The average high temperature in New York has been about 88 this week, so I'm declaring the major brewing season officially over.
If you think I'm going to stand in front of a stove with 2 burners going full blast for 8 hours you're kidding yourself...
Ok, maybe I'll do it 2-3 times, but no more than that!
I usually do lagers in the summer because I have to ferment them in my fridge anyway. I've got the grain for a nice German Hefenweizen, but I may see how it turns out if I lager it instead (using regular ale yeast to make an American Wheat works well, why not find out what a Lager Wheat tastes like).
Then I'll make my summer pilsner (ready in August) and Oktoberfest (ready for late September).
But maybe I'll switch back to extract brewing for the summer - then I'll only need one burner for 2 hours.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment