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The fridge is in my garage but it never gets that hot. It doesn't always stay on constantly to keep temps. The controller is the thing that is keeping me from going colder. It will not let me program anything lower than 56f.....

It's hooked up to a fridge that is overriding the original controller.

Hey guys. So I bought a cheapo temp controller on eBay awhile back. The range says that it goes down to -50f or some insane number. The problem is that I can only get it down to 56f. I'd like to do some lagers but it's got me stumped. Any ideas? Oh and here's a link to the one I bought. Cheers...

I honestly have no clue. I'm sure Brett is in there. He was trying to make a watermelon wheat but then explained to me that he just threw in chunks of it on the cold side. I'm sure Brett was just the tip of the iceberg.

A guy came into the LHBS I work at and showed us this picture on his phone. I'm guessing it's a mixture of wild yeast and bacteria, but it made for some great conversation. Now post your infected batches!

I am a firm believer in the theory of "smooth bitterness" derived from late addition hops as per Jamil's article from way back. I am getting 60+ ibus from all of the hop additions, and in the past I've used similar techniques with a nice bitterness but HUGE flavor and aroma. So to answer your...

This may turn in to hop tea, but hey, what else is new in the homebrewing world? Opinions on this recipe would be great, especially since i'm mashing RIGHT NOW! haha. Here it is..... 4 gallon batch (BIAB) og:1.054 ibu: 64 color: 4.5 srm est abv: 5.5% 7lbs 2 row 4 oz victory 4 oz...

I've heard crystal rye does well, although i have not tried it myself.

4 gallons of my cascade citra ipa :) Sent from my iPhone using Home Brew

Then it's really not funny. Would anyone else like a blonde ale? Sent from my iPhone using Home Brew

A funny thing I overheard about beer...this new law. Actually, I guess it's more sad then funny. Sent from my iPhone using Home Brew

Just threw in the last dry hop addition today. It smells unbelievable! Only 5 days until the keg is tapped and the beer will be flowing like wine! Sent from my iPhone using Home Brew

He does. They use hop extract in the younger and blind pig if I'm not mistaken. There's a few Sunday session podcasts on the BN with Vinnie on there and he has some great advice and knowledge. He's definitely an ipa master. Sent from my iPhone using Home Brew

5.5 Gallons of a Pliny Clone 2 Gallons of a brown ale with 45% white wheat. That ones been in secondary for quite awhile. I might pitch some bugs on it :)

This. Yooper knows all! Sent from my iPhone using Home Brew

Possibly too high of a sparging temp. You could be extracting tannins at 180 during the sparge. Is it astringent? If so, it could be your mash ph. Do you know how your water is? Sent from my iPhone using Home Brew

Sounds like me. Drink. Dribk. drunk. Yeah that's it!! Sent from my iPhone using Home Brew

I got a phone call at the LHBS yesterday. It sounded like the gentleman on the other line had been drinking, but I don't know for sure. Caller: "Hey so I was given half a keg of amber bock from a friend. Is it safe to drink? My buddy said the keg is 6 YEARS old but it still smells really...

I completely agree with you. If someone is just confused, I don't really find it funny. All I want in that case is to help them learn. However, this particular individual was so sure about it, it took some convincing via google. At least he knows now! Sent from my iPhone using Home Brew

"No no no....you add the bittering hops at the end and the aroma hops at the beginning." Luckily I was able to correct them :) Sent from my iPhone using Home Brew