Originally Posted by Password Is Taco
Do you have any idea how KBS hold up over time?
I don't want to hang on to it for too long to find out that a lot of the coffee/bourbon notes have dropped over time.
Dont know specifics but I am sure time would not hurt that beer.
Just doughed in on my largest batch to date, 15 gallons of a Table Saison 1.042. Itll be fermented 3 ways, 8 gallons is getting WLP565 Saison I for the clean version, 2 gallons is getting ECY20 for a funky sour version, and 5 gallons is getting WLP644 Brett Brux Trois as a 100% Brett fermentation.
Im extremely excited about the 100% Brett version, thats more the focal point of this brewday as Ive been building up a starter for 8 days now.
Warrior for bittering
Amarillo and Styrian Aurora for aroma and flavor, lots of Amarillo late.