times are tough

Is that sandwich you're eating for sale?

 

Come on up here to Philly/Camden.....buy a finger/egg..............

Bring back down to Carolina or wherever......step on 4 or 5 times and sell it to TeenMom2 sensation Janelle E and her pals. Sit back and count your money.

Repeat process.

Actually, you should have had your parents pay for college.

 

Yeah, and once the IPO happens he'll bank money off the stocks.

 

...I'm still waiting on the price of that sandwich

 

Man....nobody should be afraid of lagering...why would you be? Up north here lagering is absolutely no problem at all, and you certainly dont need a refridgerator.

I've brewed many batches of lager in the winter....back room with no heat allows several weeks for lager fermentation at 50-55 degree range.

Rack into carboy, set in unheated garage for six weeks in which the garage is generally in the 35-45 degree range.

NO PROBLEM.

a few years ago, I made 10 gallons of pale wort and split off 5 gallons off for ale yeast fermentation at the normal temperature range and 5 gallons for lager yeast fermentation and lagering as above just to taste the lager vs. ale difference for exact duplicate ingredients. Definately noticed the cleaner crisper lager effect.

 

Lagering will normally make a cleaner beer, as warm fermentation creates esters. Not always a bad thing, but it is hard to beat a clean pils on a hot summer day. I thing most home brewers see bottom fermentation as a strange new world compared to top fermentation. I like to see people using all available methods. Now I feel like brewing a hopped up American pils after all this lager talk.

 

My neighborhood bar has that Scrimshaw Pils on tap... think I gonna have to bike down there and have me a couple here in a bit. Y'alls making my mouth water.

 

Nah man, I'm juxtaposed all up beside downtown. Talking about Satellite. The WB beach bars are always welcome to eat a 8===========D.