I bottled the XX Ale today and still have the yeast in the "yeast bank" that I've started. I understand that you lose about 50% viability every 2-3 weeks, so I'm not sure if I'll ever be able to
reculture and pitch it or not. I have 30&1/2 22oz bombers with gold crowns on them.
FG 1.004+0.0 @64F to give about 8.4%
abv. I tasted it in my usual and customary way and it smells and tastes just like the
cellared beer Junk and I had at
Bosco's. There is a substantial yeast quality to it and what I presume may be all of the
unfermented sugar (
maltodextrin?). We'll see how it ages.