This is the history of what I have brewed since resuming the brewkettle in 2008.
When I refer to "first" below I mean first since my return to brewing in 2008, not the first time since I started brewing in the 80s. When I refer to temps they are ambient temps.
batch[17]: 20080722 apfelwein w/Montrachet yeast, pure juice (no added sugars). Started at 70F in fridge until I need that space.
batch[16]: 20080xxx experiment: mead with 1#/gal blackberries in secondary. Racked off fruit after 3 weeks.
batch[15]: 20080xxx experiment: mead with 2#/gal blackberries in secondary. Racked off fruit after 3 weeks.
batch[14]: 20080xxx experiment: mead.
batch[13]: 20080704 AG Mild. Pitched with (and cultured) WLP 005 British American Ale yeast. Pitched and fermented at 65F.
batch[12]: 20080607 AG Cream Ale. Pitched with (and cultured) 1056 American Ale yeast. Fermented at 65F.
batch[11]: 20080524 AG Belgian half-Wit: 55% malt, 34% flaked wheat, 9% flaked oat. Pitched with 1.2L starter of WLP50 Belgian Ale. Forgot to culture the yeast; pitched it all. :-( Fermented at room temp 75F; primary finished within 24hrs.
batch[10]: 20080518 AG weizen: 66% malt, 33% flaked wheat. Pitched with yeast culture[3]. First batch from my own grains,first batch from cultured yeast. Fermented fairly cool at 60F; bubbled for 10 days. Pronounced clove.
batch[09]: 20080511 experimental half-gal batch of EdWort's Apfelwein with 5% cranberry in primary. Bottled 0713 @0.995. Tart, decent cranberry flavor.
batch[08]: 20080511 experimental half-gal batch of EdWort's Apfelwein with 10% cranberry in primary. Bottled 0713 @ 0.995. Tart, minimal cranberry flavor.
batch[07]: 20080504 EdWort's Apfelwein with Wyeast 3068 yeast.
batch[06]: AG mild ale kit from NB. First AG.
batch[05]: experimental half-gal batch of ApfelWein / 20% cranberry. Unpleasant when bottled.
batch[04]: experimental half-gal batch of ApfelWein / 33% cranberry. Unpleasant when bottled.
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