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Old 07-01-2010, 05:29 PM   #31
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I don't taste any banana/bubblebum in my saison I brew with 3711. It's got a nice earthyness to it and a good bit of citrusy tartness.

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Old 07-01-2010, 05:57 PM   #32
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Ok, well, I've got a small saison lined up for the weekend with just pilsner and wheat, EKG, STG, and Saaz, fermenting with 3711.
I'll ferment on the low temp side, and I'll see if that doesn't get the banana. Maybe my last 3711 got higher than I thought...

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Old 07-01-2010, 05:59 PM   #33
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Mine probably spent most of the time in the low-mid 80's if that helps.

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Old 07-01-2010, 06:05 PM   #34
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haha, no it doesn't. My temps never got close to 80..

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Old 07-01-2010, 06:12 PM   #35
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Originally Posted by Jboggeye View Post
Smizak,
Just listened to the Sunday Session you mentioned, it's quite interesting. I'm now pondering using just a couple percent of acidulated malt. What are your thoughts on adding acidity to the recipe? I know that you made a sour mash, is it crucial to the crispness we all hope for in Saison?
I don't know if Dupont sours their mash, but it definitely has a distinct sour and slightly funky aroma to me. Plenty of Saison recipes don't use acidulated malt or a sour mash and rely on the yeast alone. I prefer my Saisons to have just a touch of sour, funky character, makes them more refreshing and interesting.

You should try the sour mash. If it smells like Bigfoot's d!ck, just chuck it and throw in some acidualated malt. You're only risking a pound of grain. Like I said, it definitely adds complexity to my beer, I really enjoy it.
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Old 07-06-2010, 12:33 AM   #36
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Pitched this yeast a few hours ago and there is already a nice krausen. I made a 3L starter.

I guess I better get the blowoff tube ready.

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Old 07-06-2010, 03:44 AM   #37
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Don't get too close to it right now. You could lose fingers.

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Old 07-06-2010, 12:31 PM   #38
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Mine probably spent most of the time in the low-mid 80's if that helps.
In the past I made a few batches keeping it in low to mid 70's. Right now I have a batch that is 75-80F.

Did you notice any significant flavor change with the temperature increase or have you always done them above 80F?
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Old 07-06-2010, 03:14 PM   #39
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Always been in the 80's and I love the way it tastes. Not sure if I'd want to do 5 gallons of it differently since I might not like it as much that way.

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Old 07-07-2010, 08:22 PM   #40
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well boys, it's 100 degrees right now, I've not been able to recycle my ice bottles, so I'm expecting my saison to be around 85 degrees. I'm still within the first 48 hours of pitching, so we'll find out what flavors I get out of the yeast at high temps. I'm hoping the fusels will be restrained...

Anyone have a chest freezer for me in NYC?

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