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Old 03-05-2013, 12:16 AM   #1
bighorn_brew
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Oct 2011
Hardin, Montana
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Just a heads up to anyone within range of Big Sky products....this saison is tasty and is unfiltered... Uses 3 different saison yeasts and is super fresh, my mini starter from dreggs is taken off like a rocket!
http://beerpulse.com/2013/02/big-sky...o-wholesalers/
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Old 03-07-2013, 04:07 PM   #2
bighorn_brew
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Oct 2011
Hardin, Montana
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Just bumping this up with a progress note, this blend a a monster, and smells sooo good!
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Old 03-07-2013, 07:43 PM   #3
Malty_Dog
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Feb 2013
York, PA
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Nice job with the yeast. I'm pretty new at this but am looking at doing a saison when it gets a bit warmer. How are you managing your ferm temps?
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Old 03-07-2013, 07:50 PM   #4
bighorn_brew
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Oct 2011
Hardin, Montana
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This is the starter at bout 68 degrees ambient room temp...can you get big sky beers?

 
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Old 03-07-2013, 08:47 PM   #5
TNGabe
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Aug 2012
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I snagged a bottle of that from LoloMT7. Letting it sit a few days before I drink it, but looking forward to it. Would love to see more breweris making lower ABV saisons in 12oz package.
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Old 03-07-2013, 08:59 PM   #6
Malty_Dog
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Feb 2013
York, PA
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Quote:
Originally Posted by bighorn_brew View Post
This is the starter at bout 68 degrees ambient room temp...can you get big sky beers?
I haven't seen any locally (South Central PA), but there is one great beer distributor that I should give a call to ask. I am unfamiliar with the brand. Sounds like the yeast isn't too high maintenance on temps then.
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Old 03-07-2013, 09:09 PM   #7
TNGabe
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Aug 2012
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Quote:
Originally Posted by Malty_Dog View Post
I haven't seen any locally (South Central PA), but there is one great beer distributor that I should give a call to ask. I am unfamiliar with the brand. Sounds like the yeast isn't too high maintenance on temps then.
Not available in PA
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Old 03-07-2013, 11:00 PM   #8
Klutz
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Feb 2013
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Neat idea!
Moose Drool is a great one of theirs! Haven't tried Brush Tail, I need to go see if they have it yet at the local store.

Do you think you captured all 3 types of yeast?

 
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Old 03-08-2013, 01:14 AM   #9
L1truckie
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Oct 2011
Rolla, Missouri
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Quote:
Originally Posted by Malty_Dog View Post
Nice job with the yeast. I'm pretty new at this. How are you managing your ferm temps?
Hope im not butting in here, but I saw no response to your question. Im brewing my first Saison on Saturday and did my starter tonight. As far as temps go I thought about a space heater in a closet but quickly decided against that....I have decided on using a fish tank heater (70 to 95 degrees, temp controlled, 25-50 bucks depending) and placing my fermentor into a slightly larger tub of water. I am using, Wyeast 3724, I have read where people have ramped the temps up to 85-90. Hence why I chose that route. Its a shot in the dark and going to be fun, worst case scenario it turns out bad. Good luck

Good call on pulling the dreggs!!

Reason: typo

 
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Old 03-08-2013, 01:50 AM   #10
Malty_Dog
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Feb 2013
York, PA
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L1truckie - I literally watched a saison brewing session on an old episode of NorthernBrewer's BrewTV and the host did just what you are doing. I have the plastic tub for it, I'm pretty sure I'll use that method when I do it too!! He used the same yeast. Interestingly it produced 3 separate krausens over the course of 3 weeks, so apparently patience is the key with that yeast. He ramped up temps 2 degrees per day, maxing out around 80 I think.
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