1) long overdue updates of my local wild yeast "saison" and my sour, cranberry, Brett experiment
2) tasting notes for my last batch (back in August!!!), an Irish red ale, and for my 2011 Empirical Series brew, an oaked, imperial porter
3) description of my brew day process - an unusual (I think) all-grain, 3.5 gallon batch, pseudo-parti-gyle technique
4) recap of January's brew days (see below)
In addition to posting more, I am hoping to get in three brews during the month. This is ambitious for me, but I want to make up for some lost time. The brews I want to do, in order of priority:
(updated to accurately reflect what I DID end up brewing)
1) Belgian Tripel - after my wife mentioned how much she liked Chimay White after having it for the first time, I decided I wanted to take a shot at brewing my first Tripel. Given it was a new style for me to brew, it immediately jumped to the top of the priority list.
3) Kölsch - This brew got pushed into March. Also, I opted against using my wild yeast for fear of it being too old, so I decided to stay more-or-less traditional and instead used yeast harvested from this year's Altbier. I used a new-to-me hop, Opal, for this, so it isn't quite traditional. I am also seriously toying with the idea of dryhopping with more Opal. I guess it might not be so traditional after all.
Well, that's the plan. Wish me luck.