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jgarretson · 09-24-2010, 05:09 PM

I bottled my version of the Furtif on Wednesday night. I'm calling mine Hwy 57 Farmhouse Ale. My wife's family owns a dairy farm on Hwy 57 north of Milwaukee and I've got some photos of the farm from the 1900's that will go on my label.
It spent 3 weeks in the primary and another 2.5 weeks in the secondary. The final gravity reading was 1.002. It had the finest champagne like bubbles in the hydrometer tube. I sampled the beer after the reading and it's slightly citrusy and the peppery finish seems to have mellowed since I racked it to the secondary. It's incredibly easy going down which is scary given the high alcohol. I'm figuring at least three weeks in the bottle?

**starrfish** · 09-24-2010, 05:12 PM

mine carbed well at 3 weeks... love this recipe!

IPAAAA · 09-24-2010, 05:27 PM

Did you have to add yeast to the bottling bucket since this is such a high % beer? This is gonna be the first saison I make and I'm pumped!

**ChshreCat** · 09-24-2010, 06:40 PM

Carbs just great with no added yeast and mine hovers around 9% abv.

**starrfish** · 09-24-2010, 07:23 PM

Quote:

Originally Posted by chshrecat

carbs just great with no added yeast and mind hovers around 9% abv.

+1

**jbrookeiv** · 09-24-2010, 07:27 PM

This sounds incredible.

jgarretson · 09-24-2010, 08:03 PM

I ended up with about 4.5 gallons of beer so I used .675 cup of corn sugar to prime. I boiled that in 2 cups of water, put in a bucket, racked the beer into that and mixed very gently to combine and then bottled. I'll report back in three weeks, hopefully it's good to go.

IPAAAA · 09-24-2010, 09:39 PM

Quote:

Originally Posted by ChshreCat

Carbs just great with no added yeast and mine hovers around 9% abv.

Just wondering cuz my pliney clone seemed to kill the yeast and the beer didn't carb so I just want to make sure.

Can't wait to make this.

JNye · 09-25-2010, 12:59 AM

mine is cold crashing right now. or call it frozen crashing...Last night i taped the probe in the keezer so it would hoover up high out of the way. The digital readout read 55*. there was a lot of beer on the floor(3-22ounces of my IPA broke and somehow leaked out the drain despite being frozen causing breakage). Opened the keezer and yeah, everything including the sides of the freezer were frozen solid. Never figured the temp gradient could be so dramatic. I guess I'll need to add yeast at bottling time right?

**ChshreCat** · 09-25-2010, 02:33 AM

You might, but unless the carboy was frozen solid, you're probably fine as long as you warmed it back up to a realistic temp after you found it.