Parti Gyle?

Within a month after I started homebrewing, I read an article on Parti Gyle brewing... I was really checking my local homebrew shop's website for information on the all-grain brewing process, but the word "parti gyle" sounded funny and I couldn't resist reading about it... I found the history quite interesting, and I made a mental note to try my hand at parti gyle brewing someday.

That was a little over four years ago. I have learned a lot, and my brewing has come a long way - I still have a lot more to learn, but I feel fairly confident and competent in my brewing and brewing processes. Actually, like many brewers I know, I kind of chuckle when I think back about my early brewing!

I have toyed around with the idea quite a bit, but have had a hard time making up my mind... Should I go American, and start with a American Barley Wine, and move my way down to an American Brown or Amber? Or should I go English, and begin with an English Barley Wine or Old Ale, and then drop down to some form of English Pale, like a Special or Best Bitter? Or should I take it in the direction of Fuller's and blend back my runnings in different proportions? I have drafted up recipes for all of these scenarios, but like so many other beer recipes - there are more than there is time to brew!