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Old 01-20-2013, 03:43 AM   #11
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No problem. Everyone on HBT is pretty good at updating these things, right?
Of course.


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Old 01-26-2013, 01:12 AM   #12
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It's been a week, and the gravity has dropped from 60 to around 10. Well, the finish isn't great, but I suppose that's to be expected when there's still yeast and hops floating on the top. It's a little chunky. Anyway, chunks not withstanding, it tastes pretty good before I swallow it. Definite potential.



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Old 01-26-2013, 01:25 AM   #13
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Thanks for the update. Let me know how it continues to progress.

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Old 02-19-2013, 02:33 AM   #14
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For 2 Gallons
3.5*Vienna
1.5 Wheat
.25 Honey Malt
Rice Hulls
Mash 8qt at 150, sparge 8qt.
.25 Millenium, .25 Sorachi*45 min
.5*Sorachi, 1 Sterling KO
.25 Sorachi, .5 Saaz Dry
Saison Dupont bottle-cultured yeast
57/10/6.1%

It's heavy on the herbal & earthy, with a light non-acidic lemon aftertaste. My saison culture tends to dominate any beer it's in, especially when fermented hot, so it's hard to rate the hops on their own. I'd rate the beer a success, if not an overwhelming one. More bubbles would help a lot. I've only ever used WL500 once, and didn't like it, so I can't say how it would mix with the Sorachi.

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Old 02-19-2013, 03:00 AM   #15
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Thanks for posting your results. I'm glad your beer turned out good. I have my starter going right now for Wednesday so I'll see what happens. I plan on adding a couple ounces of Sorachi at 0 and dry hopping with a couple ounces.

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Old 02-19-2013, 05:37 PM   #16
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If I had it to redo, I'd switch the knockout amounts of Sorachi and Sterling to get a little more lemon and less earth. And more bubbles. Sounds like that's the direction you're heading. Best of luck.

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Old 02-19-2013, 05:49 PM   #17
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Originally Posted by WesleyS View Post
So this is the grain bill I was thinking about. I'm going for something simple.

15lbs Pilsner malt
2lbs Wheat malt
.75lbs Crystal 20L
1lb clear candi sugar

This should put me somewhere around 1.075 OG
with my efficiency for 6.5 gallons. I have 4 oz of Sorachi Ace and would like opinions on the best use of them. I would like to dry hop 1 or 2 ounces and use the other in the last minutes of the boil, but will likely need another hop to go along with them and not overshadow the Sorachi. Any recommendations are appreciated.
that looks good. the only thing i like to put in my belgians is a little biscuit malt, and i typically dont use crystal (but that because i like 'em bone dry)

I did a saison with sorachi late and dry. plays well with belgian yeast. i recommend the brooklyn sorachi ace saison
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Old 02-19-2013, 07:37 PM   #18
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Quote:
Originally Posted by mewithstewpid

that looks good. the only thing i like to put in my belgians is a little biscuit malt, and i typically dont use crystal (but that because i like 'em bone dry)

I did a saison with sorachi late and dry. plays well with belgian yeast. i recommend the brooklyn sorachi ace saison
Thanks for the reply. I agree with you and I did actually cut the crystal since my first post. Here's the grain bill revision that I'm brewing tomorrow.
11.5 lbs Pilsen
1 lb Vienna
1 lb Wheat malt
8 oz Aromatic
1 lb corn sugar

Boil for 90 min
2 oz Tettnang and 1 oz Saaz at 60 min
.5 oz Sorachi at 10
.5 oz Sorachi at 5
1 oz Sorachi at 0
2 oz Sorachi dry hopped

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Old 02-21-2013, 04:46 PM   #19
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Quote:
Originally Posted by WesleyS

Thanks for the reply. I agree with you and I did actually cut the crystal since my first post. Here's the grain bill revision that I'm brewing tomorrow.
11.5 lbs Pilsen
1 lb Vienna
1 lb Wheat malt
8 oz Aromatic
1 lb corn sugar

Boil for 90 min
2 oz Tettnang and 1 oz Saaz at 60 min
.5 oz Sorachi at 10
.5 oz Sorachi at 5
1 oz Sorachi at 0
2 oz Sorachi dry hopped

Starter of WLP500
I brewed this yesterday. The wort smelled and tasted great. I like the smell of the Sorachi hops. It's now bubbling away. In a couple/few weeks I'll dry hop with 2 oz of Sorachi Ace for 5-7 days.
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Old 03-29-2013, 03:48 AM   #20
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Any word on how this went?



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