Suggestions Wanted

[trgriffin]

Hello all,

New home brewer here looking for ideas for my second batch.

I recently finished my first batch of home brew. It was a Bell's Two Hearted Ale clone that my local home brew shop helped me put together. I had it ready in time for the World Cup Final, where I had some friends over for a BBQ, Beer, and soccer.

It was a smash hit! It tasted great (so fresh! so yummy!) and now it's almost all gone

For my next beer which I would like to start this weekend, I am having a hard time deciding on what to do (too many delicious choices).

So I am looking for some experienced hands to toss me a few ideas. Some basic guidelines I would like to use:

1. I would love to brew a Belgian Style (Chimay, etc). But am put off by the long aging needed. I will do this eventually, but I want me next batch to be ready to drink in 6 weeks.

2. I would prefer not to brew a stout until the next brew after this one (so it will be ready when the weather turns cold).

3. No lagers for right now.

4. Another Pale Ale would be fine if anyone has some ideas for tasty ones.

5. I'm doing partial mash / extract brewing. Not yet going the all grain route.

6. Any ideas are appreciated!

Thanks!

 

[Dave258]

What about a Hefeweizen? Make great summer drinking, and will be ready in the 6 week time limit.

 

[kpr121]

How about another IPA?

My last batch (also my second) was the Hop Head Double IPA from Austin Homebrew. DELICIOUS! And relatively easy (I'm assuming you did extract w/ steeping grains for the TH clone?)

I two am looking at finding another recipe for my third batch, and being a hophead, am having a hard time pulling myself away from the pale ale / IPA. I'm with you, I'd like to do a stout but I've never prefered that style in the summer. I've been kicking around the idea of a wheat too...

 

[Homercidal]

Nothing wrong with doing another 2-Hearted. Get it in the fermenter and start a wheat, or something right after.

 

[trgriffin]

On the recommendation of my local home brew shop owner, I'm going with a Hoeegaarden-style Belgian Wit.

Thanks all