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Old 08-21-2013, 07:05 AM   #11
FaanPret
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I brewed this beer a couple of weeks ago - BRILLIANT !! Thanks for the Recipe !!

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Old 08-21-2013, 01:43 PM   #12
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Quote:
Originally Posted by FaanPret View Post
I brewed this beer a couple of weeks ago - BRILLIANT !! Thanks for the Recipe !!
Thanks, enjoy...
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Old 12-09-2013, 03:57 PM   #13
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Brewed this a few months ago. Used a full mash, fresh roasted sugar pumpkins, good boil, and a fermentation chamber to keep the temps warm for the wy3712 French saison yeast.
The fermentation stalled at 1.030 for more than a week. So I put the temp down to 20•c for 5 days. Then raised it to 25•c and waited. Eventually it finished. Just had to be patient.
It turned out a touch darker than I was expecting. The flavours of the yeast come stong out of the gate, almost like a slightly sour farmhouse ale. Pumpkin fills out the mouthfeel and spices linger on the tongue. Really good.
Did anyone else find any tartness or sourness in their beer?

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Old 12-21-2013, 02:04 PM   #14
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Can't say I ever detected and sourness.

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Old 09-08-2014, 08:12 PM   #15
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I'm going to brew this again with the Wallonian Farmhouse Saison from The Yeast Bay. Wallonian is supposed to have a little bit of farmhouse funk in it.

The tartness worked so well with this. I'm going to try and re-create.

I love the darker richness with the spice and yeast. Nice take on a generally over done seasonal beer.

Previously I think my yeast had mutated. It was more than a few cycles in for the last batch, and has now been retired.

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Old 09-09-2014, 12:07 AM   #16
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I brewed this on Labor Day with the Belle Saison yeast!

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