- Honey Porter (using some local honey from my friend Wayne)
- Wit (a summer favorite that didn't last the summer)
- Belgian Blonde
My original intent was to make a fermentation chamber out of rigid foam insulation, as was described in a BYO magazine article. Finding the materials wasn't as easy as I hoped, and I bailed out on that for lack of time before my brew day. Instead, I improvised a fermentation chamber with a large cardboard box, an air conditioner, and a temperature controller--and a sleeping bag. It worked as well as I could have hoped, and the temp of the wort stayed on target through the fermentation, and there were no off flavors when I kegged the beer. Hooray!
Next up, is an experiment with locally grown malt from Valley Malt, located in Western Massachusetts. I joined the Malt of the Month Club with another BFD member, and got my first shipment a while ago. I now have 25 lbs of 2-row pale ale malt to work with, and I'm dying to try it out--but I'm waiting for the cooler weather first! Next post: the results!