The St. Patrick's Day Stout gets two weeks in the fridge before it's tapped. It should be ready to sample on St. Patrick's Day (Wednesday the 17th) and ready to quaff at Nancy's party on the 20th.
To "lager" means to store, particularly at cold temperatures. This helps to settle and mellow the beer after the fermentation and conditoning periods. Since I store and serve all my brews in the refrigerator, they all get "lagering" time before the kegs are tapped, even if they are made (like this one) with ale yeast.
This is supposed to be a very light, dry, crisply-flavored brew. We'll see!
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