Originally Posted by Sedge
hmmm that sounds deadly
As far as I know, what you wanna do with this beer is adding some sugar during fermentation, so the starting gravity won't be so high. Besides, these yeasts
can handle quite a lot of everything.
By the way, I've also heard that Westmalle don't ferment at as high temps as some other breweries, but keep in the low 20's ('C). Not sure about this though, but it seems likely as Westmalle is very elegant and not so estery.
Primary: Ordinary Bitter
Secondary: Centennial IPA
Coming up: Beamish style Dry stout, Hefeweizen, Dark Mild