A few ideas for better beer.

[joe_feist]

I’ve generally used my basement for ales. I’m in Michigan and my basement stays at a pretty consistent 65-66. I know that’s ambient, so true ferm temp is probably higher, but I just don’t see a glass carboy holding heat. I used a fridge for my lagers until it finally gave out. It’s been two years and I really want to do another lager. SWMBO recently gave me the green light to actually buy a new fridge; hopefully more reliable than than the used ones over the years.

Next is water for me. I’m on a well and I know the water is hard. I think better understanding my water will make the next biggest difference. I think the next big step is my very recent joining a local homebrew club. I need more objective feedback than friends and family.

[denny]

@joe_feist

I just don’t see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you’ll know for sure.

[joe_feist]

You mean check my assumptions with quantifiable data? I don’t know…but you may be on to something

[denny]

@joe_feist

You mean check my assumptions with quantifiable data? I don’t know…but you may be on to something

Yeah, I know…it’s crazy, it’s radical…but it just might work! 

[stlaleman]

@denny

@joe_feist

I just don’t see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you’ll know for sure.

I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I’m wrong, please explain the fault of my logic.

[klickitat_jim]

True, but not as drastically. No wind for one, and the heat source in the carboy is not much. I would guess there isn’t but a couple degrees difference as long as ambient is stable

“Freedom is temporary unless you are also Brave!” - Patriot

[denny]

@stlaleman

@denny

@joe_feist

I just don’t see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you’ll know for sure.

I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I’m wrong, please explain the fault of my logic.

All I can tell you is that it does work.  I’ve put a thermometer in the fermenter and compared it to the strip.  Always within a degree or so.  The fault in your logic is reality. 

[topher.bartos]

This is my makeshift “refrigerator” the water is pretty stable at 58 degrees and it’s been less than 24 hours since I pitched the yeast…

It’s much better than my apartment temp which fluctuates from 65 to 75-ish… I’m looking forward to a cleaner tasting beer…

By the way, I pitched Wyeast 1098 anybody have any fermentation tips for this yeast strain?

I was trying to brew the Summer Ale (Homebrew of the Week - http://www.homebrewersassociation.org/pages/community/news/show?title=summer-ale-what-if-version-c-1830 ) but I put in dark brown sugar and it completely changed the color of the beer… Not very summer-y

[wort-h.o.g]

@denny

@stlaleman

@denny

@joe_feist

I just don’t see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you’ll know for sure.

I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I’m wrong, please explain the fault of my logic.

All I can tell you is that it does work.  I’ve put a thermometer in the fermenter and compared it to the strip.  Always within a degree or so.  The fault in your logic is reality. 

a thermometer on a window is not a good comparison…it receives direct sunlight and we all know that inflates the actual temperature. I’ve found the temp strip is about 2 degrees warmer than the core, especially after active fermentation. its a good gauge, but a it depends upon when in the fermentation process your are using it…especially lagers IMO.