Brew #18 went off well, a Belgian style Saison, which was brewed and kegged a few weeks ago. It came out VERY good, maybe the best beer to date. "Saison of the Witch". It clocked in at 6.5%abv, 35 IBUs, and FG of 1.009. Half of this went right into the keg, and the other half went into another fermenter with Brettanomyces! My first experiment with Brett, so it should be interesting. I'll continue to sample that and see how it's coming along, and add more sugar if needed to bring more of the Brett funky flavors out. That will be bottled so it can continue to develop.
Next up for brewing will probably be Memorial Day. It will be either a light amber ale for summer with some nice hop additions and light spices maybe, or the first of the winter beers with a big heavy oatmeal stout with coffee which will get bourbon oak chips, similar to Kentucky Breakfast Stout.
Cheers!
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