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Can't make a lager without some form of refrigeration! Buying beer stuff is fun!
I make lagers without mechanical refrigeration by fermenting in my garage in the winter.
What's the hurry? Practice a while. Brew a few more batches and Ninkasi will reveal the path she wants you to follow.
If you're worried, you can normalize it a bit by building a cheap fermentation chamber, basically a box . It won't be as subject to fluctuations over a short time scale. No need for any temp control.
But I like buying new stuff
Brewed a flanders red two weekends ago. First attempt at doing a sour. Used Wyeast Roeselare blend. Primary fermentation has finished.
Do I need to rack off the yeast cake, or can I let it alone until it's finished?
I think that this question, this discussion, presupposes that decoctions deliver a flavor impact. I think that while there is a large impact as a result of decoction mashing the portion of that impact that relates directly to flavor is small.
I have brewed two batches of beer. A stout and a california steam, extract w/ specialty grains, with some success. Now whats my next move? I would love to get an all grain setup but i think my money may be better spent on a firmwrap and a temp controller. And bang for my buck im thinking about an O2 regulator with a diffusing stone.
Your efficiency appears fine. I'm typically at 78% to 82% for my system. I find that efficiency falls off when I have a significant percentage of wheat in the grist. I still don't really understand why.
So do you guys think I'm mistaken in conditioning my ales at 66F?
No. Others are conditioning colder because their equipment and situation allows them to. If you were "cellaring" I'd say in the high 30's for stability for the long term. But for conditioning ales a stable 66F is fine. The yeast will finish up and further drop out.
That being said I'm cold conditioning a stout because there's room in the fridge and the house temp has been swinging back and forth.
It's a good question though.
This begs the question whether the ale yeast will finish up or simply drop out in the high 30's. Herein is my dilemmna. My thought would be to condition at 66F for an appropriate amount of time and then store cold when I thought it was done. If I go straight to cold storage, will the beer finish conditioning?
I mainly use them for whole hops, because they absorb so much wort. After the boil, I kind of twist the bag up and squeeze out as much wort as I can with my spoon (not bare hands).
I've been using them for years without issue. I also wring out the bag/hops after cooling my wort. And maybe I'm playing with fire, but I just use my bare hands to do this. I just soak my hands in my sanitizer water for a minute or two. Never had any problems with this method (knock on wood!).
