Hi folks, Brewed a Belgian Devil on the weekend with Lallemand Abbaye. Very impressed with the work of the yeast but not the ester production. It chewed through a 1070 extract based recipe with 23% dextrose down to 1012 in 4 days with pitching at 17c rising to around 19.5 on the 4th day...

Long time reader - first time poster !!! Well gents - as per my subject line - a big thank you to all you regular forum contributors who provided me so much information over the last 18 months since i returned to homebrewing after a long absence. The information that i gleaned from this forum...