As the not quite Baltic porter ferments away next to the two batches of cider I'm anxious to taste and keg both. I think the pasteurized and non-pasteurized juice batches seem like they will indeed be different. The non-pasteurized tastes quite sour and it must be close to 1.01 sg. Haven't tasted the other yet.
On the agenda next is a big beer, perhaps a barleywine and/or an imperial stout using the yeast cakes of the two not quite Baltic porter batches.
Other than that I'm hoping to dry hop the last two batches of Garbage Pail Ale. One for Mom and one for Dad.
Still waiting for the right time for an allgrain batch. Don't forget November's Fermentation Friday is coming soon.
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