It’s only been six days since my last post, but it feels more like forever. I’ve been busy at home, at the office, and with friends – last Sunday I spent the afternoon at The Beer Geek’s place, helping him build his first stir plate.
And now as I begin to count down to the start of my winter holiday, please let me share with you my most ambitious brewing schedule yet: eight lagers in just over a week, somewhere in the realm of 80 liters of beer. Here’s the current plan:
If you know your beer styles, you’ve no doubt noticed that they’re all lagers. For those of you not in the know, lager yeast favours colder temperatures (4-13°C vs. 15-25°C for ale yeast). Lager beers also require a longer fermentation cycle, hence the name “lager” which comes from the German word “lagern” meaning to store. If I brew these beers now, they’ll be at their peak in time for spring. Thinking ahead, go me!
But it’s really about honing my brew chops and temperature control technique. Lagers are a notoriously difficult beer to get right; the ingredients are bare and simple, leaving nothing to mask potential off-flavours. Make any mistake and you’ll taste it. Challenge accepted, go me!
I have to admit, though, staring at those brew dates is a bit intimidating 
So wish me luck, there could be a beer in it for you!
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