Fermenty things I haven't done yet

I have never made real ginger beer with a ginger beer plant.

I would also like to try making soy sauce, although a brief look suggests the process of making soy sauce is incredibly disgusting.

Tasting my first two all-grain brews

Unfortunately my Broken Scales Guesswork Ale developed a thin layer of mould on top. I went ahead and bottled it anyway and I seem to have added a goodly amount of sugar, as it's well carbonated after less than a week. It tastes strange, but not bad. It has sort of creamy, vanilla-y flavours and a little bit of hot alcohol, although that may be me projecting and associating the vanilla with whisky. It's very full in body, perhaps I was mashing too hot after all. Because I know it has Bramling Cross hops in it, which are notorious for blackcurrant aroma, I wonder if what I called vanilla is actually the hops.

Meanwhile, Pale Ale with Hops and Dimethyl Sulfide is calming down; it's drinkable if heavily chilled. I'm in two minds as to whether to drink it up and get rid of it, or push it to the back of the shelf and see if it gets any nicer.