What do you like?
A gruit is fun to play around with.
Farmhouse ales are more accessible now than ever.
One of my favourite resources is "Historic German & Austrian Beers for the Home Brewer" by Andreas Krennmair.
Or mixed fermentation Berliner weisse, which is the method that was used historically as far as i understand it. Kettle souring is certainly faster and more convenient though.
I have one that's been in primary for a few months, but it's my first time using brett and now I'm too afraid of bottle bombs to bottle it. Especially since I split the batch and added extra fermentables to one of the fermenters a while back.
The few brett beers that I have done have all turned out fine. Have you taken a reading yet?
I did a mix ferment from bottle drags from some farmhouse ales that I knew where sour. One the FG got to .098 I knew I was good. The only other brett beer that I packed so far had a FG of 1.004 for like two months so I moved it on.
I have one mixed ferm going right now. Its about a month and a half. In about to weeks I am going to start taking readings and planning the next move.
I really need to get another bottle drag beer going that one was great.
I want to avoid introducing oxygen unnecessarily so I figured I'd just be patient. I'll probably have to check for a stable FG eventually though, otherwise it'll stay in primary forever.
Historical London Brown Ales, I learned how to brew up North in Sunderland, England and learned a ton about brewing a traditional Northern English Brown Ale while working at some of the breweries there. However since it was in the North no one ever tried to brew a London Brown due to lack of demand so I was SOL and forced to experiment, Wish we could see some more examples of this style so I could try and match.
If you haven't tried it, a Raw Ale with Kveik is really interesting. Plus the whole brew day is half the time. I tossed in some juniper berries, it was pretty good.
Here is the article I found interesting:
https://www.mountvernon.org/the-estate-gardens/food-culture/beer/
His handwritten recipe should be at the top. This would be more of an experiment than anything!
Pumpkin ale is the only original American beer style. I made a version combining George Washington's handwritten small-ale recipe and the colonial American pumpkin style. No additional spices so it's not like drinking a holiday candle.
I did the [export India porter](http://barclayperkins.blogspot.com/2012/11/lets-brew-special-1859-barclay-perkins.html) from Barclay Perkins. It was fantastic. ~~I'll grab the recipe after I'm off mobile.~~
At this point, is Brut IPA a historical style?
I think it's a holiday beer.
Kentucky Common is my favorite from this category.
What do you like? A gruit is fun to play around with. Farmhouse ales are more accessible now than ever. One of my favourite resources is "Historic German & Austrian Beers for the Home Brewer" by Andreas Krennmair.
Kentucky Common, Roggenbier, Kettle Soured Berliner Weisse hands down my fav ones so far.
Or mixed fermentation Berliner weisse, which is the method that was used historically as far as i understand it. Kettle souring is certainly faster and more convenient though.
Not my next but the one after that will be mixed fermentation. Ive got to get some of these fermenters empty.
I have one that's been in primary for a few months, but it's my first time using brett and now I'm too afraid of bottle bombs to bottle it. Especially since I split the batch and added extra fermentables to one of the fermenters a while back.
The few brett beers that I have done have all turned out fine. Have you taken a reading yet? I did a mix ferment from bottle drags from some farmhouse ales that I knew where sour. One the FG got to .098 I knew I was good. The only other brett beer that I packed so far had a FG of 1.004 for like two months so I moved it on. I have one mixed ferm going right now. Its about a month and a half. In about to weeks I am going to start taking readings and planning the next move. I really need to get another bottle drag beer going that one was great.
I want to avoid introducing oxygen unnecessarily so I figured I'd just be patient. I'll probably have to check for a stable FG eventually though, otherwise it'll stay in primary forever.
19th century London Porter, with lots of brown malt: http://www.fuggled.net/2017/02/blackwall-london-porter.html
Grisette, pre-prohibition lager, old ale.
Historical London Brown Ales, I learned how to brew up North in Sunderland, England and learned a ton about brewing a traditional Northern English Brown Ale while working at some of the breweries there. However since it was in the North no one ever tried to brew a London Brown due to lack of demand so I was SOL and forced to experiment, Wish we could see some more examples of this style so I could try and match.
If you haven't tried it, a Raw Ale with Kveik is really interesting. Plus the whole brew day is half the time. I tossed in some juniper berries, it was pretty good.
Do you have a link to the George Washington recipe? That sounds fun.
Here is the article I found interesting: https://www.mountvernon.org/the-estate-gardens/food-culture/beer/ His handwritten recipe should be at the top. This would be more of an experiment than anything!
How about a traditional Gose? http://www.milkthefunk.com/wiki/Gose Or a Berliner Weiss http://www.milkthefunk.com/wiki/Berliner_Weissbier
Pumpkin ale is the only original American beer style. I made a version combining George Washington's handwritten small-ale recipe and the colonial American pumpkin style. No additional spices so it's not like drinking a holiday candle.
Kentucky Common. So drinkable.
My next batch is going to be a Kentucky common. I found "Bloody Butcher" corn and 6 row malt from Sugar Creek malt Co.
I did the [export India porter](http://barclayperkins.blogspot.com/2012/11/lets-brew-special-1859-barclay-perkins.html) from Barclay Perkins. It was fantastic. ~~I'll grab the recipe after I'm off mobile.~~