If by "it" you mean the Tremens, I don't recommend popping a 750 of it this late . . . but you know your schedule better than I do
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Get a pressure cooker. Loose the crock pot.Why not have both?
So your crock is on a small cart so you can move around during the party?Hilarious
How can you guys measure boiloff in %? When you double your batch size, do you boil off twice as much? I know that I don't!
Amount of volume, and it agrees with promash in %/hour.
It would be the same for a big batch vs small batch if I calculated in gallons/hour, as the BTU input is the same (assuming constant atm. pressure and relative humidity).
Or I could be missing something.
You bring up a point that we often forget...not everyone has the same situation! In your case in that apartment, it seems there really was no alternative. When you have a dedicated brew garage like I have, you tend to forget that not everyone is so lucky.No realistic alternatives anyway I try not to forget I'm lucky to have the setup I do, even if it's not as nice as some other people's. And having a supportive wife who understands and accepts (mostly) that she will never park the car in the garage helps too
I understand your point about seasonal brewing, but dammit, I want what I want when I want it! Putting my fermenter in a tub of water in an interior closet and adding ice packs, I can maintain 65-70 with an ambient of 85-90.I lived in a 285 sqft studio apartment for a year or so shortly after I moved to Seattle. It didn't keep me from having 5 batches in progress at one time, but I didn't have an interior closet - it was a closet Plus the building didn't have AC, and the apartment got the late afternoon sun and no possibility of a cross breeeze. Summer was sweaty. Plus when it was a nice summer weekend I typically went camping (you have to take advantage of the weather) but that meant I wasn't there to change ice in a tub either. Seasonal brewing was really the best way to go for me, in that place, at that time.
No, I mean can't although I might add the word "sufficiently". If it's 85F in your house a swamp cooler is only going to get you so far. And seriously, how often do we see people on this board recommend kolsch or California lager yeasts for someone wants to make a German lager but can't reliably get their temps down low enough? That is the same thing. I know there are lots of ways to bring temps down, but they're not all realistic for everyone, whether because of money, space, SWMBO, or other considerations.I do the opposite. I base yeast choice on the flavor profile I want in the beer, then adjust the fermentation environment accordingly.That's what I do too, but if you can't control your fermentation temps then picking a yeast based on the prevailing conditions makes sense.
Don't you mean "if you WON'T control your temps"? Almost anyone should be able to control their temps if they want to.
That's what I do too, but if you can't control your fermentation temps then picking a yeast based on the prevailing conditions makes sense.I usually pick my yeast based on the temperatures in my house. I usually go through the list of yeasts from the northern brewer website, my local brew shop, or the wyeast site and pick according to the temperature tolerance and the characteristics I'm going for. It's hard to get too warm for Wyeast 3724, Belgian Saison.
I do the opposite. I base yeast choice on the flavor profile I want in the beer, then adjust the fermentation environment accordingly.