Current bottle inventory

Red Ale:
Bottled 22 Feb 09.
2 bottles. Reserved for 3 or 6 month tasting.
Party Pig, equiv. to 24 bottles, has been consumed

Palace Bitter:
Bottled 10-Mar-09.
4 bottles. Reserved for tasting at 3 and 6 months, or more.
Party Pig, equiv. to 24 bottles, has been consumed

Cumbrian Double Brown Ale:
Bottled 10-Apr-09
11 bottles. Reserved 4 bottles for tasting at 3 and 6 months.
Party Pig, equiv. to 24 bottles, has been consumed

The Inn Keeper:
Bottled: 30-April-09.
18 bottles. Must reserve 4 for 3 and 6 mo. tasting
Party Pig in the fridge, ~ 8 bottle equiv. remaining

XX Ale:
Primary fermentation since Sunday, 10-May-09.

Oud Bruin de Table:
Primary fermentation: started Wednesday, 27-May-09. Inoculated, I mean pitched, with a starter culture from Wyeast Activator of #1028, London Ale Yeast?.
Secondary fermentation: rack tonight, 05-Jun-09 and pitch with starter culture of Wyeast #3763, Roesalare blend.

3763 Roeselare Ale Blend VSS Apr-June 2009. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F