When I met Alastair Hook, he made the point of being willing to give a beer the time it needs to develop. Meantime’s IPA takes months, not weeks, and the effort shows.
I replied: That kind of patience is something I’m just starting to learn.
Or am I?
I woke up this morning to drop the 1056 yeast in the beer. Thermostat read 74 degrees fahrenheit. And a fine layer of foam on the top, while the airlock bubbled away.
Sigh. Well, I already had the new packet of yeast ready to go (apparently 6 hours in the basement works out to about 3 hours in a room of normal temperatures) so I added it in. Not so bad I suppose but still, I wish I’d given that beer more time to get going. Or maybe just more faith in myself that I’d taken and stored the yeast from the pale correctly in the first place.
Because if anything is true in this instance, it’s that I was not confident in my own ability to follow instructions, which lead to me not wanting to see how things worked out, but to take action. Which is weird, since I’ve been on a pretty good roll lately, making beers that were at the very least, drinkable.
So there are a few lessons to learn here.