What kind of yeast do you guys use for these cool temps?
I live in youngstown ohio and mine has been between 59 and 61 as of late...
do you wrap your fermenters?
Papazians book says to use 1 cup of honey as a primer for a 5 gallon batch. Just wondering if anyone has ever tried this and what kind of results to expect...good bad?
I brewed an oatmeal stout and the gravity has been 1.028 for like five days. Is this common for a stout? The starting gravity was 1.056. I just dont want bottle bombs! Any help?