I took a nice bike ride earlier today, after that I decided just to putter around my home brewery... (I named it La Brasserie Chatouiller) Which just means "to tickle"... Kind of a whimsical name inspired by the many small Belgian artisanal breweries I have visited.
On Tap:
Kolsch - Tasting really good
Robust Porter- Needs a little age, but tasting good
Belgian Strong Dark- Needs about 3-4 months (~8.2% ABV)
Czech Pils- Drinking very well
Southern English Brown- I used Windsor dry Yeast, A bit of acetylaldehyde (green apple) flavor.
I think I am going to make a Belgian Wit on the next batch. I have not had one of those on tap for awhile. Now that I am making 10 Gallon batches, I am not sure I want 10 Gallons of Witbier on hand.
I keep everyone posted if I am going to have an open brew day...
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