• Dark Ale
• Smoked Porter
• Belgian Witbier (witbier)
• Scotch Ale

The smoked porter was probably the most complicated (simply because it had the most ingredients), but it all makes pretty good sense. However, I’m using several different resources for instructions and guidelines for brewing, but there are some inconsistencies. Some say to steep the grains around 160º F, then remove the grain tea bag, then start adding extracts and other ingredients. Others say to keep the grains in for the entire boiling process. I’m not sure which way is the better, or if it just depends on the recipe.

I’ve noticed that the yeast in darker beers eat a bit more slowly and evenly, and the fermentor doesn’t pyramid up with funky yeast matter. But this wasn’t the case in the witbier. The Belgian Witbier really foamed up inside the fermentor, almost to the point of having to use a blow-off tube.

I also noticed that the witbier changed color drastically. At first it was pretty dark for a witbier, with deep amber and copper coloring. But after a few days, it lightened up dramatically, and it’s about the perfect color: a light-caramel to orange-yellow. It looks and smells fantastic, and I can’t wait until it’s time to pop one open!