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02-05-2013, 01:07 PM
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#41
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Feedback Score: 1 reviews
Join Date: Apr 2011
Location: Braintree
Posts: 38
Liked 2 Times on 2 Posts
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Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps. |
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02-06-2013, 12:44 PM
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#42
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Feedback Score: 0 reviews
Join Date: Apr 2012
Location: Chicago
Posts: 8
Liked 1 Times on 1 Posts
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Quote:
Originally Posted by tellyho
Still have a bottle left. Had one last night - more than a year later. Still tasty! No oxidation notes to speak of, and I didn't use barrier caps.
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I brewed this last April, bottled it in November, and have 6 waxed topped bombers sitting in my beer cellar...can't WAIT to crack one or two open this November!
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02-08-2013, 12:13 AM
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#43
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Feedback Score: 0 reviews
Join Date: Feb 2011
Location: schererville
Posts: 20
Liked 1 Times on 1 Posts
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Brewed this way back when, really great brew. Going to pop a bottle this weekend and see how it held up.
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Bottled:Oatmeal stout,Weizenbock
California common,Warrior smash brew
Arrogant bastard clone
Watermelon & kiwi wheat,Belgian blonde
Secondary:Marzen Oktoberfest
Primary:Russian imperial stout
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02-10-2013, 04:14 PM
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#44
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Feedback Score: 0 reviews
Join Date: Feb 2013
Location: Orlando
Posts: 13
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Quote:
Originally Posted by dcHokie
I considered doing some wax on a few bottles also, but laziness won out.
I'd love to hear how yours turns out, keep us posted.
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How doyou get the pacman yeast? i can never find it
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02-10-2013, 05:34 PM
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#45
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Feedback Score: 0 reviews
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,317
Liked 108 Times on 91 Posts
Likes Given: 41
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Quote:
Originally Posted by th3NvS
How doyou get the pacman yeast? i can never find it
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I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.
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Fermenting/Aging: Wild Ale, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Le Batard Saison Solera, 3Brett Saison, Brett English Brown, OudBruin, Sour Solera, Lambic, Sour Stout, Barleywine Barrel
Bottled/Kegged: Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, FunkyDirtyBlonde, Brett Old Ale, Dark Saison, Brett IPA, Orval clone, Funky Fig Saison, Mango BGSA, JP Bam clone, Rapture RIS, '09 RIS, '10 Oak Barleywine
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02-10-2013, 10:17 PM
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#46
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Feedback Score: 0 reviews
Join Date: Feb 2013
Location: Orlando
Posts: 13
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Quote:
Originally Posted by dcHokie
I bought a few packs a couple years ago and have kept washing a few generations of it, but its been released rather infrequently as a Private Collection strain of late. You can culture it from a Rogue bottle, though.
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Yeah still alot to learn just getting started, not there yet. But now that i know that's possible, i will have to learn
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02-20-2013, 09:46 PM
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#47
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Feedback Score: 0 reviews
Join Date: Sep 2012
Location: Long Island
Posts: 28
Liked 1 Times on 1 Posts
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I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary
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03-04-2013, 10:24 PM
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#48
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Feedback Score: 0 reviews
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,317
Liked 108 Times on 91 Posts
Likes Given: 41
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Quote:
Originally Posted by yak80yak
I will be brewing this in the next few days. A local brewery gave me a growler of
3711 slurry so I was wondering if any one has an opinion about using this yeast with this RIS. I will be doing the bourbon oakchips and maybe some anise seed in the secondary
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yak, did you end up brewing a stout with the 3711 saison yeast?
__________________
Fermenting/Aging: Wild Ale, Repas du Matin Sour Table Beer, Flanders Red, Sour Solera, Le Batard Saison Solera, 3Brett Saison, Brett English Brown, OudBruin, Sour Solera, Lambic, Sour Stout, Barleywine Barrel
Bottled/Kegged: Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, FunkyDirtyBlonde, Brett Old Ale, Dark Saison, Brett IPA, Orval clone, Funky Fig Saison, Mango BGSA, JP Bam clone, Rapture RIS, '09 RIS, '10 Oak Barleywine
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03-05-2013, 07:33 PM
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#49
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Feedback Score: 0 reviews
Join Date: Sep 2012
Location: Long Island
Posts: 28
Liked 1 Times on 1 Posts
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Quote:
Originally Posted by dcHokie
yak, did you end up brewing a stout with the 3711 saison yeast?
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I did brew this about 2 weeks ago. 1.093 OG. Very vigorous fermentation in about 3 hrs with the 3711.gonna give it one more week to clean up and then secondary with bourbon/oak chips. I found anise extract at the grocery and will add some of that too. Its very strong so I am experimenting with some stout to see how much to use without overpowering the brew.So far 1 drop in a 16 oz is just a little too much
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03-15-2013, 02:23 PM
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#50
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Feedback Score: 0 reviews
Join Date: Feb 2013
Posts: 1
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I have a question, with the mash at 149 your trying to pull as much fermentable sugars, yet in the recipe you added a bunch of unfermentables. I'm just curious as to why you did that. I'm gonna brew this here pretty soon and just want some feedback, thanks.
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