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Michael Stuart

Equipment  - 
Probably still the best and easiest build to date. And it has performed rock solid in my garage, managing external temps from 100+ deg to -20 deg!
This weekend it is time for you to take control of your fermentation temperature with a DIY dual stage temperature controller. The inexpensive, tried and true, STC-1000 temperature controller is the key to managing your fermentation...
Craig Doeding's profile photoLucas Cashman's profile photo
I just ordered the two stage version off Amazon so I can control heating and cooling at the same time. I'll check out your build for some tips!
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Last Week i won at the Sios Beer Thropy 2015 First Place in the Kategorie Altbier and 3. Place for my Pale Ale.
This is my new Toy .A "Durchlaufkühler"

Russ Willden's profile photoJeff Gagnon's profile photo
a beer tap + cooler.
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So I've been wanting to get into homebrewing for some time now. I've been following this community, watching videos and researching for the last year or so.  Until recently I lived in a very small apartment, zero room for what we already had, let alone a bunch of equipment for brewing.  We finally moved into a larger apartment and I now have the room to store the equipment when not being used.  

I was also finally able to help a friend of mine brew up a batch this last weekend, so that helps me understand the process a bit better. 

Here is my questions though.  How important is it to have a cool and dry place for the fermentation process? I live on a tropical island that can see temperatures of the mid-nineties  with 90%+ humidity in the summer. Electricity here is ridiculously expensive and running an A/C all the time is just not practical.  At best I might be able to run the dehumidifier throughout the day to help bring temps and humidity down, but It would still be rather expensive.  Even if it's  not ideal, is it ok to have the beer ferment in higher temps/humidity areas? 

Right now this and the initial cost and variety of equipment is the only thing stopping me..  Thanks for any help or input.. 
Doug Reid's profile photoE.C.Kraus Home Wine & Beer Making Supplies's profile photo
In a tropical environment, it's definitely worth investing in a temperature-controlled fridge or freezer. Probably the most important purchase you'll make. If this isn't an option for you, do your best with the "swamp cooler" method in the coolest room in your house. If you have trouble keeping fermentation temperatures below 70-75˚F, stick to Belgian styles. The desirable yeast characteristics of these beers are often enhanced in the higher end of the fermentation temperature range.

Good luck! Let us know what you figure out!
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Brewed a 1 gal Northern Brewer recipe for a Bavarian hefe tonight.  It was a 45 min boil, at 40 min added 4 oz of honey and 2 t of McCormack Valencia orange zest.  I'll be looking to bottle in about 11 days.

Next up will be a variant of the Northern Brewer 1 gal Dead Ringer IPA recipe, replacing the Centennial hops with Cascade and FF C7, adding fresh grapefruit zest and dry hopping.
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Aaron Poehls

Brewporn  - 
ESB on the way...
Chris Jenkins's profile photo
My current favorite style. Love it.
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My first all-grain brew

A picture from my first all-grain brew, a 3 gallon batch of brown ale that I'm making for my wife to drink.

My biggest concern is that I don't have a reliable thermometer. I've got a dial thermometer that seems to read low (~95-97 degrees in boiling water) and an infrared that seems to do well with water temperature, but doesn't seem capable of getting a good reading of the mash temperature. I suspect my mash temperature is low, so I think I'll mash more than an hour for conversion purposes.

I'll definitely need to pick up a better thermometer before my next batch. Anyone got any recommendations?
Dean Reimer's profile photoOdd Mathisen (Nixxen)'s profile photo
+Rick Koshel It's somewhat important to take the reading at as close to 20*c as possible (most hydrometers are calibrated at 20*C).
Alternatively you could invest in a refractometer for the OG, since they only require a few drops of wort which cools very fast to room temp. You'll still need a hydrometer for the FG though.
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Allen Huerta

Brewporn  - 
Did anyone ask for Stout?
Doug Nolan's profile photoDan Saunders's profile photo
+Allen Huerta - very likely, but it made sense at the time. ;-)
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Jim Turner

Discussion  - 
Hop yards progress report!  
There is a lot going on at the hop yards these days - David sent along a report on Thursday evening showing the clear ground.  That's just about the end of our current stage of activities, just a couple of steps to go - rolli...
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      so i finally stopped at the little old man's roadside truck to check out the honey and assorted natural products. come to find out he gets honey in 55 gal drums, and not just clover honey, but wildflower and other types of flowers too. i'm getting pretty excited and start probing about buying bulk. he repeatedly confirms that he has a solid 55gal drum of the unique honey that he let me try(it was really good too). i REALLY want to make mead again, but something bigger than one gal at a time since it takes so damn long to age. the old fellow had pint, quart, and a gallon of honey present and was very eager to sell me a pint for $7.50 american. i tell him, "i'm interested in the pint today, but i am VERY interested in getting somewhere to the effect of 5 gal. i need to check my recipe first. i make mead, honey wine..." to which he replies "i don't have enough for 5 gal, but i have one gallon there." pointing to the jug on the table. and pretty much for there refused to sell me more than what was currently on the table. why, WHY do these old fucks have to be so uppity about homebrew?!!?!! i ran into the same issue with the beekeepers at the local festival grounds. hyper conservatives in the bible belt piss me off. anyone run into this problem in other areas? people refuse to sell you products once they know it's for homebrew?
Nick Boylan's profile photoStephen Toungette's profile photo
+Nick Boylan no problem. thanks for your time and effort. i appreciate it!
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Bill Somers

Discussion  - 
Thought this may be of use. These are two jars of identical size with the same yeast. The larger one after it was on a stir plate for two days and not even completely settled out. 
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Matthew Beckler's profile photo
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About this community

Do you make your own beer, wine, cider, or mead? If so feel free to join our community and share the results of your hard work!
The beer Recipe of the Week comes from Gordon Biersch co-founder Dan Gordon! This Marzen recipe was inspired by Dan's time studying brewing engineering in Germany. Extract & all-grain versions provided! http://bit.ly/19np7oX

#homebrew   #homebrewing   #homebrewer   #beer   #craftbeer   #German   #Marzen   #Germany  
Dan Gordon, co-founder of Gordon Biersch Brewing Co., shares his recipe for Dan's Märzen brewed in the traditional German style.
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Dave Stockle's profile photoBoris Castillo's profile photo
Yes they are
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Felipe Leme

Equipment  - 
New toy just arrived....
nik von einselen's profile photoDanny Ferguson's profile photo
Nice, on my "to get" list, which is pretty long...
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Finally kegging my Irish stout. 
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Ray Kodiak

Brewporn  - 
Copper Ale, rested in keg for one month in fridge // really nice color - looks like Copper to me and tastes awesome and foam is tasty like ice cream!  :-)

Recipe on my blog if anyone wants it...
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Kurt Sterling

Discussion  - 
Any of you grow your own hops? How many shoots should I keep, and which ones? Thanks. 
Ken Bosen's profile photoBob Bero's profile photo
Maybe 3-4 shoots per support for the really vigorous varieties(long sidearms) and 5-6/support for those less vigorous.  This is based on how much time you have to spend picking as more vines can be trained and you'll get more hops, but the sidearms end up getting all tangled up and picking ends up being a nightmare.  Make sure they get the equivalent of at least 1 inch of rainfall per week during the growing season (sandy soils will need more obviously).  Been at it since the late 80's and know there's tons of variables like latitude, soils, varieties etc. and growing them in the earth as opposed to a container will enable you to experience their full potential.  A little water and something for them to climb on will give you pleasure!  Hoppy Trails~
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I'm trying out a beetroot beer from C.J.J. Berry's 1963 book "Home Brewed Beers and Stouts"...

His recipe (I made a slightly bigger batch but with the same ingredients):

1lb beetroot
1/2lb malt extract
1/2lb brown sugar
1 gallon water

Slice the beetroot and bring to the boil in the water. Simmer for ten minutes then pour onto malt and sugar. Mix to dissolve, cool to 70F then pitch the yeast.
Harlan Carvey's profile photoDerek Waters's profile photo
Bottled it last night. I must say that out of the fermenter the flavour was... well... interesting...

Fortunately there's only 8 bottles worth, so it won't take long to tip down the drain if it's undrinkable.
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Tim Daniel

Discussion  - 
An idea if you've got leftover roasted barley. +Bret Beermann's latest contribution to our blog, and a good idea. I'll be trying it this weekend since I have some sitting around as well.
 I had a kilogram of Roasted Barley (European) left over after the summer. Seeing as it was already milled, I decided to spend the dollar fifty and replace it with some unmilled malt in the fall. My friend had mentioned keepi...
Victor Paszkiewicz's profile photoTim Daniel's profile photo
+Victor Paszkiewicz that sounds awesome. I happen to have some chocolate malt sitting around as well as roasted barley. I'll have to give both combos a try this weekend.

+Bret Beermann will probably want to give that a shot too.
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Ron Ramsey

Equipment  - 
Got my Strangebrew Elsinore brewery controller setup. Hope to run some tests this weekend. 
Jason Jespersen's profile photoTom Rogers's profile photo
Bookmarking the brewtronix site for later research...looks promising!
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What is the average shank size for taps on a normal fridge door?
Matthew Christiana's profile photoCraig Doeding's profile photo
I would say the 4 - 6" range would be average.  Having extra shank on the inside is beneficial for keeping your beer from foaming when pouring.  The longer shank has more thermal area.
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Lost patience. Still not carbonated but has nice flavor. Can't wait. Turning up heat for more bubbles. 
Steven Phillips's profile photoE.C.Kraus Home Wine & Beer Making Supplies's profile photo
+Steven Phillips - High alcohol beers often take longer to carbonate. Just mix a splash of tequila with your favorite IPA till your homebrew's ready. Maybe even add a bit of lime!
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