We are putting the Belgian Blond we brewed a few weeks ago in the keg to chiil it and it we will gas it up tomorrow, should be ready to tap later this week. We also have something called a Strissed Out Pils (yes that's Strissed) that we will put into secondary fermentor today as well. The Pils is, for me, a curious brew. A Pilsner is a lager and normally uses a lager yeast it needs to ferment at lower temperatures. But this beer uses a British ale yeast and can ferment at the higher ale yeast temperature. Its kind of like the Steam beer I brewed a while back but not anywhere near as hoppy. Can't wait to see how it turns out.