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Old 03-08-2013, 05:16 PM   #11
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Awesome! Glad it came out well. I'm working on a second version of this to try and get rid of some of my Belma. This recipe has more traditional ingredients, the new one shouldn't be too far off from that, but I'm hoping the Belma will give it a bit more fruity character.

As for the "funk," 3711 ferments well at low temps, and I've read that it produces a lot of phenols if you go too high. I think 75 was the max recommended temp.
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Old 03-09-2013, 11:28 AM   #12
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I used WLP565 since I can't get Wyeast. I think it behaves a little differently, although I'm not 100% sure about that.
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Old 03-09-2013, 12:50 PM   #13
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Yeah, 565 usually requires a ramp-up in temperature. I've heard as high as 90, but low 80's seem to be the norm.
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Old 03-20-2013, 02:28 PM   #14
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Quote:
Originally Posted by eulipion2
Awesome! Glad it came out well. I'm working on a second version of this to try and get rid of some of my Belma. This recipe has more traditional ingredients, the new one shouldn't be too far off from that, but I'm hoping the Belma will give it a bit more fruity character.

As for the "funk," 3711 ferments well at low temps, and I've read that it produces a lot of phenols if you go too high. I think 75 was the max recommended temp.
I'm intrested how this came out as I have a pound of Belma and was thinking of trying this recipe using some Belma
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Old 03-20-2013, 07:16 PM   #15
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Quote:
Originally Posted by nghtmre4u View Post
I'm intrested how this came out as I have a pound of Belma and was thinking of trying this recipe using some Belma
I'll hopefully be brewing it in the next week or two.
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Old 03-20-2013, 10:34 PM   #16
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Well I'm gonna brew it on Saturday using the belle saison yeast with Belma hops. I have never tried a saison and I am very excited about this brew. I will post when it is done guess I'm gonna have to go find a saison so I have something to compare it to
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Old 03-23-2013, 01:37 PM   #17
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Just started this brew can't wait will keep it updated thanks again for the recipe.
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Old 03-23-2013, 11:56 PM   #18
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Don't mention it. Let us know how it turns out.
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Old 03-24-2013, 12:25 AM   #19
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Og came in at 1.033 used belles saison dry yeast
Pitched at 65 wort temp sitting in 71 degree room and I'm just gonna let it free rise till its done

.25 Belma fwh
.25 Belma 45 min
.25 Belma 30 min
.25 Belma 15 min
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Old 04-14-2013, 11:37 AM   #20
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This has definitely a fruity peppery funk going on here. still needs a little more carbonation but its tasty and different must find something to compare it to. Thanks again for the recipe this will be brewed again. And the beer is clearer but the condensation on the glass masks it.
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