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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. S

    Temperature control question

    I am brewing an ESB, which should ferment at 68F, however due to sudden increase in temperature in my area, the basement temperature is around 70F. So I am using a wet towel around the carboys to cool it down a little. My questions is how much of a temp drop should I expect from this process...
  2. S

    Fermentation lag at lower temp

    I brewed Dortmunder export from Brewing Classical Styles, and per instructions I lowered the temp to 52f before pitching White Lab German Lager Yeast 830. There is no activity after 16 hours. Is this a normal lag for pitching at lower temp or did I do something wrong? This is my first time...
  3. S

    Cherry Puree question

    I am planning to add Cherry Puree in secondary for a Chocolate Stout. Do I heat the puree to sanitize it before adding, or just add it straight from the can? Thanks.
  4. S

    WTB-used 1/2 barrel kegs in central NJ

    If anyone in Central NJ is selling used 1/2 barrel kegs or knows of someone who's selling, I am looking to buy. Thanks.
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