I'm doing EdWort's Bavarian Hefeweizen right now. Hit my numbers fairly well, but I double-milled my grains for the first time which boosted mash efficiency by 10%. It should still come out within standards though.
This was also my first ferment where I discovered yeast making a run for it, and had to use a blowoff tube.
Flanders Red! Awesome! As a proud Canadian patriot and forever thankful of those who have served and are serving, I'm using that name on my next red. Should have a Canadian spin on it like adding Rye I reckon.
I brewed Gordon Strong's "Simplicity Mild" and it's finishing up in the fermenter now. May is mild month you know, I had to get with the program! Looks like it's gonna be a beauty too, so much flavor from only 3 grains. The Fawcett chocolate is the secret in this one.
1G Random HG all-extract beer (3lb LME + 1/2 oz hallertau)
1G Concord grape wine
1G Ginger ale
1G Apple cider
1G Cinnamon cyser
1G Caramel apple grape rose mead
1/2G Angjiu
4x Choujiu experiements of various sizes