Inspired by the discussions on "experimental beer" here and here, I'm going to use up extra and leftover ingredients tomorrow (Sunday) to make something reddish, hoppy and slightly roasty. The BJCP fans will have fun with this one. I've just trolled through the millhouse and hop storage and made a list of what's been sitting back there and needs to be used, now that it's November and we're losing money and need to use up what we have. I now have a list of 6 grainy bits and 5 pellety and aromatic things that are going into the Big Copper. The ratios are fun to work out, but I trust that whatever happens, my alternate aphorism of "what could go wrong?" will grind into gear and something flavorful and fermentable will employ its magic in FV1.
My principle aphorism, by the way, is "if it ain't broke, fix it until it is". I'll be muttering both of these sayings during the rigors of the brew day. Now, if I can just decide whether to use the Mason jar of harvested California Ale Yeast (which I don't like as it's top cropping and doesn't let me observe the ale during fermentation) or the plastic tub of North Yorkshire yeast from the Grateful Deaf brew. I'll let you know. See you at the pub in a couple of weeks when we get to drink it and marvel at the simplicity of professional brewing. I'll be the first guinea pig.