More Betterness
Well-Known Member
Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.
I fermented C2C at 68 degrees
I'm in!
Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.
I fermented C2C at 68 degrees
Color difference is very interesting. Not sure what the cause is really. Both were same exact color on day one. Any idea what can cause wort to darken? I'm still a bit of a fermentation noob.
What did you guys ferment C2C at?
What did you guys ferment C2C at?
Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.
I fermented C2C at 68 degrees
We're in
wine/champagne yeast only affect sacc strains. no affect on brett strainsSo I would think by using HF dregs post 2013 you're not really getting much from them.
In primary/secondary/bottling/all?slightly off-topic but if you never tried, wine yeast and brett work marvelously together!
primary of course. outside of something like fruiting there is practically no reason to secondaryIn primary/secondary/bottling/all?
Other scenario would be to get off spent hop matter in a beer that's being aged for an extended period. Things can get pretty damned vegetal otherwise...primary of course. outside of something like fruiting there is practically no reason to secondary
Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?Other scenario would be to get off spent hop matter in a beer that's being aged for an extended period. Things can get pretty damned vegetal otherwise...
Right. But if you did a huge hop at flameout, a lot will be in suspension at transfer...Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?
for 99% of my beers, I ONLY hop at flameout... no issues so far.Right. But if you did a huge hop at flameout, a lot will be in suspension at transfer...
In kettle? Yes.for 99% of my beers, I ONLY hop at flameout... no issues so far.
are you just dumping pellets in loose?
Sampling the extract saison I made pitching TYB 184 alongside WLP565 (belgian saison 1). Went from 1.063 to 1.014 in 21 days. I'm pretty bad at picking up nuances in flavor but I can say that it's slightly tart and sweet. A lot of sulfur aroma is present but it's still young, it seems to happen with all of my brett beers and goes away after 3 months or so.
Question is really, is it just isoalphas or alpha, myrcene, humulene etc. that get extracted at lower temps throughout the cooling process?
for 99% of my beers, I ONLY hop at flameout... no issues so far.
are you just dumping pellets in loose?
C2C and TYB 184 took my saison down to 1.001 when I mashed the same temp as last time which ended up at 1.005. Bumped the ABV north of 7 but tastes fantastic! Give me a few months of bottle conditioning and I'm ready to send out a few bottles if some of you are still interested in a swap!
FWIW, you could have bumped your FG up a little if you wanted to by adding lactose, as I think both of those Brett strains are lactose negative. Not that you'd want to do that, but it's just a heads-up for future reference.
How many volumes of CO2?
I don't actually mind how dry it is! Tart and dry with the tropical fruit character that 184 throws is right in my wheelhouse! Also the perceived body is much fuller than the FG would lead one to believe.
Haven't primed yet as I was planning on bottling Wednesday. Transferred it into a flushed keg and will bottle with a beer gun. Probably aiming for 3 volumes or so but haven't fully decided.
Nice.
Thick 750s? If so, might I be so bold as to recommend 3.5- 4 with that low of an FG?
Thinking of brewing a few gallons of honey saison soon and copitching 3726 and TYB184. Potentially dumb question as I've never tried a mixed fermentation before: would pitching a small amount of sour dregs in secondary (Cantillon Classic Geuze or RdG) be likely to result in a mostly sour beer, or would keeping the pitch very small enable getting subtle characteristics of that funk and tartness without overwhelming the primary yeast flavors?
You can also hop pretty heavily to inhibit the bacteria.Maybe? If the beer is highly attenuated and/or there is not much left for the Brett and bacteria to eat, then the acidity and funk should be less pronounced. If you want to keep it really mellow, you could pitch dregs in secondary and avoid wheat. Generally speaking, a bigger pitch of Brett will result in a less acidic, less funky beer. Building up a starter from your dregs or a whole pitch of Brett in secondary might be the way to go if you are looking for a "restrained" acidity.
Maybe? If the beer is highly attenuated and/or there is not much left for the Brett and bacteria to eat, then the acidity and funk should be less pronounced. If you want to keep it really mellow, you could pitch dregs in secondary and avoid wheat. Generally speaking, a bigger pitch of Brett will result in a less acidic, less funky beer. Building up a starter from your dregs or a whole pitch of Brett in secondary might be the way to go if you are looking for a "restrained" acidity.
So a larger pitch of Brett decreases funk? I'm not one who loves straight barnyard funk in my beer.
Yes, large pitch of Brett in primary and it will be pretty close to a sacc fermentation. Most of what we think of as "bretty" flavors are Brett metabolizing byproducts if fermentation (i.e. Esters from saison yeast getting turned into funk).
So to achieve something with such balance as HF, what all do you pitch and when?
Not really a recipe for cloning HF, but here's what I do for creating a balanced, nuanced saison (well, at least according to me):
Pitch mostly saison yeast alongside a bit of Brett that tends to be fruitier rather than funky but in a small amount that isn't going to take over the character. Would not use Lacto. Would instead use something with more depth for a slow, mild acid build over time. Use something like dregs from a bottle of JP or 3F.
Finally -- and maybe even more important than any of the above -- watch your water profile and pH.
^This.
Starter of Omega Yeast C2C and TYB 184 copitched with a tick of lacto produced very HF like results for me. TYB 184 is straight musty tropical fruit. 5.2 mash pH and softer water in saisons FTW!
Not really a recipe for cloning HF, but here's what I do for creating a balanced, nuanced saison (well, at least according to me):
Pitch mostly saison yeast alongside a bit of Brett that tends to be fruitier rather than funky but in a small amount that isn't going to take over the character. Would not use Lacto. Would instead use something with more depth for a slow, mild acid build over time. Use something like dregs from a bottle of JP or 3F.
Finally -- and maybe even more important than any of the above -- watch your water profile and pH.
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