by R-sole » Fri Dec 23, 2011 10:05 am
Just made a logistical nightmare for myself. :crying-green:
In an effort to get ahead in the beer dept i tried a new strategy. there's a Belgium beer variety called 'Saison'. It's a particular beer yeast that loves 30 C temps and so is perfect for ticking away out in the shed for the three or four weeks it takes to ferment.
Great, says i, I can have two ferments, one in the house in the airconditioning, and one ticking away in the shed all summer, with two kegs worth in each. Should be able to use the extra 2 kegs a month to keep up with my beer habit and skip a w'end brewing now and then.
So i started brewing quadruple batches, 2 x kegs woth in the house and 2 x kegs worth in the shed. house one with ale yeast finnished 3 weeks ago.
Meanwhile i have the idea that if i can do a 4 keg batch just as easy as a 2 keg batch all i need is a bigger fermenter in the house :idea: :idea:
So, i have kegged 4 kegs last week, already had 3 kegs in the keg fridge, put another 4 keg batch down in the house (ready next week), and kegged two kegs this morning while the next saison was brewing ready to pitch on the lees of the last one. 8-)
Went to unwrap the blankets after kegging so i could get ready to pour the new bee on top and there was every sign of a white cobweb mold developing on the sides of the drum.... :angry-banghead: :evil:
Which means that i need to ferment the saison i've just brewed in the shed with ale yeast, no doubt the temps will spike to 34 from today on and be 38 in the shed :twisted: + it will be ready in a week and a half instead of a month :?
I better get drinking, i have two empty kegs and i need 6 next week. :o