Well I have 15 gallons of Flanders fermenting (will not be able to drink for another 15 months), 5 gallons of Old Ale (will not be drinkable for about 6-9 months), and 5 gallons of Berliner Weisse (will be ready in about 3-4 weeks).

I have the following hops: Ahtanum, Fuggles, Sorachi Ace, Amarillo, Citra, Nelson Sauvin, Cluster, Simcoe, Magnum, Columbus, and Hallertau MF. I will edit this list as I come across more hops, which is likely.

I have the following base malts: Franco Belges Pilsen, Baird's Maris Otter, Baird's Pale, Canadian Malting White Wheat, Weyerman's Abbey Malt (psuedo base malt), and Gambrinus ESB malt.

I have all kinds of specialty malts like Vienna, Munich dark and light, Melanoidin, almost every crystal, acid, amber, roasted barley, and lots of others.

Most of the stuff fermenting now will not be ready for a while and I think I want to brew on President's day. Help me to decide what to brew. I haven't done a lager yet and I am not sure I am really ready for it.

I am coming over to your house!

American Pale Ale...you need something you can drink soon!

I have 4ish gallons of Pale ale on tap, along with a stale wheat, stout, and something else.

ESB! ESB! ESB!

I think you should either do the Vienna or Oktoberfest as a lager or the Belgian Dubbel.

I'm thinking like the Professor, I voted Vienna Lager. It's along the same lines of a an Oktoberfest, just not as rich and malty. A vienna lager would still be a nice drinkable beer over the spring/summer. Even as an ale, with like Nottingham, but do it as a lager, add another beer to the collection that you can't drink for a while.

On the other hand for a quick drinking beer, I would try an Ordinary Bitter. Marris Otter, Munich, Crystal, Special Roast and Aromatic malt with those Fuggles. Or an ESB, a Wheat beer, or something like a Mild would be drinkable fast. I know we all love our hops, but a Pale Ale is a style I brew the least. To each their own.

First, I don't have the slightest idea where you put all that beer!!

What you brew depends on your temp control situation. If you're going to do a lager, use a lager strain but I realize that requires a different fermentation temp than the rest of the stuff you normally do. If you're leaning towards an ale strain, then stick with an ale... something quick like a wheat, cream ale, or APA like Jon mentioned. There is still plenty of room to play around among those three and have something on tap fairly quick.

I would normally vote lager if you have the time and temp to do it. Some folks like the pseudo lager idea and nothing wrong with that, but it still isn't a lager.

WHAT ! No Stout !!! :-)

DUBBEL!! i just love belgians, i can't help it. it won't be ready quickly though and i think you have lots of beers already aging.