For me, on top of the fridge in the garage is the perfect spot. It stays right at 50-54 all winter long. it doesn't seem to matter if it is 32 F or -4 F outside. It stays right around 50. How do I know? Simple, I put a thermometer up there. When I walk out to the garage fridge, I check the temperature. Last year, it stayed right around 52 all winter long. I think in part it is from the heat coming off the Refrigerator, and from the kitchen, which is just on the other side of the wall.
This beer will be a partial mash. My favorite way to brew. Here is the recipe.
If you have never checked out brewtoad. You should. It is the easiest brewing software I have ever used. The tools and calculators continue to improve. The customer service is fantastic.
Some quick updates for you.
- My golden bret beer has started bubbling away again. Not aggressive action but some. Everytime I drink a sour I pour the dregs in... I know that flies in the face of what you have read... but the choices were pour it out, or pour in the bret... I chose the later.
- My Champagne Lager has finished primary and is ready for transfer into secondary. Ill handle that this weekend. I want it off of the yeast. Ill save the 2112 yeast one last time. That makes 4 batches out of that yeast. I never go more than 5. I dont think I posted about this one. Think it was just for me.
- The groups, Belgian Strong Dark ale, with brown sugar, d180, pureed dried plums has finished primary. It needs also to be racked and aged. MA and I will probably handle that. Ill save what I can of the yeast. Probably give to friends and any one who wants it in KC. We don't get WLP 500 year round so you make it last.
- The 2.25 gallon light lager is force carbing right now, in 3, 2 liter bottles. You may recall that was one of the batches made with 34/70 at ale temps. It takes longer when you force that yeast to perform at 64 F. But it does ok and eventually cleans up into a great lager.