... Wait, wait, wait. ...
I agree. This seems to be a lesson I have to relearn every so often.
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The biggest hangup on my end has been getting enough stuff in the pipeline so that I *can* wait, rather than leaving taps vacant in my keezer (Much like Nature, I abhor a [tap] vacuum). I have two temp-controlled freezers for fermentation/conditioning--one that holds 2 fermenters or 3 kegs, and another that holds 1 fermenter or 2 kegs. I typically have one for fermentation and one for conditioning/lagering...this restricts me a little, in that the fermentation chamber either needs to be lager-temps or ale-temps only. (i.e., if I am temp controlling, I am restricted to only ales at one time, or only lagers at one time).
This summer, I've done the "brew a few lagers in a row" thing, so that I can build in a good bit of lead time. It's a lot easier to give 'em time when there are two or three lagering at once.
So the short summary of all of that is that I've adjusted my brewing schedule to encourage more lagering time given equipment restrictions! It has definitely paid off.
(and for Village Taphouse -- here's the direct link to the recipe again:
https://andybrews.com/2020/08/29/summer-helles/)
