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Old 05-17-2013, 07:50 PM   #11
eulipion2
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Originally Posted by sweetcell View Post
i'm wondering how efficient the use of whole beans is. the outside of a bean is pretty hard, kilned and dried; so low permeability. one of the reasons you grind coffee beans is to expose the porous, softer insides.
A couple other brewers I know who used the whole bean approach swear by it. They make great beer, so I'll take their word for it.

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great thing about cold-steeping (cold-brewing) is that you can control the flavor. put some in the bottling bucket, mix very gently, taste a sample, add more if desired. obviously you need to be very sanitary about the whole process.
When bottling I don't like fussing with anything other than the bottling. I'm a stickler for sanitation, but the longer I take, and the more I sample the beer, the more the more paranoid about contamination and oxidation I become. If I were kegging I wouldn't worry as much, but I'm not quite set up for that yet.
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Old 06-04-2014, 10:59 PM   #12
bolus14
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I'm looking to make this soon, possibly in a month or two, might be a couple others a head of it. So far it doesn't look like any changes to the original recipe except to use whole beans instead of grinding, is that the case?

The only change I think I'll make is to use WLP566, I have yet to use 3711, and want to, but so far I've been very happy with what 566 does in Saisons and I have some washed and ready. Good mouthfeel, somewhat dry but no overly, good amount of esters and spice as well as "belgian funk."

 
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Old 06-04-2014, 11:06 PM   #13
TheCanisDirus
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Quote:
Originally Posted by bolus14 View Post
I'm looking to make this soon, possibly in a month or two, might be a couple others a head of it. So far it doesn't look like any changes to the original recipe except to use whole beans instead of grinding, is that the case?

The only change I think I'll make is to use WLP566, I have yet to use 3711, and want to, but so far I've been very happy with what 566 does in Saisons and I have some washed and ready. Good mouthfeel, somewhat dry but no overly, good amount of esters and spice as well as "belgian funk."
I do all my black Saisons (save for one) with 3711. It really works well with a lot of roasty grain. 3711 with chocolate malt and roasted barley and very course grind coffee dry hop... mmm mmmmm.

 
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Old 06-04-2014, 11:07 PM   #14
eulipion2
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Quote:
Originally Posted by bolus14 View Post
I'm looking to make this soon, possibly in a month or two, might be a couple others a head of it. So far it doesn't look like any changes to the original recipe except to use whole beans instead of grinding, is that the case?

The only change I think I'll make is to use WLP566, I have yet to use 3711, and want to, but so far I've been very happy with what 566 does in Saisons and I have some washed and ready. Good mouthfeel, somewhat dry but no overly, good amount of esters and spice as well as "belgian funk."
I say buy a mesh hop bag and coarsely crush the beans. I still haven't gotten around to trying the whole bean technique, but since I last brewed this I've purchased a nylon hop bag that would probably hold everything just fine.

3711 is great because it's perfectly happy fermenting at room-ish temperatures. It's not as fruity as other strains. The most important part is to find a coffee that will play well with the beer. I knew what 3711 (and the grains, and the hops) brought to the table and chose my coffee based on how I thought it would interact.
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Old 06-04-2014, 11:15 PM   #15
bolus14
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Just wondering, have either of you used 566? It doesn't seem very commonly used and is a seasonal strain as I understand it so it may be more difficult to find. It seems to have a lot of the qualities of 3711, I've never ad it stall at 65-72ish temps, not very fruity and not overly spicy, has always finished within a week for me.

I have no problems getting and using 3711, hopefully I can get luck and my LHBS will have it in stock, their Wyeast stock varies so I never know what they'll have. If I have to I'll order online. But, I'm really curious to hear some comparisons from those who have used 3711 and 566 to see what differences they feel there is.

 
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Old 06-06-2014, 06:28 PM   #16
eulipion2
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Sorry, never used 566. Give it a go and let us know how it tastes!
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