I’ve been busy brewing even though I have been less than busy with blogging about it.  This past fall/winter I brewed up a big Pumpkin Saison, a rye peat smoked stout, my first lager, another batch of Bourbon Vanilla Porter, an Imperial IPA, a Russian Imperial, Stout, an Irish red ale, another Rye IPA recipe and finally an attempt at a St Rogue Red like ale.

Hard to believe that I have brewed that much since my last post but like I said I have been pretty busy.  I am going to try and write a post about most of these brew sessions at some point in the near future.

I am probably most proud of the Pumpkin Saison which I brewed for a fall hunting/fishing trip.  The keg has been stranded at a remote kegerator for the past four months, I hope to have it back in my hands very soon.

I fermented one with wlp 565  at 90 degrees.  I added a small amount of a spice tea at kegging but the predominate spice flavor comes directly from the yeast.  It really turned out to be something special.  The recipe included 8lbs of canned pumpkin.   I cant say that the pumpkin flavor really was very pronounced but it defiantly had some impact on the flavor.  The color was a brown orange.  A real treat.  I will report back on it as soon as I have my hands on the keg again (hopefully this weekend).  Leave me a comment if you are interested in the recipe.