Today was batch #100, a 1.085 old ale of sorts that should be mighty good. And batch #101, as I did a second runnings beer, fortified with a little extract to get it started at 1.075.
The second brew will also get itself distinctalicious with a different yeast (Munich lager) and different hops (Super Styrian–one I haven’t used before). Will it fit a style? I do not know. Do I care? No. I just packed in the flavors I wanted and will be kegging it up for the late winter consupmtion down the road.
But the real question is: is it really the 100th batch? Sorta. In that count there are many split batches, some 10 gallons and some five gallons. There are two ciders. There’s a dandelion wine. Did I count 2 batches if I dumped cherries (or cinnamon or raisins or oak chips or mangos, etc.) in half a batch that fermented separately? No. So it’s pretty much 100, but not exactly.
In any case, it was what it was, which was a much anticipated day of brewing and sampling good beers. A triumph and a little bit of everyday cleaning. Good. Day. brewvana.