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I am in south florida, with a current (chilly) temperature today of around 66F. I am trying to turn my wine cooler into a fermentor(high and low temps) by playing with the thermostat. Currently seeing how cold I can make it go, so far 54F. My room temperature here in the house is 75-77F...

mcberry, Yeah I figured I was missing a few, but not sure which ones, Thanks for the suggestions! I will take your suggestions into consideration, definitely and see what happens in beersmith. So I wasn't completely crazy when I came up with 13#'s. The added ingredients will bring it down. Like...

Akimbo, I want to brew a brooklyn brown ale soon. I went to the brooklyn lager webpage and found the ingredients for their brown ale, but being new to homebrewing I am not sure the amounts to use. This is their spec sheet...

That is what I figured, the scaling (divide everything by 5). Darkbrood, thanks for the additional information. Will definitely take into consideration. Thanks

Hello all, I am just curious if anyone has GREAT 1 Gallon batch recipes they would like to share? Looking forward to seeing the recipes. Thanks

Hello all! Just curious if anyone has GREAT 1 gallon batch recipes? ( extract, partial, all grain). Looking forward to the recipes! Thanks

Looks like I will most likely stick with a Pilsner Malt extract (DME or LME) to start with, just looks easier at this point. I am sure an all-grain recipe will taste better in the end, but for now we will just keep it simple with the extract method. I can get my hands on Pilsner DME and LME...

Chickypad, That was exactly what i was hoping for, thanks! I will use these step by step instructions and also reference the sources you mentioned. The recipe does not state the amount of Danish lager yeast? or approximate days of fermentation? ( I am assuming I should keep an eye on the...

I am planning on doing the extract version and I am not going to switch out the pilsner malt. Yes, I have a refrigerator and a small wine cooler I can use. :)

Hello all! Yes, right of the bat, I am a NOOB in the field of homebrewing. However during the day I am a scientist. After reading and studying a lot of the threads and posting some in here, I am ready to start, well almost. I found this recipe that I want to attempt for my first batch...

So, after looking the internet over for Belgian recipes that I might like, I was not impressed, (you might be thinking: really? Belgian beer! Some of the best beers in the world! isn't that where it was invented? all those Monks with nothing to do..? I'm such a dick!) Just not into the fruity...

Thank you all once again for your help and information. Sounds like I will be doing a recipe that requires a high temperature fermenting yeast(Belgian, Wit, Saison). I am not really into the fruity tasting beers, but will try it anyway. Since it is my first time I will most likely only spend...

Looking at whitelabs.com: Looks like the Belgian yeasts have some of the highest fermentation temperatures that will suit south florida temperatures. with a swampcooler, and a fan, I can most likely get the temp down to low 70's or high 60's. QUESTION: What happens if I take a Belgian strain...

Wow, thank you for all the assistance and information. I wasn't expecting anything. I will look into the swamp cooler, along with some of the recipes mentioned. Thanks again! You'll be hearing from me again soon!

Thank you very much for your information and assistance. I will look into the swamp cooler and also a recipe for a Saison.

I am in southern Florida, what is the best homebrew recipe for the high temperatures here in Florida? (I am thinking of fermentation) Taking into consideration that room temperature here is usually mid to high 70's (F) I have seen a lot of recipes that require fermentation in the 50's(F)...

Hi, I am a new brewer, so I will most likely have tons of questions! My first one is: I am in southern Florida, what is the best homebrew recipe for the high temperatures here in Florida? (I am thinking of fermentation) Taking into consideration that room temperature here is usually...