What should I brew next?

To me, active temperature control is important for any style, at every time of year. My hat's off to anyone who can make great beer without it.

 

That's where brewing seasonally comes into play.

 

Yeah, but seasons don't provide precise temperature control. Unless you get very lucky for a few days.

 

I do not own temperature control equipment, except for a fan. Living in Wisconsin, I am very fortunate to be able to use my environment to my advantage. If I was in southern California or the deep south, different story. You need temperature control in Pennsylvania? I suppose we cannot all be so fortunate as to live in Wisconsin.

Different corners of my basement and home in different seasons hold temperatures fairly steadily (change is very slow, over many weeks or months). With the ability to move my fermenters to any of several corners, combined with or without a wet t-shirt and fan to further reduce temperature by approximately 5 degrees F, I can ferment any ale or "hybrid" style beer any time of year. I'll admit, though, I do need to reserve the lagers for fall and winter. But that's it for exceptions.

Vikeman is not wearing a hat except if/when he asks me to brew a lager in the summer. But how about a nice altbier. I've still got a couple of bottles left from last spring.

 

I'm with Ed Grimmley. I usually do saisons in the summer.

 

Don't forget 2% Special B malt, that's the key to a good dubbel. For hops, you can use pretty much any non-C hop. Tett, Hallertau, Styrian, EKG, Fuggle, Spalt, Strisselspalt, you name it. It's not a hoppy style. Try like 25 IBUs, give or take.

 

Special B tastes like raisins -- yummy.