KyleWolf

Recipes 

hey everyone,

Looking to do a fun little experiment with some hard cider. Using a local unfiltered cider, just a 3 gal. batch.

I am looking to put a twist on it and use a Belgian Pale Ale yeast, the Wyeast 3538 Leuven Pale Ale yeast. Here is a bit of data on it.

http://www.brew-monkey.com/brewschool/yeast/yeastdetail.php?id=147

You can't find it on the wyeast site because it was a private collection and only sold once in a while. Luckily, I have a frozen yeast bank. I am thinking a Belgian yeast with slightly spicy and fruity phenolics will prove to be useful in a hard cider, especially if I ferment toward the lower end of the spectrum (63-65ish). Maybe throw in a touch of all spice and perhaps a pound or two of candi syrup or brown sugar or what not for good measure.

Just lookin to see what people think.

Thanks.
Kyle

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Currently in the works...

Primary 1:Belgian Tripel
Primary 2: Chocolate Rye Imperial Stout
Primary 3: Empty
Secondary: Empty
Secondary: Banana Bread Beer

Kegged/On Tap:Honey Rye Saison, American Honey Amber, Little Maharaja IPA

Next Up: Imperial IBA

mitch171

Recipes 

I'm thinking I will need to try this also.

Austin_

Recipes 

I use a Belgian Saison strain for most of my ciders.

AwesomeSquad

Recipes 

How'd this turn out?

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I am gonna get so drunk that people around me will become genuinely concerned for my wellbeing.

I am gonna get so drunk that animals that live in the sewers will die from alcohol poisoning when I urinate.

I am gonna drink so much that brewers panic by the sudden loss of beer and they start pulling so much water out of the ocean to replenish their supply that the pull the moon has on the ocean is thrown off and the moon goes drifting off into space and the earth drifts into the sun.