Last night, we dipped into Jeff's homebrew reserves to try the ESB, witbier, and BowThai ales of yore. Also, after sampling a little English mild and putting the remains of the keg into a growler, I proudly tapped the JuniorSenior RyePA, the last Cutts homebrew to be drunk this summer. It is delicious. The hop character is bright and citrusy, and there is a lot of depth to the flavor. If I were to do it again, I would do it without a broken air-conditioner and actually get the fermentation temps down a little lower to mellow out the hoppiness (tehe) a little bit and really bring out the flavor of the malts I used. I used Wyeast American Ale II, which in my opinion didn't do the rye malt enough justice at my forced higher fermentation temps. The beer is still great though, and a perfect close to the summer.
The really exciting thing about my observations on my current brews is that with just one more try, I can turn great beers into revelatory brilliant ones. That, my friends, will be what we see in the coming year as I brew more and more and start to repeat (and slightly tweak to perfection) former recipes. Can't wait.
Stout's going in the keg today to be saved for wintertime. I am really excited to have my first real taste of it today and perhaps even more excited to forget about it for a few months! Haha it should be the perfect welcome home in December.
It's been a great spring and summer of brewing in Massachusetts, and I can't wait to continue my art down in Tennessee.