Continuing brewing at work
Over the past few weeks I have been more of a cellarman and assistant brewer and I really enjoy it. I have harvested and stored yeast for future beers and am winding down on the training side of brewing on the 15 barrel system. I few things that I need to focus on is the strike temp and how much foundation water is necessary. And the crucial step of sending the wort over to the fermentation cellar.
Since july I have ran the bottling machine for 1200 cases or so with no major problems.
At home I have a few bottles of old sour beers. I have 7 gallons of a spontaneous ferment that is truely nasty. Some golden strong ale with bugs and some Witbier wort added along with more bugs. (brett, lacto, who knows… it’s a culture I have maintained for a few years now.)    In kegs I have some Maple syrup ESB and the Golden Strong Ale that is very very clear light a touch of malt sweetness but balanced by some hops, alcohol and carbonation.
Up next:
stout, and an Imperial stout, A barleywine, and some wort for sour beers.