I think it was Joe who had a batch of Chancellor going, and I wondered what kind of yeast you used, did you use the 212? Also, did you malo?
Of course any one else is welcome to provide me help/opinion.
I am also considering the DeChaunac, and have the same questions, yeast type and malo?
I haven't made my mind up yet as to which I'm going to try, any opinions there as well?
I did try a bottle of both recently and though different, I liked them both for different reasons.... I'm looking for opinions as far as success/failures of either variety or difficulties/experience with both as well.
Thanks in advance
Greg Erie, PA