TheYoshi
Well-Known Member
I just moved to Austin from central PA. First allow me to point out a few differences for my personal set up
1. In PA I was on a well, damn near perfect water. Here city water, chloromine city and very very hard.
2. Temp wise the well ran around 58 year round. Here, my hose runs at 80.
3. It's ****ing hot here and I don't have a basement or any other room that is ~65 year round
My first brew in TX was a disaster, I couldn't get it below 85 (using my immersion I'd been using in PA) I gave up and pitched warm but threw it in my keezer (which at the time had nothing else in it so I set to 65 and waited). I had some local friends who thought it was ok but to me it was a mess of DMS, fusel alcohol and general suckage. Far below my expectations (it was a IIPA, pliny recipe I've had great success with previously)
I suspect most if not all problems were due to crap water,slow chilling and hot fermentation (at the start). I just brewed the same recipe here using bottled water, a pre-chiller and a 72 degree pitch. Still not great but workable I guess. Looking forward to seeing how it comes out.
My big question is what do you hot climate brewers do? It's a real ***** and any tips would be appreciated.
Josh
1. In PA I was on a well, damn near perfect water. Here city water, chloromine city and very very hard.
2. Temp wise the well ran around 58 year round. Here, my hose runs at 80.
3. It's ****ing hot here and I don't have a basement or any other room that is ~65 year round
My first brew in TX was a disaster, I couldn't get it below 85 (using my immersion I'd been using in PA) I gave up and pitched warm but threw it in my keezer (which at the time had nothing else in it so I set to 65 and waited). I had some local friends who thought it was ok but to me it was a mess of DMS, fusel alcohol and general suckage. Far below my expectations (it was a IIPA, pliny recipe I've had great success with previously)
I suspect most if not all problems were due to crap water,slow chilling and hot fermentation (at the start). I just brewed the same recipe here using bottled water, a pre-chiller and a 72 degree pitch. Still not great but workable I guess. Looking forward to seeing how it comes out.
My big question is what do you hot climate brewers do? It's a real ***** and any tips would be appreciated.
Josh