OMFG... I can't decide what to brew next.

[NoCornOrRice]

I have all the ingredients I need to make any type of American or English ale... I went down to mill the grain and can't make up my mind. Stout / IPA / Pale Ale / ESB / etc. Lol.

 

[3 Dawg Night]

What do you already have bottled/on-tap?

 

[NoCornOrRice]

West Coast IPA and NEIPA

 

[hout17]

My vote is ESB!

 

[madscientist451]

Dry export stout

 

[Ridenour64]

I always struggle with what to brew next.

 

[3 Dawg Night]

With two IPAs on tap, I'd probably go with something malty (can't go wrong with an amber) or a stout/porter. I have four taps on my keezer, and I try to rotate through hoppy, malty, dark, and then "brewer's choice."

 

[NoCornOrRice]

Yeah. I went in a completely different direction, lol. Made a big ass lasagna today and some soups. Tomorrow, brew will probably be an English pale ale, tbd, lol. Cheers.

 

[IslandLizard]

tbd

Yeah, you got some time to change your mind by then...

But seriously, what yeast do you have ready?
That's how I make most of my ad hoc brewing decisions.

 

[PberBob]

Halloween porter!

 

[NoCornOrRice]

Yeast, I have bricks of Fermentis S04 and US-05

 

[beernutz]

If this is OMFG what's your reaction when your hair is on fire?

To find something wonderful to brew pick up the Brewing Classic Styles book, close your eyes then fan past a random number of pages. Stop. Look at the recipe on that page and brew it. It will be good.

 

[NoCornOrRice]

Oddly... I am cool as a cucumber when the sky is falling, but when faced with a completely silly moment of indecision it annoys me to no end.

 

[PberBob]

Pale ales like Bell’s 2-Hearted or Dale’s Pale are nice in the fall and work with US-05. Got Centenniel?

 

[NoCornOrRice]

Yup
Centennial, Chinook, Cascade, Willamette, Northern Brewer, Simcoe, Mosaic, and others which escape memory.

 

[PberBob]

I can see why youre having a hard time choosing ;-)

 

[Dland]

Here is a suggestion, take or leave or borrow from:

I see you might not like corn or rice, how 'bout rye malt? Perhaps a refreshing summer blonde ale w pils base malt, some MO or GP or Vienna, or similar & rye malt.

50% pils, 30% flavorful two row of some sort, 20% rye malt(& maybe some rice hull, depending on process).

N brewer FW, Willamente 30 min before end boil, Whirlflock 10 min before end of boil. Cascade in post boil hop step at around 160F. Around 30 IBU or to taste.

Ferment around 68F w US-05, rack to kegs & spund & condition at cellar temp a week or so, crash cold for a two or three of weeks... limit oxidation as much as you can, your good to go..

Anyway that's what I'm drinking now & it compares favorably to anything I can buy here....

 

[NoCornOrRice]

Sounds tasty. Don't have any rye right now, but I do have Pilsner, Vienna, wheat, 2-row, Barke Vienna, chocolate malt, Roasted Barley, carafoam, and oats.

 

[Dr_Jeff]

I used to make a list at the beginning of the year as to what I wanted to have on tap and would just work through the list.

 

[michaeltrego]

I vote for a big Stout that will be ready for the holidays and winter fireside nightcaps.

 

[NoCornOrRice]

Thanks all!
I ended up going with an Oatmeal Stout.
Cheers!

 

[WesBrew]

The struggle is real.
I’d say stout, porter, brown or esb

 

[Sunfire96]

Another ESB vote here

 

[bracconiere]

I am cool as a cucumber when the sky is falling, but when faced with a completely silly moment

LOL, me too! like damn if don't brew TODAY! in a case like that, i'd probably just take hands full of malt and throw it in the air, see what ends up getting milled...while it's boiling i should have a good idea of what hops to use, but it's got to get in the fermenter TODAY!

Oatmeal stout sounds like a good choice though!