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Old 05-26-2012, 08:30 PM   #31
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I'm sorry if I missed this, but did you use flaked spelt or "whole berries?" I'm considering doing a saison with spelt very soon and the only spelt I can find so far is whole, unmalted. Glad to hear that it's tasting nice! How would you compare it to a saison made with wheat or rye?

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Old 05-26-2012, 10:12 PM   #32
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It was a mix of flaked and whole raw "berries". I couldn't get 4lbs of either at the store I went and bought them at. In the future I would likely just get flaked because I don't have a mill that deals with hard wheat like grains that well. I tried raw wheat/spelt in my monster mill but it sort of binds up because of how hard the grains are compared to barley. Maybe if I had a fixed motor to drive it instead of my cordless drill I'd fare better but for the time being my wrist/drill cannot mill the whole raw wheat/spelt grains.

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Old 08-19-2012, 12:46 PM   #33
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Well I'm giving a sour saison another go. I liked the results so much from the first one I'm doing it again only this time I brewed up 16 gallons and dropped the gravity a tad. I added a decent amount of oats and rye to try and thicken up the 1.043 beer. I also did dedcoction mashing to provide a little structure and body to the beer hopefully. I am splitting the 16 gal into 8 gal of brett trois and 8 gal of wild stuff. Will report back in about 6-7 months how the new batch turns out.

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Old 08-20-2012, 02:44 PM   #34
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Sounds awesome, Im 22 days in primary on a Brett Trois table saison (1.045) of which I also pitched 1 gallon of the same wort with ECY20 since I hadnt used that wash in quite some time and wanted to wake it up a bit.

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Old 08-21-2012, 01:22 PM   #35
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22 days on the table saison? Isn't it finished yet or are you just waiting for it to clear up? I know it's very non-flocculant based on how dusty it looked in the tube and how easy it was to re-suspend the culture in my starter flask.

You will want way more than 1 gal of that trust me. I only ended up with 4 gal of my first go, and regret not making the whole thing with ECY20.

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Old 08-21-2012, 02:57 PM   #36
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Yea just waiting for the Trois to drop, Im thinking about hitting it with some gelatin to help it out a bit. Although I do see some very slight activity still as I'll see something shoot up from the bottom if I stare at the fermenter for a minute, but at 1.004 Im confident in bottling soon. I have 15 gallons of funky beer that needs bottling so its about finding the time over the next week or so.

Yea I just didnt have the available carboys to do anymore than 1 gallon of the ECY20, it had been ~3 months since I had harvested that culture and really wanted to get it going again so I was able to kill 2 birds with one stone. I usually bottle these 1 gallon beers in those 187ml champagne bottles so I can have a small taste from time to time but yea, I'm sure Im going to want more.

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Old 08-21-2012, 02:59 PM   #37
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Im thinking about doing the same Table Saison in about a month but 15 gallons of it and splitting it 3 ways, ECY20, Bugfarm 5, and ECY03. Im really excited for that one.

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Old 08-23-2012, 12:07 AM   #38
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DO IT. Once I get this one out and bottled I will do another one again in like 6-7 months. My last saison with ECY20 took like 5-6 months to lose the ropiness. This is ECY20 and every bottle sediment dumped from sours I've had in the last two years. So the culture is growing in complexity and genetic variety.

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Old 08-23-2012, 05:52 PM   #39
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Bugfarm 5 gets REAL if you pitch it with your primary yeast/oxygenated wort, if you haven't used it before. Mine took about 8 months to be palatable. But, it's REALLY good now.

Sounds tasty!!

-S

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Old 08-23-2012, 11:05 PM   #40
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Bug farm 5 and Bug County have been primary pitches for me and I have never preceded them with a different primary yeast. In fact all ECY strains I've used that are souring strains were direct pitches into wort. So I get you, and I love the ECY stuff.

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