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Old 12-29-2013, 06:55 PM   #1
ZenFitness
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Sep 2013
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Has anyone cloned Brasserie des Franches-Montagnes' √225 Saison? I have not yet brewed a saison and want to make one very soon, and this BFM's √225 Saison is probably my favorite representation of the style. I'd like to start with this one and compare against other recipes to eventually come up with something that I find "just right".

Thanks!!

 
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Old 01-16-2014, 07:05 PM   #2
ZenFitness
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Sep 2013
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*bump* - checking back in on this

 
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Old 04-11-2014, 11:18 AM   #3
Smellyglove
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May 2013
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I'm tasting this for the first time right now and wow! This is something different from everything else I've tasted. It's acidic, so there has to be a twist to the mash or fermentation which I have to find out how to do.

 
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Old 03-10-2015, 02:09 AM   #4
JohnnyO
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Dec 2008
Hamden, CT
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Just had this yesterday. Tasty beer. More of a table-saison with some more sourness than you usually get in a saison.

I pulled some of the dregs and put them on a slant. Hoping they take so I can use them this Spring.

Anyone know what their base strain is? Website says that they rely on some wild yeast from the wine barrels they age this in.
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Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
Drinking: Cider, Stout
On Deck: TBD

 
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Old 05-23-2016, 01:22 AM   #5
Catphish
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Jul 2012
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Quote:
Originally Posted by JohnnyO View Post
Just had this yesterday. Tasty beer. More of a table-saison with some more sourness than you usually get in a saison.

I pulled some of the dregs and put them on a slant. Hoping they take so I can use them this Spring.

Anyone know what their base strain is? Website says that they rely on some wild yeast from the wine barrels they age this in.
I know this is an older thread but did you have any luck with this yeast?

 
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Old 06-09-2016, 02:03 PM   #6
JohnnyO
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Dec 2008
Hamden, CT
Posts: 8,999
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Quote:
Originally Posted by Catphish View Post
I know this is an older thread but did you have any luck with this yeast?
I haven't used it. It's still on a slant and "looks" healthy. I'm not sure I will get to it, but will post up if I do.
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Fermenting: Munich Helles, Mole Porter, White IPA, SMaSH 2Row/Jarrylo
Drinking: Cider, Stout
On Deck: TBD

 
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