03rangerxlt
Well-Known Member
RECIPE:
Shoultz-Meyer Brewery Mow the Yard
Makes 5 Gallons @ 75% Efficiency
Briess Pilsen Light LME Unhopped 5 lbs, 0 oz
Rice Syrup Solids 1 lbs, 0 oz
Williamette Pellets 1 oz @ 60 mins
Williamette Pellets 1 oz @ 7 mins
Danstar Nottingham Ale Yeast 1 ea
Recipe Specifications.
og 1.042 - 1.055
fg 1.006 - 1.012
ibu 15 - 20
srm 3 - 5
abv 4.20 - 5.60
Recipe Notes
Boil for 60 minutes. Add DME and Rice Syrup Solids with 20 minutes left in the boil. Ferment at 65F.
PROBLEM:
Temperatures have been a little high around here in Georgia, and after a fitful day of sleeping (I work nights, gimme a break!), I went into the spare bathroom to check on the creme ale that is supposed to be fermenting at 65F. The sticker on the side of the carboy says 73F, and the ambient temperature in the room is 70F. I've taken the cardboard box cover off the carboy (that blocks light) and replaced it with wet t-shirts, to help wick away some of the heat. There still apears to be some activity in the airlock, but the beer looks kinda dead. I gently shook it, hoping that doing so will wake up the yeast.
So, how bad of an issue is this temperature problem? How do you guys manage the temperatures of your brews? I am concerned with the hot summer coming up, that it will be damn impossible to maintain good brewing temperatures in our house. I am really hoping this brew isn't a write off! This is an important batch! We are taking this batch to Savannah with us in April for our wedding!
Shoultz-Meyer Brewery Mow the Yard
Makes 5 Gallons @ 75% Efficiency
Briess Pilsen Light LME Unhopped 5 lbs, 0 oz
Rice Syrup Solids 1 lbs, 0 oz
Williamette Pellets 1 oz @ 60 mins
Williamette Pellets 1 oz @ 7 mins
Danstar Nottingham Ale Yeast 1 ea
Recipe Specifications.
og 1.042 - 1.055
fg 1.006 - 1.012
ibu 15 - 20
srm 3 - 5
abv 4.20 - 5.60
Recipe Notes
Boil for 60 minutes. Add DME and Rice Syrup Solids with 20 minutes left in the boil. Ferment at 65F.
PROBLEM:
Temperatures have been a little high around here in Georgia, and after a fitful day of sleeping (I work nights, gimme a break!), I went into the spare bathroom to check on the creme ale that is supposed to be fermenting at 65F. The sticker on the side of the carboy says 73F, and the ambient temperature in the room is 70F. I've taken the cardboard box cover off the carboy (that blocks light) and replaced it with wet t-shirts, to help wick away some of the heat. There still apears to be some activity in the airlock, but the beer looks kinda dead. I gently shook it, hoping that doing so will wake up the yeast.
So, how bad of an issue is this temperature problem? How do you guys manage the temperatures of your brews? I am concerned with the hot summer coming up, that it will be damn impossible to maintain good brewing temperatures in our house. I am really hoping this brew isn't a write off! This is an important batch! We are taking this batch to Savannah with us in April for our wedding!