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I'm not a big Imperial anything fan but Dark truth is pretty good once in a while, I have a couple of them set aside.
I ferment my hefeweizen with the Weihenstephener yeast from White Labs at 62F or less fermentation temp for that clean clove flavor. I've had hefe's in Germany that tasted like a banana milkshake and that's not bad, I just like the clove flavor.
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It's always time for a beer
On tap:Cascade IPA,Cherry Blonde,Belgian Ball Buster Quad,ESB,Hefe Grande,Pecan Rauchbier,Alt,spiced cider
Primary: Porter
Bottled:2006 crabapple cider,Cherry Brett,Black Braggot, Prickly Pear Mead,Sour Pumpkin
Kegged:ESB keg 2
Secondary: apple cider vinegar
Next: Wee Heavy
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