Don't know what I was thinking - I set up the bottles to bottle the Abbey Grand Cru, wasn't concentrating, picked up the wrong vessel and got the Indian Brown in the fermentation bucket instead - and bottled it after only 12 days. I've always wanted to try making an ale without bothering with the secondary maturing to see how it turned out. Tastes promising - obviously a bit raw yet, but nice nutty flavour. Here are the labels:
No comments:
Post a Comment