Exam week has meant no new brewing, but there's a batch of Saison still fermenting that tasted fine going in with the yeast but has spent the last week smelling vaguely like ass as it bubbled away.
On the more positive side of things, I just got an email back from the folks at Bell's in Kalamazoo. I had emailed to ask if they used the same yeast for Oberon as they do, say, for the HopSlam or the Two Hearted Ale. And they do. We'll see whether using yeast straight from Kalamazoo, as recovered from a bottle of Oberon, makes any difference in trying to catch a bit of the LB mojo.