I like the Scottish Ales myself. Have the stuff to make one, but under the impression that it needs to ferment at lower temps than I can usually manage. What does anyone think about that - I have the Wyeast Scottish Ale yeast for it. I live in Florida and it can be quite pricey to air condition the house to anything close to comfort in the relentless heat of summer. Good thing for Saison's, huh??!!
Generally, I like maltier beers, but I'm gaining more appreciation for hoppier beers, especially since my local brewing club is full of hopheads and I try their brews!
I want to make a Kolsch sometime soon - Deathbrewer, I see you have an Imperial Kolsch in primary - would you share the recipe? Have you made it before? Also, what about the Breakfast Stout? Do you have a favorite recipe for that one, too?
I recently made a Cream Ale, not sure how it will turn out. I've been boiling on my stove, usually 2 1/2 gallons for the boil and always have gotten a nice, full, rolling boil without having to have the burner turned on all the way (electric). Last time I brewed (the Cream ale), it barely simmered while on high. I only have 2 burners that work, one small, one large - I'm a renter for now, and landlord won't fix the burners or replace the stove! Anyway, needless to say, I didn't get the hot break, so I have really cloudy beer. I racked it into a secondary with some SuperKleer KC as soon as it quit fermenting and it's clearing up some, though not like my other beers which actually boiled!! Don't know how it will taste, but no sense in throwing it out yet, I sampled some, wasn't terrible, but I'm not very good at being able to tell how something will taste until it's carbonated. With experience I suppose I'll get better at it - maybe (?).
Ok, enough for now, it's late, I'm getting punchy and dangerously close to writing a novel here! Sorry about that!!
BTW - where are you going for vacation?