Cowbrau Heifer Weizen, bottled two weeks. Tastes amazing, I'd put it up against any commercial wheat and rate it even or higher. First time using BIAB and no chill. Combine that with obsessive/compulsive sanitation, medical grade O2 aeration and real wort starter on a stir plate overnight, ferm temp control and it's one of the best batches of beer I've brewed in 24 years of brewing.

As good as this wheat is, the Kolsch, also two weeks bottled, is even better. Smooth with a hint of fruitiness from the yeast. It compares favorably to the Kolschs direct from Cologne that I've had. I'm going to move it to the fridge for a month of lagering and expect it to be the best beer I've ever brewed. Both are deceptive in their drinkability with a higher style end ABV. I've had 3 of each and tomorrow morning is going to be brutal.

Note to self: move homebrew tasting night to Friday.

These were the first two BIAB's that I've brewed and I am totally 100% completely sold on this brewing method. Less hassle for great beer. That's algebra even I can understand.