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Thanks for the assist! :)

I pitched wlp001 last night and started strong! My questions is my fermometer is reading 64*. I have read from previous posts that the temp of the liquid could be 5* higher inside. White labs site says proper temp should be 68-73. What do you guys think? Should I warm it up a bit or not?

I'm using my new keggle tonight to do a 5 gallon partial mash batch. It's my 4th batch do bear with me. I am planning on mashing on my stovetop because I think I can maintain the 156* temp better. I will use 2 gallons to mash. My main concern is how much water to have warming in the keggle...

Early 70's GD with a little Old & in the Way thrown in :)

Nice. I did that tour!

Aircraft mechanic and love it!

+1 I couldn't agree more! Douglas is my fav, but I hate the tri-wing!

So...I started this apfelwein 5 gallon batch on 1.2.12. I'm a new brewer...only 10 gallons thus far. I started this because of the race reviews. I have a silly question. I used 5 gallons of motts apple juice and 2lbs of light brown sugar w/ Montrachet wine yeast. Does this stink while...

I hope this isn't a silly question... Do you have to maintain the above 70* temp. I just bottled my first batch last week and they are in a room which hangs around 60-65*. Will the lower temp just add conditioning time?

I'm a new brewer and this is my first post...1st batch 12.7.11 second 12.20.11 So I can contribute 10 to the total! 46848.25 +10 = 47859.25