The first was Listermann's Abby Ale the original recipe was:
6 lbs light syrup
1 lb corn sugar
1 lb CaraMunich Malt
1 lb of Munich Malt
2 oz Hallertau 60 min
.5 East kent at flame out
Although it didn't call for it I used White Labs Trappest Ale yeast and due to it being a heavy attenuating yeast the FG was very low.( I lost the Beersmith record in a computer crash). The OG was around 1.055 and it has been bulk aging in glass since July 8th 2009.
The other is EdWort's Apfelwein I brewed 10/10/09 and have had in a better bottle ever since.
Both were pulled off the yeast cake of course before being aged. You think I should bottle now? Do I need to put fresh yeast in when bottling?
Drinking: Ed Worts Apfelwein, Store bought Bass, Salvator. Can't brew in Winter and I needed bottles.
Primary: Bass Clone Austin Home Brew Supply
Went down in a blaze of glory due to mold infection.
ON DECK: Moosebutt Faux Lager