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NuclearRich · 09-03-2012, 01:30 PM

Finally obtained enough belgian bottles to bottle the second half of my split batch. hic!

They were bottled a little over a week apart, hopefully there wont be a major difference. Since its is all in 750mL bottles, I am going to be really patient to make sure its ready(I usually cant wait and dont mind sampling some undercarbed and underconditioned beer). A solid month I think.

I'm very excited for this batch, its my first saison and both gravity samples tasted great before bottling. If I had to give one the flavor edge, it would be the Citra version over the Nelson.

**azscoob** · 09-03-2012, 02:30 PM

Lordy, I hate the waiting part, I just kegged a batch of my mild and already want a pint. Waiting for a bottle conditioned beer to be ready has to be hell!

PintOfPlain · 09-08-2012, 12:28 PM

One week in the fermenter, already down from 1.061 to 1.008 and it still bubbling (slowly now)

I tasted the wort, it smells great, got that Belgian nose (sort of reminds of a Leffe ), but the taste wasn't so good right now

What's other peoples experience of the wort taste after one week? Mine is a big harsh. Maybe I got some tannins in that baby, I dont know, I thought I hit the temps pretty bang on.

Cheers!

**barhoc11** · 09-08-2012, 08:34 PM

Quote:

Originally Posted by PintOfPlain

One week in the fermenter, already down from 1.061 to 1.008 and it still bubbling (slowly now)

I tasted the wort, it smells great, got that Belgian nose (sort of reminds of a Leffe ), but the taste wasn't so good right now

What's other peoples experience of the wort taste after one week? Mine is a big harsh. Maybe I got some tannins in that baby, I dont know, I thought I hit the temps pretty bang on.

Cheers!

I just tasted mine after almost 3 weeks in the fermenter and I am getting some 'harshness' so I can imagine that after 1 week, you would be worse off. Other than the minor harshness, it tastes pretty solid.

I would just give it time since most recommend not drinking this for at least 2 months. Out of curiousity, what temp did you ferment it at?

ironfish · 09-08-2012, 11:13 PM

First of all, I just sampled the best home brew of my life. Azscoob a major brewery should be paying you royalties for this recipe. Thank you . I'm not going to reveal details from my tasting, just realize if your thinking of brewing this stop procrastinating ! Absolutely awesome!!!

PintOfPlain · 09-09-2012, 12:21 AM

Quote:

Originally Posted by barhoc11

I just tasted mine after almost 3 weeks in the fermenter and I am getting some 'harshness' so I can imagine that after 1 week, you would be worse off. Other than the minor harshness, it tastes pretty solid.

I would just give it time since most recommend not drinking this for at least 2 months. Out of curiousity, what temp did you ferment it at?

Hi. I am fermenting at 75C since the start.

**azscoob** · 09-09-2012, 08:38 AM

Quote:

Originally Posted by ironfish

First of all, I just sampled the best home brew of my life. Azscoob a major brewery should be paying you royalties for this recipe. Thank you . I'm not going to reveal details from my tasting, just realize if your thinking of brewing this stop procrastinating ! Absolutely awesome!!!

Thank you for the props! If I ever open a brewery, this on is in the rotation for sure!

GuitarGumption · 09-13-2012, 05:44 PM

Greetings. I realize this is an old thread, but I recently decided to brew this beer after reading the great descriptions in this thread. Thanks for all the info!

I pretty much brewed per the original recipe. I was just curious, since I have about a 1/2 oz. of Sorachi Ace left over, if you thought it would be worthwhile to dry hop with these, to add to the lemon/peppery flavors. Or would that just add too much?

I'm only about 4 days into fermentation, but I took a hydrometer sample and it's already halfway attenuated, and tastes great!

Thanks for any input.

**azscoob** · 09-13-2012, 07:20 PM

Quote:

Originally Posted by GuitarGumption

Greetings. I realize this is an old thread, but I recently decided to brew this beer after reading the great descriptions in this thread. Thanks for all the info!

I pretty much brewed per the original recipe. I was just curious, since I have about a 1/2 oz. of Sorachi Ace left over, if you thought it would be worthwhile to dry hop with these, to add to the lemon/peppery flavors. Or would that just add too much?

I'm only about 4 days into fermentation, but I took a hydrometer sample and it's already halfway attenuated, and tastes great!

Thanks for any input.

Give it a shot! Lemme know how it turns out

GuitarGumption · 09-18-2012, 03:51 AM

I think I may, though still not sure.

As everyone said, this yeast is amazing. One week and I'm down to 1.002! I started a little lower than original recipe, at 1.058, but wow!

I started off fermentation around 68, about a day later ramped to 72, another day 74 or so, then a few days at 76.

Do I want to keep letting it attenuate, or will it get too thin? I've never used a yeast like this before....