Oh one more thing. On my tour of the brewery at EVO I asked them why they didn't do Lagers (as I saw they had cooling equipment) and he said they take too long to ferment and condition that it ties up their equipment. He said it takes more than twice as long to make a lager.
yeah, i should have been more precise about what i wrote previously about lagers. you need to cool ales too when you make them, you just need to cool them less (ales ferment in 60's and 70's, lagers are down in the 40's and 50's). and as the EVO tour pointed out, you need to cool them longer after fermentation. lager are held at near freezing for several weeks while they condition, solids fall out of suspension, higher alcohols break down, the yeast flocculates, blah blah. so in the time you can make one batch of lager, you could make 2 or 3 batches of ale. you could serve a lager without lagering it... but it wouldn't taste like a lager.
