We brewed up a "Burton" style ale on March 14th... not that we really know what we are doing.. Primarily I relied upon Ron Pattinson's "1909 Beer Style Guide," a little advice from the Zythophile who directed me to "The complete practical brewer" by Marcus Lafayette Byrn.
I wanted to brew this big (I was able to reach 1.100 for OG) and add Brettanomyces Clauseni just prior to bottling for reaching peak attenuation and slow aging over a period of 1 - 3 years. For this reason I also wanted to cork the bottles rather than cap them which precipitated us buying a floor corker and having the below bottling day! :)
Success! It's going to be hard to wait 6 months to try the first bottle.
Pour one for me,