Finally got to a brew day-the last one was 6/10! During the downtime, tasted the beers that are aging.
Flanders Red, perfect, needs to be kegged and a new batch dropped onto the existing cultures in the bottom of the fermenter.
Pale Sour, kicked up a notch since I added a toasted oak spiral. Damn! The last two batches were ok, this one is going to be amazing. Same process as the Red, brew a new one and drop onto existing culture.
The "Chile Pepper Saison that didn't work and I tried to make malt vinegar with it by adding live culture apple cider vinegar," has become a mild sour that I just want to drink. At room temp. Damn. Now I wish I had more than 3 gallons of it.
This year's Barley Wine, where I tried a Bigfoot clone from the AHA. 12.7%, 193 IBU (Brewer's Friend Calculator), SRM 13. Been in the primary fermenter for 6 weeks (on oak and dry hop for 4). Tasting notes: vinous, maybe slightly oxidized. Spicy, distinct cactus aftertaste. Attenuated a little bit on the sweet side, very caramelly. There is a slight coffee bitterness to it, but more dulce de leche sweet coffee. This one needs to get into the keg for carbonation, unless someone knows a great method for bottle conditioning a 12.7% beer. I have had bad luck (i.e. flat) before.
Whew, time to try the red wine that is going to become port...and then maybe a nap...
The BW: