Well, the beer is piling up at my house.
Today I made a Dopplebock, funded by my winnings in Memphis.
This is the biggest beer I've ever made at 1.087 and the 8th time I've brewed in as many weeks. I mashed the 20 pounds of grain for it at 155 degrees. I want this beer to be a thick, sipping beer to have around for a long time. The ABV I'm expecting will be at least twice that of an Ordinary Bitter so this beer will be consumed sparingly over several months.
I used the same pack of California Ale yeast for the other 7.
I made an IPA, a Pale, an American Amber, an American Brown, a different IPA, a Blonde and an Irish Red. I know, an Irish Red with 1056? We'll see what it tastes like when I package it this Thursday.
I harvested yeast from one beer as I brewed another and got some very fast starting fermentations.
I saved the yeast from the Red but I'll probably throw it out and reset that yeast next time I need it.
I want to make a Bitter this week but I need to get a few pounds of Maris Otter 2-row and a package of English Ale yeast.
My goal is to fill every bottle and keg I've got now and brew fewer "regular" beers during the hot months to concentrate on Belgian beers and Bohemian Pilseners.
Plus I want to finish my business plan for BCB.
Those lofty goals, along with my responsibilities as a husband and father should keep me hoppin' through the Summer and into the Fall.
Peace, Love, Beer