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Old 05-30-2013, 01:25 AM   #51
Jdslep
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Dec 2011
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I brewed this in 9/2012, bottled after two months. Pitched Goose Island Sophie dregs on brew day, and Wyeast 3711 French Saison. Fermented at 68F ambient.

On 2/2013 I brought it to the club meeting and got rave reviews. It came in at 9% abv, dried out to 1.000 but has a thicker mouthfeel. Now in 5/2013: I don't know what the Brett or the saison yeast is supposed to taste like, but I get a lot of artificial cherry, a spiciness on the tongue, and some soft esters (I think). A long--over a minute--lingering taste of cherry and slight funk. Not bad for a first all-grain batch! I used the yeast cake to ferment a nice tart strawberry cider.



 
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Old 05-30-2013, 01:46 AM   #52
Aschecte
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Quote:
Originally Posted by Jdslep View Post
I brewed this in 9/2012, bottled after two months. Pitched Goose Island Sophie dregs on brew day, and Wyeast 3711 French Saison. Fermented at 68F ambient.

On 2/2013 I brought it to the club meeting and got rave reviews. It came in at 9% abv, dried out to 1.000 but has a thicker mouthfeel. Now in 5/2013: I don't know what the Brett or the saison yeast is supposed to taste like, but I get a lot of artificial cherry, a spiciness on the tongue, and some soft esters (I think). A long--over a minute--lingering taste of cherry and slight funk. Not bad for a first all-grain batch! I used the yeast cake to ferment a nice tart strawberry cider.
If I had to make a guess you used Brett C which is known for a sour cherry aroma and somewhat a funky sweet taste..... the spiciness was absolutely from the saison yeast you co pitched and the soft esters are probably a bit of the mix.... to me it sounds like a great beer !!! Oh yeah btw it's amazing how this beer feel thicker than it really is !!!! mine finished at 1.002 and it does not seem thin at all !!! Brett is great isn't it ?


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Old 07-08-2013, 02:23 PM   #53
sbuchan
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Nov 2012
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I brewed mine back in January, still in the primary. I sampled it a month in and there was a distinct cider taste which is still present 6 months later. The only thing I changed in the recipe was the yeast, I used White Labs Saison II and dregs from a bottle of Seizoen Bretta that I grew up in a starter. Any thoughts? I'm assuming this isn't going to go away after sticking around for this long.

 
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Old 07-09-2013, 03:29 AM   #54
Aschecte
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Originally Posted by sbuchan View Post
I brewed mine back in January, still in the primary. I sampled it a month in and there was a distinct cider taste which is still present 6 months later. The only thing I changed in the recipe was the yeast, I used White Labs Saison II and dregs from a bottle of Seizoen Bretta that I grew up in a starter. Any thoughts? I'm assuming this isn't going to go away after sticking around for this long.
I disagree if you added Brett in the mix it is just getting rolling at 4-6 months especially when mixed with Sacch strains...... give it 8-12 months to hit it's prime.... certain brett strains are known for fruity esters and saison II is definitely known for high ester production especially if brewed hot.
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Old 07-09-2013, 03:30 AM   #55
Aschecte
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ohhh and another thing do not transfer the beer Brett will eat the Sacch and give off more of the brett character ..... do you know what strain is used in Seizoen Bretta ?
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Old 07-09-2013, 05:33 PM   #56
theveganbrewer
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ohhh and another thing do not transfer the beer Brett will eat the Sacch and give off more of the brett character ..... do you know what strain is used in Seizoen Bretta ?
I've got some here that I'm going to put under the scope today or tomorrow to see what's in there. I'll let you know if I spot something.
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Old 07-15-2013, 11:59 PM   #57
sbuchan
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I've got some here that I'm going to put under the scope today or tomorrow to see what's in there. I'll let you know if I spot something.
Any thought on what they might be?

 
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Old 07-16-2013, 02:24 AM   #58
theveganbrewer
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I pitched them before I got to look at them, sorry.
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Old 07-18-2013, 08:26 PM   #59
m00se
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Feb 2008
Waltham, MA
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I brewed this 5 days ago and the gravity's down to 1030. It's been fermenting in a swamp cooler set at 86F. I've read about 3724 stalling around this number. Will the brett eat through that and push it closer to 1000 or should I swirl and crank up the heat?

Gravity sample tasted really good! Great recipe. Thank you

 
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Old 07-22-2013, 09:08 PM   #60
humann_brewing
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So you just did a direct pitch with both 3724 and the dredges, no starters?



 
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