Or use a few bombers!
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This!!!!
Or use a few bombers!
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My Dampfbier should be close to done by now. 3 weeks in primary today.
First Brew was thanksgiving 2011, I'm at 83 batches and counting (as of 6/21/2014), and ran out of room in my signature to list them all.
Good on ya for keeping count! I've no clue as to my total...:rockin:
7 gallons of Rye Farmhouse Ale. The White Labs 670 American Farmhouse I used has a ridiculously narrow temp range of 68-72 degrees but Belgian strains usually aren't that good fermented that low. At any rate mine is sitting at 82 degrees and thankfully I used a blow off tube. It smells amazing we'll see what happens
82F is awfully high at least for the first few days, can't you rig a swamp cooler?
I moved it to the basement where it will be cooler. That temp range is odd to me 68-72? Really a 4 degree temp range?
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