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
Member of KROC and Foam on the Range
Fermenting: Imperial IPA, Belgian Blonde
Conditioning: Dortmunder Export, English Barleywine
On tap: CAP, Steam Beer, ESB, Honey Doppel Mai-Bock
Newly Bottled:Belgian Tripel, Belgian Easter Ale, Summer Saison