Well, I have my mild ale kegged and once my keg of bitter is empty, I’ll be kegging my Rogue Dead Guy Ale. so I really don’t have much coming down the pipe. I’d like to make another stout, and I’d also like to make another German beer of some sort.
I like experimenting somewhat with styles. I don’t feel totally constrained by the BJCP Style Guidelines. For instance, I was thinking about the German hops and yeasts that I like. I wonder what IÂ wouldÂ get if I made a beer with about 8 pounds of domestic two row, 1/2 pound of Carapils, 1/2 pound of crystal 55L, Hallertauer for bittering and aroma, then using Wyeast 2565 Kolsch ale yeast to ferment it. I’m not sure if this fits the profile of any currently existing beer, but maybe it’s a Kolsch anyways, because of the yeast. Like I tell people when they post a recipe… I dunno what style it’ll be, but I bet it’ll be yummy!!