This weekend I want to brew but I cannot decide. We’re 3 for 5 assuming something strange does not wreck havoc on the Son of Nutter. The two failures were a Belgian wit and an oatmeal stout. I love a good wit and I also love a good stout.

I’m leaning wit right now for some reason. It’s been a while since I’ve had a tasty Blue Moon. Not complaining, really, because that means the pipeline is limping along enough that I’m not compelled to drink store-bought yet. I’ve also been watching the fermentation chamber (read: coal room) temps since the weather became unseasonably warm little over a week ago. With outdoor temps in the 50˚ – 80˚F range the coal room has climbed out of 60˚F range into the 66˚F range.

Yeast strains appropriate to stouts are still within that range, but I don’t see things cooling off in the near future. I’m hoping the coal room can be kept in the upper 60s and would even be okay with nothing higher than 72˚F. These are good temps for wits and saisons as the styles encourage fruity esters.

Ultimately I’ll have a temperature controlled fermenting environment. I’ve been pricing used fridges and freezers. Mixing in an external temp controller allows one to tightly manage ambient temps. At that point I can even entertain lagering.

….mmmmm….Czechvar…..

Anyway—I guess I’m just declaring my intent to brew. Going to try stopping by the LHBS during lunch to see what yeasts and grains are actually available. This will probably be the deciding factor in which way I go on Saturday.