llazy_llama
Well-Known Member
Sometime this summer, I'll be leaving for Iraq for 6 months or so. Not my choice, but you gotta do what you gotta do. Because of this, I figure I'll have a nice little experiment. I plan on brewing 6 different recipes, and brewing each of these twice. One of which I will drink, sample, and critique as soon as it's drinkable. The second batch will bulk age in secondary for nearly a year while I'm away. After speaking with Forrest at Austin Homebrew I have decided on the following 6 recipes. Disclaimer: I don't yet have the equipment for all grain, so all of these will be extract brews. When I get back, I should have funding enough to go AG as well as invest in a kegging system. All of the following brews will be straight from AHS, and brewed as per the instructions. The only modification I will make is 1 tsp of Irish Moss in the IPA and the Belgian. All brews will use the recommended White Labs yeast, and I will double up on the mead and barley wine.
Feel free to post any questions, comments, concerns, or just a good old fashioned epileptic banana. I'll keep you updated.
- Sweet Traditional Mead (should be interesting, I've never tasted mead)
- American Barley wine (high expectations on this one aged!)
- Steamroller Stout (Forrest has a lot of pride in this particular recipe. He says that it will age extremely well, to the point of being almost two different beers)
- Robust Porter
- Devil's Brew Belgian Ale
- Double IPA
Feel free to post any questions, comments, concerns, or just a good old fashioned epileptic banana. I'll keep you updated.