Since I am credited with starting this discussion I should reply to it shouldn't I! ;-)

Cowdawg Beer

Breaking from my decidedly canine patterned naming schemes I actually use the name "Schooner Brews" when labeling my brew. I brew the following styles of beer:

• Belgian
  • Trappist
  • Abbey
    • Dubble 8.5% ABV
    • Trippel 9.5% ABV
  • Saison 7.5% ABV
• Stought 6% ABV
• Pale Ale 5.5% ABV

I started brewing way back in 1974 when it was just barely legal to do so. There wasn't any where near the support for homebrewing that there is now. I stopped brewing while I was in the Navy and didn't start back up again until 2001.

Brewing Setup

I have two converted 15 gallon kegs that I use as a HLT and boiler. My MLT is a commercially produced one with a capacity to handle 30 pounds of grain. For a ten gallon batch of Trippel that's about what I need.

Which is the best?

The jury is still out. My tasting panel tends to lean towards the Stout but I think they are afraid I will not submit any samples of the other stuff when I brew it if tell me they like one over the other. I'm partial to the Belgians myself, but that is my personal taste preference anyway.