Last Activity:05-22-2013 4:40 PM
Posted in thread: 100% Brett L oatmeal stout stalled? on 05-22-2013 at 07:56 PM
At first, no. But it kinda grew on me and I begin picking out other aromas and flavors.
Posted in thread: 100% Brett L oatmeal stout stalled? on 05-22-2013 at 07:37 PM
I took another gravity today. It's at 1.016 today. Would bottling at this point be crazy?
Slight metallic still present but more smoke noticeable, like a cigarette kinda in aftertaste.
Posted in thread: Saison Recipe Critique on 05-21-2013 at 08:20 PM
I would leave the corn sugar out if your intentions for its use is to dry it out. 3711 will
tear through the grain without it. Expect around fg of 1006 or lower too. Grain bill looks
nice. I've made 7...
Posted in thread: I sunk my pellicle... on 03-10-2013 at 07:46 PM
I have been told by numerous sour brewers/pros that it's fine to dump fruit onto the pellicle.
It will reform and only really drops with vibrations. I bottle by racking under the pellicle
too with no ...
Posted in thread: Another Saison Thread... on 03-10-2013 at 07:41 PM
If it continues to remain at a high gravity, you could always pitch some 3711 to finish it up.
Posted in thread: 100% Brett L oatmeal stout stalled? on 02-22-2013 at 06:52 PM
Checked again today. Gravity is 1.019, so it has went down considerably. Smell has some
metallic-ness to it and something else I can't place my finger on. Definitely no cherry pie!
But I used white la...
Posted in thread: Adding Color to a Saison? on 02-21-2013 at 11:57 PM
Would 1 oz. of the de-bittered black malt be too much? It will get me around 8 srm color, which
is what I'm looking for.
Posted in thread: Adding Color to a Saison? on 02-21-2013 at 10:41 PM
Perfect! I have some de-bittered black malt I need to use. The grain bill right now is 5#
pilsner, 2# Munich, 1/2# flaked wheat. Simple and low gravity.
Posted in thread: Adding Color to a Saison? on 02-21-2013 at 10:07 PM
Does anyone have any experience or knowledge of adding a very small amount (1 oz or less) of
roasted barley or even crystal 10 malt to a saison? I'll be using 3711 so I'm not worried about
Posted in thread: Farmhouse or Saison Yeast? on 02-11-2013 at 09:01 PM
If you have 3711 handy, I would recommend it since it works well at low temps. I use it around
the same temp as my pales and IPA's and love the results.
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