CircleNBrewing
New Member
Hello everyone! I have been out of the game for a few years but have been getting back into the swing of things for the past couple months. Took some time off drinking, bought a house, got engaged, etc. So until this year it had been about 3 years since I’d put anything through the kettle. Still shaking the rust off, have some fun stuff in the pipeline though!
Currently long-term aging:
Mixed fermentation saison with Nelson, blended with Sauvignon Blanc
High-Munich Barleywine aging on bourbon and cognac oak
Ryewine/barleywine blend aging on bourbon oak
Currently fermenting:
Other Half-style Oatcream IPA, 100% Newzilla (apparently every New Zealand hop that Hop Alliance sells, smelling incredible so far) hop blend, using Verdant and a bit of OYL-400 Bananza (RIP)
In planning:
“Old fashioned” West Coast IPA - thinking sticky, caramel malts, heavy dank/weed flavors (hop suggestions welcome!)
Thiolized Lager (I bought a pack of Lunar Crush when Omega discontinued all the thiolized yeasts that I really need to use)
Phantasm Noir barleywine - no idea if this will turn out decent at all, but I have a pound of the Noir Phantasm just sitting there…
Currently long-term aging:
Mixed fermentation saison with Nelson, blended with Sauvignon Blanc
High-Munich Barleywine aging on bourbon and cognac oak
Ryewine/barleywine blend aging on bourbon oak
Currently fermenting:
Other Half-style Oatcream IPA, 100% Newzilla (apparently every New Zealand hop that Hop Alliance sells, smelling incredible so far) hop blend, using Verdant and a bit of OYL-400 Bananza (RIP)
In planning:
“Old fashioned” West Coast IPA - thinking sticky, caramel malts, heavy dank/weed flavors (hop suggestions welcome!)
Thiolized Lager (I bought a pack of Lunar Crush when Omega discontinued all the thiolized yeasts that I really need to use)
Phantasm Noir barleywine - no idea if this will turn out decent at all, but I have a pound of the Noir Phantasm just sitting there…
