I need something to brew.

[bigben]

I am trying to fill up my kegs so I will have a decent supply this summer. I have 8 cornys and 4 are either filled or partially filled. I would like to take advantage of the cooler fermentation temps I have been getting. around 65. I have in kegs allready oatmeal stout, amber ale, cream ale(this one aint gonna make it to labor day if buddys keep drinkin it) and I just kegged a scottish 80 schilling. I am not big into IPA's and am pretty big into the maltier side of the spectrum. I also have some maple sap coming from a buddy that collects every year for maple syrup. I was thinking of making something big that needs a few months to condition. the only problem is a couple months it will be the middle of summer. allthough I can still save it for fall. I have had my eye on denny conns BVIP recipe for a while but not sure if using maple sap is appropriate. also the guy that is giving me the sap loves porters and stouts. so I was thinking that denny conns BVIP would be a good beer for this. any suggestions? I only do extract but have done a partial mash which was the oatmeal stout. although I will have to boil all the sap anyhow I might as well go to allgrain and make that my first brew on the new system. thanks for any help. takereasy ben smyser

[danno]

Ben, I've tried (once) to make a beer using maple sap instead of water, and the end result didn't show any maple character at all. the sugars/flavors in raw sap aren't enough to give any flavor characteristics, so you'd be better off boiling the sap down to syrup separately and adding it back to your beer if you want any flavors from it...

go find Jamil's amber recipe. I don't see that style in your plans, but it's a very nice beer, and a big hit among my non-beer snob friends...

[Beerbilly]

I have been brewing Bocks like mad. I love em and I have two fermenting away right now with a third monster dopple bock planned next weekend. I really like the WLP833 German bock yeast so I have just been reusing it after each batch. I would say try a Bock beer or fest beer, I like using all Munich malt with a decoction mash. I have a friend who made a Maibock using Steambeer yeast and fermented it in the low 60's. It turned out damn fine.

[bigben]

I think I am going to brew Jamils strong scotch ale next. I have not done a high gravity ale so I think this one will be the first. og supposed to be 1.099 so I am lookin at a 9%+ beer. any suggestions? was going to pitch two packs of us-05 and use a blow off. primary for two weeks and then secondary for three then to the keg for a month or more. I cannot find his recipe online anywhere. got it out of his new book 80 award winning styles anyone can brew. should be good.

[DubbelDach]

I really like the WLP833 German bock yeast so I have just been reusing it after each batch.
Love it too... I am still drinking the best beer I ever made - a Celebrator clone with that yeast... Delicious.

[Fweezle]

I just brewed a maple stout and it turned out fantastic. I'll be tapping my TAD system this Saturday, its been a month since bottling. I just had a bottle of it lastnight to see the end result before Saturday and it's mellowed quite nicely. The maple syrup is very subtle but definitly there. The maple flavor mixed with the roasted grains is a great mix. Maybe you could try a nut brown ale with maple syrup?

[Beerbilly]

Celebrator is one of my favorite store bought brews. Do you have the recipe you used?