Drew and I are getting ready to record the next podcast and we’re looking for questions for the Q&A section. You can either post them here or mail them to podcast@experimentalbrew.com
That’s Great! So I am going to do a RIS and want the barrel aged flavor. I have a medium oak Beer Stix. Question one- What bourbon? I usually drink Whiskey.
Question two - How long in the Bourbon soak
Question three - How long in the fermenter?
Shooting for 10% ABV
Thanks
Got it!
Can you guys shed some light on ice bath fermentation control for those of us who can’t accommodate the extra space and resources for an electronically controlled setup?
In particular:
1.) What are some good approximations for the delta T of the ice bath to maintain a specific temperature? I’ve heard 5 deg F lower than desired fermentation temperature.
2.) I know you’ve advocated this method in the past Denny. What are some general tips for homebrewers to use when ice bath cooling?
Heat wrap on winter lagers - any adverse flavor effects compared to a temperature controlled chest freezer used in the rest of the year? Is the wrap a reliable way to heat the wort in the fermenter or does it heat up at the outer wall of the fermenter to a temperature that adversely affects the lager yeast immediately adjacent to the heat source?
I am thinking about off flavors that might come from slightly excessive heat applied at the fermenter wall - not experienced in the situation where ambient cooling is used (my typical approach).
FWIW, I am fermenting and lagering in my garage this winter and don’t have a great way to heat up the interior of the chest freezer to keep it warm enough to remain reliably in the fermentation temperature range of the lager yeast. (Garage temp is around or just below freezing this time of the year).