It has been a while since I brewed. My fermenters sit empty, forlorn and pleading to be filled with wort and yeast, apart from the dandelion wine that Mrs Velkyal made in our tiny little 1 gallon carboy which is being bottled this week and left to sit until Thanksgiving.
I am expecting to change this situation in the near future, in fact at some point today I will be buying ingredients from good old Northern Brewer, and maybe also from Rebel Brewer as they have a wider selection of hops. I have a few options when it comes to what beers to make next.
Of course there is the British Style American Style India Black Ale I wrote about a couple of weeks ago. I also want to re-make my Ring of Gold Best Bitter, largely because I am convinced the recipe is sound, it was just that the carbonation didn't happen because the cellar was too cold for the yeast. Then there are my winter beers, Machair Mor and Biere d'épices which maybe I should brew earlier this year to give them plenty of time to condition in the bottle. Also due to be done is making parallel versions of LimeLight using the two yeast strains I have used, to see the difference - on a side note, one of my colleagues mentioned that the 2.1 version reminds him of Hennepin from Ommegang.
Those are the existing brewing plans, and perhaps I think too much but I have a raft of other ideas floating around my head - one of which is to make maple mead, using maple syrup rather than honey, or possibly a combination of the two. Naturally I am planning to take Ron's Let's Brew Wednesday posts and make some of those historic beers. Also maybe, just maybe, I should make a special beer for my birthday this year, perhaps something with an OG of 1.075 and an IBU rating of 35 or some such mess of numbers.
In the midst of all this homebrew stuff for my cellar, I have also had the delight of helping some friends take their first steps in homebrewing, both of whom work with me at the Starr Hill tasting room. One kicked off his career with a large scale version of the Black Rose Weizen Porter (originally a dunkelweizen, but perhaps a touch too dunkel, though not too dissimilar in colour from Erdinger's dunkel), while the other started out with a California Steam Beer.
So many ideas, I think I need more carboys...