Did it a few times and the resulting beers were good. By “warm ferment” they mean higher than the usual 50 degrees. I would try to stay under 65 if possible for good results.
What are you drinking now?
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Thanks for the tip. I read up a little on it and thought that seemed like a safe temperature. It just feels odd to plan on fermenting that warm. I know the packet says up to 71F, but no freaking way am I going that hot haha
HB Blonde while taking a break from cleaning the garage. Already well into the 90s here.
Love that heat!!!
View attachment 775313
On the left 14% HB hard cider on the right 9.4% DDH DIPA
On the left 14% HB hard cider on the right 9.4% DDH DIPA
Left HB hard cider 14% and on the right 9.4% HB DDH DIPA
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Dale’s Pale Ale with a late lunch
Water at work because it’s hot as balls here today too. Was 103° earlier… cooled clear down to 101° now.
Cyser I bottled and put in the fridge a couple of days ago. About 9%, smooth, a touch of mead flavor.
HB wheat sour
Be nice if I could run my jeep on it
Wow! That's more apple wine than cider! What did you do to get it there?
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Perfect on a hot hazy day.
Great porter!
Home from work now and I’m going to crush a few of these, because I think they actually taste pretty damn good when it’s as hot outside as it is today. No koozie needed because they aren’t going to last long.
Another Minnesota hazy. This one's from Fair State Brewing Cooperative. Mirror Universe, a 7% neipa-style ipa "...brewed with "too many hops."
Cloudy now but still hot AF.
#2
#2
HB Blonde on the patio. Still hot, but in the shade.
Ye Olde Gin & Tonic
HB cream ale. Every dread when a keg is gonna kick? It gonna be soon…
Working in an constant low humidity temp controlled fab has it's benefits!
After work HB Simcoe PA x2
After work HB Simcoe PA x2
Another… still 92°.
Another cream ale.
It’s gotta be close… that’s some damn clear beer.
Theres a few pints in there yet. I dunno, maybe its fussiness on my part but I do like pouring a clear beer. I know some styles do not call for it, but its just a personal preference.
I strive for crystal clear beers… especially in my lagers, but in all others where it’s appropriate.
Nightcap
JesterMage
Well-Known Member
I haven't had anything except Anchor Steam since moving from the Bay Area 24 years ago. I miss their brews. I have an Anchor Steam clone on my brew schedule. Maybe I need to find a Liberty Ale recipe.
What I’m not drinking is my HB Blonde Ale.
The sawdust from my shop vac makes pretty good floor dry.
I was finishing the lid for the faucet box on the quick ‘n’ dirty keezer and bumped the faucet when I turned around. I didn’t notice anything until I heard a hissing sound. Turned back towards the keezer and the faucet was blowing foam. It was a 2.5 gal batch and there was probably 1.5 gal left in the keg.
I have a 4 gal batch of Altbier in primary. I pulled a sample today (day 5) and it’s at the predicted FG but I really don’t want to keg a beer that green. We’re going back to the farm on Monday. I can keg the Alt before we leave and it will be ready when we come back around the end of the month.
The rest of this week will be the longest I’ve gone without homebrew in, probably, 10 years. Oh well. I’m in a city with 10 brewpubs and grocery and c-stores that sell craft beer on almost every corner. I’ll get by.
The sawdust from my shop vac makes pretty good floor dry.
I was finishing the lid for the faucet box on the quick ‘n’ dirty keezer and bumped the faucet when I turned around. I didn’t notice anything until I heard a hissing sound. Turned back towards the keezer and the faucet was blowing foam. It was a 2.5 gal batch and there was probably 1.5 gal left in the keg.
I have a 4 gal batch of Altbier in primary. I pulled a sample today (day 5) and it’s at the predicted FG but I really don’t want to keg a beer that green. We’re going back to the farm on Monday. I can keg the Alt before we leave and it will be ready when we come back around the end of the month.
The rest of this week will be the longest I’ve gone without homebrew in, probably, 10 years. Oh well. I’m in a city with 10 brewpubs and grocery and c-stores that sell craft beer on almost every corner. I’ll get by.
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