Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > Partial - BBD Saison Furtif

Reply
 
Thread Tools
Old 04-24-2012, 03:20 AM   #301
zaphro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chico
Posts: 29
Liked 5 Times on 5 Posts

Default


Checked today. It has slowed down a lot. We are now at about 1.025. It is sitting in the high seventies so I am hoping that helps. Just want this to finish. Working in the garden today and all I had to drink after was a few PBRs. Not bad, but not good either.
zaphro is offline  
 
Reply With Quote
Old 04-27-2012, 04:38 PM   #302
David8464
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 12
Default


Mine only took a little under 4 weeks to get down to the 1.000 level before I racked it into a secondary. It fermented the first week in the 75-78ish range and at the end of the first week when fermentation had slowed, I added the extra sugar and it kicked back up for about another week. The last two weeks it settled around 72-75ish and finished out.

I usually keep my house in the low 70's this time of year so I just left it at ambient without any other heating/cooling sources and let the yeast do it's thing.

Oh I forgot to add, I made a starter that was a little under 2L, decanted, and pitched. That probably helped it get going and made it easier to finish out so low.
David8464 is offline  
 
Reply With Quote
Old 05-01-2012, 01:48 PM   #303
pwndabear
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: buffalo
Posts: 995
Liked 24 Times on 21 Posts
Likes Given: 62

Default


I am going to brew this again once things warm up a tad bit more here, 11 gallon batch this time around. I dont want the ferment to get high in the 80s like it did last time and I am only going to add a lb of sugar for the whole 11 gal batch; I feel this beer turned into rocket fuel later on with too much fusel flavors.

With a bit of temp control (by temp control, I mean keeping it in the mid 70's range), I think this might turn out a little cleaner.

Since I am doing 11 gallons, I plan on splitting the batch in half and doing one like stated above and the other... i am going to attempt to sour it.

o.m.g. could you imagine this beer with a sour tinge to it? epic.
__________________
So you want to be a leader? You want to change the game?
Turn your back on money, walk away from fame.
You want to be a missionary? Got that missionary zeal?
Let a stranger change your life, how's that make you feel?
You want to be a writer but donít know how or when?
Find a quiet place use a humble pen.
pwndabear is offline  
 
Reply With Quote
Old 05-22-2012, 05:26 AM   #304
zaphro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chico
Posts: 29
Liked 5 Times on 5 Posts

Default


Tried my first bottle tonight. Could use a little more carbonation and could be a little drier, but by far my best batch. Will for sure be brewing again. Even made the lady tell me I should brew for our wedding.
zaphro is offline  
 
Reply With Quote
Old 06-09-2012, 11:30 AM   #305
kje
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Gainesville
Posts: 6
Default


I need some help!

I made the original recipe, except I pitched two vials of WLP565 (no time to wait for a online order of 3711). OG was around 1.060, ambient temp is 82. Fermentation slowed after only 3 days, so I pulled a sample and it measured 1.010. I added the sugar the next day. The yeast chewed through the sugar in a day; now I'm getting very slow airlock activity (day 7), but I haven't checked gravity since day 3.

If I let this go for 3-4 weeks, will the yeast still be up for some priming sugar? Or should I add some 001 or dry champagne yeast at some point? (I'm not planning on racking to secondary). When would I add that yeast?

Anyone else had such fast fermentation?

Thanks
kje is offline  
 
Reply With Quote
Old 06-09-2012, 07:42 PM   #306
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island
Posts: 11,576
Liked 532 Times on 426 Posts
Likes Given: 21

Default


You would have to leave it for months before having any worries at all about not having yeast for priming.
__________________
"Science + beer = good!"
-Adam Savage
ChshreCat is offline  
 
Reply With Quote
Old 06-10-2012, 08:49 AM   #307
beerandloathinginaustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Temecula
Posts: 547
Liked 23 Times on 22 Posts
Likes Given: 383

Default


Yep, you're good to go. You had a great experience with 565! Enjoy!
__________________
www.BJCPhero.com - Certified Cicerone and Lead Cellarman for Refuge Brewery. Trying to win an award in all 23 BJCP beer categories (7 down so far with 19 awards) & taking Brett excursions along the way.
beerandloathinginaustin is offline  
 
Reply With Quote
Old 06-11-2012, 02:53 AM   #308
kje
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Gainesville
Posts: 6
Default


Thanks for the quick replies. I took a sample; it's down to 1.008 and tasty. I'll give it a few weeks for the yeast to do the rest of their thing...
kje is offline  
 
Reply With Quote
Old 08-16-2012, 06:25 PM   #309
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Towaco
Posts: 439
Liked 43 Times on 40 Posts
Likes Given: 10

Default


Hey ChshreCat, on the grain bill we have:
4.50 lb Pale Liquid Extract [Boil for 5 min] Extract 33.33 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.04 %
2.00 lb Munich Malt (9.0 SRM) Grain 14.81 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.41 %

For the WHEAT Malt.....is that white wheat? Red? Weyermann? For some reason I'm always having trouble distinguishing the right kinds of wheat for my beers.
pwortiz is offline  
 
Reply With Quote
Old 08-17-2012, 03:35 AM   #310
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island
Posts: 11,576
Liked 532 Times on 426 Posts
Likes Given: 21

Default


From my LHBS... "Northwest soft white malted wheat"
__________________
"Science + beer = good!"
-Adam Savage
ChshreCat is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison w/ WLP 565 Saison I yeast hapifam Beginners Beer Brewing Forum 20 06-07-2010 02:30 PM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 03:11 PM
anyone done with their saison yet? jigidyjim Beginners Beer Brewing Forum 40 08-05-2009 01:51 PM
Help on Saison bbrim Recipes/Ingredients 2 07-21-2009 01:16 AM
saison help jimmymcfarlson Beginners Beer Brewing Forum 1 02-10-2009 08:49 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS