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Old 01-20-2011, 03:12 PM   #21
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That's exactly what I did! It works out great, if you keep it sanitary and wash your yeast periodically you can keep the same culture going for quite some time.
I'm interested in trying this. Might just try it after I brew my next saison. I've heard this can lead to overpitching, have you experienced any off flavors from doing this?
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Old 01-21-2011, 10:50 PM   #22
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I know I mentioned I did it on a batch, but be careful with cell counts if you start putting wort batches on top of yeast cakes. If the 2 batches have similar gravities, you're probably over-pitching on the 2nd.

There's lots of other threads on that topic. But this is a case where you want to pitch on the low end for cellcount so the yeast throw off the esters and phenols.
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Old 01-30-2011, 10:15 PM   #23
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I just brewed this bad boy today. Only modifications were using Hallertau instead of Styrains hops and turbinado instead of cane sugar. I made a 10 gallon batch. My OG was a little less but since I only get 65% efficiency it was expected. I wasn't sure I wanted an 8% saison so I'm ok with that.
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Old 10-23-2011, 08:04 AM   #24
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out of curiosity, what might one do if they want to keep it from fermenting all the way down? say i wanted to keep just a little sugar there to play with the spices? would i just crash cool it when i get the FG to where i want it? any other way?
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Old 02-22-2012, 05:05 PM   #25
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out of curiosity, what might one do if they want to keep it from fermenting all the way down? say i wanted to keep just a little sugar there to play with the spices? would i just crash cool it when i get the FG to where i want it? any other way?
Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.
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Old 02-23-2012, 01:46 AM   #26
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Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.
If you cold crash before it is done you are setting your self up for bottle bombs if you bottle. Don't even think about doing that.
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Old 05-17-2013, 10:20 PM   #27
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About to attempt this one tomorrow!! However, I think I may leave the sugar out depending on my final gravity.
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Old 09-01-2013, 05:49 PM   #28
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Just brewed this one yesterday. I wanted to keep it a little lighter so I didn't use the extra 1# of sugar. I also left out the dry hopping. Planning to keg so I'll let you guys know how it turns out.
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