Today I transferred the 1214 B5 into its corny keg so it can travel to the Bourbon Barrel in Indianola. It had attenuated a little more since the initial transfer. It's moved down to 1.016. 83% AA and 10.3% abv. Molto bene. I couldn't understand enough of the aroma and flavor from my small sample. It was NOT hot in any way because of the cooler ferment. It did have developing heat from the 10% alcohol, but nothing obtuse in flavor or aroma.

The 3787 brother is still fermenting. God! Talk about slow. I guess it might be a testament to what Wyeast's discriptor says in regards to incremental feeding. I can't help to think that the Trappist's probably don't do this, but whatever. It hasn't been as user friendly as 1214 in this case. I also noticed that Wyeast doesn't even recommend using 3787 for this style of beer anyway! Hm. Anyway it has jumped down to about 1.026 from the previous post below. And by jumped I mean eased on down the road like an old man tryin' to catch the 20 in Yard City.