azscoob
Brewpub coming soon!
You were correct it is A-Z-scoob, thanks for the good review, I have forwarded the video off to some friends! I love the cap going flying, that's a well carbed saison!
azscoob said:Add the honey now, that should bring it closer to balanced, you should be good to go otherwise.
I'm 12 days into fermentation and the gravity of the 3711 batch is 1.003. The gravity of the 3724 batch is down to 1.019.
I'm moving the 3724 into a warmer temp (90 deg.) to see if things start to churn again.
Hi
Just brewed this last night as my second AG. the picture by the OP was just too good to pass!
my first AG was a bit of a disaster (way too much going on at the same time!) but this one went great. My first batch has a watery taste, I think its due to the fact I used 100% distilled water, so this time I made sure to buy some mineral water ( I live in China.. tap water is maybe not so good here - who knows!). The water was still pretty soft and didnt have a full list of minerals, so I added one tsp of gypsum and 1/4 tsp of table salt.
- used Cascade hops as couldn't get Sorachi
- used a the zest of one lemon steeped in a shot of vodka for a few hours (Also put the black pepper in here)
- my wife is from spain so she picked me up some Orange blossom honey from some orange farm in Valencia (nice! - and still have 0.5kg for next batch!)
I am VERY happy, I hit my OG bang on 1.061
I used the stovetop mash method, mashing on the stovetop in my 8G alu pot for an hour, using the gas to keep the temp steady.
since my lauter tun is only 5 gallons , with this amount of grain, I couldnt add more water to make the rest stage, so I just put on the gas and raised what I had to 170F.
Then poured it into my lauter tun and lautered out.
Took about 3 sparges but hit 6G then boiled for 60mins.
I made my first yeast starter, wasn't sure if it was really working but according to Palmer maybe this is because it works so fast. The guy gave me a discount on the 3711 yeast because the yeast was 5 months old already. I used a quart of wort from my previous batch and boiled it up the previous night, then cooled and pitched the yeast with a 1/4 tsp gypsum also since that wort was made with the distilled water. It was active enough. After pouring in the whole starter into the fermenter, after 9 hours, it was already developing a good head of krauesen and bubbling away. Photo attached! definately the nicest looking of my 4 batches, beautiful white head! I will keep you posted as it ferments.
Its pretty hot here, I pitched it at 75C , couldnt get it any lower as burned through all my ice stash making an ice bath for cooling. Seems to be working good enough so I'll keep it at this temp in my swamp cooler unless anyone thinks I should do otherwise.
happy brewin
One week in the fermenter, already down from 1.061 to 1.008 and it still bubbling (slowly now)
I tasted the wort, it smells great, got that Belgian nose (sort of reminds of a Leffe ), but the taste wasn't so good right now
What's other peoples experience of the wort taste after one week? Mine is a big harsh. Maybe I got some tannins in that baby, I dont know, I thought I hit the temps pretty bang on.
Cheers!
barhoc11 said:I just tasted mine after almost 3 weeks in the fermenter and I am getting some 'harshness' so I can imagine that after 1 week, you would be worse off. Other than the minor harshness, it tastes pretty solid.
I would just give it time since most recommend not drinking this for at least 2 months. Out of curiousity, what temp did you ferment it at?
First of all, I just sampled the best home brew of my life. Azscoob a major brewery should be paying you royalties for this recipe. Thank you . I'm not going to reveal details from my tasting, just realize if your thinking of brewing this stop procrastinating ! Absolutely awesome!!!
Greetings. I realize this is an old thread, but I recently decided to brew this beer after reading the great descriptions in this thread. Thanks for all the info!
I pretty much brewed per the original recipe. I was just curious, since I have about a 1/2 oz. of Sorachi Ace left over, if you thought it would be worthwhile to dry hop with these, to add to the lemon/peppery flavors. Or would that just add too much?
I'm only about 4 days into fermentation, but I took a hydrometer sample and it's already halfway attenuated, and tastes great!
Thanks for any input.
Good luck brewing it! Checked the gravity today on this one since I was concerned about the yeast stalling but the gravity is down to 1.018 already. I just pitched the yeast at like 7pm Monday lol. Go go 3711! Popped the top this am to check it. Still actively bubbling but nothing is really going through my blow off valve. It was bubbling like mad the 1st 24hrs then stopped. Had me worried but its still kicking it seems.
The blow off valve, or airlock, are not the best measures of fermentation activity. Just give the yeast some time to do their job, then check the gravity. It sounds like your beer is well on its way. Cheers!
azscoob said:I haven't used an airlock in I can't remember how long, I use a blowoff tube for fermentation, then swap it out for an S style airlock when crash cooling, it bubbles backwards so no suck back into the fermenter, nothing like having a half gallon of blowoff water sucked back into the carboy to remind you to swap over to the bubbler
Boiled up this recipe a couple of weeks ago and I have a couple questions. First off, I followed the recipe except I used Czech Saaz in place of the Fuggle (LHBS didn't have whole Fuggle) and I added a bit of fresh rosemary the last 5 minutes of the boil. OG was 1.056. Pittched at 72 degrees. It's been firmenting at 70 degrees for the last two weeks. I had a bit of blow off the first couple of days and it was steady firmentation the week after that. I'm still getting a pretty steady firmentation and wondered if anyone else has had this same thing happen.
The last beer I made was also a saison and did not take as long to ferment. I'm wondering if it's the honey in this receipt or perhaps since it's a different type of yeast.
Any thoughts?
The blow off valve, or airlock, are not the best measures of fermentation activity. Just give the yeast some time to do their job, then check the gravity. It sounds like your beer is well on its way. Cheers!
This makes me happy, one of my recipes is well received, and often brewed!Oh I agree totally. I always keep an eye on the gravity, but I try to use the airlocks/blow off valves to get a rough idea.
Put this one into the 2ndary Sat afternoon. Gravity was an outstanding 1.005. Giving this another couple of weeks in the 2ndary to try and get those final couple of points to 1.003!
Tasted it again and it is NICE already. I was worried about all of the hops going into this, but so far everything is playing great together.
Going to bottle 12 in a couple of weeks and toss the rest in a keg! I need to have some people over to finish off either a watermelon wheat or my octopumpkinfest to free up keg room.
You definitely have a solid saison here azscoob. I've been drinking it for a couple weeks now(bottle conditioned), SO GOOD! Mine has a apple cider/black cherry flavor to it, really different than anything I've ever had, store bought or homebrewed. Can't wait to bottle the other half of the batch that fermented with the belgian saison yeast.
Glad you like it! This was a recipe designed with the mindset of what would a farmer make, would he add countless spices, herbs, special candi sugars, and a dozen different malts? Or would he use what was on hand to brew a beer for himself and his workers while out in the fields working the land? I thought it would be something simple yet well rounded, simple is sometimes the right way to go.
BrewLou said:I agree totally. My only comment on the above is that if a farmer gave his workers this, they might not get much work done lol. As high an ABV as mine will be, a few of these would not be condusive to working hard!
So far though thank you for an amazing recipe!
Edit: Checked gravity this am and it is all the way down to 1.003 holy cow! This might be going into the keg Sat/Sun if I have time to get it done! Didnt expect it to drop that quick after moving it over.
hbr2547 said:Going to brew tomorrow. This looks to be an amazing brew. No sorachi - I have either citra or nelson sauvin - any thoughts?
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