« on: February 02, 2012, 10:30:12 am »
Belgian Stout yeast. Anyone used it yet? If so, what do you think?
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Brewing since 1989 - BJCP National Rank
Fermenting: CAP
Conditioning: Burton Ale, Belgian Quad, Old Ale
On tap: Cider, Impy Cherry Stout, Irish Red Ale, Irish Red Lager, Big Irish Red Ale, Rye Dunkel Bock, German Easter Lager, Mexican Lager, Belgian Dubbel Chocolate Stout
Newly Bottled: Dubbel, Belgian Golden Strong, Belgian Easter Ale
