Alright, judging from the amount of responses to my last post my readers (all 2 of you) are either: not interested in starters, bored by long winded technical treatises on the finer points of yeast harvesting and propagation, or both. So, here's a short post to bring you back in the fold.
I bottled up my all-Cascade Hopburst APA last night. The sample tasted damn good, but not as hoppy as I expected, probably because I've been destroying my sense of taste by drinking too many SN Bigfoot and Bell's Hopslams lately. This APA should be a good one once it's carbed up.
Right now I am drinking the last bomber of my Summit 2IPA. I am very close to crying. All I have left of this batch is a 34 oz special reserve. I will be bringing this, plus 34ozers of my Deported Stout, Blonde Abbey, Full Monty cherry bitter, and a few Bourbon Barrel Browns and a single uncarbed bottle of the APA to the Dells this weekend for the waterpark extravaganza. See you there Bri!