bmason1623
Well-Known Member
Friday, I'll be around from 9-3. Saturday, I'll be around from 9-12.
I'll try to be around sometime on Saturday, but have my daughter again so we'll see. If not, I guess it'll be next week sometime.
Anyone picking up from the western burbs (Naperville/Plainfield)? Would you be able to grab mine?
More hop porn...baby citra I thought died...emerged and looking healthy.
So as to not alienate anyone, if you don't belong to a brew club and would still like to get in on hop contracts send me a PM.
What about those of us that PM'd you before the announcement about the homebrew clubs only? Should we resend?
bmason1623 said:no pick ups today. I'll be tailgating and at the Bears game this afternoon. Go Bears!
What's your availability this Friday, Bill?
K, I can do anytime. Maybe I'll sneak out during lunch.
The hop contract buy is still being worked on and should come together hopefully within a week. I'll announce something on this thread.
Sounds good to me....any more thought given about a brew club?
It seems that a number of beer related events that encourage homebrewers to submit beer want you to be a member of a club, so that would be one thing. Form a club for participating in brewing events. Do we get discounts on purchases from places for being a club member? Maybe an event, once a year, maybe in the summer, maybe at Bill's place where people can come, share their homebrews we brewed using the ingredients procured from group buys. Have general technique discussions. I don't use pumps or other electronics in my brewing, I would like to learn. How about we have a competition with the group using the same basic wort but then giving it our own flare. Similar to the Bell's brewing homebrew competition. Just some general ideas. All about the beer tho. The sharing and drinking of beer must be priority.
Neopol said:Yes very good ideas indeed.
Anyone spinning up that 3711 saison yeast yet? If so and your fairly local, I'd love to grab a little pipette of it. I've only got 1056 in a pitchable state currently I am going to thaw and start up some 2308 Munich lager over the weekend.
Neopol said:Spiff, oh yeah and you are very local. All belgians take their time and only get better, how many weeks in and what abv are you shooting for? What generation is the yeast? I'll buy you a beer or two in trade for a ball jar of it if she ferments nicely for you.
Making a Saison du Buff clone that is supposed to clock in at 7%. Today is day 10 and it's still chugging away. It was at 1.012 yesterday so it should still have a little to go. The krausen has mostly dropped but I'm still getting a bubble every 5-6 seconds. I'm making this for my brother for Christmas and kind of underestimated how long fermentation would take!
It's first gen from the smack pack. I'm happy to share a jar although fair warning, I've only washed yeast once before. It did work though! I've still got a dry hop to go once fermentation is done. Hopefully that will hit this weekend so I've got plenty of time to transfer and wash. I'll shoot you a PM once I've got it to arrange getting you a jar.
When you get your 3711 use some that TF&S rye on this.
Neopol said:Sounds great, how did the sample taste? Is it throwing the crazy phenolics? How did your fermentation temp schedule go?
No experience with this 3711 strain but very eager to run a peppercorn/orange farmhouse, the other belgians I've used take me to 6 to 8 weeks for 9-12%abv. Slow little monks, but damn tastey.
If you're not confident in your washing procedure, I'd be happy to take a trub/yeast mix with a little beer cover, I'll clean it and reculture it up.
Take your time, let the beer tell you when she's ready.
That sound delicious, sounds like you have you brewed this. Bookmarked..thanks I'm gonna transcribe that recipe in the morning.
Edit* had to get to page 13 to answer my own question.
I brewed that exact recipe last March. Mashed at 149 and the 3711 brought it from 1.060 to 1.001. It had a real nice level of ester and spice, better than other yeasts I've used. If I brewed it again I would probably up the rye a bit, and not sub in American pils for continental.
Sounds great, how did the sample taste? Is it throwing the crazy phenolics? How did your fermentation temp schedule go?
No experience with this 3711 strain but very eager to run a peppercorn/orange farmhouse, the other belgians I've used take me to 6 to 8 weeks for 9-12%abv. Slow little monks, but damn tastey.
If you're not confident in your washing procedure, I'd be happy to take a trub/yeast mix with a little beer cover, I'll clean it and reculture it up.
Take your time, let the beer tell you when she's ready.
I've done two more saisons since handing out the 3711 at the group buy. one got to 1.002 and the other finished at 0.998 both were the same recipe I posted here https://www.homebrewtalk.com/f12/bucket-7-a-304121/ just subbed out Falconers Flight blend hops instead. Both where very tasty and a big hit with the BMC crowd and now both are gone I really do like the unique mouthfeel of 3711 and not having to babysit it.
If you guys have yeast to share remember the https://docs.google.com/spreadsheet/viewform?formkey=dFBNaVUwNkJkcFk4LTFPYnFiWGVoSkE6MQ#gid=0
I'll be adding more yeasts to the list for sharing after Christmas.
Dan
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