One of the nice things about brewing is that in a sense beer makes itself. A massive part of beer is fermentation, and yeast plays a big part in taste and appearance.
No brewing this weekend, but a lot of fermentation going on.
At point of writing, We have a batch of Unlucky Jack in the Fermenter. Just got its dry hops added. One week to go in the fermenter. This beer has a moderate amount of hops, and as it is fermenting in our conical fermenter, we are trying to dry hop with no hops filter/bag..
Our experimental Dangerous Blonde is bottle conditioning. First time we have added a second yeast to the bottling, and have a longer conditioning at room temperature.
Another batch of Jack is just awaiting pick-up, so lots going on after all..
Sure, the wait can require patience, but thats all part of the joy of brewing.
That a beer can develop so much with conditioning and lagering is actually really fascinating. I always have a taste after primary fermentation is complete, and it gives me a hint on the flavor and aromas, but for a final verdict, almost all beers need some conditioning.
So a weekend without brewing or bottling, does not mean that nothings going on.
rather the opposite.