Mon Dieu

My phony Belgian ale is blerping away in the garage. Anticipation is killing me.

I think I made a mistake by putting 2-row malt in it. It may taste a little heavier than I wanted. But you know what that means. I'll have to make a new batch. More to drink.

I was afraid it was going to spew all over the floor because it has so much wheat in it, but so far it seems pretty docile.

I was going to do my usual thing and ferment it in a freezer with a temperature control, but the freezer was full, and the spare fridge has malt in the freezer so I don't want to turn it up to fermenting temperatures and let the malt thaw.

The Belgians do a lot of crazy things with their beer, letting wild yeast in and fermenting at room temperature and so on, so I figured I'd just wing it. The temperature in the garage will vary between maybe 50 and 70 degrees over the next two days. Let the yeast fend for itself.

Is this still a hobby, or have I reached the stage where an intervention is called for? I don't care. If anyone tries to sit me down and talk me out of brewing, I'll just get them drunk and put them outside with no pants.