ReverseApacheMaster

Recipes 

I would also leave it on the trub for a year at minimum. If you have a carboy large enough to avoid losing a lot to blow off you could use the carboy as the sole fermenter. Otherwise you'll need to use the bucket.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

OneCerebralSamurai

Recipes 

To be fair, the NB directions for the Dawson's Kriek (which are on their website) indicate a time frame of 4-7 months from brew day to bottle. While a little on the quick side, this is much better than using instructions designed for a regular ale. When I try this kit, I might stretch the time out a bit.

Taypo

Recipes 

Oh, they're definitely stretching the normal directions out. We're going to go with at least 6 months on the fruit but they call for a 2-3 week primary - thats whats throwing me off.

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Primary: Innkeeper
Secondary: Dawson's Kriek, Wee Heavy
Bottled: Spiced Holiday Ale,
Drinking: Moose Drool Clone, Irish Red, Oaked Whiskey Vanilla Porter, Milk Stout, NB Innkeeper Kit (West Yorkshire), NB Mild Ale (West Yorkshire), American Wheat
Planning: Irish Red, Patersbier,