State of the Brewery
The resulting carboy census is as follows:
In the basement: "Impeachment Pilsner," an all-Saaz pilsner, broadly in the Czech style with a little tweak toward the bolder Victory/Dead Brain Brewery style--in primary.
In the kitchen: "What the Fuck Stout," my crazed, mish-mash, asinine, second-runnings, caffeine-riddled affair, is in primary as well.
Upstairs: "Really Sticky Right Foot Mead" is in secondary, shows no signs of problems (other than being a mead... It won't be ready for a good year). Carboy covered in gunk, "1856 Imperial Stout II" appears to be fermenting nicely. "Moreval," a dry-hopped, Roeslare beer, conceived as a loose riff on the Orval genre, is playing host to over 2 ounces of Crystal, Mt. Hood, and Sterling hops. Two older beers (my lambic and Ned Flanders Red) continue to chill out. I may bottle the latter soon.
Keg conditioning are an Old British Beers Porter (Flowers Brewery 1872 Christmas Porter, to be precise) and Denny Conn's immortal RyePA recipe with Columbus in the keg.
There are no genuinely awful beers in the basement, just a couple so-so batches. One good party, and a couple more brew days and I'm back in business.
Next up is probably a smoked Marzen, a bottled Weizen for late-spring consumption and a simple APA or IPA to go on draft and act as a barley wine starter. Then there's summer-time Belgian brewing to conceptualize and plan out. That's still a lot to do...