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Thread: Where the hell is my beer thread?

  1. #1
    Steve B Guest

    Default Where the hell is my beer thread?

    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



  2. #2
    Jeus Guest

    Default Re: Where the hell is my beer thread?

    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 22C (77F) to 28C. 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? 85F as a minimum seems pretty high.



    >


  3. #3
    notbob Guest

    Default Re: Where the hell is my beer thread?

    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

  4. #4
    Steve B Guest

    Default Re: Where the hell is my beer thread?


    "Jeus" <[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 22C (77F) to 28C. 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? 85F 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



  5. #5
    Tom Biasi Guest

    Default Re: Where the hell is my beer thread?


    "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



  6. #6
    notbob Guest

    Default Re: Where the hell is my beer thread?

    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

  7. #7
    Gorio Guest

    Default Re: Where the hell is my beer thread?


    'Steve B[_12_ Wrote:
    > ;1507472']"Jeus" [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 22C (77F) to 28C. 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? 85F 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

  8. #8
    Tom Biasi Guest

    Default Re: Where the hell is my beer thread?


    "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



  9. #9
    notbob Guest

    Default Re: Where the hell is my beer thread?

    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

  10. #10
    Gorio Guest

    Default Re: Where the hell is my beer thread?


    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

  11. #11
    notbob Guest

    Default Re: Where the hell is my beer thread?

    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

  12. #12
    Steve B Guest

    Default Re: Where the hell is my beer thread?


    "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




  13. #13
    Tom Biasi Guest

    Default Re: Where the hell is my beer thread?


    "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



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