Cool, I'm optimistic like you, david. I used Crystal because A) I had some on hand, and B) Papazian's Oatie Stout recipe actually called for, coincidentally, dry hopping w/ crystal pellets. But that recipe also called for "lagering" the ale for a couple months, which I didn't have the capacity to do at the time. So, hopefully, bottle conditioning will take its place. Since I have extra space in my lagerator (not enough for another carboy, but enough for a few sixers and big bottles), I think I'll actually "lager" some of it in bottle and see what happens.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)