Just kegged this yesterday. Citrus/Idaho 7/Strata. Brewed this several times and always a hit. drinking the force carbed sample from leftovers at keg time. Came out a little darker than norm as I ran out of 2-row and split the base grains with some 2 row and golden promise.
HB Belgian Dubbel. Pretty pumped at how this has turned out. day 10 post kegging. Finally got the maltiness throughout very nicely along with fantastic yeast ester party (WYEAST 3787). Also digging the redness yet its cleared fairly well thus far.
My Horningdal kveik sabro palé ale on top of my much to cluttered brew fridge. This was done in less than 30 hours fermenting, set temp down to 20 degrees. Dry hopped with more sabro for 4 days then cold crashed. Fermented under 20 psi pressure. Then force carbonated. From grain to glass in less than a week. Awesome, just awesome. Citrusy tropical flavour with a small small hint of orange coming through at the end. Yummy
Of course it's cleared up a bit more since this picture