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Old 06-14-2011, 03:24 PM   #11
dcp27
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Jan 2010
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starting in the 70s is likely where the fusels came from and those can certainly cover up esters. next time just start it in the 60s and i think you'll be ok. also, supposedly a build up of CO2 pressure will reduce ester production but not fusels, so maybe leave your lid on the fermenter loose next time.

 
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Old 06-14-2011, 03:56 PM   #12
andymi86
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Aug 2010
Fort Collins, CO
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What about for a saison yeast with a recommended temp of 75-85...would you still start in the 60s and ramp it up from there?

Interesting about CO2 pressure. I ferment in better bottles with carboy caps and 3-piece airlocks. Is there really enough pressure behind the airlock to effect ester production? I could always just use some foil until the krausen drops.

 
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Old 06-14-2011, 04:10 PM   #13
dcp27
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good question. i woulda actually thought that'd be ok with the saison. how long did you did you give it before you bottled?

i honestly doubt on the homebrew scale theres enough pressure to inhibit esters, but it's not like foil would hurt if you want to try it.

 
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Old 06-14-2011, 04:16 PM   #14
andymi86
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Aug 2010
Fort Collins, CO
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I might try the foil sometime.

I want to say primary 3-4 weeks plus a week of dry-hopping. I dont think I took the best notes on the timeline for this one...need to work on that.

 
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Old 06-14-2011, 04:33 PM   #15
dcp27
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hmm, im kinda at a loss then. do you agree with the judges assessment? could they have mislabelled fusels in the saison as something else? unfortunately, it sometimes happens

 
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Old 06-15-2011, 03:50 AM   #16
andymi86
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Aug 2010
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Not sure. All three noted fusels, so I dint think it's a fluke. One if the judges is the owner / brewmaster of a brewery I intern at (he knew my beer was in the mix but didn't try it before the comp) so I'm hoping to taste it with him an look over all of the comments with him. The brewery focuses in saisons so he should be a good reference too for how to adjust the fusel ester balance.

 
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Old 06-15-2011, 12:54 PM   #17
dcp27
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good idea, its always helpful to have others taste it with to get better feedback. sometimes its tough to avoid ugly baby sydrome. let us know if you get any good tips

 
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Old 06-15-2011, 02:59 PM   #18
pjj2ba
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You might try replacing the beet sugar with glucose/dextrose. It has been shown that when glucose is added, the yeast will produce more esters, than when other sugars are used.

I've been thinking more and more about when people say, "I added sugar to help dry it out". That may be true, but this can have a significant impact on ester formation, so it really should be, "I added sugar to help dry it out and promote ester formation".
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Old 06-15-2011, 03:13 PM   #19
andymi86
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Interesting, I'll look into that. Thanks for the tip!

BTW (a bit off topic), I am currently fermenting a cider with saison yeast...how did yours turn out?

 
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Old 06-15-2011, 03:22 PM   #20
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I like the cider with the saison yeast. It does add a little extra character and seem to be pretty good at preserving the apple flavors
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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