chillaxis
Member
Hi all,
I have a couple questions I wanted to run by you all. I've made a couple batches in the last few months (had a blast of course) but I've recently moved into an apartment with a fairly weak electric range. It's capable of boiling 4 gallons of water (I'm making 2.5-3 gallon batches) but not vigorously -- the water is circulating around and bubbles are reaching the surface, but it's not as intense as it was when I had a gas range. I know there are solutions like making a heatstick etc, but would it be all right to just boil for longer, like 90 or 120 minutes for a typically 60m recipe, to make up for it?
Second question: my apartment here gets pretty warm right now, getting to about 75-80 degrees in the late afternoon. I know that I absolutely don't want to let my brews ferment at that temperature, but I was hoping that I could avoid having to keep the bucket cool for the entire three or four weeks before bottling (I've done long primary/no secondary so far). Would it be enough to keep the beer at 65 for the first week or 10 days, until the FG is reached, and then let it finish at the warmer temperature when little active fermentation is happening?
Similarly, once I've primed and bottled, is it all right for the beer to condition at that higher temp?
Thanks for the help!
I have a couple questions I wanted to run by you all. I've made a couple batches in the last few months (had a blast of course) but I've recently moved into an apartment with a fairly weak electric range. It's capable of boiling 4 gallons of water (I'm making 2.5-3 gallon batches) but not vigorously -- the water is circulating around and bubbles are reaching the surface, but it's not as intense as it was when I had a gas range. I know there are solutions like making a heatstick etc, but would it be all right to just boil for longer, like 90 or 120 minutes for a typically 60m recipe, to make up for it?
Second question: my apartment here gets pretty warm right now, getting to about 75-80 degrees in the late afternoon. I know that I absolutely don't want to let my brews ferment at that temperature, but I was hoping that I could avoid having to keep the bucket cool for the entire three or four weeks before bottling (I've done long primary/no secondary so far). Would it be enough to keep the beer at 65 for the first week or 10 days, until the FG is reached, and then let it finish at the warmer temperature when little active fermentation is happening?
Similarly, once I've primed and bottled, is it all right for the beer to condition at that higher temp?
Thanks for the help!