Anachronist
Member
I've got an unusual weekend off, and with the nice weather here in Seattle of late, I want to brew!
However, my house has been hitting ~80F, which puts a damper on things. I've looked and looked for ideas, and all I find are shouts of Saisons, Wits, and other estery Belgians.
Now, I don't mind a Belgian beer now and then, and I can certainly appreciate them, but it's not the kind of thing I want to drink over and over (though I do love my 'quads', not very refreshing). I've got 4lbs of various hops in the freezer needing used up, and I thought I'd make a hefe or a hefty American rye wheat to put a dent in all the Hallertau or American hops I've got, I dunno.
Anyway, I'm going to try surrounding my carboy in a tub of water with frozen water bottles, but I doubt even then I could get stuff down past mid-high 60's if I was very lucky.
Am I out of luck for the next month or two, or can anyone suggest a yeast strain that will not be overly estery?
However, my house has been hitting ~80F, which puts a damper on things. I've looked and looked for ideas, and all I find are shouts of Saisons, Wits, and other estery Belgians.
Now, I don't mind a Belgian beer now and then, and I can certainly appreciate them, but it's not the kind of thing I want to drink over and over (though I do love my 'quads', not very refreshing). I've got 4lbs of various hops in the freezer needing used up, and I thought I'd make a hefe or a hefty American rye wheat to put a dent in all the Hallertau or American hops I've got, I dunno.
Anyway, I'm going to try surrounding my carboy in a tub of water with frozen water bottles, but I doubt even then I could get stuff down past mid-high 60's if I was very lucky.
Am I out of luck for the next month or two, or can anyone suggest a yeast strain that will not be overly estery?