I just poured my second pint of stout from the newly drilled fridge. Funny enough, the beer is newly kegged. Sure, it is still cellar temperature, and yes it might be slightly under carb’ed. But it IS beer from my sorely neglected kegerator.

I took gravity of the lemon coriander weiss and it was still higher than I’d like, so I’m going to leave it for another week or two in hopes it might not be done yet. I know, I know, the books and pro’s recommend checking the gravity three days in a row and if there is no change it is done.

Well, so? What’s wrong with leaving it another week or two? Nothing.

By the bye, the hydrometer sample tasted quite lemon-y and good. I’m certain my “it would be better with lemon in it” mother in law will even like it!

Cheers,
Tony