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No, that’s why I’m asking.

Greetings I'm going to brew a Deschutes Fresh Squeezed extract clone using a kviek. Wondering if Voss or ultra would be better suited. Using kviek because I brew and ferment in my non-temperature controlled garage in the NorCal heat. Suggestions?

This is exactly what I wanted to hear! I figured only the yeast mattered when it came to fermentation temperatures, but I wasn't certain. Both of my first two brews have been spoiled by - I hope - fermentation temperature. I'm hoping kviek can help that. Now I can make other mistakes.

So a couple of things - joined in 2015 convinced I would brew. Actually started June of 22. Life has a tendency to get in the way of plans. Pitched the yeast that came with the kit - I believe Wyeast A07. All I've read has led me to believe that temp control while fermentation is ongoing is...

I got it down to 69 and pitched. Fingers crossed. I'm using the cooling rod for the Anvil Crucible and lots of ice! I started my day yesterday at 7am, but it was 95 by the time I transferred. Just could not get it cool overnight. Let's hope I can keep it cool from here.

I brewed a batch of Nose Goblin ipa yesterday and haven't pitched yeast yet. Problem is that it's still too warm for the recipe. Been trying to cool it all night. Could I use a kviek yeast instead and get it pitched or is this batch hosed. Temp is now 74, recipe calls for 62! This is my...

Can't find them anywhere. Drug out my o2 concentrator for this next batch.

I bottled on the 21st, so I'll wait the two weeks and crack one on the 4th. It's a Pliny clone from MoreBeer and I'm really interested in seeing how my first attempt will come out. Thanks for all the replies.

No, I'm perfectly willing to wait. I was wondering when to cool it vs sitting in the cupboard at ~72 degrees. I don't plan to test until the end of week 3.

Since you all got me through the dry hopping phase, I've bottled my first brew. They've been in the cupboard for a week now - when can I throw a few in the reefer? Should I wait another week or will the dip in temp slow carbonation?

So I was able to get it down in the 50's for a day and I'm hoping it helped. Thanks for the help and suggestions here. Next time, I'll wait for some clarity before dry-hopping!

It's a Pliny clone. 4oz of dry hop. Can't cold crash... Yet. Can I leave them in for a week?

I made my first batch on the 6th and popped it into the fermentor. I have an Anvil Crucible, so on the 12th I tried dumping trub and hopefully yeast. Got very cloudy beer instead. Dry hopped it according to recipe yesterday. So my question is - since I've read that leaving the dry hop going...

I'm a complete newbie, but I don't want to buy a beginner kit just to upgrade later. I was thinking of a brewzilla instead of going the kettle and burner route. Is there any reason not to go this way? I see myself doing this for some time.