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| time to uncover |
On Memorial Day weekend I was finally able to bottle the beer that John and I brewed and buried 6 weeks prior. I tried the beer on the Saturday of MDW and it had a buttery flavor, which I read is common for Lagers. You must warm them up to room temp for 48 hours to allow the yeast a chance to consume those buttery esters (Diacetyl Rest
for nerds or
for geeks). I pulled the bottle out of the ground and put it in the woods (covered) for 48 hours, temps were in the 60's, so all was good.
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| father in law chipping in |
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| dead-lift 5 gallons out of a hole |
Tasting the beer after two days at room temp got rid of most of the buttery flavor. The roasted malts used in this beer hid any subtle off flavors, which was no accident. based on the taste of this beer, I think I'll try a lighter Lager next time. Go for a crisp clean brew.
So, how does it taste?
