20% kegged
20% coffee
60% iced
M.C. Porter:
50% coffee & toasted coconut added; secondary (champagne yeast)
50% mango puree added; secondary (belgian strong ale yeast)
Sodie Bread:
100% dry-hopped with whiskey soaked cascades; seconday
Imperial Chocolate Rasp/Blackberry Porter (NAY, stout!):
brew date 4/27
That's all for now, but as you can tell things have been picking up so there will certainly be much much more in terms of updates in the days to come!
In other news, we'll be leaving the blogosphere for a few days to head to Chicago to party down with Dave.sq1 and attend our third annual Dark Lord Day celebration:
Tits.
No comments:
Post a Comment