What you thinking of Vossy? Have you got the book?
I've got the recipes of the web site, or should I say, I've book marked em.
There's no shortage of hops or grain, my end, it's just a question of having the confidence to leave them maturing so long.
I've been thinking along the lines of:-
Get easier beers sorted first and see how they mature and then move onto longer maturation ales.
To me, making a beer and leaving it to mature over a long period is quite a challenge, both from the point of supping it
and also from a tecnical point of view.
