King Ruddager Posted October 20, 2012 Share Posted October 20, 2012 I notice that the Cerveza has a mixture of lager as well as Coopers commercial yeast according to the sticky thread above, so what temperature should it be brewed at? Please tell me something low, as I don't have a fridge yet so if SWMBO wants he Cerveza I'll (legally) be able to go out and get one [cool] Link to comment Share on other sites More sharing options...
LordEoin Posted October 20, 2012 Share Posted October 20, 2012 Yeah... 'swmbo' wants it.... sure.... [biggrin] Don't be ashamed to brew the mighty Cerveza, I quite like it.. Anyway.. its a mix of ale and lager yeast, so try and keep it on the lower end of the Ale temps, about 16-18 would be sweet I'd say. Link to comment Share on other sites More sharing options...
King Ruddager Posted October 25, 2012 Author Share Posted October 25, 2012 Well, brewed this Tuesday night and pitched the yeast at 22, not knowing that it was actually going to be a warm couple of days. Last night (one day in) the temperature had actually risen to 24 so this morning I'm trying the old wet t-shirt trick to get it back under control. So, I pretty much just got an old t-shirt, got it fairly wet and dressed the fermenter up in it. That's all there is to it, right? No other special tricks? Link to comment Share on other sites More sharing options...
Guest Posted October 25, 2012 Share Posted October 25, 2012 That will work to some extent but something like a towel, which holds/retains water, would be better. You can also put a fan blowing on the wet material to improve it further. Can even sit the bottom of it in s bucket of water if possible and then you will have something like a wick. Link to comment Share on other sites More sharing options...
LordEoin Posted October 25, 2012 Share Posted October 25, 2012 what recipe did you use by the way? I'm throwing a cerveza on tonight too and was thinking about keeping it simple with the aztec gold recipe (kit+500g ldm to 20liters) seems to get the best reviews Link to comment Share on other sites More sharing options...
King Ruddager Posted October 25, 2012 Author Share Posted October 25, 2012 Well I can't believe I'm admitting this either and, henceforth, will certainly be known as a "mixer" but ... I just followed the recipe on the can. It's a full blown K&K using the cerveza mix plus a box of brew enhancer 2. There's a reason though - I've found that almost all my beers have been experiments of some kind so I'm going through a little "back-to-basics" phase at the moment. I'll finally know what the control group (that's what a scientist would call it, no?) is actually like and so moving forward I'll have a base for comparison [cool] Link to comment Share on other sites More sharing options...
ChrisF9 Posted October 25, 2012 Share Posted October 25, 2012 So, I pretty much just got an old t-shirt, got it fairly wet and dressed the fermenter up in it. That's all there is to it, right? No other special tricks? Fill an ice-cream container with water and freeze it, throw the ice block under the towel on top of the FV, it drip feeds icy water down the sides, good for 24 hours and keeps it cooler with a very slow temp change. Works a treat. Link to comment Share on other sites More sharing options...
Guest Posted October 25, 2012 Share Posted October 25, 2012 Im not going to live that one down in a hurry am I? [roll] [lol] [bandit] [ninja] Link to comment Share on other sites More sharing options...
King Ruddager Posted October 25, 2012 Author Share Posted October 25, 2012 Well I've got it down to 20.6 now (hooray for my new STC-1000!!) using the wet tshirt method and some of those freezer things. Still not good, but mostly out of danger now. Spent a good amount of time around 24 though [pinched] Link to comment Share on other sites More sharing options...
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