Filling My Time (and Pipeline)

The process of controlling temperatures during fermentation of the Nut Brown Ale seems to be working well.  It was interesting to note that in the first two or three days while the yeast was really working, I was having to change out water bottles very frequently. However, once most of the activity stopped, I could get by with changing the bottles out about once a day.  I realized this after I changed out the bottles one day and the temperature in the cooler dropped to 59 degrees.  From that point on, one bottle every 12-18 hours would keep the temp in the 60's.

This method of temperature control, although effective, is a manual process and is subject to human error.  I decided to look for a more reliable way to control temperatures, and I found the answer on craigslist for $50.  I bought a 4.6 cubic inch wine cooler.  It can fit at least two Little Brown Kegs, and the temperature in the unit can be lowered down to 48 degrees or so.   This appliance will allow me to precisely control the temperature of fermentation, something that is critical for most non-Mr. Beer yeast strains.  Colder fermentation temperatures (50-55 degrees) are also required for lager brewing, something I'd like to try in the future.

Speaking of two Little Brown Kegs, I bought a second one from Mr. Beer for $10.  A second LBK will allow me to brew 5-gallon recipes, which most mainstream beer recipes are geared toward.  It also gives me the option of brewing different styles 2. 5 gallon recipes simultaneously if I want to have a wider variety of beer in my pipeline.

Finally, since I have the Bewitched Red Ale conditioning in bottles, and I am close to bottling the Nut Brown, I decided to make labels so I could distinguish the two.  The experienced brewers suggested I use paper and a glue stick since this combination will be easy to remove in warm water.  So, the photo on the right is my first attempt at a label.