GeoBrew FINALLY ready for the bottle!

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.

father in law chipping in

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?

The finished product!

In short.  Awesome!  I'm very happy with this batch, so much was uncontrolled, just goes to show that you can brew beer anywhere!

John and I are already planning the next batches.  We're going to brew in late fall this time, to allow the ground temp to cool over time instead of warm (duh).  Maybe a late October brew with target of Christmas for tasting?  

We'll see.  Regardless, this was a fun batch to try!  

I highly recommend using your imagination when brewing. Extreme brewing pushes the envelope of brewing, takes the process to where it has never been, or in our case, all began.

Cheers!

-Chris