[knews_hound]

I am cold crashing the Rye-PA I made a few weeks ago and will be kegging it soon. I have 2 weeks off in a row and intend to brew a couple of times. Another Chocolate/Coffee stout for sure, not sure what else. All I know is, I will have 40 gallons done by the time I go back to work.

It is the season, perhaps I will make some lagers/pilseners but I can’t drink them for months and I need production NOW.

Thoughts oh Hop Heads of FR?

Suggest something. I have pale ale and blonde ale on tap now and cider bottled in the fridge. The Rye-PA I will be kegging in a couple days is pretty hoppy so........

What would you suggest ?

Cheers,

knewshound

[Hotmetal]

I want brew a brown ale with tamarind, maybe you could check into that. I love this flavor. I lived in Mexico for awhile and this was used a lot for different things from candy to sodas and "aguas" fruit drinks.

[Betis70]

Thanks for the advice a week or two ago. Still looking into all-grain brewing, and think a 10 gallon system makes the most sense, but in the meantime did my first partial mash for a Newcastle style brown. Racked to a secondary fermenter earlier this week while I get my kegging system together.

Also made an extract + speciality malt Porter (my fav style of beer). Should be ready for kegging around Christmas.

I’ll be starting the New Year right with some home brew on tap! Gonna look into making a keezer, big enough for at least 4 kegs.