Waiting on my batch to finish fermenting. Going on about 12 days using WLP400. Will probably transfer to secondary in the next day or two. Smells great coming through the airlock. Color was a bit darker than anticipated going into primary, but the yeast have done their job and it has lightened up a lot. Looking forward to a taste at bottling.
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Secondary: Crush a Cup of Wine Saison (Cabernet Sauvignon), Rye Georgia Peach Sour
Currently Bottled: Comfort and Joy (2012), Tervuren Whiskey Oaked Russian Imperial Stout, Belgian Strong Dark Ale, Cuvée de Bay Strawberry Sour, Crush a Cup of Wine Saison (Sauvignon Blanc), Petite deJeuner Belgian Dubbel Breakfast, Bubba's Milky Nut Butter Stout
On-Deck: Quatrieme Quad, Hefeweizen