Brew review

[montjoye]

Golly, there are 17 different types of alcoholic beverage of Montjoye construction in Montjoye Manor stocks at the moment. Admittedly this is counting the two still only partly fermented. 6 beers, 2 small meads, 3 ciders, 2 fruit wines, 4 spirit based fruit things. Some of these are close to full batches, some halfish, some with very little left. I wrote the list to help direct my thoughts to sensible choices for next brews. I must check my list of beers and brews from the beginning. It would be nice to note milestone points as they pass. … Ah, I’ve finished 32 ferments, with two more underway and 2 mashes planned for tomorrow.

Drinking now or soon
Amber lager(still fermenting)
Brown ale
Small honey beer
Scotch Ale
Antipodean vPA
Wier Bine (my favourite!)
Apricot sparkling small mead (still fermenting)
Piquant ginger small mead
Ciderry
Aged harvest cider 2yrs (Son of Jethro)
Aged harvest cider 1yr (Livery)
Apricot wine
Damson wine

Not ferments but still alcoholic:
Damson Gin
Damson Sherry
Apricot Brandy
Orange Bitters

Brews planned to mash tomorrow
(Tavern Red) if any leftovers
(Tavern Small) ditto

Thoughts for next brews?
Wier Bine II –higher mash temp, more late hops, but still smaller than the Pilsner version
Trad APA –full bodied, lots of hop flavour
Antipodean very pale II- aim for less bitter?
Vienna SMASH of some kind?- to learn the grain- maybe half batch experiment?
Munich something- to learn the grain- maybe half batch experiment?
Medjeeval beer+small (more thoughts on malt mix, above two would be educational)
Chocolate Stout (maybe not until autumn)
French/Belgian ale?- find some tasting examples first.

But before I can do any more brews, either a bunch needs to get drunk or I need to collect more bottles.

Comments

[mrsbrown]

I have bottles!

[montjoye]

cool, thanks, that might be useful. I don't need them yet.