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Old 06-04-2012, 04:28 PM   #1
akimbo78
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Getting my basement finished, which is where my fermenting space is/was. stayed a perfect 64 all year round. constrcution startes today and with all the dust and light, i have decided to suspend brewing for the summer. i could do a saison upstairs somewhere but the 2 year old and/or dog would get into it. i guess i will update some equipment. ordered parts to turn my keg into a keggle.

 
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Old 06-04-2012, 04:30 PM   #2
JohnnyO
 
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If there's ever a time to take a brewing hiatus, it's the summertime.
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Old 06-04-2012, 04:34 PM   #3
brewingmeister
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Quote:
Originally Posted by JohnnyO View Post
If there's ever a time to take a brewing hiatus, it's the summertime.
Funny, I feel the same way about winter.
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Old 06-04-2012, 04:47 PM   #4
cox8611
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Apr 2010
Raleigh
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Quote:
Originally Posted by brewingmeister View Post
Funny, I feel the same way about winter.
Depends on whether the middle of nowhere is North of the 39th parallel or not...

If you freeze anything you brew in the winter or can't get wort to boil... its tough to brew. Down where I'm at, ferm temps get HIGH in the summer.
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Project(s) Completed: Cooler Mash Tun (dual-braid), Kegerator, Keggle Conversion, 50' Immersion Chiller.

 
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Old 06-04-2012, 06:03 PM   #5
befus
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Quote:
Originally Posted by JohnnyO View Post
If there's ever a time to take a brewing hiatus, it's the summertime.
Yeah I feel your pain. I want to brew, but I just can't maintain a decent fermentation temp. I can run a swamp cooler for a few days, maybe a week, but I'm just not going to carry ice bottles everyday for 3-4 weeks. My house will hold at about 73 in the basement, but I don't know what ale yeast will do well that high. Got a saison out in the garage, but that is about it.
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"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."

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Bottled: Wee Ain't Heavy (Wee Heavy);
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,

 
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Old 06-05-2012, 07:08 AM   #6
brewingmeister
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Quote:
Originally Posted by cox8611
ferm temps get HIGH in the summer.
Sure and I've dealt with 118 in the shade but when your hose line freezes it hinders the progress.
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Old 06-05-2012, 09:41 AM   #7
hercher
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Quote:
Originally Posted by brewingmeister View Post
Funny, I feel the same way about winter.
I agree. It just gets too damn cold to stand outside all day. Plus the outside water lines really complicates things.
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Old 06-05-2012, 01:08 PM   #8
thetragichero
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Jan 2012
Palm Bay, FL
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Quote:
Originally Posted by befus View Post
Yeah I feel your pain. I want to brew, but I just can't maintain a decent fermentation temp. I can run a swamp cooler for a few days, maybe a week, but I'm just not going to carry ice bottles everyday for 3-4 weeks. My house will hold at about 73 in the basement, but I don't know what ale yeast will do well that high. Got a saison out in the garage, but that is about it.
swamp cooler in my 77 degree house (carboy wrapped in two wet towels in bucket of water with cheap box fan blowing on it) is at a steady 63*F according to the fermometer stuck on the outside

 
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Old 06-05-2012, 03:08 PM   #9
Jayhem
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Dec 2011
Culpeper, VA
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Quote:
Originally Posted by befus View Post
Yeah I feel your pain. I want to brew, but I just can't maintain a decent fermentation temp. I can run a swamp cooler for a few days, maybe a week, but I'm just not going to carry ice bottles everyday for 3-4 weeks. My house will hold at about 73 in the basement, but I don't know what ale yeast will do well that high. Got a saison out in the garage, but that is about it.
Why do brewer's put themselves through this? For less than $100 you can buy a used fridge and a temp controller to keep a 65 F fermentation chamber winter or summer!

This has been the best investment I have ever made for brewing. No more constantly checking temps to make sure your beer isn't too hot or cold...just set the temp, insert your fermenter(s) and forget it for 3 weeks.
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Old 06-05-2012, 04:03 PM   #10
befus
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Quote:
Originally Posted by Jayhem View Post
Why do brewer's put themselves through this? For less than $100 you can buy a used fridge and a temp controller to keep a 65 F fermentation chamber winter or summer!

This has been the best investment I have ever made for brewing. No more constantly checking temps to make sure your beer isn't too hot or cold...just set the temp, insert your fermenter(s) and forget it for 3 weeks.
I know you are right, but I already have a freezer and a beer fridge (which I occasionally cold crash in) in the garage and a LOT of sh...tuff. I really don't need a larger electric bill or another piece of clutter to deal with. I may just have to do it, if I can make the space.
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Award winning:
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"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."

Primary:
Bottled: Wee Ain't Heavy (Wee Heavy);
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,

 
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