Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > All-Grain - Boulevard Smokestack Series Tank 7 Farmhouse Ale Clone

Reply
 
Thread Tools
Old 03-05-2013, 11:51 PM   #141
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


Whipping up a 2L starter as I write. 5.5 gallon batch at 1.077, yeastcalc says I need about 290 cells which equals a 2L starter. Doing this in a 2L Erlenmeyer flask on my stir plate. I've never gone over about 1.6 L starter in the 2L flask, I hope it doesn't overflow.
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 03-26-2013, 11:30 PM   #142
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


Coming along but slow with the 3724. Been fermenting for over 2 weeks and for the last week I've had it ramped to 90+ degrees. Still an occasional bubble in the airlock but I checked the SG today and it is only at 1.040. Was hoping it would be done by now since I'm keeping it at warm temps. The Krauzen has dropped and it's a beautiful color but still needs to ferment a lot more. Will give it a couple more weeks at 90 degrees and if not done then I plan on making a small starter with 3711 and pitching it at high Krauzen to finish it off. Smelling great, getting lots of crazy orange, coriander, spicy smells and taste. Hard to believe there's no spices or anything in here, it's just the yeast making the taste.
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 03-27-2013, 12:18 AM   #143
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


Quote:
Originally Posted by wskee
+1 for the starter

This was my first brew with 3724. I was able to move mine up to 85 after a 3-4 days in the high 60's and even bumped it to low-mid 90's after a couple weeks for 4-5 days then back to 85. It finished, but it took close to a month to ferment then I dry hopped. I just bottled it a few days ago and the sample tasted pretty good. Fingers crossed!

I don't think I would add any heat when dry hopping. I thought it was best to leave it at room temp but someone with more experience may be able to answer that better.

Note:I did not make a starter as this was a last minute brew and I used 1 smack pack. The guy @ the brew shop talked me out of using two...
Have you taste a bottle yet or being patient?
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 03-31-2013, 04:24 PM   #144
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


A day after checking the SG, and swirling the fermenter the airlock is more active now, she's still going...
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 04-01-2013, 07:54 AM   #145
Schumed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kansas City
Posts: 959
Liked 49 Times on 42 Posts
Likes Given: 21

Default


Quote:
Originally Posted by bd2xu
A day after checking the SG, and swirling the fermenter the airlock is more active now, she's still going...
Typical dont want to swirl a fermenter ...you should rather walk away and leave it for 4-6 weeks ...that's what I did
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"
Schumed is offline  
 
Reply With Quote
Old 04-01-2013, 08:02 AM   #146
Schumed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Kansas City
Posts: 959
Liked 49 Times on 42 Posts
Likes Given: 21

Default


Quote:
Originally Posted by bd2xu
A day after checking the SG, and swirling the fermenter the airlock is more active now, she's still going...
Also I used 3724

I didn't go any higher than 78 for temp...started at 68 waited for 3 days and raised 1 degree each day until 78...this was based on insider info

What temp did you start at?
__________________
"To alcohol! The cause of... and solution to... all of life's problems,"
Schumed is offline  
 
Reply With Quote
Old 04-01-2013, 01:52 PM   #147
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


I've heard a lot of folks swirling this yeast every few days to keep yeast in suspension and running it up to 90-95. Even wyeast says: will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90F (32C), or the use of a secondary strain can accelerate attenuation.

I started in the high 60s- low 70s and within a week was up to 90, and have been keeping it 90-95 since.
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 04-01-2013, 02:26 PM   #148
highgravitybacon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 918
Liked 215 Times on 151 Posts
Likes Given: 159

Default


Quote:
Originally Posted by bd2xu View Post
I've heard a lot of folks swirling this yeast every few days to keep yeast in suspension and running it up to 90-95. Even wyeast says: will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90F (32C), or the use of a secondary strain can accelerate attenuation.

I started in the high 60s- low 70s and within a week was up to 90, and have been keeping it 90-95 since.
I think swirling promotes the flocculation, not decreases it. It's such a powdery strain that plenty of yeast will remain without intervention.
highgravitybacon is offline  
 
Reply With Quote
Old 04-02-2013, 02:51 AM   #149
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


Cool well I will leave it alone and keep it up around 90 for a couple more weeks.
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Old 04-05-2013, 11:52 PM   #150
bd2xu
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bd2xu's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Atlanta
Posts: 921
Liked 45 Times on 41 Posts

Default


Just got back from being away a week and the water bath is at 86 and she's STILL bubbling away. At least every ten seconds. Go 3724 go! Been about 27 days... Not going to even check SG again until I see NO more bubbling.

The recipe calls for dry hopping with cascade but I'm thinking of maybe omitting that and making it a more traditional saison (not usually dry hopped?). Do we think tank 7 is dry hopped?
__________________
On Deck:
Primary:
Secondary: Sweetwater IPA clone, Coconut Porter, Sorachi Ginger Saison, Kate The Great, Wee Heavy
On tap: American Amber, Kate's Dregs, Helles,
Bottled:

I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.

-Abraham Lincoln
bd2xu is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Karmeliet Clone GordonT Belgian and French Ale 134 03-17-2015 03:40 PM
All-Grain - Hercule Clone GordonT Belgian and French Ale 2 06-17-2011 05:53 PM
All-Grain - Hay Buck Farmhouse Ale CreekBrewery Belgian and French Ale 0 05-22-2011 12:02 PM
Partial - Leffe Clone nukebrewer Belgian and French Ale 1 11-18-2009 12:03 AM
Hoegaarden Clone Cheesefood Belgian and French Ale 1 05-26-2009 01:26 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS