Recent content by staytuned

Used these a few times, fantastic pie cherry flavor and aroma. I added all the contents of the can. I'd recommend punching down the fruit the first few days or so.

My guess is the Northeast Abbey is Ommegang. Picked up Lochristi, Saison Brett, and Funktown. With those and the ECY that was released today I have lots of brewing ahead of me!

I should add that I'm pretty sure this is a Saison strain

Mashed low, maybe 149. At least 8 of the points were candi sugar. Left in our hot warehouse for a few weeks after a cool primary fermentation. I guess technically it's more of a strong golden? Some hot alcohol taste but I'm sure it'll mellow out.

Big tripel went from 1.090 to 1.001...11.8% ABV. Going to age it for another month or so before kegging it. Tastes really damn good.

We also got some of this at the shop I work at. Brewed a big 1.090 Tripel with the Belgian Ale yeast. The description said it has very high attenuation, a temp range that goes to 90F, and can go up to 14% ABV. I think it might be a Saison strain. It's currently sitting in our warm warehouse. We...

Awesome, managed to get some ECY01 Bug Farm and ECY23 Oud Bruin. I'm thinking of maybe doing a Berliner Weisse with the Oud Bruin, since it has all the lacto in it.

I cultured some Buddhas too, had a huge nasty pellicle. It went into my 100% Brett Berliner. One thing to keep in mind is the kombucha culture in the beer will eventually add high levels of acetic acid.

Awesome to hear about the JK dregs! I've got a pretty big culture now from the dregs of Das Wunderkind. Planning on doing a low gravity Saison with it soon.

Just moved, so I was holding off on the long aging beers until I got settled. Doing a split 10 gallon batch between ECY03 and WLP670 American Farmhouse is next on my list. With the ECY09 I was thinking low gravity Belgian Pale Ale.

Were there any funky/sour vials up? I just ordered the Belgian Abbaye.

I'm about to have to do the same thing at the end of January. My plan was to transfer to kegs, purge with co2, seal it up, and then pop one of those airlock lids on after they reach their new home. Is this going overboard?

Great information. The idea with culturing Das Wunderkind would be to get the Saison strain, wild yeast and bacteria at once.

To each his own! I would urge you to try Wunderkind again if you have the chance. The strain they use is not 3711, Jeff has said they use a strain from BSI isolated from a French Saison producer. He has suggested 3711 is the closest you will get though. I've talked to Ron about culturing...

I might be wrong, but I think the reason Das Wunderkind isn't as funky as some of the other ones is because it is a blend of young, fresh Saison with older, barrel aged sour Saison. What it does have going for it is that wonderful hop aroma! I'm hoping the bottles I have will get nice and funky...