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Old 12-30-2012, 11:09 PM   #121
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Quote:
Originally Posted by edroberts
For those that were wondering, I don't believe Saison Brett (which is phenomenal BTW) is fermented in primary with bret. Rather Boulevard adds it at bottling.
Seriously doubt that...they add a yeast for bottle condition but its not Bret that makes zero since
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Old 12-30-2012, 11:21 PM   #122
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Seriously doubt that...they add a yeast for bottle condition but its not Bret that makes zero since
It is indeed.
http://kcbeerblog.blogspot.com/2012/...rview.html?m=1
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Old 01-16-2013, 07:24 PM   #123
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That was a fun interview. Brett at bottling is not somethingI wwould have the balls to do at home, but they seem to have a good system for it. Explains why SB is so mild in terms of Brett, though it is certainly working under high alcohol conditions.

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Old 01-20-2013, 03:13 AM   #124
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That was a fun interview. Brett at bottling is not somethingI wwould have the balls to do at home, but they seem to have a good system for it. Explains why SB is so mild in terms of Brett, though it is certainly working under high alcohol conditions.
Brett doesn't really care about alcohol. It's pretty much the honey badger of yeasts.

Oh, and to whoever was talking about brett primarys- you get a *very* different beer doing it that way. Most people add brett in secondary or at bottling.
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Old 01-20-2013, 01:55 PM   #125
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.26oz Amarillo dry hopped after 1 week fermentation
Just an update....this recipe came out really well and has been a big hit at home....took to the brew club meeting and they all liked it.....We all agree my recipe is a little sweeter than the originally but most preferred mine.....I think there needs to be a little more hops for bittering at 60....like .5 oz of Magnum....next time going to do a 10 gallon batch and try some of the other Belgian yeast strains to see how that affects the flavor profile


My recipe is solid if you want a nice refreshing beer with great Amarillo aroma
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Old 01-21-2013, 02:55 AM   #126
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Nice Schumed! Thanks for sharing the info. I just brewed my first attempt at this one. This is what I came up with based on everyone's suggestions and I went the original suggestion of more wheat for the first try.

5.5gal batch

11lb Pale belg 2 row
3lb Flaked Corn
1.4 Wheat
(1.5 oz of carafa II for color) as a previous poster suggested

.20 oz magnum @60 I was tempted to bump this up but stuck to 6.9 ibu
.25 oz simcoe @45
3.5 oz amarillo @5min

Mashed @ 152º for 60 mins

I used the 3724 belgian saison yeast since the LBS did not have 3726.

My preboil gravity was 1.054 and I missed my OG by quite a bit for some reason, 1.065. The mill at the LBS was jamming up and I had forgotten to dump my wheat malt in. After it was unjammed and an employee adjusted it, I ran it through and it did not mill it well at all so I ran it back through but who knows if that affected it. They were closing and I wanted to get out of there so I went with it. I am looking forward to buying my own mill soon...

I was planning on a small dry hop of amarillo as well. I will post how this came out.

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Old 01-21-2013, 04:07 PM   #127
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I just finished off my first 5 gal keg of it a few days ago. The family, the lady friend and my soldiers liked it. It was my first all grain so there was a lot of errors made in the making but it was still good. I did notice that it was a lot mellower after a little over a month in the keg.

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Old 01-23-2013, 08:44 PM   #128
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Brewing this right now!

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Old 01-27-2013, 04:30 PM   #129
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Has anyone tried the Danstar Belle Saison yeast on this?

Rick

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Old 02-05-2013, 04:17 PM   #130
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What is the time and temps for wort and sparge?

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