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Well, the Southern English Brown / Belgian Strong has been in the keg for a couple of weeks. It's not bad, it's totally drinkable, but I definitely wouldn't say I like it. The flavor starts with a smooth, sweet, strong malt profile and finishes with an awkward dry tartness. Oh well, I'll drink...

I meant bottling after fermentation, of course. F-it, went ahead and pitched it. I'll post a reply in a month or so with the results in case anyone is interested. Now I'm really determined to get that SEB brewed this weekend. Thanks, guys.

Do you say 12-18 hours because of the risk of infection if the wort sits too long without there being alcohol? I'm thinking of just pitching it and then bottling so as not to take up a keg if I hate it.

I'm brewing a Southern English Brown and I picked up Wyeast 1388 (Belgian Strong) instead of 1338 (European Ale). What's my best course of action? Put the wort in the fermenter and get the proper yeast tomorrow? Just pitch the Belgian? The boil just started. 1388 produces a ''complex ester...