rorypayne
Well-Known Member
So I am deploying to Afghanistan and want to brew another beer to age for the year I spend gone. I already have a mead that is aging but really want to brew a Trappist/abbey ale before I leave that will have a solid year to condition. I have researched many recipes and cannot decide on a specific one that would benefit greatly from a year of aging. I would greatly appreciate some input on what or how to brew. I have read about culturing yeast from a chimay or something similar but am still not sure what my best bet is going to be. Thank you for the input! I very much appreciate it!