I've decided to brew smaller AG batches indoors for the time being as I really don't have a way to avoid hot sun + patio burner and I know that it would take forever to cool the thing down. It's just a combination of where I live and my brewing area that make it so much more a pain in the butt. Figure I can just brew a couple weekends back to back, and make use of the 3 gallon fermenters I've got sitting around. I would love to brew a saison while the weather is hot. I've got some lovely sour cherry / hibiscus tea from Poland that would be a fun addition to a saison.
I'll save my next British ale batch for when the weather cools down. Maybe I'll build myself a 10 gallon mash tun between now and then so I can brew a bigger beer too..
The sands of time were eroded by the river of constant change.
an empty fermenter is a sad fermenter
Bottled: Nut brown ale, Bink blond clone (she's a bitter Belgian!) Belgian Wit, several other tasty beers that have since been consumed!
On deck: TBD