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Old 06-13-2013, 12:05 AM   #161
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3724 shouldn't taste tart as far as I know. Brett wouldn't taste sour to any large degree. That mostly comes from lacto or pedio. If it was lightly tart, I might say its the yeast but very tart makes me think infection. Any other signs or off flavors?

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Old 06-13-2013, 12:11 PM   #162
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Quote:
Originally Posted by bd2xu
This has been kegged for a month now and I've been drinking it. I like it, but it is very tart. I didn't add Brett but it tastes what I'd think that tastes like (have had the Tank 7 Brett once... it was on tap and awesome). Should this recipe with WY3724 come out with a natural tartness to it? I honestly don't know if it's tasting like it should or if it's an infection. It looks great as you can see...
What temps did you ferment at?
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Old 06-13-2013, 02:24 PM   #163
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Quote:
Originally Posted by Schumed

What temps did you ferment at?
Started at 68 and ramped all the way to 90-95 over a weeks time. Kept it at or above 90 for several weeks. It took about 6 weeks to finish off at 1.012.
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Old 06-13-2013, 09:52 PM   #164
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I've gotten a sense of tartness from Amarillo's before, so it's probably a combo of the yeast & hops providing the tartness. BTW - the yeast description says "very tart", so there you go...

http://www.wyeastlab.com/rw_yeaststr...tail.cfm?ID=60

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Old 06-13-2013, 10:46 PM   #165
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Interesting my experience with it was not tart at all. Well there's you answer.

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Old 06-13-2013, 11:41 PM   #166
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Quote:
Originally Posted by MNDan
I've gotten a sense of tartness from Amarillo's before, so it's probably a combo of the yeast & hops providing the tartness. BTW - the yeast description says "very tart", so there you go...

http://www.wyeastlab.com/rw_yeaststr...tail.cfm?ID=60
Wow how I'd I miss that?! Thanks. I like it okay, I just don't want to be drinking and infection thinking that it is supposed to be that way
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Old 06-16-2013, 01:10 AM   #167
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Quote:
Originally Posted by wskee
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.
Is this the preferred recipe for a Tank 7 clone now, with either 3724 or 3726?
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Old 06-16-2013, 01:31 PM   #168
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Question about hopping this: the Boulevard website says the current hops are Magnum, Bravo, and Amarillo. I have Magnum as the 60 min addition, and Amarillo the dry-hop, but where would the Bravo go? 45 min for bitterness, or more like 20-15 for flavor?

I've perused the thread and it seems like either 20 or 45 are when most people add the middle addition. What's gotten you closest?

Thanks!

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Old 06-16-2013, 03:46 PM   #169
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Quote:
Originally Posted by eulipion2
Question about hopping this: the Boulevard website says the current hops are Magnum, Bravo, and Amarillo. I have Magnum as the 60 min addition, and Amarillo the dry-hop, but where would the Bravo go? 45 min for bitterness, or more like 20-15 for flavor?

I've perused the thread and it seems like either 20 or 45 are when most people add the middle addition. What's gotten you closest?

Thanks!
Look at my recipe that is straight from Boulevard....sub For the sim or addition...I believe they have changed to Bravo because its probably cheaper and easily available
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Old 06-17-2013, 02:30 PM   #170
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Okay, so based on the proportions given for grains in post #15 (70/20/10), here's what I've come up with:

6 gallons, 75% efficiency

11 lb US Pale Malt (70%)
3 lb flaked corn (19%)
1.75 lb Wheat malt (11%)

.5 oz Magnum, 13.5% AA, 60 min (17 IBU)
.625 oz Bravo, 15.5% AA, 45 min (22 IBU)
1.5 oz Amarillo, 9.5% AA, dry hop (0 IBU)

Wyeast 3711 French Saison

OG: 1.072
FG: 1.010
IBU: 39
SRM: 4.3
ABV: 8.3%

Post #15 is from two years ago, so I'm sure things have changed a bit. Schumed, you have a 5 minute Amarillo addition. Is that what Boulevard does currently, or was that your interpretation? That just seems like an awful lot of green matter.

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