Did a collaboration with some other homebrewers and other friends, made an RIS. It's not totally die yet, and it has some flaws that we are working through/dealing with, and the causes are known. There was one that is boggling my mind, though. The beer has a mild astringency, which is very odd because not only was the temperature of the mash controlled, it was actually low (149, which is also apparent in the dryness). What else could cause astringency besides high temps with grain? None got into the boil, for sure.
Other than barley, used oatmeal, maple syrup (grade c, real maple), and black strap molasses.
Bottle conditioning: melomel, English barleywine
On tap(a draft): citra SMaSH pale ale
Secondary:Collaboration RIS, "Odd Bruin" blended Brett concoction
Primary: Scottish 80/-
Up next: ?