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I can keep it in the low 60's without much of a problem. My basement floor stays at 60 then with a swamp cooler I have pretty good luck keeping temps below 65. Controlling around 70 gets to be tricky.

The RIS, or imperial stout, whatever you want to call it is brewed. Search for Mexican Cake clone and you should find the recipe I used. I'll follow up with how it turns out in a month or so before it goes into bottles.

Well she's all brewed and in the fermenter, pitched yeast about 3 hours ago. All I can say is the wort is DELICIOUS, smooth chocolate, not quite bittersweet, little bit of coffee/roast, and finishes with an almost milk chocolate quality. I ended up using Special B in place of the Carel 160...

Picked up grains today and will be brewing tonight. Will be making a couple small modifications to the recipe I posted. I'll be using WLP 023, going to pitch half or more of the yeast cake from the Graff that i'll be bottling while brewing this up. Using Warrior instead of CTZ, I have another...

So, after another week of conditioning and tasting the second beer I made with this yeast I'm confident in saying the floral like taste I'm getting is definitely from the hops. The second beer has nothing of the sort, that used El Dorado hops and had 2 gallons of Apple Juice, with 3 gallons of...

Yeah, could be the serving temp, but honestly it didn't really get a chance to warm up much, opened it to drink by the pool and within a couple minutes a thunderstorm appeared out of nowhere, so I drank it quickly while putting umbrellas down and closing some stuff up. I have used 002 a few...

I'm hoping to make this in the next couple weeks. Kind of waiting to see how WLP023 Burton's Ale performs on a Graf I have fermenting now to decide if I use that strain or if I go with American Ale 2. I might just split the batch and do half with one and half with the other, might be...

Thanks for the input, true English styles are still a little new to me, at least the specifics of each style. Yeast strains seem to be different compared to most "American" strains too. I've done some Belgians and typically got what I expected from those strains. American strains to me seem...

I guess you could say there's some lavender like quality to it. And, yes I agree definitely would say I'm rushing it a bit. I've been brewing more ipa and wheats lately and didn't really give thought to the timing. At an OG of 1.060 I wouldn't think it would need much aging time. I was more...

Well, my beer has been in bottles for a week now, tried a couple after they we're in the fridge for 24 and 48 hours each. Intially there's a maltyness, sweet caramel/toffee that I like, it quickly gets over taken by a flowery taste that is hard to get past. I'm really hoping another week in...

Thanks for the feedback. I've always associated acetaldehyde with more of a sourness, not macro brew tasting... This is my first time time using this strain, and going by White Labs documentation, 69% is low but still within they're stated attenuation level. I did mash at 158 so maybe that's...

Others can speak to why it crystallized better than I can, but it's not ruined, it's still very usable and the taste should be the same. On brew day just soak the whole jar in some hot water before you need to pour it in to the boil. That should loosen it up enough do it will pour out. If not...

Brew day went pretty well, OG was a little lower than the recipe stated, I hit 1.052 instead of 1.055 but that could be because the Apple Juice OG was 1.047 and not 1.050. The wort had a good caramel apple like taste, not overly sweet like an actual caramel apple but seemed to blend well...

Sorry for the thread revival,but doesn't seem to be much info on the strain. I just bottled and Amber Ale, pretty standard grist, and bittered to about 30IBU using all Nugget, starting at 30 min with a 10 min and flameout additions. It finished at 1.018 which gave it about 69% attenuation...

Looks and sounds delicious. May look at brewing this in the next month or two, have a few others planned first, but may swap this out for the stout I was planning.

One last modification, store didn't have cider without pottassium sorbate so I when with Natural Style Apple Juice, hopefully it still works out.

Looking at brewing the recipe from http://www.greatfermentations.com/apple-ale-recipe/ and was wondering if anybody has tried it and has any input. I have already picked up the grains and will be getting the cider today and brewing tomorrow. Only changes I'm making are using just El Dorado...

Denali is known for pineapple. As for the strawberry it think just happened by luck, maybe, from the combo of the hops. I've only made that beer once so I can guarantee it would work again. It also may rely on some of the alcohol sweetness to bring some of the flavors out, the beer I made was...

I did an El Dorado, Denali, Motuekaa DIPA a year ago and really wish I had made it again this summer, had a strawberry, pineapple, slight lime thing going for it. .5oz El Dorado FWH .5oz whirlpool El Dorado @180 for 15 min 1 oz whirlpool Denali @180 for 15 min 1oz whirlpool Motueka @180 for 15...

Just over 2 weeks since brewing and it's at 1.020-1.022, some bubbles in the hydro tine so it was hard to tell for sure. Hoping it gets down just a touch more, bit the malt sweetness I would say is more or less spot on with Bells Amber. Still quite a bit of yeast in suspension and some airlock...