Newbie question on brewing and temperature stability

[wormraper]

I use tsp, on tablespoon per gallon, and it works very well on labels. Leave them soaking for two days seems to work pretty well and it's not that expensive.

sweet, that's what I needed to know, I have 10 million pounds of that stuff floating around for when I did painting stuff so that will come in handy

 

[mhobs126]

A side note on your recipe, I wouldn't add ice to your post boiled wort to cool and bring up to full volume. No ice I know of is bacteria free and I wouldn't risk it.

 

[wormraper]

A side note on your recipe, I wouldn't add ice to your post boiled wort to cool and bring up to full volume. No ice I know of is bacteria free and I wouldn't risk it.

yeah, that was just copy and paste from the recipe, I was just going to sit the wort kettle in an ice bath and then use bottled water to top off to 5 gallons.

 

[tre9er]

Also, a wheat beer yeast can turn out nicely in higher temp ranges. I actually prefer the clove notes I get in the low 80's.

 

[wormraper]

Also, a wheat beer yeast can turn out nicely in higher temp ranges. I actually prefer the clove notes I get in the low 80's.

that's one of the reasons I chose the Hefe, summer in AZ mixed with a swamp cooler for the house means I can go with wheat's and saisons pretty easily