I decided to put on my brewing hat after seeing a couple rainy days coming up during some free time I had. I couldn't just brew anything though, since relatively high temperatures and my lack of a fermentation chamber meant I needed to use a warm-temperature tolerant yeast. For me, this means saisons. Saisons are a Belgian-French ale that are typically dry and lightly hopped, with notes of fruit and spice (either from some spice itself or just the yeast/grain).
I did some experiential "research" around town, came up with some recipes, and got my brew on. I made two batches using similar base malts and hops (whole leaf this time), and identical yeast strains. I decided against using any herbs or spices. However, I supplemented one with a bit of wheat and the other with a hefty portion of rye. Looking forward to tasting the results.
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