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Old 12-11-2012, 04:51 AM   #301
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Originally Posted by Redhawk96 View Post
Thanks for the reply, I am going to give it some more time before kegging. That taste was excellent, I can't wait to get it on tap.
Let it go for a while, check the gravity, let it go another week, and recheck, until it is holding at the exact same reading you can keg it up.

Just keep In mind the yeast has slowed down drastically because of your current temp. So it could take a while, you might want to try a heating pad to try to get the temp up to help it ferment out
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Old 12-13-2012, 07:13 PM   #302
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Is there a big difference in using regular 2 row instead of pilsner 2 row? I tried to read a lot of the thread, but couldn't find much info. This recipe is on my short list to be brewed.
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Old 12-13-2012, 09:15 PM   #303
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2-Row Malt

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Grain in the fields


The is the standard starting point for almost all beer recipes.
Smooth with a less grainy more moderate flavour.
Origin US
Yield 79.0 %
Potential 1.036
Color 2.0 SRM
Max in Batch 100.0 %
Moisture 4.0 %
Protein 12.3 %
Coarse Fine Difference 1.5 %
Diastatic Power 140.0 %
Recommend Mash TRUE
Notes Compare various malts with the Malts Chart

Pilsner Malt
This base malt is used primarily for Pilsner style beers.

[edit] Belgian 2-Row Origin Belgium
Yield 79.0 %
Potential 1.036
Color 2.0 SRM
Max in Batch 100.0 %
Moisture 4.0 %
Protein 10.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 105.0 %
Recommend Mash TRUE
Notes Base malt for Continental lagers
Compare various malts with the Malts Chart


Base 2-row has a better diastatic power, and I dont exactly remember why, but pilsner malt may contribute DMS without extended boiling times (90mins instead of 60, IIRC it has to do with the lack of kilning/modifying which keeps DMS on the pilsner malt)
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Old 12-14-2012, 01:33 PM   #304
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I actually used regualr 2 row in my brew rather than the Pilsner, I did not mention that in the last post. I have only used Pilsner malt in small amounts, and typically use American 2 row for my base malt for all my beers. My comment would be that using regular 2 row still gives an excellent tasting eer with this recipe.
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Old 12-15-2012, 03:13 AM   #305
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Quote:
Originally Posted by Redhawk96 View Post
I actually used regualr 2 row in my brew rather than the Pilsner, I did not mention that in the last post. I have only used Pilsner malt in small amounts, and typically use American 2 row for my base malt for all my beers. My comment would be that using regular 2 row still gives an excellent tasting eer with this recipe.
Yup, I done this myself, very slight flavor difference but its still fantastic..
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Old 12-15-2012, 03:55 AM   #306
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Quote:
Originally Posted by azscoob

Yup, I done this myself, very slight flavor difference but its still fantastic..
Cool, that's what I was interested in. I've read some technical stuff about the differences, bit was more interested in flavor difference. If they both make a great beer, I may just go with plain two row.
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Old 12-21-2012, 01:33 AM   #307
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This beer is improving a lot in the Bottle!

What's people's experience with this ? I still have half my batch bottled so good news!

After about 3 months now the flavours are really coming together, great honey sweetness and that Belgian yeast mmmm
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Old 12-21-2012, 06:56 PM   #308
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I was looking forward to making this yesterday , but LHBS didn't have the 3711 yeast. Looks like ill be ordering online.
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Old 12-26-2012, 10:17 PM   #309
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Originally Posted by PintOfPlain View Post
This beer is improving a lot in the Bottle!

What's people's experience with this ? I still have half my batch bottled so good news!

After about 3 months now the flavours are really coming together, great honey sweetness and that Belgian yeast mmmm
Ive had mine in the keg for about that same time frame and I agree. It gets better every time I pour one I swear. Took a growler of this to my companies xmas party along with a nut brown I made, and people went berserk over the Saison. I should have brought 3-4 growlers, but I want to keep as much for myself as humanly possible .
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Old 12-27-2012, 12:22 AM   #310
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Just found this thread looking for a good Saison recipe to be my first. This is definitely going to be it. Sounds delish and just what I want from the style. Can't wait to brew it!
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