Wormertinger

As you could have read in Proef Conijn, I bought a glycol chiller to keep the fermenting process at a stable temperature. Up until now I only fermented beers that were around 20 degrees celsius. So that is room temperature, do you really need a glycol chiller then? Well yes, in the summer it can become quite warm in the attic where my installation is located. But the Wormertinger needed to ferment at 10 degrees celsius.

The Wormertinger is a Helles, and gets it name from the word play helles and rabbit. This resulted in Wolpertinger and from that we derived Wormertinger as in the place where it was brewed.

The beer tasted quite nice actually, a shame that I ran out of them already…