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Old 11-29-2007, 01:10 AM   #1
arturo7
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Just opened the first beer of the 2nd Farmhouse/Saison batch.

Yowza! The swing top was blown clean off the bottle! I wonder if I may have over-carbonated? With the (Grolsch) bottle half empty it was still foaming out the top.

As for the beer, it sucks; sour and tangy. The specs on the yeast, Wyeast 3724 Belgian Saison, said it could ferment up to 85F. Actual temp was every bit of that, maybe even 90 at times.

This beer was bottled 5 weeks ago after four weeks in secondary. I'll give it another couple months to mellow out. If not, I guess there will be a party for the critters in my lawn.

Next summer, no experimentation with hot-fermenting yeast strains. both batches were crap. Back to a fan and a wet towel.


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Old 11-29-2007, 01:40 AM   #2
ryan_boc
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Oct 2007
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Quote:
Originally Posted by arturo7
Next summer, no experimentation with hot-fermenting yeast strains. both batches were crap. Back to a fan and a wet towel.
My preferred method as well


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Old 11-29-2007, 01:58 AM   #4
ryan_boc
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Quote:
Originally Posted by ohiobrewtus
Fortunately for me I live in Ohio and have a basement that's 68F in the summer and 64F in the winter. I never have to mess with such things.
Yeah, we don't have basements in alabama. You'd think Jesus said he hated them in The Bible or something. Not a basement in the whole state. I envy you yankees and your basements and walk in attics
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Old 11-29-2007, 02:07 AM   #5
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Mumm sour and tangy.

 
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Old 11-29-2007, 05:26 AM   #6
arturo7
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Quote:
Originally Posted by Ryanh1801
Mumm sour and tangy.
Oops, I meant sour and twangy.

Tang is OK, it's what the astronauts drink!


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