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Old 03-27-2012, 04:22 AM   #1
Mr_Pear
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Default Saison Dupont

Finally had Saison Dupont Vieille Provision. I can see what all the hype is about, how delightful! Celebrating getting a B in Organic Chemistry, cheers!!


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Old 03-27-2012, 06:06 AM   #2
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Mmm, great way to celebrate!


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Old 03-27-2012, 12:07 PM   #3
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I love that stuff. I can't wait for summer to get here so I can try brewing a saison

Organic chem was the hardest class I took, hands down. So you earned it.
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Old 03-27-2012, 12:09 PM   #4
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Harvest that yeast! (it likes 85-90F fermentation temps, perfect for making beer in the summer heat)
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Old 03-27-2012, 11:04 PM   #5
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I have did a sasion last spring and I have one on tap currently. I tried Wyeast 3711 for my latest one and it finished dry (1.002) but its def more phenolic and spicy then then dupont's. I also brewed up mine with some flaked rye so I guess spicy was what I was going for. I think I'll try WLP566 next time to try and capture some of that fruity goodness, mmm I wish I was drinking it all over again.
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Old 04-03-2012, 02:55 PM   #6
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Great beer! One of my all time favorites.

And way to go on the B in O-chem. Agree that it was one of the hardest classes I had. I learned to loath reaction mechanisms.

Watch out for that backside attack - they aren't kidding when they say size matters . . . ouch!
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Old 04-03-2012, 02:57 PM   #7
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Couldn't resist. Not everyday you get to make a nucleophilic substitution joke.
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Old 04-03-2012, 04:03 PM   #8
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I've been meaning to try this, after seeing this thread I'll definitely pick it up this week. I'd really like to brew a saison this summer.
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Old 04-03-2012, 06:26 PM   #9
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Mr_Pear, congrats on just passing OC! As for the celebration beer - NICE. One of my all time favorite brews. As soon as it gets warm enough I'm brewing Saisons exclusively. Last summer I did a really hoppy one, a mellower dry hopped one and an oaked one. Thinking of even getting a heating pad and temp controller to crank up temps into the high 80's.
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Old 04-03-2012, 07:24 PM   #10
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Fantastic beer, that one! One of my favorites! And congrats on the grade!

I did a saison last summer that I put a lot of spices into. Planned to age until the holidays, but it didn't last that long. Once I get paid again in a couple weeks, I'll be doing another without the spices. 3711 is a freaking beast. I love that yeast.


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