Update from Seth Hammond

Inaugural post, kick ass. Thanks for setting this up Ethan.

Currently fermenting:

Dark Sour Saison (brewed with Adam H): Wyeast Saison yeast and dreggs from Fantome bottle, basically a standard Saison with the addition of dark candi syrup and special B malt

Belgian Quad: this is in one of my bourbon barrels

English Barleywine: also in a bourbon barrel, came out kind of light for the style, thinking of blending with something (or possibly adding cherries)

Bottle Conditioning: English Brown Ale, sort of a mix between and English Brown, Porter and a Red Ale, brewed with Wyeast 1968, really like this yeast, saved the yeast cake for another English Barleywine which I will brew soon.