Thu Jan 10, 2008 3:09 pm
I ferment mine at lager temp. until fermentation is done. I don't know if it is necessary but I don't want to take the chance of my yeast mutating. Probably doesn't need to be done my way but I am a paranoid brewer.
on tap: horse feed oatmeal stout, brown porter, honey pale.
In Reserve: oaked imperial amber, dopplebock, imperial IPA,baltic porter.
In fermentors: Imperial stout, APA, brown porter, american brown ale, belgian pale.
