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But I'm not needing this fridge to bring the temp down to the 40's. I'm needing to add a bit of cooling to keep fermentation temperatures in the 60's and 70's.

Uh, yeah. I'm looking to fit this into a wall of a larger fermentation cabinet. You know, build a box, insulate it and fit this fridge into the wall and use it to cool and heat the larger space.

I'm not even worried about lagering but something to keep temps from getting really warm in a chamber to fit 2 or 3 carboys is what I'm looking for.

I saw this Unisar fridge at Target for $50 and was wondering if it might work for a fermentation chamber cooling element? It's tiny plus it heats and cools and with it hooked up to the aquarium temp controller from Ebay, maybe it's a simple solution? Thoughts?

Hazelnut extract is available at your local HBS. I used the 2oz bottle in a five gallon batch and got a nice subtle hint of flavor.

I ended up with about 4.5 gallons of beer so I used .675 cup of corn sugar to prime. I boiled that in 2 cups of water, put in a bucket, racked the beer into that and mixed very gently to combine and then bottled. I'll report back in three weeks, hopefully it's good to go.

There's a good article in the latest Brew Your Own mag covering this exact subject. A microbrewery in Oakland uses only extract and says he uses only light extract as a base for the reasons stated by so many above. I've brewed all my batches with amber, dark, light, whatever the recipe called...

I bottled my version of the Furtif on Wednesday night. I'm calling mine Hwy 57 Farmhouse Ale. My wife's family owns a dairy farm on Hwy 57 north of Milwaukee and I've got some photos of the farm from the 1900's that will go on my label. It spent 3 weeks in the primary and another 2.5 weeks in...

Also check out the Aggrolites, the Expendables and Three Legged Fox. All reggae, rock ish type groups who are good.

How did you work out the pricing of your beer? Are you considering any labor in the cost or just raw materials?

Spend the $40 on a Kreg R3 pocket jig and you'll never look back. That plus wood glue will give you the strongest joints possible short of getting into more difficult woodworking like dovetails.

I like this simple summary. I'm building a keezer right now, just getting into kegging and this whole beer line length/size foam issue is confusing. I need a simple solution that is basically a one size fits all. If my biggest drawback to 10' lines is a slower pour, I'm sold. I don't have...

I checked my fermentation status yesterday morning. It had been fermenting for 11 days at about 76 degrees. The gravity was down to 1.002! It started at 1.070. Holy crap! That yeast is amazing. I tasted the little bit I had in my hydrometer tube and it's very citrusy and peppery. I'd...

Alright, brewed it up tonight. Here's the details. Extract version with steeping specialty grains. Used 1/2oz of strisselspalt instead of saaz. Used 1lb of white table sugar. Used the Wyeast 3711 OG was 1.070 and fermenting at about 73 degrees. I'm going to wrap a blanket around the bucket...

SWMBO and I were at a local brewpub a few weeks ago and she had their saison. She loved it so I was searching for a recipe to brew tomorrow night. Seems like this is it. I'll be doing the extract version posted above. I should be able to ferment in the mid 70's and will also use white table...

No, the peel I added was from a little bag I bought at the local home brew store. From my memory, there's not a ton of pith on it. I was thinking that because I put it in the primary versus the boil, that's where the greater tartness was coming from. I brewed this same beer a year ago with...

Are you suggesting to soak the peel and vanilla in vodka to essentially sanitize them? I used about 1.5oz of bitter orange peel in a wheat I just did that fermented at about 73degrees. The peel went straight into the primary for about 2.5 weeks. The beer has a noticeable tart beginning...

Thanks for the input! I was thinking stout would be the right way to go since this will be a winter version. I think we're also going to brew a second beer of whatever style we want so there's more options. Maybe we can have a second class of judging for best beer overall. Last year, I...

+ 5gal of summer harvest citrus wheat + 5gal of hazelnut brown ale =15274 gallons

So, my company had our second home brew festival this past weekend and we had four people enter six different beers. We had a citrus wheat, a apricot hop wheat, a pale ale, a hazelnut brown, a double IPA and a wee heavy. We're already planning our next festival and want to do it in the...