Where the hell is my beer thread?

[Steve B]

I have another question. What sort of an environment does it require to
brew beer? I have an outdoor shop, and it does become quite hot in there.
I can put a cooler on it, but don't know what the temp would be ultimately.
Right now, it's about 120+F during the day, 85F at night. Is that too hot
to successfully brew beer?

Steve

visit my blog at http://cabgbypasssurgery.com

[Jeßus]

On Tue, 20 Jul 2010 23:17:21 -0700, "Steve B"
<[email protected]> wrote:

> Where the hell is my beer thread?

Oh, it's still there. Quite a few replies as well

>I have another question. What sort of an environment does it require to
>brew beer? I have an outdoor shop, and it does become quite hot in there.
>I can put a cooler on it, but don't know what the temp would be ultimately.
>Right now, it's about 120+F during the day, 85F at night. Is that too hot
>to successfully brew beer?

Well, the way I see it is that most yeasts (for brewing at least) seem
happy around 22°C (77°F) to 28°C. Any higher and it's meant to harm
the yeast... so I'd say your outdoor shop is too hot. But I'm basing
this purely on the range of Ale, Lager and Chanpagne yeasts I've
used, and the information that comes with them.

Where are you? 85°F as a minimum seems pretty high.



>

[notbob]

On 2010-07-21, Steve B <[email protected]> wrote:
> I have another question. What sort of an environment does it require to
> brew beer? I have an outdoor shop, and it does become quite hot in there.
> I can put a cooler on it, but don't know what the temp would be ultimately.
> Right now, it's about 120+F during the day, 85F at night. Is that too hot
> to successfully brew beer?

It might not be too hot to brew beer, but it's gonna kill you!

Running up a 5 gal boil kettle generates a fair amount of heat. At a
125 deg in a closed shop, I wouldn't warm a can of soup. My buddy and
I have brewed outdoors on a near 100 deg day, but not 125. That's
just nuts. 8|

nb

[Steve B]

"Jeßus" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 20 Jul 2010 23:17:21 -0700, "Steve B"
> <[email protected]> wrote:
>
>> Where the hell is my beer thread?
>
> Oh, it's still there. Quite a few replies as well
>
>>I have another question. What sort of an environment does it require to
>>brew beer? I have an outdoor shop, and it does become quite hot in there.
>>I can put a cooler on it, but don't know what the temp would be
>>ultimately.
>>Right now, it's about 120+F during the day, 85F at night. Is that too hot
>>to successfully brew beer?
>
> Well, the way I see it is that most yeasts (for brewing at least) seem
> happy around 22°C (77°F) to 28°C. Any higher and it's meant to harm
> the yeast... so I'd say your outdoor shop is too hot. But I'm basing
> this purely on the range of Ale, Lager and Chanpagne yeasts I've
> used, and the information that comes with them.
>
> Where are you? 85°F as a minimum seems pretty high.

SW corner of Utah, USA. We do have some very mild weather here, and will
probably brew during that time. Right now, though, it is hot until the
middle of September. I'm up at 0500 to get an early start before it gets
hot.

Steve

visit my blog at http://cabgbypasssurgery.com

[Tom Biasi]

"Steve B" <[email protected]> wrote in message
news:[email protected]..
>I have another question. What sort of an environment does it require to
>brew beer? I have an outdoor shop, and it does become quite hot in there.
>I can put a cooler on it, but don't know what the temp would be ultimately.
>Right now, it's about 120+F during the day, 85F at night. Is that too hot
>to successfully brew beer?
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com
>
>
Not a very good brewing location. There are things that you could do to keep
the temperature inline but those extremes will not be good for beer or ale.
Why don't you check out the group 'Rec.Crafts.Brewing'.
Read the FAQs and ask questions. Great bunch of brewers, some at the pro
level.
Tom

[notbob]

On 2010-07-21, Tom Biasi <[email protected]> wrote:

> Why don't you check out the group 'Rec.Crafts.Brewing'.

RFC is pretty much dead. I've been regular, off and on, for at least 7
yrs. I still keep it on my list, but traffic has dropped to almost
zero. Everyone who used to participate have moved on to website based
forums due to high noise in rfc. Even spammers ignore it. :\

nb

[Gorio]

'Steve B[_12_ Wrote:
> ;1507472']"Jeßus" [email protected]d wrote in message
> news:[email protected]..-
> On Tue, 20 Jul 2010 23:17:21 -0700, "Steve B"
> [email protected] wrote:
> -
> Where the hell is my beer thread?-
>
> Oh, it's still there. Quite a few replies as well
> -
> I have another question. What sort of an environment does it require
> to
> brew beer? I have an outdoor shop, and it does become quite hot in
> there.
> I can put a cooler on it, but don't know what the temp would be
> ultimately.
> Right now, it's about 120+F during the day, 85F at night. Is that too
> hot
> to successfully brew beer?-
>
> Well, the way I see it is that most yeasts (for brewing at least) seem
> happy around 22°C (77°F) to 28°C. Any higher and it's meant to harm
> the yeast... so I'd say your outdoor shop is too hot. But I'm basing
> this purely on the range of Ale, Lager and Chanpagne yeasts I've
> used, and the information that comes with them.
>
> Where are you? 85°F as a minimum seems pretty high.-
>
> SW corner of Utah, USA. We do have some very mild weather here, and
> will
> probably brew during that time. Right now, though, it is hot until the
>
> middle of September. I'm up at 0500 to get an early start before it
> gets
> hot.
>
> Steve
>
> visit my blog at http://cabgbypasssurgery.com

If you lager, you'll need the cooler anyway. Ales you want at about
60-80F. I wouldn't go too much hotter. Lagers are better at 42F-maybe 50
F. the yeast used for lagers requires the cooler temp for best result.
Make a lager at ale temp and you have Steam Beer (not my favorite) that
they still make in SF.

This is why ales are the best way to start. If you like Sam Smiths nut
brown or Newcastle; you've begun the right hobby. If want Bud crap or
some other macrobrew; buy the garbage. Tadcaster Oatmeal Stout; brewed
by Sam Smith in England runs $3+ a pint here. You can make 2.5 cases (60
12 oz. beers) for about $25-$35, if you do some shopping. If you give it
the time it needs, you can come so close even regular consumers have a
hard time telling. I can make a brown ale for about $20 for the 5
gallon(2.5 case) batch. I live in a malt-freindly area, though. Most US
made malt extract are either made in WI or made with WI malt. Sort of
balances out the disadvantage of Winter.

I vividly remmeber every batch I've made. My first, I used corn sugar to
reinforce my malt extract. I should have just doubled the malt and I
would have had a good beer. Live and learn. You can forgo that headache,
my friend. If you're going to use anything besides malt, use honey. No,
it does not impart more sweetness. To the contrary, it provides
crispness , as honey is the perfect sugar and ferments all the way
through.

If you want to get real cool; time it out so the sugar you use to
carbonate the already fermented batch comes from the one you are
currently brewing. Or, you can use dried malt extract or honey.




--
Gorio

[Tom Biasi]

"notbob" <[email protected]> wrote in message
news:TED1o.8$[email protected]..
> On 2010-07-21, Tom Biasi <[email protected]> wrote:
>
>> Why don't you check out the group 'Rec.Crafts.Brewing'.
>
> RFC is pretty much dead. I've been regular, off and on, for at least 7
> yrs. I still keep it on my list, but traffic has dropped to almost
> zero. Everyone who used to participate have moved on to website based
> forums due to high noise in rfc. Even spammers ignore it. :\
>
> nb

If you meant RCB its not dead. Its injured but not dead.
Tom

[notbob]

On 2010-07-22, Tom Biasi <[email protected]> wrote:

> If you meant RCB its not dead. Its injured but not dead.

Yeah. You and the three other post today really have it doing
cartwheels.

nb

[Gorio]

notbob;1508080 Wrote:
> On 2010-07-22, Tom Biasi [email protected] wrote:
> -
> If you meant RCB its not dead. Its injured but not dead.-
>
> Yeah. You and the three other post today really have it doing
> cartwheels.
>
> nb

EH! We might not be doing cartwheels; but we still have at 'er!


It seems homebrewing is on the decline. I loved it, but am out of
homebrew (as of two weekends ago.) I better get rolling. I'm in the
"mead" mode lately. Great source for honey down the road, though.




--
Gorio

[notbob]

On 2010-07-23, Gorio <[email protected]> wrote:

> It seems homebrewing is on the decline. I loved it, but am out of
> homebrew (as of two weekends ago.) I better get rolling. I'm in the
> "mead" mode lately. Great source for honey down the road, though.

I don't think it's in the decline, G, but can understand its seeming
hibernation. The hops failure a couple yrs ago and grain prices have
really upped the cost of serious home brewing. OTOH, even in the best
of times, it was never about saving money.

My brewing mentor was also an avid mead maker. I remember drinking a
cheap commercial mead way back in my youth and thinking how bad it
sucked. Not so of the real deal. My buddy always had half a dozen 5
gal cornies full of mead, one of several years vintage. I've tasted 5
yr old mead and was astonished a how mellow it was for something that
will kick yer ass!. He always did a blackberry melomel, too. I
really should start my own mead batch. Great stuff. Good luck on yer
efforts.

nb

[Steve B]

"Tom Biasi" <[email protected]> wrote in message
news:4c488d18$0$31267$[email protected]..
>
> "notbob" <[email protected]> wrote in message
> news:TED1o.8$[email protected]..
>> On 2010-07-21, Tom Biasi <[email protected]> wrote:
>>
>>> Why don't you check out the group 'Rec.Crafts.Brewing'.
>>
>> RFC is pretty much dead. I've been regular, off and on, for at least 7
>> yrs. I still keep it on my list, but traffic has dropped to almost
>> zero. Everyone who used to participate have moved on to website based
>> forums due to high noise in rfc. Even spammers ignore it. :\
>>
>> nb
>
> If you meant RCB its not dead. Its injured but not dead.
> Tom

Both are cancerous, but do have some living tissues present.

Steve

visit my blog at http://cabgbypasssurgery.com

[Tom Biasi]

"Steve B" <[email protected]> wrote in message
news:[email protected]..
>

>>
>> If you meant RCB its not dead. Its injured but not dead.
>> Tom
>
> Both are cancerous, but do have some living tissues present.
>
> Steve
>
For those truly interested in brewing you can find help in RCB. If your spam
filters are working and you read carefully.
Same as any usenet group nowadays.
Read the newsletter and you can find some forum links.

Tom