In lieu of more enthralling news, I'll opt for the training recap. I've still been fighting off the allergy blues or whatever, so I've been a little under impressed with my training. I went long yesterday and threw in several marathon intensity miles but I wasn't really running the splits I had hoped for, anyway I practiced taking fluids and only had one really bad bear trap like side ache. I think I was needing more fluids anyway as a result of the amount of sinus drainage and the like so I'll of course hope for more inspiring conditions down the road.
I did get another beer in the fermenter, a Dortmunder style Lager. This would be in the pilsner classification, but the yeast that I used was a standard top-fermenting ale yeast so my plan is to lager half the beer in a mini-fridge at 50 degrees and then rest the other half at room temp 70-75 degrees. I will look in to this technique more, but right now I'm calling it an alter-Maibock. It is seasonally appropriate to brew a lightly kilned bock beer during this time, actually traditionally this beer would have been brewed for Lent and since today is Easter, I felt it only fitting to throw this together. Now go eat some Cadbury Eggs...
I did get another beer in the fermenter, a Dortmunder style Lager. This would be in the pilsner classification, but the yeast that I used was a standard top-fermenting ale yeast so my plan is to lager half the beer in a mini-fridge at 50 degrees and then rest the other half at room temp 70-75 degrees. I will look in to this technique more, but right now I'm calling it an alter-Maibock. It is seasonally appropriate to brew a lightly kilned bock beer during this time, actually traditionally this beer would have been brewed for Lent and since today is Easter, I felt it only fitting to throw this together. Now go eat some Cadbury Eggs...
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