So after brewing up two batches of Cream Ale and one batch of Mild Ale this weekend, I am reminded how much I appreciate this time of year.  I really enjoy the hiss of the kettles and steam rising up from the boil as the temp slowly dips down into the low 50s at night while I brew.

The next big advantage is the temperature stability of the basement right now.  My basement fermentation area is a solid and consistent 65F.  So my beer has been perking away at a nice 68-70F.  It’s just nice to get natural temp stability due to the seasons and not have to use energy with a dedicated fridge.

Of course it will be all short lived and we’ll be writing posts about how to keep the fermentor warm in the cold winter months.

Enjoy it while it lasts…
BREW ON!