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Old 03-21-2013, 08:15 PM   #21
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more concerned with the film i mentioned

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Old 03-22-2013, 01:19 PM   #22
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I've seen some pretty weird things on fermenting beer that weren't anything to do with infections. I even have a Saison fermenting right now that I "infected" on purpose. As long as it tastes good I wouldn't worry about it too much.

If you really think it's something nasty though, post a photo so we can get a better idea of what you're looking at.

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Old 03-22-2013, 08:15 PM   #23
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I will post a pic when i get home

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Old 03-23-2013, 02:46 AM   #24
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Here it is

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Old 03-24-2013, 06:13 AM   #25
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So i dont believe this is an infection. Heres why. A week ago i added a package of dry yeast that i had sparred from a coopers. Brewing kit months prior. I added it in addition to the already active yeast because the fizzing and activity had halted. Heres why i double guessed myself. When i mashed i had added too hot of water to the grain causing it to produce too few fermentable.sugars. Believe the mash temp was like 175. Clearly i have learned my mashing lesson but thats why i added the yeast, thought i could pickup.where the other yeast left off. It is now my beliefe that this film and white bubble spots are the yeast i added. Perhaps they were expired or something

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Old 03-24-2013, 05:53 PM   #26
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That actually does look like a pellicle to me, especially if those white spots are bubbles. I'm not sure adding more yeast would do something like that. You might get some yeast "rafts" floating on the surface but most of the yeast would either be in suspension or drop out and collect at the bottom of the bucket. Expired yeast would be mostly dead yeast so it just wouldn't do anything (unless the package was somehow contaminated).

So, it could be an infection but like I said some infections can actually make your beer taste better (if you like sour/funky beer). I would let it go for while and see how the flavor develops. As long as it doesn't taste like pure vinegar there's a chance you could end up with something good.

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Old 03-24-2013, 11:22 PM   #27
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Well the aroma given off has become more like what it was before i noticed the stuff.And i have not seen any further development of mold or anything more serious so perhaps i will get a feux lambic style saisson? gonna be hard to share that with people tho lol.

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Old 06-20-2013, 03:23 AM   #28
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My base beer was a little different but I brewed this for a friend's wedding. It got rave reviews and is probably one of the better beers I've brewed. For the lime addition I zested one lime and added it at 2 different times at the end of the boil. For the basil, I measured out 1 oz of fresh leaves and threw them in at flame out (I did not chop them or anything). The lime was just noticeable in flavor, and the basil was definitely present but not overpowering. Most people would smell it and know there was something familiar about it but I had to tell them it was basil for them to figure it out.

Recipe Type: All Grain
Yeast: Wyeast 3711 French Saison (2 vials)
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.004
IBU: 26.7
Boiling Time (Minutes): 90
Color: SRM 4.7
Primary Fermentation (# of Days & Temp): 3 weeks at 67 to 80F (see notes below
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Basil noticeable in aroma, meld well with Sorachi Ace hops. Lime adds a nice citrus kick.

Basil Lime Saison

Grain
Amount Item Type % or IBU
9.00 lb Belgian Pilsner (2.0 SRM) Grain 77.4%
0.75 lb Munich Malt (9.0 SRM) Grain 6.5%
0.75 lb White Wheat Malt (2.4 SRM) Grain 6.5%
0.175 lb Caramunich Malt (56.0 SRM) Grain 1.1%

1 lb Cane Sugar (at 10 minutes)


Hops/Other
1 oz Hallertauer [4.80 %] (45 min) Hops 14.2 IBU
0.25 oz Fresh Lime zest (10 min)
0.5 oz Sorachi Ace [12.00%] (10 min) Hops 7 IBU
0.25 oz fresh Lime zest (5 min)
0.5 oz Sorachi Ace [12.00%] (5 min) Hops 7 IBU
0.5 oz Sorachi Ace [12.00%] (1 min) Hops 7 IBU
1 oz Fresh Basil leaves (1 min)

Yeast
Wyeast 3711 French Saison

Mash Schedule
Mash at 149F for 75 min.

Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil

Fermentation Schedule
Day 1: 69F
Day 4: 71F (start a ramp-up to make sure yeast dries beer fully)
Day 5: 72F
Day 6: 74F
Day 7: 76F
Day 10: 80F

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Old 06-20-2013, 02:05 PM   #29
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Quote:
Originally Posted by 2thGuy View Post
My base beer was a little different but I brewed this for a friend's wedding. It got rave reviews and is probably one of the better beers I've brewed. For the lime addition I zested one lime and added it at 2 different times at the end of the boil. For the basil, I measured out 1 oz of fresh leaves and threw them in at flame out (I did not chop them or anything). The lime was just noticeable in flavor, and the basil was definitely present but not overpowering. Most people would smell it and know there was something familiar about it but I had to tell them it was basil for them to figure it out.

Recipe Type: All Grain
Yeast: Wyeast 3711 French Saison (2 vials)
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.004
IBU: 26.7
Boiling Time (Minutes): 90
Color: SRM 4.7
Primary Fermentation (# of Days & Temp): 3 weeks at 67 to 80F (see notes below
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Basil noticeable in aroma, meld well with Sorachi Ace hops. Lime adds a nice citrus kick.

Basil Lime Saison

Grain
Amount Item Type % or IBU
9.00 lb Belgian Pilsner (2.0 SRM) Grain 77.4%
0.75 lb Munich Malt (9.0 SRM) Grain 6.5%
0.75 lb White Wheat Malt (2.4 SRM) Grain 6.5%
0.175 lb Caramunich Malt (56.0 SRM) Grain 1.1%

1 lb Cane Sugar (at 10 minutes)


Hops/Other
1 oz Hallertauer [4.80 %] (45 min) Hops 14.2 IBU
0.25 oz Fresh Lime zest (10 min)
0.5 oz Sorachi Ace [12.00%] (10 min) Hops 7 IBU
0.25 oz fresh Lime zest (5 min)
0.5 oz Sorachi Ace [12.00%] (5 min) Hops 7 IBU
0.5 oz Sorachi Ace [12.00%] (1 min) Hops 7 IBU
1 oz Fresh Basil leaves (1 min)

Yeast
Wyeast 3711 French Saison

Mash Schedule
Mash at 149F for 75 min.

Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil

Fermentation Schedule
Day 1: 69F
Day 4: 71F (start a ramp-up to make sure yeast dries beer fully)
Day 5: 72F
Day 6: 74F
Day 7: 76F
Day 10: 80F
That looks and sounds great. Having a deft touch with spices/herbs/fruit such that they are perceptible, but not overbearing is really tricky IMO. Sounds like you nailed it on your batch. Glad to hear your beer went over so well at the wedding!
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Old 07-23-2013, 05:04 PM   #30
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Hi all. I brewed this a little over a month ago and generally followed the OP recipe; don't have my notes in front of me but I know it was about 2 oz Sorachi at the back half of the boil plus a large handful of basil and the zest from two limes at flameout. Fermented at about 72-74 degrees for 12 days, and it has been hanging out in secondary almost three weeks now.

My sort-of problem: I'm getting NO basil scent/flavor from my samples. I know that it can still develop and meld, that's why it's in secondary. My thought is the Sorachi came on too strong and, combined with the yeast, created the very citrus flavor. Basically, it's a normal saison. Pleasantly sweet, very citrus, touch of coriander, etc from the yeast. (Wyeast 3711).

So, I'm thinking I may basil-dry-hop. I have plenty of fresh basil in my garden. Did anyone find that the basil came through stronger after bottling? Or has anyone tried this? I figure I'll grab a couple handfuls of basil, rinse, then rinse in Starsan, and toss them in the carboy.

Experts/everyone who knows more than I do (that's all of you), what do you think?

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