Busy busy busy

Isn’t it funny how about 1 month of a flurry of brewing, a flurry of bottling is required?

On deck for bottling:

  • Holiday Spice Ale (London Ale Yeast to be rinsed)
  • Sour Holiday Ale
  • OktoberFAST (Fat yeast cake for a RIS)
  • Zombie Deer Beer
  • Apfelwein

On deck for brewing:

  • Oatmeal Stout
  • Sour or small beer from Oatmeal Stout
  • Russian Imperial Stout
  • Sour or small beer from RIS

I’d love to get a digital temperature controller so I could try my hand at a Doppelbock in November just in time for February/March drinking.  So many “to brew”s on my list, I’m contemplating small batches.  Either that, or hope for more Southcoast Homebrewer’s Association members and start splitting batches.

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