so back on topic...
i've got the sour train running at home. letting my wild saison sit in a corny keg for 6+ months, and then I think i'll bottle half, age the other half in a 3 gal corny keg with some fruit for a couple more months. had a recent splurge on some kegs for aging beer because i realized that plastic is disposable, glass is difficult to transport, and kegs hold their value along with being very sturdy/easy to transport. it really is the perfect vessel for storing beer.
also about to rack off my portion of my barrel-aged sour that's been aging in a chardonnay barrel for 12 months now. will brew an oud bruin for that barrel next (Jamil's oud bruin recipe).
also! got a hop-bursted IPA that i'm cold crashing now, will dry-hop tomorrow, and real excited to taste that batch. i've been using US-05 for all my IPAs for the past 2 years, and while i really can't speak highly enough about that yeast, i gave london ale III a shot after hearing all the hype about how it produces that vermont-style IPA flavor. i'll report back with results when it's ready.