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You can ask them on their website. They are really responsive. I do think you would be able to get it down that far. You might have to change them out a couple times a day.

Just one.

Ambient in the store is 66 degrees. We found we could probably change it out once a day but there was some swing in the temperature so we just did it twice a day and that seemed to work great.

These are great. We sell them in our store. We used one all the time ourselves. We have even fermented lagers at 50 degrees using frozen 1 gallon milk jugs. For anyone that doesn't have a dedicated temperature controlled chamber, I recommend these.

Here is what the book says: 9. CRANAPPLE LAMBICKY ALE - Crabapples add not only a festive touch, but tannins and acidity as well, which makes it easier to get that tart, champagny character without extended aging. Brew a simple pale wheat ale like the Amazing Daze (see below). If mashing, go...

Maybe just one more to go. I am excited for this project. It will be cool to have a tasting of these beers with some friends. Please make some notes here about your progress along the way. I have a lager question. I have done a lot of lagers but none that required the aging time that this...

biochemedic will have to officially put you on the list but I was hoping someone would do this one pretty soon so it could do it's aging thing.

The Juniper Rye Bock is in the fermenter on its way to 50F. Has a 1.085 OG instead of the 1.084 we were looking for but I think it will be fine. :D I thought that much juniper was going to be to much but in researching the recipe I saw some talk of it going great with the rye. The wort does...

For the record, 20 pounds of grain is how much fits in my mash tun.

I make a lot of lagers. While everyone has a different opinion, I have learned from talking to a lager brewers is if you are going to pitch the correct amount of yeast, chill to your fermentation temperature before pitching. Pitching at 70 helps if you are just using a single pack of yeast but...

Heating the water for the Juniper Rye Bock. My wife just crushed 1/2 a pound of juniper berries. That is a lot of juniper! :) The garage smells pretty good though.

I have a guy that works in my store that would be happy to brew the Saffron Tripel. He has not been a member here but I would vouch for him. If everyone is uncomfortable with that I can understand and I will tell him to join and try again next year but if that's cool we will only need 3 more...

I plan on brewing the Juniper Rye Bock on May 1st. I got it all put into Beer Smith and it looks really good. We really need to find people to brew the rest of the beers. I know we are trying to keep it to paid long time members and I get that. I have a guy that works in my store that might be...

Maybe I am wrong and Denny can correct me if I am but I don't think Denny has ever said decoction doesn't make a difference, I think he has said the difference isn't worth the extra effort to him. Denny?

I learned to do decoctions from the old Brewing TV episode. https://www.youtube.com/watch?v=IIQPQmELWPo

Let's bump this back up. Some of those beers left suggest a pretty long aging time so we need to lock down some more people.

Cool. The recipe says 4 to 6 months lagering so I am looking to brew around May 1st. Thanks for putting this together. Should be pretty cool.

I would like to do the Juniper Rye Bock.

I went! What a great event. While it was quite a bit smaller than the NHC of course I actually had just as good a time. The seminars were great. They had a bunch of good beers on brewers night but club night was great. With fewer people there was plenty of time to talk to the people about their...

There are hundreds I would recommend. In the interest of keeping it easy: Rueben's Brews Black Raven Bale Breaker Depending on where she is, there is a bottle shop in Lynnwood called Special Brews that can hook her up with these and many more you can't get there.