Long I had looked forward to the liberation of unemployment. Unfortunately, it did not long last, for today, my first official day of unemployment; I was offered another job by 2pm. At least I was able to get out and wander about in the woods and feel like I was unemployed before the call came.
Anyway you slice it: No more 3.5 to 4 hr.comutes. That means more time to build the farm and the brewery! Over the past three and a half years I had spent just under 100 days commuting in my car. That is plenty enough.
What a difference a week makes in the beer world. Still unable to leave well enough alone, I tried another of my lagers. Last week the lager was flat and sweet. This week it is well carbonated and quite tasty. As before, it tends toward the more fruity lagers such as Heineken of Steinlager. There is some cideriness, but I think that will pass as it ages. Based on results thus far, I would recommend that anyone who has not tried dry lager yeast to give it a try.
Believe it or not, I still have a few honey beers left. After nearly four months in the bottle it has matured into a fine libation. The flavor of the dark honey is well blended with the dark malt but remains prominent. Overall it has a definite wine like character. Though not particularly thick, this brew in definitely on the mead side of beer. So forging ahead, heedless of given wisdom and brewing with dark honey when all said it was folly, paid off. Dare to dream.
Sunday, April 5, 2009
I realize it has been only a week, but I could not wait to try one of the lagers I bottled last Sunday. As you can see from the photograph, it has yet to drop clear. Further, it has barely carbonated.
Given that lagers, by their nature, must be conditioned for long periods of time, trying one after a week was probably not the best idea. A few months in the cellar should set things straight. Then we will know if this experiment worked or not.
So I guess I really did jump the gun on trying this. The flavor is not bad, but does seem to be a bit sweet. Hopefully this means it has plenty of sugars left to ferment and carbonate itself.
My only concern is that the maple syrup had enough sugar to allow the beer to carbonate. I have not used maple syrup as a primer before, so this is an experiment. Let us hope not a failed one!
To my loyal readers: I will be posting only on Sundays for the near future. As I go through career transition and get the farm going for spring, my time is a bit limited. Thank you all for stopping in to see what I am up to.