Xpertskir

Recipes 

Cant wait to get this one moved to a secondary in a month or so and get the next batch going.

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

DeTech

Recipes 

The hardest part is leaving it alone for half a year...

It seems like the best approach is to start a new batch every 3mos and hope future you reaps the deliciousness.

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FERMENTING
Grand Cru | Sahti | Elderberry Wheat
BOTTLED/KEGGED
Sour Patch Cider | CoCo Quad | The Way it Gose | Saison d'Banjo | Saison The Elder | Dry Irish Stout | 1/2 & 1/2 (Slumbrew My Better Half clone) | Atomic Red | New England Cyser | Thursday Nite Porter | Concord Trippel | CinaGuava Winter Ale | Far East IPA (x4) | Gingered Wheat | Haitian Cream Stout

Xpertskir

Recipes 

Yeah. As soon as I rack this one to secondary in a few weeks, Im starting a faster turn-around lacto beer. Then a cacoa/cinnamon sour brown in the vein of a Jolly Pumpkin beer.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

malweth

Recipes 

A year or more seems to be pretty common - my Flanders Red will be in at least 12, possibly 18 months. It's tough to keep many fermenters tied up for that long a time!

There *are* much quicker ones . . . I expect my BWß to be 100% complete in 2-3 weeks.

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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] "Ol' Limey" Best Bitter (--> NHC)
[Carboy #3] Empty

[On Tap (Keg)]
(L) Boddington's Clone ("Ol' Limey special")
(R) Wedding Night Stout
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged) (--> NHC)

[Bottles]
Inverted Blueberry Melomel