Search results

There are plenty of recipes for session beers out there, in a range of styles. AHS has a whole section devoted to them.

Seems like it should be fine, right? You're not brewing in Alabama, just driving some beer across state lines. Besides, if you get pulled over... That's just Pepsi Cola, sir, in these here Cornies.

+1 Let it ferment as usual and take a gravity reading in a couple days. You will probably be close to where you want to be.

http://www.howtobrew.com/section1/chapter6-5.html

How do you feel about Belgian Ales? Some of these yeast strains will flourish in the mid-70s up into the 80s (and some say 90s). You'll still need a swamp cooler to get your wort down to pitching temp, but you should be able to make some pretty beautiful ales with your ambient conditions.

I agree -- Sounds like you've got two beers that will demand aging before they are in their prime. Best case, even if your beers carb, they will taste "young" and won't be nearly as delicious as if you had brewed them 2-3 months ago (hindsight, right?).

+1 Big time. Like Ty said, You'll need it to know when you've reached FG. But furthermore, you will need it to troubleshoot. If you want to improve in your methods and understand why your beer is doing what it is doing, it's pretty essential IMO. It's the one piece of gear that I use more...

Most folks start out brewing extract, which allows you to master the basics without having to worry about mash temps, etc. It also softens the monetary blow of "buying in" to the hobby, which tends to be a pretty gear-heavy one. +1 for the suggestion of picking up the basic brewing kit from...

What type of yeast are you using for this? I just bottled a Saison that needed every bit of 4 weeks in primary. Some yeasts just take forever to finish out. But I agree that the only way to know is to take gravity readings; until you are satisfied that the yeast have finished, just RDWHAHB :D

+1 I love a good, clean Kolsch in the heat of summer. You could also try a hefe or even a small saison.

Depends on the yeast... Usually a couple degrees will be enough to invigorate them. If it is a strain that floccs out quickly, you may need to gently rouse them as well.

Best thing you can do is keep brewing. Once you've got a few beers under your belt and you've accumulated several carboys (it won't take long), you'll find that you've forgotten all about that beer that's been in the bottle for 2 months, and it'll surprise you. Hang in there, the wait will be...