AgentHubcap
Well-Known Member
I bottled up a saison tonight that my co-brewer did on his own.
Here's the recipe: http://hopville.com/recipe/1525205/saison-recipes/rye-farmhouse-saison
It was a 10 gallon batch that was split into two ferementers. One had around 6 gallons in it, and that was bottled tonight.
This is my 18th batch that I've bottled, and I've never seen this much trub before. It had well over a gallon and a half of trub. We ended up with 46 1/2 bottles. What would cause THIS much trub? Saison yeast (it was our first saison)? Rye? (our first rye) Something else?
Here's the recipe: http://hopville.com/recipe/1525205/saison-recipes/rye-farmhouse-saison
It was a 10 gallon batch that was split into two ferementers. One had around 6 gallons in it, and that was bottled tonight.
This is my 18th batch that I've bottled, and I've never seen this much trub before. It had well over a gallon and a half of trub. We ended up with 46 1/2 bottles. What would cause THIS much trub? Saison yeast (it was our first saison)? Rye? (our first rye) Something else?