Your a good man, if I were you I would of already set up an ERIMS with vent hood in the basement.
I am one that HATES hot weather to the point of being melted and then boiled alive...
Good Luck!!
P.s How much boil off do you incur brewing at those temps? I would imagine over 2gal/hr??
Imagine my Wisconsin, up nort' dere hey, brewdays in January - snow pants, boots, down coat, thermos full of hot coffee, having to put all fittings with QRs on them into the mash tun with the hot spent grain to keep them from freezing, using SWMBO's hair dryer to thaw out the March pump, chilling the wort by shoveling snow into a bucket and circulating the melting snow through an immersion chiller, etc.
-25F and windy as hell in five month.
Sounds like heaven on Earth to me.
I have so much latent heat stored within me, that the snow in your driveway would part like the Red Sea as I walk pass.
Here is the difference, you can put on more clothes, you can get electric underwear, and socks, you can beat the cold with technology.
All I can do is start removing clothes until the police take me away.
Here is the difference, you can put on more clothes, you can get electric underwear, and socks, you can beat the cold with technology.
All I can do is start removing clothes until the police take me away.
Yep, last two weekends while I've been brewing - I've had to start the chiller, wait until the temp got to to 180ish, then cover it and wrap the top of it with towels to keep mosquitos, fruit flies, houseflies, and other pediobacter carrying b**stards from getting into the kettle through any little cracks. One of the reasons I like winter brewing.
EDIT: Or is it acetobacter-carrying b**stards? Whatever - they're still b**stards.
I prefer the heat to the cold, but will admit that winter brewing in AZ is way more pleasant than during the summer. My mash temperature does hold a lot better in August than December though...
110+ degrees makes for a long brew day, but a nice 65 in February not so bad.
I brewed earlier this week and had to get the kids from school between sparging and boiling. Only lost 10-15 degrees in the hour it took to get them and 40 pounds of ice for chilling.
I have a few bees that come to see if they can get a nip of hot wort, but no bugs other than that fortunately!
mikescooling said:I take a break in the hot weather too. Even though the brewery has a big shop fan, I don't want to heat the house up. Recently it's gotten back to the 50's at night and I can brew again. I think my ancestors were cold weather people, because I like the cold, I play in the cold. In the dead of winter, I'll shovel the snow on the deck and grill in shorts and tee shirt.
In the dead of winter, I'll shovel the snow on the deck and grill in shorts and tee shirt.
You're all making me grateful I live in SoCal... If we hit the 90s in the depths of August, it's a heat wave. (Oh, and there's no humidity our mosquitos.) If the nighttime low drops below 40 in the winter, people bundle up like they're gonna get hypothermia.
I'm not planning on moving back to Chicago anytime soon, it's what I'm saying.
It's 109 degrees outside, and I am about to fire up the brew stand and brew 10 gallons of stout , in the garage. And 10 gallons of pale ale tomorrow morning.
Sacrifices must be made!!!
Maltyman said:I imagine it would take a while to get the temp down enough to pitch...not to mention the toll the heat would take on you.
On the otherhand, I lived in Chicago for many years. I remember getting my plate chiller set up and have the line freeze so I could not cool my wort...also hands and (eh hem) getting frozen.
My brew garage in Atlanta now runs 85 F in the summer which is plenty hot. Winters are near perfect for brewing.
Grossy said:To help out with the heat, I have purchased a portable evaporation cooler, I aim it right at me I can keep the temperature at about 85 degrees, but high humidity. And I cant aim it me when I am standing in front of the burners, it would blow them out.
When the burners are going it's about 95 degrees, and the rest of the garage is about 110 degrees.
During the mash I fine shelter in the house, which I turn down to 71 degrees, (my wife and wallet love that part).
I moved here to the valley after growing up in Montana and Idaho. I admire anyone with the testicular fortitude to brew outside here in the summer. I brew all grain outside often when it is cooler, but when it is up around 110 I brew lots of partial mash/partial boil beers to avoid brewing with muggy nuts.
BrewinHooligan I laughed out loud at muggy nuts. I've never heard that. I'm tempted to name my brewery Muggy Nuts Brewery. With your permission, of course.
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