I have an Okoberfest thats been largering nicely for about four weeks and today the fridge I use to control the temp died! My cellar is about 60 degrees F so I moved my Caboys there. Any suggestions for what I can/should do to save my larger? I have no budget for another fridge...
I just bottled my first all grain beer ever and at the urging of my home brew supply shop I used a batch sparge instead of the traditional fly sparge. The result was a very low original gravity and a very light pale ale. Has anyone had success with batch sparging? Any tips for a newbee?
