Scheduling

Over the last week or so I've been scrambling to come up with a brew schedule (and ingredients!) that allows me to brew what I want in a relatively short amount of time. Tax season is coming up in earnest really quick and when it hits, probably mid-January, the brewing necessarily gets put on the back burner and eventually on hold all together through April 15th.

It looks like between now and January 18th I've got lined up (in brew order):

Sticke altbier (using the yeast cake from a recently brewed "European Cream Ale")

American barleywine (quicky extract batch and fermented in the chiller)

Spiced cherry dubbel (tweaked version of the 2008 holiday ale using 100% sour cherries and a different yeast)

Hard apple cherry cider (using leftover/unused cherries from the dubbel)

If I can swing it, I'm going to attempt to brew a tweaked version of my award winning Old Ale (using champagne yeast in addition to the Irish Ale yeast) in mid-February. But that's iffy on whether I can squeeze it in.

I'm currently stocked up on ingredients. I just started buying my three base malts (Maris Otter, German Pilsner and Munich) in bulk. I'm storing almost 200 pounds of base malt at the moment. Further, I've got various specialty malts, varieties of hops, yeast, etc. The schedule is done, the ingredients are here and I'm raring to go!

I hope everyone has a great Christmas holiday.

Cheers.