BeerBorg

So an old friend I used to work with asked me for some of my homebrew to try, and he asked for sixers each of Choco Brown, Tabby, and Bubs' IPA. Of course I obliged and delivered, but that has left a big dent in my pipeline. I'm all out of Choco Brown, and only have maybe a sixer each of Tabby and IPA left.

Obviously I'm going to brew more Choco Brown because I have such a hard time keeping any around, it's so good! But what else should I brew?

My repertoire includes:
Tabby hefe
Bubs' IPA
Bubs Pale Ale
Lombard Street Swill (Cali common)
My Belgian strong ales, Saint Sebastian Tripel (which I have conditioning) and Sacre Chat Dubbel
And Citra Blonde

Im tempted to brew the LSS but it requires colder fermentation temps and I want to ferment two beers at once to help rapidly increase the stash. I'm also open to suggestions of other styles, of which I may not have my own recipes.

He asked for 18 beers? Wow!

To be fair, he did donate to my brewing fund so I can brew more.

Oh, and your pipeline was SHAMEFUL! INADEQUATE!

We will help you build a respectable inventory again.

IMO go with the Hefe or the IPA first as they'll be ready quicker. Then the LSS. (getting about time for me to brew up the LSS again.)

I was thinking either ipa or pale ale next. Good call on the timeline. Get something that can be ready to drink fast first, then brew longer conditioning beers after while drinking the others. Thanks JJ!

I agree with Jim, if time is important, a lower gravity IPA or Pale Ale can ferment quicker and is ready to drink and taste best earlier.
Phil, you're my kind of friend for sharing beer.

Hehe thanks for the kind words, Paul. I don't want to deprive anyone of the taste of homebrewed deliciousness!

I want that choco brown

Phil what are your ambient temps like right now?

Have you ever tried Mauribrew (sp?) yeast? It is tolerant of warmer temps without throwing off flavors so you could use it like an S05 and maybe not worry about temp control for a second batch.

Ambient right now are low 80s, high 70s. But I do have a fermentation chamber controlled by an STC-1000 controller. The thing is I want to have two beers fermenting at once and just about all of my ales are fermented at 65-68. The steam beer is fermented around 60 and then cold lagered slowly starting at 50 and brought down to 40. I don't want to take up room in the chamber if I'm not fermenting the two beers at the same temp, so I'm definitely doing ales.

My go to beer when I'm in a hurry is a 5% wheat beer, they're enjoyed best when young.

ScrewyBrewer wrote:My go to beer when I'm in a hurry is a 5% wheat beer, they're enjoyed best when young.

That's a good suggestion....and can't you bottle/keg these a little quicker too? Like 1.5 to 2 weeks in the fermenter?

Sure with a healthy pitch of yeast you'll be drinking them in three weeks using set n forget kegging