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Old 02-11-2013, 01:38 PM   #1
ODG34
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Default Lemon Ginger (Saison-ish)

I brewed my first Belgian style ale this weekend. I was shooting for a saison. My local shop did not have any Saison yeast so I settled on WLP570 (Belgian Golden Ale). I had issues with my mash tun manifold clogging so I think I lost a little efficiency but, I think the recipe will be decent. I tasted decent prior to piching so, if the yeast does it's job I think it will be a nice ale. I will continue to develope this on and then share it.

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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Old 02-12-2013, 01:26 PM   #2
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Fermentation is going crazy! I have a continuious bubbling from the air lock.

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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Old 02-12-2013, 02:21 PM   #3
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Quote:
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Fermentation is going crazy! I have a contiuos bubbling from the air lock.
Glad to hear it! Keep us informed and let us know how it turns out!
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Old 02-16-2013, 02:17 PM   #4
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It has been 6 days since I pitched the yeast. I had 2 days of crazy activity and continuous bubbling from the airlock and then it slowed down a bit but, it is still going.. I have high hopes for this batch...

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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Old 02-25-2013, 01:49 PM   #5
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Over 2 weeks in the primary and this yeast is still working (very slowly). Not sure is this is normal for the Belgian ale yeast.

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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Old 02-26-2013, 12:59 AM   #6
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Sounds like you are going to have a nice beer. I'm curious to know your recipe for this. The idea of a lemon ginger saison sound interesting.

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Old 02-26-2013, 02:27 AM   #7
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Quote:
Originally Posted by ODG34
Over 2 weeks in the primary and this yeast is still working (very slowly). Not sure is this is normal for the Belgian ale yeast.
Yeah, most yeasts probably. Don't trust airlock activity, it'll be working still even when it stops bubbling. Check hydrometer, when you get 2-3 days of no change, you're good. I just leave mine in the fermenter for 3 weeks (sometimes longer), then bottle.
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Old 02-27-2013, 11:24 AM   #8
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I will probably rack this beer to the secodary this weelend and give it another week or two before I bottle it. Once I taste it, I will post the recipe.

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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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Old 02-27-2013, 05:24 PM   #9
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Your choice, but no need for secondary racking unless you have fruit in it or something.

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Old 02-27-2013, 07:08 PM   #10
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Your choice, but no need for secondary racking unless you have fruit in it or something.
No fruit. I put lemmon zest and fresh ginger in the last 5 minutes of the boil. I like the secondary because I think it settles more out of the beer and I get less sediment in the bottle. Just seems that way to me.
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5.5 gal Vanilla Oatmeal Milk Stout Brewed 1/26/13
5.5 gal Lemon Ginger Belgian Saison Brewed 2/10/13
5.5 gal American IPA Brewed 2/23/13
5.5 gal Vanilla Oatmeal Milk Stout Brewed 3/09/13
5.5 gal Ameican IPA Brewed 4/03/13
5.5 gal Abby Double Brewed 4/07/13

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