KPBrews
Well-Known Member
Greetings, Brewers!
First post here, actually, first post about brewing, period.
I'm a long time beer snob, and first time brewer, and I'm really really excited to get started!
As usual for me, starting a new hobby, I probably spent way too much to get going, but it just seemed like a pretty good idea at the time, and I lucked into some extra cash, so I splurged. I have MoreBeer's biggest starter kit, complete with an 8 gallon kettle, 6 gallon glass carbon, and a full kegging setup! (Bottling gear, too, but the price to add kegging was so much cheaper than buying later, I couldn't resist) I'll stick with extract kits for now, and see how things go before I let my upgraditis take over and move to All Grain. (Although I'm not 100% clear on the advantages, although I have yet to start serious research... One step at a time!)
Anyway, I'm hoping to brew my first batch this weekend. The kit came with a complete extract kit for a Blonde Ale, so I guess that will be my first.
I've done my research and I'm not too worried about the basic initial brewing steps. But this brew kit is literally everything I have, though, so there are a few areas where I have shortcomings in my setup, compared to others with fancier rigs. I was very relieved when I tested my kettle and confirmed I could bring it to a full roiling boil on my kitchen stove. It took an hour to bring 6.5 gallons of water (in my 8 gal kettle) to a good boil, but it did it. My local brew shop was trying to convince me it wouldn't work out, so I guess they were wrong on that? Or just trying to sell me something.
Anyway, my biggest concern, I think, it fermentation temps. I live in The Los Angeles area. Just as an example, temps this weekend are expected to be in the low 100s. Now, my house has air conditioning, of course. But it's an old house with so-so insulation, and my power bills are off the charts as it is, so the thermostat is usually set at 78.
I realize this is pretty high. Will I be able to make drinkable beer? Lagers are obviously out, with their super chilly temp needs, but I've never had much use for them anyway. (Not a fan of IPAs other similarly hoppy brews, either) I prefer Belgians the most, followed by good solid ales, stouts and other similarly darkish beers. (I've read Belgians and Saisons do better at high temps, so that's encouraging!) Anyway, obviously lots of people brew in L.A. so it's not an insurmountable issue, but what can one do short of investing in a dedicated fridge? (Probably not an option... And given I'm married to a designer who cares a LOT about how our house looks at all times, anything overly bulky or smelly or loud is probably out, too)
I actually have a nearby buddy who brews, but he has no AC (he's not right in the head, IMO) so his solution is to only brew in the dead of winter when ambient temps here occasionally dip into the 60s. Useless for help with this aspect!
Sooo... Any tips?
First post here, actually, first post about brewing, period.
I'm a long time beer snob, and first time brewer, and I'm really really excited to get started!
As usual for me, starting a new hobby, I probably spent way too much to get going, but it just seemed like a pretty good idea at the time, and I lucked into some extra cash, so I splurged. I have MoreBeer's biggest starter kit, complete with an 8 gallon kettle, 6 gallon glass carbon, and a full kegging setup! (Bottling gear, too, but the price to add kegging was so much cheaper than buying later, I couldn't resist) I'll stick with extract kits for now, and see how things go before I let my upgraditis take over and move to All Grain. (Although I'm not 100% clear on the advantages, although I have yet to start serious research... One step at a time!)
Anyway, I'm hoping to brew my first batch this weekend. The kit came with a complete extract kit for a Blonde Ale, so I guess that will be my first.
I've done my research and I'm not too worried about the basic initial brewing steps. But this brew kit is literally everything I have, though, so there are a few areas where I have shortcomings in my setup, compared to others with fancier rigs. I was very relieved when I tested my kettle and confirmed I could bring it to a full roiling boil on my kitchen stove. It took an hour to bring 6.5 gallons of water (in my 8 gal kettle) to a good boil, but it did it. My local brew shop was trying to convince me it wouldn't work out, so I guess they were wrong on that? Or just trying to sell me something.
Anyway, my biggest concern, I think, it fermentation temps. I live in The Los Angeles area. Just as an example, temps this weekend are expected to be in the low 100s. Now, my house has air conditioning, of course. But it's an old house with so-so insulation, and my power bills are off the charts as it is, so the thermostat is usually set at 78.
I realize this is pretty high. Will I be able to make drinkable beer? Lagers are obviously out, with their super chilly temp needs, but I've never had much use for them anyway. (Not a fan of IPAs other similarly hoppy brews, either) I prefer Belgians the most, followed by good solid ales, stouts and other similarly darkish beers. (I've read Belgians and Saisons do better at high temps, so that's encouraging!) Anyway, obviously lots of people brew in L.A. so it's not an insurmountable issue, but what can one do short of investing in a dedicated fridge? (Probably not an option... And given I'm married to a designer who cares a LOT about how our house looks at all times, anything overly bulky or smelly or loud is probably out, too)
I actually have a nearby buddy who brews, but he has no AC (he's not right in the head, IMO) so his solution is to only brew in the dead of winter when ambient temps here occasionally dip into the 60s. Useless for help with this aspect!
Sooo... Any tips?