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