The Bible Olde Ale.

[nigel_c]

That's it. You could always transfer into a 3rd and dry hop again for a few days. The fruit will take a good while to break down and ferment. If it was me id either let it ferment out fully for another few weeks or transfer into another fermenter and dry hop again. Or keg hop which is always a good thing. Just drinking quick.

[mr hoppy]

Slow on the uptake but I use S-33 a lot for things like grazer, goses and berliner weisses - warm enough and maybe it does have some pear esters but otherwise it's fairly clean and malt forward. There was a Horst Dornbusch kolsch recipe on the Weyermanns website which used it.

[Greg2013]

Slow on the uptake but I use S-33 a lot for things like grazer, goses and berliner weisses - warm enough and maybe it does have some pear esters but otherwise it's fairly clean and malt forward. There was a Horst Dornbusch kolsch recipe on the Weyermanns website which used it.

I actually used M27 belgian ale yeast for this one.

That's it. You could always transfer into a 3rd and dry hop again for a few days. The fruit will take a good while to break down and ferment. If it was me id either let it ferment out fully for another few weeks or transfer into another fermenter and dry hop again. Or keg hop which is always a good thing. Just drinking quick.

Well it's in a secondary carboy right now,laying this one down for Christmas so might leave it in secondary another week and dry hop in between before kegging.

[Greg2013]

Added 500gr boiled sultanas and another 30gr FF day 10-18.Added 5 cinnamon sticks and 25gr cloves Day 18-22.