Community Brew - What's Next?

[BDawg]

Yes, thanks to everyone, and especially Mylo, for this. It was a lot of fun.

[meisterofpuppets]

So... The question must be asked... What's next, next?

[Thirsty Mallard]

So... The question must be asked... What's next, next?

+1

I definitely want to get in on CB 3. Honestly, I didn't even look in "Beer Events" much before, so I never knew CB 2 was going on until about halfway through...

I'm ready for the next one!

I'd like to recommend a Saison!

[meisterofpuppets]

So... The question must be asked... What's next, next?

+1

I definitely want to get in on CB 3. Honestly, I didn't even look in "Beer Events" much before, so I never knew CB 2 was going on until about halfway through...

I'm ready for the next one!

I'd like to recommend a Saison!

Cranking up to 90 degree fermentation temperatures scares me. To brew a saison you have to have the means to have really good warm temp control. A lot of brewers here won't be able to jack up the temperature that high. I don't know if I could if I tried. I'm not sure my heating element can get my beer to 90 degrees.

I vote for a foreign extra stout. Big on flavor and gravity, but not too big that it needs to age forever, and it's an accessible style to beginner brewers.

[Brandon]

Cranking up to 90 degree fermentation temperatures scares me. To brew a saison you have to have the means to have really good warm temp control. A lot of brewers here won't be able to jack up the temperature that high. I don't know if I could if I tried. I'm not sure my heating element can get my beer to 90 degrees.

I vote for a foreign extra stout. Big on flavor and gravity, but not too big that it needs to age forever, and it's an accessible style to beginner brewers.

I disagree on the Saison temps. 90 is certainly not the most desirable. Maybe and I mean maybe near the end, but most saisons would do wonderful pitched lower then ramped up near the end of fermentation via a brew belt or heat wrap. Even then most would only be in the mid to low 80s

[meisterofpuppets]

Cranking up to 90 degree fermentation temperatures scares me. To brew a saison you have to have the means to have really good warm temp control. A lot of brewers here won't be able to jack up the temperature that high. I don't know if I could if I tried. I'm not sure my heating element can get my beer to 90 degrees.

I vote for a foreign extra stout. Big on flavor and gravity, but not too big that it needs to age forever, and it's an accessible style to beginner brewers.

I disagree on the Saison temps. 90 is certainly not the most desirable. Maybe and I mean maybe near the end, but most saisons would do wonderful pitched lower then ramped up near the end of fermentation via a brew belt or heat wrap. Even then most would only be in the mid to low 80s

That's what I mean. Near the end of fermentation, you have to crank the temp up to around 90 to get the yeast to fully attenuate. It can be difficult to get those temps. I have a brew belt, and I'm not even sure it would be able to get the saison up that high.

[Sent From My iPhone]

German Altbier?

[Brew Engineer]

Not to be an or anything, but didn't Mylo promise the overall results would be posted by:

"They will be posted by 5PM PDT, Wednesday, March 11, 2009."

I love having a reason to complain...



So, where are the results???