A Fond Farewell

I am sad to say that my co-worker, brew partner and good friend Tyler will be moving back to his hometown of Peterborough as of the end of next week.  Our final beer will be brewed up next Tuesday and we will be getting together sporadically to bottle and wrap up all the loose ends of fermenting batches.  The pipeline nowadays looks something like this:

Bottle Conditioning: "Does This Taste Infected?" Dunkelweizen, Maris Otter/Whitbread Golding Variety SMaSH Bitter

Long Term Souring: Hibiscus Berliner Weisse

Secondary Fermentation: NZ Hopped Tripel

Primary Fermentation: Sorachi Ace Cider, "Little Filthy" Zythos American Amber Ale

Up Next: "Big Filthy" American Barleywine

Brewing with Ty was a great experience for both of us, and we are disappointed to have to part ways.  He has some friends brewing back home, and I will continue to use our existing setup.  This means I will be taking on the big task of brewing solo from now on.  Anyone who's interested in pitching in feel free to drop me a line!  In order to save time I may brew a little less frequently, and also plan on focusing on more sessionable "table beers" that are low in alcohol but high still in flavor, and sours that I can leave to ferment for longer periods of time.  Some ideas for future brews include:

Peach American Wheat

Pilsner/Tettnager SMaSH Kolsch

All-Brett Table Saison

Funkleweizenbock (A Dunkleweizenbock with Brettanomyces)

Altbier/Kellerbier

Patersbier/Enkel

Thanks for your help and enthusiasm over the last thirteen batches, and may we brew collaboration beers in the future!