Evan!
Well-Known Member
Yesterday I brewed a couple batches that both were the same OG, which, coincidentally, was my lowest ever (by design...I still have 80% eff. as expected): 1.042. The first was a re-do of one of my favorite recipes (the first batch is getting ready to kick), the Short Bus Special Bitter. It's such a restrained brew, so British...malty, toasty, biscuity, low-alcohol. I love it. Second I brewed Summer Blonde, my first crack at blonde ale. Simple recipe---some 2-row, 7oz of carapils and 4oz of aromatic...Willamette to bitter, with a couple tiny late Amarillo additions. Everything went off without a hitch, and even though I staggered them a bit, I still only hit 5 hours from start to finish. Gotta love 60-minute boils on these low-grav pilsner-less recipes!
But I did see this morning that I passed my 70-batch milestone without noticing...so I guess it'll have to be #75 that's the "special" brew. I'm taking suggestions!
Anyway, unfortunately, my damn tap water couldn't get the bastards below 80f to save its life. This is nothing new...I dealt with it last summer too. So I just pick up the remainder of the cooling in my fermentation chiller. Normally I use a big rope-handled bucket, which is okay...but this time, I had a eureka moment. We have this stainless patio beverage cooler that we rarely use outside of parties. It's on lockable wheels, it's insulated, it has a water drain hole, and it can fit a couple big carboys very easily. So I put them in there with some water and frozen bottles, and this morning they were down where I wanted to be, around 60f. Awesome. I can't believe I didn't think of this sooner...the insulation makes such a difference!
But I did see this morning that I passed my 70-batch milestone without noticing...so I guess it'll have to be #75 that's the "special" brew. I'm taking suggestions!
Anyway, unfortunately, my damn tap water couldn't get the bastards below 80f to save its life. This is nothing new...I dealt with it last summer too. So I just pick up the remainder of the cooling in my fermentation chiller. Normally I use a big rope-handled bucket, which is okay...but this time, I had a eureka moment. We have this stainless patio beverage cooler that we rarely use outside of parties. It's on lockable wheels, it's insulated, it has a water drain hole, and it can fit a couple big carboys very easily. So I put them in there with some water and frozen bottles, and this morning they were down where I wanted to be, around 60f. Awesome. I can't believe I didn't think of this sooner...the insulation makes such a difference!