Brewery Update

Brewing today: Saison with Wyeast's so-called Biere de Garde yeast (by most accounts, actually the Fantome strain and hence for Saison really...) and tweaked with some grains of paradise and biscuit malt.

Kegging today: "Dear Liza" a hoppy pale ale touched with honey,

On draft: "Up a Creek" Kriek; Arbitrary IPA; "Petit Houblon" Hoppy Belgian Pale Ale.

Bottle conditioning: Sanctus (Dubbel)

In fermenters:

Dizzy's Juniper Blonde (next to keg)
Raspberry Saison
Incredibly unpromising stinky lambic
Saison de Cesar (standard saison with French strain)
"Sweaty Pumpkin!" pumpkin ale

Impending projects:

Ardennes strain: Benedictus (Strong Dark) and a new hoppy tripel
Canada Belges strain: Agnus Dei (fruity wheaty tripel)
French strain from Saison above: Faux red-wine barrel-aged, brett-tinged strong Saison
Brett Brux pale ale
Flanders Brown
3789 mixed culture: Some sort of Orval-ish concoction?
Assorted draft staples (Brown ale, wet hop ale, smoked porter)
Ludicrously Overdue Barley Wine (should I name it that?)
Denny's Rye IPA

Less likely but interesting would-be projects: Pumpernickel Ale, Chili Ale, Sticke Alt.
Winter lager projects: Bohemian Pilsner(s), bock(s); Rauchbier is mandatory this year.

You think I have too many Belgian yeasts kicking around?

You think I have too much to do???