What I've brewed as of January 2nd

1. El Hefe - turned out to be a pretty nice first venture into the brewing process. It was a nice Summer beer. Next time I do a Hefe, I'm gonna try and ferment at around 62 degrees, and use a couple different strains of yeast.
2. Belgian Double- This one is getting better and better as it ages. The yeast gave it a banana-y smell which I'm not a huge fan of, so I'm researching ways to minimize this in my beers in the future. This was my first experience with messing with a recipe and changing it up a bit.
   
3. Imperial Saison- This bad boy was a crazy concoction of spice's. It was heavily spiced, and dry hopped, and unfortunately as it's aged has taken on a medicinal flavor. Not sure if there was chlorine in the water in the spring/summer when I brewed or what. I fermented in my upstairs at about 76 degrees.
4. French Saison - This is one of my favorite beers to date. Also fermented at high temperatures with a french saison yeast. It had a little bit of wheat in it as well and was a great balance. It tastes almost exactly like Lift Bridge's Saison.
5. IIPA- This is a nice hoppy concoction that has 4 kinds of hops, dry hopped, and a huge malt bill. It's strong and tastes like hop nectar. I had some initial bottle conditioning issues, but managed to salvage the brew.
   
6. Oatmeal Stout- This is a real tasty beer. It's not super dark, and I would classify it as more like an oatmeal brown. I used some homegrown Goldings hops in this one, and it actually tastes fairly similar to Bender. It's an extract oatmeal stout, so the oats don't come through as much as you'd like.
   
7. Cream Ale- This is a sweet Cream Ale. I brewed this for my lager drinking friends, and it's proved to be a popular one.
   
8. Irish Stout-This is a nice proper stout. Real dark, and has a vanilla nose. Not sure if I love it, but we'll see what happens as it ages.
9. Nut Brown (ALL-Grain)-Dough in at 152 and held that steady for 60 minutes. Mashed out for my first runnings. Sparged at 168 for 20 minutes and boiled. Added some homegrown hops for flavoring, and it's currently fermenting at about 67 degrees. My gravity readings were right on, so it's looking to be a success. I'll let you know how it turns out.