I know that most people don't like to brew during the summer months, but I love it.

I currently have 12 gallons of my Tin Can Oktoberfest that needs to be kegged and lagered. I've got another 5 gallons of AHS Chocolate Raspberry Stout, 5 gallons of a 70/- and 5 gallons of a Dunkelweizen that all need to be kegged. I've got 5 gallons of a Wit (with some special yeast!) and 5 gallons of cream ale to keg at a brew buddies house. Which works out well since we do 25 gallon batches over there.

Once I get those kegged up I should be making 10 gallons of a Dry Irish Stout today and 5gallons of a Roggenbier on the Dunkelweizen yeast cake next week.

Now I've got tons of yeast to use so I need to get brewing! I've got some left over Kolsch yeast from a local brewery, I've got the White Labs Plat. Düsseldorf Alt. Along with 5 or 6 Wyeast smack packs. (2450, 3787, 1388, 3944, 1098, 3191)

I also have a culture from the Pilsner Urquell brewery that I have stepped up and is almost ready for action. It is great to have someone from the university pathology department that is a home brewer and has access to liquid nitrogen.

Hoppy brewing!