Recent content by Bulldog21

All good stuff... Thanks everyone!

Hi Forum... I would like to start a new beer for summer. I don't have a way to control temp easily so I'd like to get suggestions on a MidWest recipe that I can ferment with room temps between 67-71 degrees. I prefer a mid-weight non-hoppy beer. Thanks.

Ok, so even with outside temps at 11 degrees the area I found in the garage only dropped to 40 degrees. And with temps in the 30's and 40's outside the garage hovered in the 50-55 degree range. Based on what I'm seeing here that would be good for the Autumn Amber in the primary for a week or so.

Ok so my converting a portion of the house to resemble that of a walk-in cooler would not go well... Thanks for the racking advice...

Cool, thanks! I may have a spot in the garage, on a shelf close to the house that maybe a good spot for week one. After that I can easily move it to the carboy. Colorado weather is so darn goofy I could plan it out by the week. Thanks again!

So, a follow up. Is it just for the first week in the primary that I would have to worry about temp? Can I move it to the carboy after the first week and keep the carboy in that 68-70 degree range for an Amber? The kit in considering is the American Autumn from Midwest.

Well I like American and English Ambers so it sounds like I have some issues to deal with... Thanks everyone.

Hey Forum- I just moved to a new home and it came with a mancave (poker table, HD flat screen and wet bar). Also it has a small unfinished storage area that just seems ripe for keeping my brewing projects. I am in the process of tracking the average temperature of the unfinished area and...

Based on donkey balls I'll stick with traditional bottling for the time being... Thanks all!!

There are a couple out there, Krups has a model... www.kegerators.com Thought it would be a good option

I have been checking out these little mini-keg counter top units. Has anyone had any luck with them with home brew? Are there mini-kegs out there for purchase with home brewing? I am getting ready to bottle a batch and this would be good to know beforehand. Thanks!

I am getting ready to bottle my second batch and when I grabbed by bottle bucket I noticed mold in the bottom!! I obviously did not completely dry it last time - rookie mistake. So, do I bleach it and clean it or get a new bucket?

Is three weeks too long in the secondary?

Ok, so once I add my corn sugar just before bottling I should take my final reading? Will the corn sugar make that much of a difference that quickly? I understand the math and the formula, I guess I am just confused by the chemistry.

So, if I stay at .1010 or slightly better I'll have 3% ABV at best? It's an Apricot Blonde so that may be OK - but still a bit concerned...