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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...

Moved batch #2 from primary to secondary today and while moving I snagged a little but for a gravity check. It went from .1040 to .1010... I'll pick up more gravity when I add the sugar at bottling - yes?

Excellent advice - thank you all for the feedback!

So what I am reading here is regardless of bottling, party pig or kegging directly from my secondary I still need to: 1: add sugar 2: wait two to three weeks for carbonation to occur naturally? Am I on the right track here?

Hello all! Midwest is promoting the party pug set up, which seems pretty cool. Any feedback from the community? Does the party pig negate the need to bottle and instantly add carbonation? If so, can I skip the corn sugar step in the next couple weeks when I go to bottle my current batch...

It was my ploy to get responders for my own selfish gains!! It seems to have worked :-)