Oooo Belgian Strong ale sounds adequate...
Originally Posted by Xpertskir
Why do you want to occupy fermenting space long term to please people who would be happy with a beer that occupys your carboy for less than one month?
In the aspect of a homebrewer I have nearly unlimited fermenting space.
As far as fermentors, I personally have 10 empty and over 100+ available to use from my father in law.
And for reasoning, because I don't like letting beer sit and die while one of my brothers does his god awful nursing schedules that rotate 12hr days and while my other brother goes to NC to catch alligators for the summer. I personally consume maybe half of my homebrew, the rest are freebies to them or other family and friends.
I feel having a beer I could age that would still appeal to them is the best solution. Hell, I might even drink it!