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Old 04-28-2012, 03:27 AM   #1
Stauffbier
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I've made the horribly, painful decission to stop brewing for a while. I'm in the desert southwest, and I don't have temp control for fermenting. I've been using a swamp cooler, but now that temps are reaching the mid 90's I'm having trouble maintaining proper temps. Even with ice bottles, by the time I get home from work the temps are a few degrees higher than I would like. I'm going to save my pennies for a couple months so I can get a chest freezer and temp control. After I bottle my Irish Red, the buckets will remain dry
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Old 04-28-2012, 03:28 AM   #2
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Thats too bad, I finally invested in a chest freezer just because of that.
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Old 04-28-2012, 03:33 AM   #3
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I'm checking craigslist everyday! Hopefully it won't be long. Maybe I can consider this as a good time for upgrades. I also recently finally scored a couple cornies, so I need to find me a fridge to turn into a kegerator, as well...
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Old 04-28-2012, 03:34 AM   #4
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Keep an eye on craigslist for good deals on chest freezers o fridges, I got two for $100 each. Then you need external thermostats too....

Also how about brewing some belgians, a dubbel, dark strong, or saison will be good up to 82-84F with the right yeast strain.

 
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Old 04-28-2012, 03:36 AM   #5
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Sorry to hear about that my friend. Save the spare change and start searching CL. You'll be back up and brewing in no time.

BTW, if you ever head out to central CA, give me a call, would love to have a brewday with you! There's at least one other homebrewer in this town and we could all get together, bbq, brew and talk about beer!

Hang in there man, fall is only 4-5 months away.

 
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Old 04-28-2012, 03:37 AM   #6
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Quote:
Originally Posted by pm5k00 View Post
Keep an eye on craigslist for good deals on chest freezers o fridges, I got two for $100 each. Then you need external thermostats too....

Also how about brewing some belgians,a dubbel, dark strong, or saison will be good up to 82-84F with the right yeast strain.
I have considered a saison, but I don't have much experience with hot fermentation. I guess there's no better time than the present for learning to brew a new style!
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Old 04-28-2012, 03:37 AM   #7
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Man are you sure? I brewed in 110 degree weather last summer, and in a good ice chest with frozen gallon jugs of Crystal Geyser twice a day I kept it in the lower 60s. It's not nearly the desert here, but I can't see not brewing. Make a Saison.

 
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Old 04-28-2012, 03:39 AM   #8
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Quote:
Originally Posted by Dan View Post
Sorry to hear about that my friend. Save the spare change and start searching CL. You'll be back up and brewing in no time.

BTW, if you ever head out to central CA, give me a call, would love to have a brewday with you! There's at least one other homebrewer in this town and we could all get together, bbq, brew and talk about beer!

Hang in there man, fall is only 4-5 months away.
Thanks Buddy! It's just a speedbump! It would be great to brew with you some time! Maybe someday I can take a road trip over there!
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Old 04-28-2012, 03:43 AM   #9
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Quote:
Originally Posted by bottlebomber View Post
Man are you sure? I brewed in 110 degree weather last summer, and in a good ice chest with frozen gallon jugs of Crystal Geyser twice a day I kept it in the lower 60s. It's not nearly the desert here, but I can't see not brewing. Make a Saison.
Maybe using an ice chest is the trick. I'm using a rubbermaid tub and my temp is 62 when I leave in the morning and 65-67 when I get home. Maybe that's not so bad, but I'm used to keeping things more consistant. I add 3 or 4 bottles of ice every morning. I'm worried if I add more than that the temp will fluctuate to low and then high again...
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Old 04-28-2012, 03:45 AM   #10
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That would be pretty cool for sure!

 
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