Hi folks

Surfed in to the forum the other day and wished I had found it 2 years ago before I attempted my first brew....great site you have here.

I'm a new resident of Hanover, PA and a recent convert to all-grain brewing. It's been a while since I've brewed due to moving and house renovation, but things are coming together nicely and I should be treating the neighbors to the smell of boiling wort in the next week or so.

The plan for the next couple of months:
Maibock (using the Rogue Pacman yeast, a la Dead Guy Ale)
Saison
Tripel
Flanders Red
Munich Helles
Kolsch

Cheers

Welcome to HBT.

Quite a lineup you've got there. Maibocks are typically fermented with lager yeast, if I'm not mistaken...but PacMan will make a nice brew nonetheless.

I'm not too far south of you. How do you keep your fermenters cool during these hot months? Just curious. Since my lagerator has a bock in it right now, I've resorted to putting the primary into my util sink, filling it halfway with water, and putting frozen jugs of water into it. I have a pale ale in the middle of primary fermentation right now, and it's holding @ 65f.

You have recipes for any of those batches yet?

Evan! said:

Maibocks are typically fermented with lager yeast, if I'm not mistaken...but PacMan will make a nice brew nonetheless.

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Right you are. I really like the Rogue Dead Guy Ale which the brewmaster, John Maier, refers to as a "Maierbock" and describes as "a German-style Maibock made with Rogue's proprietary "PacMan" ale yeast."

I'm not too far south of you. How do you keep your fermenters cool during these hot months? Just curious. Since my lagerator has a bock in it right now, I've resorted to putting the primary into my util sink, filling it halfway with water, and putting frozen jugs of water into it. I have a pale ale in the middle of primary fermentation right now, and it's holding @ 65f.

You have recipes for any of those batches yet?

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When I was living in VA I was blessed with a basement that hovered around 67f year-round. The previous owners of the house we just bought in PA left a working refrigerator in the basement, so I picked up a temp. controller on Ebay.

I have a couple of the recipes ready to go. Which ones are you interested in?

welcome dude!

Your neighbors will eventually love the smell....and I'm sure that's a bad thing....you'll have to give out HB now

Flanders Red?

Evan! said:

Flanders Red?

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Aaahh, the red. I'm looking forward to this one. I'm using a recipe by Jamil Zainasheff which uses 1056 for primary with Roselare added to the secondary, and incorporating an oak stopper, described in the research of Raj Apte, for aging.

98EXL said:

welcome dude!

Your neighbors will eventually love the smell....and I'm sure that's a bad thing....you'll have to give out HB now

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That's what I'm afraid of!

bikegeek said:

That's what I'm afraid of!

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eh, what are you going to do?

Welcome neighbor.