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Old 08-02-2013, 02:43 AM   #601
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What yeast? I used wy3724 and it finishes very tart. Same with wl565 I believe.
Belle Saison and 3711 mixed. This is definitely not a yeast tartness. Probably something in my siphon line since I am anal about sanitation. Plus I already drank one keg out of the same batch and it was totally different- a classic, tasty saison.
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Old 08-02-2013, 03:20 AM   #602
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Belle Saison and 3711 mixed. This is definitely not a yeast tartness. Probably something in my siphon line since I am anal about sanitation. Plus I already drank one keg out of the same batch and it was totally different- a classic, tasty saison.
Well if it tastes good and doesn't make you sick... ;-). I was surprised how tart the 3724 came out but it's good. But yeah, 3711 and belle shouldn't be tart.
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Old 08-02-2013, 09:24 PM   #603
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I am moving mine upstairs tonight to put it in mid 70's temps for the next two weeks. Curious - will I be able to harvest the yeast from this with it being in the fermentor for a month, half which is in the mid 70's?

Can't wait till the end of the month when this is on tap!

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Old 08-03-2013, 03:39 AM   #604
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I am moving mine upstairs tonight to put it in mid 70's temps for the next two weeks. Curious - will I be able to harvest the yeast from this with it being in the fermentor for a month, half which is in the mid 70's?

Can't wait till the end of the month when this is on tap!
I have harvested mine with no issues from the higher temps. had a batch get into the upper 90s with a different saison yeast, that yeast was none the worse for wear.

I do typically build a big honkin starter, and split it into four vials then build a second starter from one vial and bank the other three. I do this for each generation of yeast after washing the cake....

Keeps me in earlier generations of a given strain longer before I scrap it due to the risk of mutations.
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Old 08-06-2013, 02:07 PM   #605
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Brewing this today using Valley Malt Organic Pilsner.

Also changing up the hop schedule (going a little hoppier) as follows, converted for 5gal:
.5oz Sorachi Ace @FWH
.5oz Motueka @30
.5 oz Motueka @15
.5 oz each Motueka/Sorachi Ace @5
.5 oz each Motueka/Nelson Sauvin @0
Bottled the 3711 side of this split last night. I also racked the Ommegang yeast version onto some rhubarb and blueberries, and some of the 3711 cake to try to dry it out some more.
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Old 08-07-2013, 01:49 AM   #606
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Bottled the 3711 side of this split last night. I also racked the Ommegang yeast version onto some rhubarb and blueberries, and some of the 3711 cake to try to dry it out some more.
Dang, blueberry rhubarb saison.....

If only I were on your coast, I would pester you to swing by for a tasting of that one, just the thought makes me mouth water!

Alas Chicago is a wee bit out of the way to just "pop over"
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Old 08-08-2013, 10:30 AM   #607
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Brewed this up with NZ Manuka honey (couldn't find orange blossom) and FWH with Nelson Sauvin instead of Sorachi Ace.
Gotta say the early samples weren't too promising(dry dry dry and strong manuka taste) but cracked my first early bottle tonight and its pretty decent.

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Old 08-08-2013, 04:54 PM   #608
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Dang, blueberry rhubarb saison.....

If only I were on your coast, I would pester you to swing by for a tasting of that one, just the thought makes me mouth water!

Alas Chicago is a wee bit out of the way to just "pop over"
Well, I'll wait and see if it's any good first, but I could always send you a 'sample'.

Definitely appreciate the great recipe and have brewed variations of it a few times now. Great base to play with.
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Old 08-10-2013, 02:12 AM   #609
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Brewed this a couple of days ago using styrian goldings and belma cause I needed to use them up and that was what this recipe was created for initially anyway.

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Old 08-11-2013, 02:18 AM   #610
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What have you guys done to raise the temp? I was thinking of putting in my garage or on my back porch.

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