's in the summer. Can do lagers though... Also, I tend to go by color and IBU's for some odd compulsive reason.... If my last batch was...

With those high temps (if you can't control fermentation temps), you'll want something like a Saison, Farmhouse Ale, or possibly a Dunkelweizen. Just search the database for any of those. Hope this helps.

+1 avidhomebrewer! Airlock activity means squat when it comes to when to transfer. It's all about the gravity readings. I personally leave all beers in the primary for a minimum of 3 weeks. Plus, the yeast "clean" up flavors produced during fermentation and produce little to no gases for...

I just finished a kegged IPA tonight that was dry hopped with 1 oz of Citra. I thought it gave a great aroma and flavor to the brew. I got a mango taste early on, but it mellowed nicely to more citrusy. I like the high AA% hops for dry hopping, especially Simcoe! :rockin: