Lager & Thames Valley Yeast Update

Today I finally bottled the lager I brewed on January 19. Coming out of the fermenter it tasted very good. I would put the taste at about a Steinlager, one of the few commercial lagers I really like. Steinlager is a New Zealand brew that my college in River Falls, Wisconsin, used to serve. I also have fond memories of it from my time in New Zealand. I remember coming over a hill on Great Barrier Island, into Port Fitzroy, and seeing the little shop with the Steinlager sign. I bought two and Terry and I drank them on the front porch. That ice cold beer was such a relief.

This was my first brew with dry lager yeast (Saflager S-23). I have always been told that dry lager yeast is a bust. Not so. Going into the bottle, I am happy with the results. But I can’t leave well enough alone. I decided to prime it with a cup of maple syrup. We shall see how that goes.

As an update, the beer I brewed with Thames Valley yeast is now at almost exactly eight weeks in the fermenter and still very active. Suspecting an infection, I used a bottle filler as an improvised wine thief and sampled some. Surprisingly, it was quite good. I have never had ale go so long in the fermenter and anything good come of it. For now, it looks as though this will be a good beer.

I must admit I am pretty excited. I was beginning to fear that both these beers were going to be garden food.

Turning 40 - With Support

Two weeks ago I turned 40. Doesn't seem much different than 39. Though the thought that I am now heading into the "latter half" is a bit scary. I tend to be a bit Socratic and examine my life frequently. This can lead to some anxiety. I have done quite a bit, but have I accomplished much? What is the difference between doing and accomplishing? Is it the difference between homebrewing and building a brewery?

That brings us to the next topic. My wife, against all odds, managed to have a surprise birthday party for me. Seems she had been planning it for a month. I knew something was up because she engaged in several unprovoked acts of housecleaning. By chance, some old friends, Dana & Katrina, happened to be in the area and stayed with us for a night. It was good to see them again. Isle Royale is far away, but still a pivotal time and place for all of us. Unfortunately, they had to leave before the party started.

The party itself saw 45 guests. I think this is the biggest I have ever had. The support for the brewery was amazing. We shall have many volunteers when construction starts. It was great to see so many people so enthusiastic about our brewing adventure. It helped give me a recharge when my spirits were flagging a bit.

So I guess 40 does look pretty good after all. Now if you will excuse me, I have a few things to accomplish.

Thames Valley Yeast

Have you ever had a yeast that just won't quit? It appears that I have one.

On January 31, I brewed a beer that was a Welsh Bitter recipe with some dark roasted barley. A dark bitter, if you will. The yeast, Wyeast Thames Valley, took well and after seven days I transferred the beer to a secondary fermenter. Then things got strange.

As expected fermentation slowed a bit. But it never quite shut off. In fact, during my birthday party, when the house got a bit warm, the yeast took off like it had just been pitched! Now we are entering our seventh week and the yeast is still chugging along. Given that the original gravity was only 40, how can this be?

Our house is quite cool so that may have slowed things. I may have also measured the original gravity when the wort was a bit too warm. These would account for a bit of what I am experiencing, but seven weeks in the fermenter?!? With no sign of stopping?

My fire chief opines that I will go down to the cellar and find a hand reaching out of the fermenter.

Dear Reader, I will keep you posted.