This is my next to last bottle homebrew that is ready to consume, it is an attempt to make a breakfast stout. It turned out pretty bad. It ended up being about 2% percent ABV and not tasting very good. It has been in the bottle for about 8 months and is probably the worst beer I have ever brewed.
I have a five gallon batch of beer that will be bottled tomorrow, which is called Amarillo Face an American Wheat. In all reality I will be drinking in a week. It wont be ready to drink in a week but with no beer in the house I will be forced to. It should probably have at least 4 weeks in the bottle at room temp to be considered fully conditioned.
I am kinda upset at myself for letting my beer get this low. I haven't had much time at work to work on new recipes, browse forums and all the stuff that kept my head in brewing. I would like to get another batch of beer in the fermenter this week after I bottle, but I know that wont happen. With work, time, and money all getting in the way.
I also would like to try some new techniques in homebrewing. I used liquid yeast for the first time on the batch I'm bottling tomorrow. I would like to try at some point to wash and reuse my yeast as pointed out in this blog. Which was recommend by a beer buddy Esheppy. If I reuse yeast I would also like to try and make a yeast starter to confirm that my yeast is actually viable and to have enough yeast to pitch for a batch of beer. These are both things I have never done before. Also at some time I would like to get a propane burner and an 8-9 gallon brewpot and do some 5 gallon brew in a bag batches.
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