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Old 07-07-2012, 10:48 PM   #21
tbrown4
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Feb 2012
Baltimore, MD
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Quote:
Originally Posted by smokinj
That's totally at your discretion. It will gain you some fermentables(alcohol), but that's about it. The beer will be great either way.
Thanks. I appreciate the encouragement!

 
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Old 07-08-2012, 06:09 PM   #22
tbrown4
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Feb 2012
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Brewed this mornin. Came out to 1.054, prior to honey which will go in at peak krausen. Heres hoping my yeast starter was good!

 
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Old 07-08-2012, 08:15 PM   #23
tbrown4
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Feb 2012
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Starting to see some bubbling in the air lock, maybe one per minute.

 
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Old 07-10-2012, 11:31 AM   #24
tbrown4
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Feb 2012
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It was chugging along quite well yesterday. This is a huge relief to me, being my first attempt at washing, starting and re-using yeast.

So at peak krausen I'm going to add the honey. For this process I have two questions:

Is there anything I need to do to prep the honey prior to adding it to primary?
Do I stir the beer while adding the honey, after adding, both or not at all?

I'm also thinking about racking off one gallon after primary is complete and adding brettanomyces, lactobacillus, and pediococcus which I harvested, washed and fed from a Russian River Supplication. This is the mad scientist in me. I've really enjoyed some of the tart and sour saisons. Any thoughts on this with my beer?

 
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Old 07-12-2012, 04:40 PM   #25
smokinj
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Aug 2010
Emporia, KS
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Sorry, probably a little late to be of much help, but the only thing you might do to the honey is warm it up so it pours easier. I would not recommend stirring. I see no reason not to sour a gallon of it. Glad it's all going well.

 
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Old 07-12-2012, 05:25 PM   #26
tbrown4
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Feb 2012
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Honey went in yesterday. Everything is still chugging along pretty well.

 
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Old 07-14-2012, 04:34 PM   #27
tbrown4
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Feb 2012
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Update. Yesterday it was at 1.013, today it's down to 1.010. Going to keep checking over the next few days. It seemed very happy with the honey. Smells really nice.

Continuing in my crazy mind are some ideas for secondary small batch treatments (1 gallon each)....I had posted about adding brettanomyces, lactobacillus, and pediococcus. What about only brettanomyces? I've not worked with any of those guys, but I'm willing to take the risk on a gallon.

Also...I've had a thought on doing secondary with chardonnay soaked oak chips. I've got white and I've got French medium toast on hand. Got this idea from drinking a Nebraska Hop God (IPA aged in chardonnay barrels, I think). I think this treatment could be interesting in this saison. I do feel that with oak chips, I'd go with a very small amount as I've heard and tasted undrinkable over-oaked brews.

If I did both of these, it would leave me with roughly 3 gallons un-treated for base taste testing.

Any thoughts or tips would be greatly appreciated!

 
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Old 07-15-2012, 10:01 PM   #28
smokinj
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Aug 2010
Emporia, KS
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Brett saisons seem to be growing in poplularity lately. Boulevard's Saison Brett is very good. Not sure which brett you'd want to use. Do you plan to buy it or use dregs?

 
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Old 07-16-2012, 12:32 AM   #29
tbrown4
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Feb 2012
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Quote:
Originally Posted by smokinj
Brett saisons seem to be growing in poplularity lately. Boulevard's Saison Brett is very good. Not sure which brett you'd want to use. Do you plan to buy it or use dregs?
Probably dregs

 
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Old 07-16-2012, 05:41 PM   #30
tbrown4
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Feb 2012
Baltimore, MD
Posts: 117
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once I have determined fermentation has slowed, I'm considering moving this to secondary to get it off yeast and to clarify a little bit.

how much longer should I let it sit and rest prior to bottling?

Thoughts?

 
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