I brewed my Dormunder Export / Belgian Bonde. 10 gallon mash and boil then split into 2 fermentors, added 1.5 lbs of sugar to the Blonde, and pitched different yeast into each one. Both are burbling away right now.
« Last Edit: June 19, 2013, 10:28:43 AM by snowtiger87 »
Brewing since 1989 - BJCP National Rank
Fermenting: Saison Autome, Cherry Mead
Conditioning: Dortmunder Export, Belgian Dubbel, O-fest, Vienna Lager
On tap: CAP, Cider, Impy Cherry Stout, Rye Dunkel Bock, Belgian Chocolate Stout, Hopslam! Clone
Newly Bottled: Belgian Blonde, Belgian Quad