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Old 01-17-2012, 07:20 PM   #161
El_Exorcisto
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Here's my first saison. It's 5 lbs pale ale, and 3 lbs unmalted wheat berres hopped with Sorachi Ace and Crystal, dry hopped with Cascades. Been in the bottle 2 weeks and it tastes delicious. Oh yeah, fermented with 3711 French Saison.



Happiness and Sadness, taken with my Nikon D40 and a little retouch in the GIMP.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

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Old 01-17-2012, 07:21 PM   #162
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Nice, how did the Sorachi/Crystal play out? I'm using that combo in an American Wheat this weekend.

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Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 01-17-2012, 07:23 PM   #163
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It's effing amazing. A little harsh if you chill it too cold, but in the high 40s t's really smooth. A bit of lemon lysol, an unidentifiable herbal thing, and a smooth, dry, grainy finish.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

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Old 01-17-2012, 07:29 PM   #164
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See lemon lysol has me scared. I just want a very subtle touch of lemon... I'm wondering if I should wimp out. Was going to use .5 oz. at flameout.

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Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 01-17-2012, 07:40 PM   #165
El_Exorcisto
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I don't mean lemon lysol in a bad way, if you can wrap your head around that. It's a note of flavor in a beer with more layers than I can really get my head around. You'll be happy with them, I promise.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

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Old 01-17-2012, 07:43 PM   #166
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Ok, I'll take your word for it!

Beautiful beer BTW.

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Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 01-17-2012, 07:45 PM   #167
El_Exorcisto
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It's a saison too remember, so a lot of the flavors are exaggerated due to the wicked dry finish.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.

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Old 01-18-2012, 04:12 PM   #168
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Amber ale I did right after thanksgiving. I wish i waited longer to drink it b/c its been getting better and better. the holiday season is tough tho.

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Old 01-18-2012, 04:14 PM   #169
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same amber after an additional 2 weeks in the bottle.

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Old 01-18-2012, 05:57 PM   #170
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Here's my first lager. It's an 8.2% Double Pilsner. It cleared up nicely with some gelatin.

photo-3-.jpg  
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