Homebrewers - Whats in the fermenter?

[landhoney]

Originally Posted by Scimmia

You didn't kill the yeast. We keep the temps down to avoid unwanted byproducts, but most yeast is very happy at temps up to 100F. You shouldn't start killing it until you're above 110F or so, and even then very slowly. The problem you may run into is the yeast going dormant. A large temp drop will tend to make the yeast flocculate, even if you're just dropping it to the recommended range. Just get it back into suspension and you should be fine.

I'd be in for a Cigar Asylum beer, depending on the style.

And just keeping track in case anyone else is interested:
The following people may be interested in brewing a 'Cigar Asylum' beer:
landhoney
kenstogie
ODLS1
St. Lou Stu
Scimmia

We can all provide input on the style and recipe, hopefully there's at least one style we can all agree on and enjoy. I'm going to wait a little longer and see if anyone else is interested and then maybe start a new thread. And the recipe will be for AG, PM, and extract brewers, so everyone can brew it.