My saison/brett blend fermentation is only 3 weeks in, but it's blowing off an insanely strong urinal cake aroma, with very little classic saison flavor to speak of.
Has anyone else experienced this?
Even with these finneky English yeasts? My hypothesis is that the off flavors encountered post-bottling are the result of these strains responding negatively to simple sugars? Perhaps if bottling with more complex sugars (LME/DME), the off flavors can be avoided?
hello!
I've brewed over 100 batches of beer, and I've never had one turn out like this before. It smells like a DELICIOUS pale ale / IPA, and tastes great, but it also has this sharply citric/malic/acidic bite at the front of the palate - exactly like orange juice - and it's not at all...
I am planning a 1.055ish oatmeal stout, and I want to add coffee - enough that it is noticeable, but not so much that it doesn't integrate well with the other flavors. A balanced amount of coffee flavor.
I've looked through dozens of threads and saw no conclusive recommendation for how much...
I am in the process of dialing in my light (4%) hoppy summer pale recipe. My goal with this recipe is 'light', 'floral, and 'highly drinkable on a hot day'. It's basically just some Maris Otter and a tiny bit of light crystal.
I've made it a few times with WY1056 / WLP001 / Chico / whatever...
Question:
Since I don't have the means to cold crash to stop fermentation, I'm going to use Nottingham and just rack to secondary when it's around 1.020. I saw a note in the original posting about needing to add sugar to raise the OG in order to use this method of stopping fermentation...
Hi -
I use the brew-in-a-bag / deathbrewer method of stovetop all grain brewing. I am about to brew a beer that I want to have a "chewier" mouthfeel, so I want to mash higher (around 156). I typically raise water to about my desired temp plus 15 degrees to make up for loss due to...
I would like to brew a beer using a clean yeast as the primary yeast, and then pitch some sort of fruit puree and brettanomyces (Wyeast Lambic Blend).
In doing so, what should the sequence of events be? I am thinking that I can let the primary ferment ride out for about two weeks...
(Sorry to revive this old thread but I was just eating a Nutella-banana sandwich for lunch, thought of making a stout/porter with Nutella, then searched to find this thread!)
This.
Would there really be any problem with using a 13oz container of Nutella in a stout?
Ideally it would...
I brewed a slightly modified (hoppier) version of Jamil's saison recipe last Saturday (6/12). As a little experiment, I also pitched smack packs of Wyeast 3711 (French Saison) and 3724 (Belgian Saison). I did this knowing that 3724 dies out around 1.035, hoping that 3711 would pick up at the...
I know the typical suggestion is around 3/4ths a cup... but I want mine to be a really effervescent Saison Dupont/Jolly Pumpkin style saison.
I was thinking maybe a full cup of dextrose...should I go higher?
We're approaching May. The weather has warmed a bit. For the drinker in me, this is Saison Season.
I have been brewing off and on for a while, and have brewed many "normal" beers. However, I am now planning to brew my first saison. As an aside, let me define "The Perfect Saison" as...