Warm up so I can brew!

Did you ever think about getting some extract and brewing a few batches indoors?

 

Yeah, it's cold here too. Catching up on my brewing-related indoor work is all I have the will to do.

 

Agreed. I have not brewed for over a month. Even that one was done in 25 degree weather. But single didgets just is not going to cut it! Thought about an extract batch but with a flat top electric stove that sucks and the cost of extract I guess I will be waiting till spring. :-(

Cheers!

 

I brew with an electric turkey fryer. It takes some time to get to mash and boil levels, but it's sure nice to brew in the comfort of a basement with heat and air. Ya, I'm a weenie – and proud of it.

 

I've been spoiled the last couple of brews. I work in a place that has plenty of steam to spare. I rigged up a 6 pass copper coil to insert into the pot and loved it. I need to find the money to build a brew shed and keep things indoors.

 

I'm actually loving the cooler temps. I brew indoors and am finding that it's much easier to maintain fermentation temps this time of year.

 

I like it too. Small batch on the stovetop, and tapwater is fricking cold; no real need for a prechiller for my immersion chiller. "Guest room" is fermenting 6-8 batches of mead at 61F too.
...now, actually going OUT in this shit? yeah, not as big of a fan.

 

Is that Larry David? ...are you Jewish? Seriously, brewing indoors has it's advantages...brewed outdoors today, it was a balmy 60 or so...don't hate me if you live east of Denver. Cheers

 

Did a small batch indoors Tuesday while it was snowing outside, made a Stout and just stayed inside and enjoyed the great smells through the house.

 

http://beeradvocate.com/community/threads/brewing-in-sub-zero-weather.148432/#post-2111020

Just sayin'...

 

Same here, cold as hell. Last two weekends I brewed 2.5 gallon batches. BIAB on the stove. Did a citra pale ale and a hoppy amber.

 

Oh I hate it for all other intents and purposes. But it's been great for my brewing. I've never been set up to move outdoors - apartment living and all - so I'm doing 5-6 gallon AG batches on the stove top. Have to concur with the ground water temp too. I can get to pitching temp in about 20 minutes. It's double that when it's warmer.

 

OP makes a strong argument against bewing 5G batches.

 

Shit, I was brewing a batch at 5 degrees a few weeks ago. Nothing, NOTHING, is going to ruin my pipeline.

 

I don't like the temps either. My problem has been fermentation temps are too cold in my garage (where I have my chest freezer) and same thing with the ambient temp in the basement, so brewing indoors (which I do all the time) doesn't mean squat. I finally bought a fermentation heater wrap and a stopper thermowell so I'm brewing this weekend for the first time in a couple months.

 

This is really funny because I was about to post the opposite complaint. Its January and the coolest spot in my apartment is 70...

It sucks because I brewed like a week and a half ago and it was 63-64 for the first week but now its warm as shit for no reason. Its the first time in like a year I have had favorable fermentation temps and the weather has to go ruin itself.

 

I brewed outside on Saturday it was a balmy 24 degrees here in Iowa. I have brewed outside when it was 10 degrees! I say you all need to suck it up and brew!

 

Sorry but I say let it cool so I can Lager, and I did so now lets warmup for harryhood1.

 

I love this too. I also love that my cold water comes out of the tap at under 40 degrees this time of year. My immersion chiller brought my batch from boiling to 68 in 11 minutes today. A new record.