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Farmhouse strains? Example.

Its not really about the cost. Its the viability of the yeast on a 45 minute ride home from the lhbs in an unairconditioned car in 100f temps

So pretty much all i can do is put in a yeast that is for high abv like super HG yeast or distiller and some beano tablets to convert the inedible sugars?

Right now it only champagne yeast goin.

I just hope the blow off tube holds out.

I go to hpb on nacodoches. Theyre opening a new location on bandera next week i believe. It wont finish conditioning until xmas.

Look for yourself. Its seems to be alright.

It has a really wide range. Like 55-85

Sorry for the double pic.

It seems to be fermenting pretty well.

Its so hot i worry about transporting liquid yeast (WL super HG) in the car for the 40minute ride home from the lhbs. Any suggestions on what else to pitch that will make it home in 100f plus temps and when i should pitch it sine i already have all 3 going pretty wild and it has only been about...

Good i just didnt want ti crash it so i just brought it in and i am placing it in a cool dark closet.

Im In san antonio tx and its been over 100f for the past few days so its getting hard to control ambient temps in the house lately.

The og after i only had room for 1 gallon of water (added) was 1.120. I pitched all 3 yeast pkg at 75f. But i cant keep the temps high enough in my fridge (controller is on the way) its in the mid 50's. What should i do? Cold and slow or bring it into the house @ 64f at night fluctuating to 70f...

Ale-Pocalypse 2012 Style: Specialty Beer OG: 1.117 Type: Partial Mash FG: 1.023 Rating: 0.0 ABV: 12.31 % Calories: 378 IBU's: 67.09 Efficiency: 65 % Boil Size: 3.00 Gal Color: * 24.1 SRM Batch Size: 5.00 Gal Boil Time: 60 minutes Fermentation Steps Name Days / Temp Primary...

Here is the recipe, someone please let me know if this will work......Ale-Pocalypse 2012 Style: Specialty Beer OG: 1.117 Type: Partial Mash FG: 1.023 Rating: 0.0 ABV: 12.31 % Calories: 378 IBU's: 67.09 Efficiency: 65 % Boil Size: 3.00 Gal Color: * 24.1 SRM Batch Size: 5.00 Gal...

I do have a heating pad i might be able to wrap the fermenter in while its inside the fridge. I just dont know if it would work. Also, the guy at my LHBS suggested red-start pasteur champagne yeast. I have never heard of anyone using this type of yeast before but he said that the abv was going...

The fridge is getting too cold though. I guess its better to be too cold than too hot.

Not yet the controller is in the mail.

68 during the day