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Old 10-16-2012, 03:25 AM   #211
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I'm going to try a saison with this yeast sometime soon. this will be my first non-saccharomyces fermented brew. I haven't read through the entire thread, so forgive me if I'm being redundant...

How long are you letting this sit in primary? Does it benefit from extended aging in primary?
I'm going to be using 9lbs pils, 1lb wheat, 1lb rye, and .5 munich. For hops, I'm thinking Sauvin and Pacific Jade.

Should I add some adjuncts/crystal, or should I stick with the malts in the grain bill?

Thanks!

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Old 10-16-2012, 10:56 AM   #212
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Quote:
Originally Posted by flyingfinbar
I'm going to try a saison with this yeast sometime soon. this will be my first non-saccharomyces fermented brew. I haven't read through the entire thread, so forgive me if I'm being redundant...

How long are you letting this sit in primary? Does it benefit from extended aging in primary?
I'm going to be using 9lbs pils, 1lb wheat, 1lb rye, and .5 munich. For hops, I'm thinking Sauvin and Pacific Jade.

Should I add some adjuncts/crystal, or should I stick with the malts in the grain bill?

Thanks!
Gonna be a fruit bomb. It sounds like it would be tasty but you won't have anything giving you the spiciness typical of saison. It might be cool to add some grains of paradise seed to balance it up a bit. Unless of course you don't want a "spicy" character in it.
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Old 10-17-2012, 09:51 AM   #213
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Gonna be a fruit bomb. It sounds like it would be tasty but you won't have anything giving you the spiciness typical of saison. It might be cool to add some grains of paradise seed to balance it up a bit. Unless of course you don't want a "spicy" character in it.
I'm pretty ok with that, but thanks for the heads up! How long are people letting this strain sit in primary?
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Old 10-17-2012, 11:03 AM   #214
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Quote:
Originally Posted by flyingfinbar

I'm pretty ok with that, but thanks for the heads up! How long are people letting this strain sit in primary?
I let mine sit for 6 weeks but I was doing a mixed fermentation with an East Coast Yeast Sacc. Strain.
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Old 10-17-2012, 06:48 PM   #215
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Congrats Jim - I meant to send some beers up there. Dank Brewer did a great job putting together a neat competition.

I'm letting them sit 2-4 weeks, but it depends more on your particular beer and how complex your wort is. It looks like your Saison style wort should be pretty simple, so it should ferment pretty quickly assuming you use a good size starter.

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Old 10-17-2012, 07:08 PM   #216
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great resource here. subbed. I have a Galaxy-hopped IPA going right now with 644. Can't wait to get it in the bottles.

here's a more general question for you guys - what do you do about equipment isolation for your all-brett batches? I already have separate equipment for my sour / mixed culture brews, but I'm wondering if I now need a third set of everything for 100% brett batches. Is hitting the brett equipment with proper hot pbw bath, followed by star san enough to take care of it? I've read differing opinions so far.

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Old 10-17-2012, 11:52 PM   #217
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great resource here. subbed. I have a Galaxy-hopped IPA going right now with 644. Can't wait to get it in the bottles.

here's a more general question for you guys - what do you do about equipment isolation for your all-brett batches? I already have separate equipment for my sour / mixed culture brews, but I'm wondering if I now need a third set of everything for 100% brett batches. Is hitting the brett equipment with proper hot pbw bath, followed by star san enough to take care of it? I've read differing opinions so far.
I'm curious about this too...how much more difficult are they to kill than regular Sacch strains?
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Old 10-18-2012, 12:22 AM   #218
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Should be easily killed with properly mixed starsan or peracetic (if you have access). It's just yeast however slightly more acid tolerant than Saccharomyces yeasts, but not enough to make starsan ineffective.

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Old 10-18-2012, 01:21 AM   #219
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Should be easily killed with properly mixed starsan or peracetic (if you have access). It's just yeast however slightly more acid tolerant than Saccharomyces yeasts, but not enough to make starsan ineffective.
Thanks so much!

I hate to be annoying, but....

Does this yeast Krausen as much as regular Sacch? IE, could I get away with a 5 gal batch in a 5 gal carboy with a blowoff, or would I lose a ton of yeast?

Also, I hear that, with aeration, this yeast can stray from the fruity and enter into sour flavors. I'd like to keep mine on the fruity side...does this mean I shouldn't aerate the starter, or is it just when fermenting the whole batch?
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Old 10-18-2012, 12:06 PM   #220
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I had minimal krausen. Now, I use Fermcap S, which I think keeps the krausen down on a majority of strains.

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