Beer Forum

Hello again everyone.

As many of you may know now, I live in Thailand where it is quite hot all year 'round. I just brought a bunch of ingredients back from the States ten days ago and am about to brew my first ever batch. I have ingredients for two batches; the first is an Oatmeal Stout which i will be brewing this weekend and the second is a Rauchbier which I likely won't be brewing until mid February.

Since I arrived ten days ago all of the ingredients have just been sitting in the fermentor and bottling bucket along with all of my equipment. That means they have been experiencing temperatures that fluctuate anywhere between 65-85F, depending on whether the air conditioner is on or off.

I assume the Oatmeal Stout ingredients will be fine since I will be using them in a couple of days, but what should I do about the Rauchbier ingredients? They are pretty standard ingredients (liquid malt extract, pellet hops, dry yeast, roasted malt, barley, priming sugar, etc.)

I was thinking that it may be best to put them in the fridge or maybe even the freezer for certain things. If refrigeration isn't necessary than maybe I should just store the ingredients in the room where I will be fermenting over the next couple of weeks (the A/C will be on constantly to keep the room in the low 60's)?

Keep in mind that I plan on using the ingredients in about 5 weeks, give or take a week...

Hopefully I haven't already ruined anything.

Thanks for you help.

Hops in the freezer, yeast and extracts in the fridge, grains and other items out of direct sunlight in as cool of a dry place as you can. Get those hops cold ASAP.

NHB

Hops in the freezer. Yeast in the fridge. As a side note I'd say experiment with local sugars and ingredients the rest of us don't have access too. Kaffir lime leaf in a summer ale? Only in Thailand.

Ironman wrote:Hops in the freezer. Yeast in the fridge. As a side note I'd say experiment with local sugars and ingredients the rest of us don't have access too. Kaffir lime leaf in a summer ale? Only in Thailand.

Yes, I am fortunate to have so many exotic ingredients at my disposal. Once I learn what the hell I am doing (probably in a year or so) I will be sure to take advantage of it...