Another, what should I brew next?, thread

[Jon73]

Brewing for about 4 years, I make a TON of ales, all different shapes and sizes, I've done a milk stout (turned out good), some porters (not so good), and I need some ideas for my next brew. I can only ferment at house temp (68-70).

 

[estricklin]

I asked the same question on HBT last year, ended up brewing a Juniper Rye Ale, was a great recipe!!

 

[WestCoastBrew]

How about a black IPA?

 

[SiriusStarr]

How about a black IPA?

Ooh, yeah. +1 for a CDA.

 

[Jon73]

How about a black, rye, ipa? Too many different things going on?

 

[SiriusStarr]

How about a black, rye, ipa? Too many different things going on?

Had them; they can be really good.

 

[Jon73]

That implies they can also be really bad. I'll have to look into it.

That's one idea, need more.

 

[estricklin]

Lots of IPA recipes call for Rye anyway.

 

[iowabrew]

I just kegged and tapped a British Bitter, that is an easy drinking nice end of summer ale. 1.040 down to 1.008 in 8 days kegged and drinking on day 11.

 

[SiriusStarr]

That implies they can also be really bad. I'll have to look into it.

That's one idea, need more.

Like all things, it can be done amazingly or done poorly.

FWIW, this is my personal favorite CDA (no rye): http://beeradvocate.com/beer/profile/1416/67046

 

[xjmox14x]

Being the upper end of the fermentation range, you could do well with any number of belgians, a saison, or even a hefeweizen.

 

[Jon73]

Being the upper end of the fermentation range, you could do well with any number of belgians, a saison, or even a hefeweizen.

Was looking at a "Trappist" Dubbel, but I've never had one. Aside from what BJCP says about them, do you have any input on what they taste like?

 

[sieglere]

I'm going to do a ginger ale next. Had one in the UK and it'll blow your socks off. Hopefully mine can live up to that