Updates

American Wheat:

• It's on draft
  
• The recipe came out on the maltier side for style, also low on the hops for my taste. Overall a tasty beer, though. Note: the mash/recipe was more complex than I would normally use for this style.
• Next time: 50% 2-row 50% wheat malt in a straight infusion with more hops.
• FG: 1.010
  

Smoked Porter:

• Hubba hubba! What a beer! Conditioning in the keg, can't wait to tap it :)
• Very chocolaty, with a hint of smoke. Good balance.
• Next time: add a small amount (4oz) of black malt to give it a small bite, more like semi-sweet chocolate than milk chocolate.
• FG: 1.017
  

Weizenbock:

• In secondary.
• Grain bill, mash, and hops were right on, I just with I had some authenic yeast.
• Next time: use a German weizen yeast, it'll be a real treat! I am going to use something that puts off a lot of banana and clove.

American Barleywine

• In secondary, dry hopped with a massive amount of Centennial and Amarillo
• Because of high OG, it's too early to tell what the final beer will be like, still a lot of sweetness because the yeast still has a ways to go. The rousing from the transfer to secondary perked it up quite well. Gravity at transfer was 1.029.
  
• After another month or two, I'll be transfering it to a tertiary fermentation, in which it'll sit until next fall. With the gravity where it is, the yeast will hopefully slowly chew it down to at least 1.018
  

Lambic

• fermenting slllloooooooowwwwwly, we'll give a full report next fall...