When I read that we're in for potentially weeks of bitter cold weather in NY all I could think was..."man I can brew a lot of lagers now."
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I have made IPAs that tasted the best to me when they dropped bright, right before the keg blows!
I have a 4-tap keg fridge, and this year I really took the time to plan out my seasonal rotations. I try to keep four main categories on tap: Light, Amber, Dark, and Hoppy. I'm also brewing "specialty" beers once or twice a year, typically strong beers for bottling and extended aging.