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Old 05-18-2009, 08:45 PM   #11

He's just sticking to the traditional style of a Saison (which probably the most varied style)
BJCP 2008 Style Guidelines - Category 16



 
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Old 05-18-2009, 08:49 PM   #12
Saccharomyces
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I'm on the fence about the spices, it could go either way, but that isn't a lot. I definitely don't want the spice level of, say, Hennepin which tastes a bit too much like a Wit.


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Old 05-18-2009, 08:50 PM   #13
ChrisKennedy
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Yeah, never been a big fan of the spiced saisons I have had, and a beer like this, that will be getting SOO much complexity from the fermentation, it just seems like a damn shame to sully this good beer with some evil spices!

 
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Old 05-25-2009, 02:11 PM   #14
B-Dub
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I just read up on the Wyeast turbid mash in Wild Brews. The sparge temp is 203!! Crazy how full of starch, dextrins and tannins a wild beer can start with. After all it just becomes food and a year later it is only good flavors that are left behind.

 
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Old 05-26-2009, 07:44 PM   #15
nealf
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You have inspired me to create a bugged Saison. I am scaling up to an 8 gallon batch (5G and a 3G soured batch). I am stepping up a starter of Brett Lambic Blend and WL568 for the soured batch. This should turn out pretty interesting!! Thanks for a great idea.

edit: I know the Brett Lambic Blend might seem weird, but I am hoping that it will impart some tart cherry flavors that will pair nicely with a Saison.


 
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Old 10-30-2009, 09:54 PM   #16
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Brewing this on 11/7. Yeah, baby, yeah...
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Old 10-30-2009, 10:04 PM   #17
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Awesome. Did you have roselare left over from the spring, find it somewhere recently, or are you using something else to sour?
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Old 10-30-2009, 10:05 PM   #18
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Awesome. Did you have roselare left over from the spring, find it somewhere recently, or are you using something else to sour?
The Roeselare has been sitting pretty in my fridge. Time to put it to work!
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Old 10-31-2009, 03:58 PM   #19
Megascottydemon
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I have a saison in secondary with orval dregs, and the smells coming out of the airlock are AMAZING! Very interested to see how yours turns out. Especially with the turbid mash.

 
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Old 11-01-2009, 01:29 PM   #20
nealf
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I can say that mine from post #15 turned out really really amazing. I will definitely be doing it again next spring.

Definitely keep us updated on how yours turns out Sacc.



 
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