- SMaSH (single malt and single hop) English bitter: Maris Otter is extremely well known as a versatile and flavorful base malt with a sweetish, somewhat nutty flavor, so that will be my single malt of choice, and I'm still contemplating what hop variety I want to use...I'm pretty keen on East Kent Goldings since they're a classic for English bitters, but I'm also considering Styrian Goldings, Fuggles, and Williamette
- Steam Beer: I LOVE Anchor Steam and have been wanting to do a steam beer ever since I started brewing, and now that I have the option of kegging, I will be able to condition it properly. Steam beer is fermented with a LAGER yeast at ALE temperatures, and then it's best if bulk-aged at around 50° for about three weeks. It's easiest to do that in a corny keg because they fit in the fridge easily.
- Smoked Mild: I've been digging the idea of a smoky beer lately, and I thought it would be cool to do a sweetish English brown ale (mild) with some Briess cherrywood-smoked malt. I also thought it would be fun to age two gallons of that on some smoky chipotle peppers, to give the beer further smokiness and a little kick. Should be fun...this one would probably be bottled since I'm doing a split batch.
More updates soon once I have a chance to brew. Prost.