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I got a tiny mini fridge from a friend for free, too tiny for my carboy but enough space for all the food in my fridge. So what I was thinking was I clear out the fridge portion and put my carboy in it (fits great) for fermenting. I think on the lowest setting my fridge should reach about 50-55...

Bottled today. Many months until it will be ready

Going to need more hops than that to get 14.5 IBU's. 1 oz cascade @60 mins gives you 6.4 IBU. Seem like a simple recipe. If this were me, I'd use corn sugar in place of that brown sugar and dry hop the hell out of it.

Type: All Grain Date: 2/20/2012 Batch Size (fermenter): 5.00 gal Brewer: ME Boil Size: 6.52 gal Asst Brewer: MY BEER Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 % Final Bottling Volume: 4.60 gal Est Mash...

I started it, but I've changed the recipe. I used 5 lbs of russet potatoes, 2 lemons and 2 oranges worth of rines, 1/2 of thinly sliced ginger, and 2 lbs of Imperial Cane Sugar (local sugar for me). Smells bomb, and is fermenting like a champ with some lavlin D-47 yeast. Nice yellowish hue

Steeped the rice (kept nibbling it after I was done with it too) and used chinook/amarillo for bittering and dry hopping (1 oz with 70% amarillo). It has an amazingly fruity/tropical taste and smell. Easy to go down. I wouldn't call it full bodied but it's lightness is deliberate so it works...

I had stopped the fermentation at about 1.020(may very depending on your idea of sweet) and it was clearing up great and has enough residual honey flavor to hid the lack of maturity. IT WORKED :-) Just use the little 1 gallon carboys and submerge them in a pot and heat up to 180 and let it cool...

It's been aging for over 2 months. It won't shake this nasty rubbery flavor. All in all, waste of time and not worth it

I assumed russet is everyone's regular potato. Buying steaks today, good call on using them to make a meal. You're tasting notes are very vague, any chance on elaborating just a bit? Still going to make it today regardless =) Edit: A picture is worth a thousand words

What kind of potatoes?

The beer is coming out wonder. It had a nice 3 finger thick krausen for about 3 days and had such little sediment fall out that I don't even feel like moving it over to a second carboy. My racer 5 BYO clone on the other hand..... damn that was messy. Back to the simple beer, it had a 1.033 OG...

Yeah man. Such and such's scientific rules says you cannot convert such and such. Oh yeah? Well my Law of %!@# It says lets DO IT

I love you guys, I'll post probably revive this post from the dead when it's all done

No six row available, im working off of leftovers haha. Why lower temp? So it reduces the amount of unfermentables?

I'm used to doing partials. So, yooper, mash at 155 with 2# flakes rice and 2# 2 row?

The trick is to maintain ~64 degrees and, also, pitching at or below 70 degrees (I have very reduced lag time with my starters) to be sure I have as little esters as possible. Now the depth to this trick is to keep the beer at 64 degrees in a 70 degree house.... I was thinking maybe putting it...

-3.15# liquid gold malt extract (Northern Brewer) -2# Flaked rice steeped for about 30 minutes ~150-155 degrees -1 LBS of cane sugar -I'm keeping the IBU below 12 so bittering is going to very minimal but I plan on dry hopping an oz or a little more of left over hops from old brews. -I'm...

Update. The fermentation is slower than expected. The grape mead next door to it is chugging away. I'm thinking of starting a second one with a big big starter to really make sure things kick off. I think the yeast were some how shocked. Still fermenting though so we are still in the game.

Exactly what I wanted to hear. What gravity? Or just till the taste started to stray from good?

If people are following I might as well keep y'all posted. Started it up today. 1 gallons worth, water and 2 lbs of honey just put it slightly over 1.075. Red star Cote Des Blank yeast is doing the heavy lifting. Fermentation is life and well within the first several hours. I plan on stopping it...