"Suck it, Brooklyn."

"Indeed! An absolutely fabulous gathering (that I am paying for slightly here at my desk with an extra-large coffee...) and I can't wait for the next round.  I tossed the mole brown recipe in on the brewstoria.com forum if people are…"

"Adam, by the name alone, I'd guess Orkney Skullsplitter, but I guess we'll see!"

"I recently added a chest freezer and a Ranco controller for fermentation. The chest freezer is a nice option for fermentation control, as it is pretty much set and forget.  No need to play with ice and monitor temps. Plus you can really dial in…"

"with the freezer you can brew every 3 weeks, or every month, with perfect temp control. Some would say that if you really need to hurry, you can wait until you are sure you are done fermenting and conditioning (1.5 weeks ish) and then crash cool for…"

"*laugh*  and probably a lot easier to lift out of a chest freezer too.    Currently I brew about once a month.  Since I'm not actually doing summer classes, I was hoping to pick that up a little bit this summer, but…"

"That's actually something i've been wondering myself. the best I can come up with is that the aging process will be accelerated. How often do you brew?   And you don't "have" to get another carboy. the buckets are way…"

"So then, in theory, really, the best answer is to buy a second 6.5 gallon carboy, and once fermentation is complete, move the batch into the closet to rest.  Is there any temperature at which it would cause serious problems to the flavors even…"

"It won't let me reply below, so I have no idea where this is going to post.   I was being sarcastic about the "secondary" question, I don't believe in secondaries, I think they do more harm than good. Unless you are doing…"

"I probably misspoke there, as I am a bit frazzled and all over the place right now.  I just mean waiting til primary fermentation is done on some batches and racking it over to a 5 gallon carboy and letting it sit for another few weeks so I get…"

"It's the best option if you don't mind it in the kitchen, and if you can afford it.   I have to ask: what do you mean by secondary?"

"I definitely don't have time to babysit, and as it seems pretty clear that in the summer, my brewing closet will be lucky to get as low as 78 and I REALLY don't want to wrap the carboys up in wet shirts (I'm worried about moisture,…"

"yep, we do ales all the time, we've only done shitty lagers once... basically, with a ranco controller, you can set the temp to whatever you want. So let's say I want to ferment my beer at 66 degrees. I set it for 66, place the probe (wire…"