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Old 01-23-2014, 03:08 AM   #11
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Bottled the 3726 batch tonight. Half as is and half with Brett B added into the bottles with a medicine dropped. Used 10 drops for 12oz bottles and 20 drops for 22oz and 30 for the 750ml.

Took gravity on the 3711/3724 mix batch and it's at 1.005. Going to wait another week to see if the gravity drops further and then will bottle that one same as the 3726.

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Old 02-03-2014, 08:38 PM   #12
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Just following up on the saison I mentioned doing without a protein rest. It has decent head retention and lacing, but still lacking. I will incorporate the protein rest next time for sure...

In other news the Belle Saison dry yeast is a monster.

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Old 02-09-2014, 08:56 PM   #13
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Bottled the 3724/3711 batch today. Half as is and half with Brett B added to the bottles. FG was 1.005.


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Old 03-22-2014, 11:59 PM   #14
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Alright. Just posting to say that I've resisted trying to crack open any of the Brett B batches until at least April 23rd'ish since I bottled on 1/23. I read that Boulevard Saison Brett doesn't fully develop from the bottle inoculations until 3 months out. Sigh. Hard to do with 2 full cases of nice saison sitting there.

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Old 03-24-2014, 04:47 PM   #15
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Any follow up on the non Brett bottles? I just bottled a Motueka/El Dorado Saison and now have the 1 - 2 week waiting game to play. I'm wondering if you pick up any of the Motueka or Calypso in yours, at bottling time I really didn't get either from the samples I tasted?

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Old 03-25-2014, 01:09 AM   #16
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Yeah. Non Brett turned out okay. Definitely motueka and calypso are prominent. If I could go back and do this again I would have used way less Belgian Pale malt (like 10-15%). What ended up happening is I feel like the base of the beer is more like a Belgian pale ale at this point. With the hop stand use of motueka and calypso, the hops are noticeable and the beer has a fruitiness to it (I think the calypso was most prominent). Recently entered this one and one of the judges actually commented that he was curious to know what yeast I used because he was impressed with the fruitiness displayed in the aroma and flavor. But, both judges commented this would be better placed in 16B rather than 16C. I attribute this to the excessive use of the Belgian Pale Malt and the beer not being dry enough.

With all that in mind, I am interested to see how the Brett version turns out. It's quite possible the Brett changes this beer and drys it out and makes it something totally different. So we will see !


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