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Old 06-14-2013, 12:29 PM   #521
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Quote:
Originally Posted by TCGoose
How's the flavor of belle saison? Funky? Spicy? Fruity?
Mine came out peppery, I didn't add the pepper as the recipe called for, but the yeast gave it peppery notes. (The judges said that is one of the reasons they liked it, the pepper was from the yeast and not purposely added which they said is more desirable)
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Old 06-14-2013, 12:30 PM   #522
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Quote:
Originally Posted by orangemen5

I'm making this with the belle saison yeast also. Fermenting at 90-95. Samples taste awesome. Wondering what your FG ended up at. My OG was 1.065 down to 1.009 after a week. Hoping it goes lower as it tasted a little sweet.
I ended up right at 1.010
You will love the Belle yeast!
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Old 06-15-2013, 04:42 AM   #523
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Just moved this to secondary today. Well it's not exactly like the original recipe but this was the inspiratation.

0.75 oz Sorachi Ace [11.50 %] - First Wort 90.0 min Hop 5 18.7 IBUs
0.75 oz Tettnang [4.50 %] - First Wort 90.0 min Hop 6 7.3 IBUs
0.75 oz Tettnang [4.50 %] - Boil 30.0 min Hop 7 4.8 IBUs
0.75 oz Tettnang [4.50 %] - Boil 15.0 min Hop 8 3.1 IBUs
1 oz Ginger Root (Boil 5.0 mins) Herb 9 -
3.00 tsp Fresh Ground Black Pepper (Boil 5.0 mins) Spice 10 -
1 oz Orange Peel, Fresh (Boil 5.0 mins) Spice 11 -
0.75 oz Tettnang [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 0.0 min Hop

I dry hopped it with .5 Halletau when move it to secondary. Smelled a bit too much of pepper but I am sure it will subside in time. Also had a slight sour finish. very dry.

OG 1.050+ Secondary Gravity almost 1.000 and when I moved in in secondary it picked up again. Primary was fermenting 12 days at 64-65.

Did split my batch in 2 half with 3711 and half with Westmalle trippel yeast.
These yeasts might eat my carboys, they seem mean!
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Old 06-15-2013, 10:14 PM   #524
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Forgot to post here. Finally had mine last weekend. One major problem I found out after tasting it...I didn't make enough! Wow this is one great beer. My favorite home brew I've made to date.
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Old 06-15-2013, 10:32 PM   #525
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After keg conditioning I just out mine in my kegerator to chill a couple of days before attaching the CO2 & serving. Can't wait!
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Old 06-16-2013, 12:59 AM   #526
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Mashing away right now! Io didn't have all fuggles, so I am subbing a little Willamette. Also using WLP 565 this time, instead of wy3711 that I used last time.
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Old 06-24-2013, 03:36 PM   #527
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Brewed this Friday and pitched rehydrated Belle Saison at 68 degrees. Forty eight hours later the temp had risen to 81 degrees and air lock activity was slowing. I set my chamber for 80 degrees today and will keep it there for another 10 days or so. I skipped the pepper and swapped Saaz for the Fuggles FWH addition.

Thanks to the OP for the recipe.
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Old 06-24-2013, 06:04 PM   #528
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I brewed this up on Saturday also. Made a more sessionable version, OG 1.050. Galena for bittering, hallertau for the rest. Pitched the dregs of boulevard saison Brett into one gallon of the batch. Used belle saison as well, crankin along at 75-77 F. Thinking about racking the one with Brett onto some plums from the backyard. Thoughts?
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Old 06-24-2013, 07:18 PM   #529
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My efficiency was a 'little' high and I ended up with an 8.4% brew. Tastes great, but holy moly does it pack a punch! Next time I'll be toning down the grain bill.
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Old 06-25-2013, 12:53 AM   #530
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Quote:
Originally Posted by TCGoose View Post
I brewed this up on Saturday also. Made a more sessionable version, OG 1.050. Galena for bittering, hallertau for the rest. Pitched the dregs of boulevard saison Brett into one gallon of the batch. Used belle saison as well, crankin along at 75-77 F. Thinking about racking the one with Brett onto some plums from the backyard. Thoughts?
Do it! That's what a farmhouse ale is all about, using what's at hand, have plums you say? Then cut em off the pit , smash a bit and let it rip!
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