Damned Summer Hot Days

[BridgeBrew]

Just make a brew fridge. I would be lost without mine. Winter, or summer you can keep the temp within 0.5 degrees, and you will see a massive improvement in the quality of the end product

 

[marshbrewer]

After last year's lovely summer, I brought a nice stash of MJ Belgian yeasts that were going cheap, in readiness for a repeat this year.

So the pants weather so far is my fault.

Sorry chaps.

 

[Stephenj]

It's lagering weather up in newcastle.. keep having to get me winter coat out.

 

[Hoppyland]

It's lagering weather up in newcastle.. keep having to get me winter coat out.

Mebbes now - but wait until Thursday or Friday. Here up in the hills of SW Scotland I'd still need heat to keep my FV over 19°C!

 

[marshbrewer]

It's lagering weather up in newcastle.. keep having to get me winter coat out.

Didn't think Geordies owned coats. T shirts all year round.

 

[kelper]

When I toured the wineries in California I learned their warehouses stayed cool without AC. They opened all the windows at night and let the breeze flow through and then closed them at daybreak. It was positively chilly inside, even in the afternoons. The air got quite cold at night and, if it was still, they operated huge windmills to move the cold air away and prevent frost on the grapes! I thought these windmills were water pumps but, no, they were powered by electricity. So I wrap my PBs in coats during a warm day and take the coats off at night. They are in 'The Shed'.

 

[MyQul]

Didn't think Geordies owned coats. T shirts all year round.

They do own coats but they use them to wrap around their FVs

 

[Dutto]

If it's hot then make the perfect drink - Bourru!

To make a Bourru:

• Use a 1.5 litre water bottle.
• Pour in one litre of Grape Juice (red or white as you prefer).
• Fill the bottle up to 1.25 litre with water.
• Shake in a little bit of dried yeast.
• Stand it somewhere nice and warm for 24-36 hours with the cap loosened.
• When it is fermenting away nicely, put it in the fridge for 24 hours.
• After 24 hours it is nicely chilled, not very alcoholic, sweet, fizzy and ready to drink.

Notes:

1. A bottom fermenting yeast looks better because it minimises the krausen floating on top of the Bourru; but it's just cosmetic.
2. Obviously, because it's still fermenting the Bourru is never clear and you drink the yeast along with the Bourru; so drink it in small amounts until you know what your stomach will stand.
3. When the bottle only has about 1cm in the bottom just pour in some more Grape Juice, add the requisite amount of water, put it somewhere warm and away you go again.

It's a perfect drink for warm days.

 

[Stephenj]

When I say winter coat I mean ....