Need New Ideas

[fireraven0613]

I've been brewing for just over a year now and looking back on all the beers I've done, most of them seem to be wheat beers or stouts. Yes, they are what my husband and I seem to enjoy the most but I'm getting bored and want to try something new. I feel like I'm stuck in a rut. So I'm asking what's your favorite home brew and why? Bonus points for including the recipe.

 

[beergolf]

What other types of beers do you like? We could offer suggestions but if you do not like those styles then the beers will not work for you.

I brew a lot of Belgians and Saisons. I really like them, but a lot of people do not. A good saison on a hot summer day....yum.

Here is a great recipe.

6lbs Belgian Pils
3lbs German Spelt (this is pretty hard to find, so wheat is a good sub)
1lb turbinado sugar.

1.5 oz Strisselspalt 2.3AA @60
1.5 oz Strisselspalt 2.3AA @20
1 0z Strisselspalt 2.3AA @5

WY3724 pitch at 68 and then ramp up to 85 or even 90 over the course of a few days.

Carb to 3 vols.

 

[sptaylor70]

Summer is coming, so:
Biermuncher's Centennial Blonde - I've brewed this (a little heavier than the actual recipe), and it was very nice.
Biermuncher's Cream of Three Crops
Biermuncher's Orange Koelsch
Ed Wort's Bee Cave Haus Pale Ale
Yooper's House Pale Ale

 

[pricelessbrewing]

if you like stouts:Try for a slight variation in porters, brown ales, brown mild.
Do you like ipas, try a dark ipa?
Wheat beer? American wheat? Try a citrusy summer wheat ale. Hefeweizen?
What about belgians? Do a nice dubbel or tripel. Then with some fruit, cherry maybe?
Belgian style brown ale. Belgian porter. Belgian wheat ale.

variations on the styles you noted.
make a big batch of stout. then either split into seperate smaller fermenters, or a primary and separate secondaries.

Stout combinations of: Chocolate, vanilla, coffee, cherry, lactose, chili, oatmeal, irish, session stout, oak aged, bourbon, rye, mint, peanut butter, other fruits, coconut.
Creme brulee stout (more caramel, and caramelize the lactose slightly).
Take 1-3 of these options and see how they work out for your tastes.

Wheat: try some regional wheat styles. Belgian, saison, germen hefeweizen, american wheat. Add fruit, oak aged, coconut, or chili maybe.

 

[Schumed]

Start with the BJCp guidelines start with category 1 A and work your way through them all should keep you busy and interested for at least a year or so...that's what I did


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