Tuesday, March 20, 2007

Dry Irish Stout Update #1

A quick update on the brew status. I called home yesterday afternoon at 3 and my fridge/cardboard box solution for regulating my primary's temp appears to be working at least somewhat. The temp was 72, up from 66 that morning. The actual high outside was 88 yesterday. This seems like it will work well enough for now, but I am not sure if this will work when the temps peak up over 100 this summer. This morning the temp had dropped to 64. This week looks like it will be OK with the huge drop of over 30 degrees between last Saturday and this Friday.

I think I am going to try to brew a Saison next. The fermentation temp on a Saison can be up around 85 to 90, so I am thinking that my set up might work fine for that style this summer. Plus I really like the style, with its wine-like complexity. If you have had the New Belgium take on this style, I am sorry. What you want is a quality Sasion like Dupont out of Belgium. The only problem I have is that I feel that this style has to be bottled Champagne style with a cork, but I can't see myself buying a corker.

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