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well crap....I decided to dump it today, pulled the top and called my wife over to see and touch the pellicle before I ****canned it. Thought, I'll take a quick sample and see if any changes have occurred. Sure as heck, it is beginning to develop a nice tart backdrop and the rubbing alcohol...

Yes, no, maybe. It depends on how much is used, certainly you can go too far. However, since saisons are so loosely defined it is not considered out of style. BJCP defines Saison mouthfeel as this: Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming...

mmmm...well looks like this batch will go down the drain then. I was hoping at worst I could use it for blending, but the taste is like dropping an oz of rubbing alcohol into a 12oz glass of blond. The after taste is a wonderful apple-pineapple-passion fruit but the initial knock down fusels...

I agree, it will lend a wonderful silky mouthfeel to it and a great idea. Since saisons (IMHO) are not highly specific in terms of precise style with the ingredients.

I've always been left under the impression that big beers tend to favor simplicity. Large amounts of base malt with limited 15% or less specialty malt and only one or two types at that. Hops generally chosen for bittering capabilities and then a flavor hop as aroma tends to dissipate with the...

According to Funk Factory Common Name Species Name Synonym (Strain) Name Lab/Package Flavor/Aroma Source Note Drie Dekkera bruxellensis B. drei BSI "highly aromatic" Isolate from Drie Fonteinen; Pro-Brewers only. I think I would try to clone it from a bottle.

How long have you been aging at this point? Have you seen any improvement up to now?

I too have not seen any correlation between bottle size and carb. The big thing to watch out for is proper final gravity so you do not bottle before fermentation is complete.

Any recipe can be great with farmhouse style yeasts, it just depends on your taste buds. I prefer the simple ones like Belg. blonds as it lets the yeast shine the most.

hmm...at least I'm not the only one. Let us know if it duplicates again. I'll shy away from the mix of the two for now. praying the fusel cleans up in time.

Cite your source.

So a quick update on my PBS, after infecting it with brett and letting it sit for a couple of months it has both gotten rid of the chemical taste and added a very nice slight sour background. I only did a 1gal infection and I'll re-taste the bottles, but it looks like I'll infect the remainder...

After brewing about 10 batches of saisons I've always pitched at room temp 72-ish and ramped them up in various ways. Needless to say I've never had one have anything like what this batch is putting off. Three weeks now and the isopropal smell is VERY present, its hard to judge the taste as it...

looks totally normal, like yeast rafts. don't sweat it. Give it a taste right before you bottle it.

Lacto, Pedio, and Sacc. do not form pelicles only Brett. does. Could it be a multiple orginism infection? certainly. However, it has to be infected with brett to form the pelicle and most likely his IBU's are too high from the previous batch to allow any lacto to form. Pedio does not exist in...

Not lacto, that is from brett.

+1 added you to my supplier list, hope to see try your products soon.

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Let it ride at this point.

Gotcha! Mis-read what you meant.