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  1. K

    Help needed creating - Abita French Connection Extract Clone - Saison

    So, I was trying to do this recipe earlier this year, but I can't seem to get a handle on it. I really want to do an imperial version, approximately 10-12%. We are going to add some homemade vanilla extract at bottling time, I think. Below is the information from Abita. It is one of the...
  2. K

    Vanilla Extract - When to add?

    I'm going to add it to an imperial saison, an imperial version of the French connection by abita. It has a slight vanilla finish, and my girlfriend and I both like vanilla. There seems to be no beers with a nice vanilla finish, only a slight one. The original is 35 IBU, but going to put more...
  3. K

    Vanilla Extract - When to add?

    I put the beans vodka, and will shake it every so often and leave it in there for at least 2 months. I will do it at bottling. Thank you!
  4. K

    Vanilla Extract - When to add?

    I'm making my own vanilla extract with vodka and vanilla beans. I'm not exactly sure when to add it to my beer. I've tried to google it, but I always get conflicted answers. I used a clean knife, but I didn't sanitize the knife with star san though. I'm worried about potential infection. I...
  5. K

    Recipe help for imperial saison please!

    Yeah, it's just hard to hit 10% ABV with just malt alone and without other stuff that I don't need to mash.
  6. K

    Danstar Belle Saison Rehydration confusion

    Well, the rehydration says to start it at around 83-93F and it'd be easy to get my wort to that temperature than to let it cool lower than that to pitch at same temperature since I have no way to refrigerate it to cool it down
  7. K

    Abita Select: French Connection Recipe?

    Did you happen to get the info? :)
  8. K

    Danstar Belle Saison Rehydration confusion

    I wonder if I can get the rehydrated yeast and wort to like around 80F and just pitch then
  9. K

    Recipe help for imperial saison please!

    I just made some inverted sugar that will shortly become Belgian candu sugar. I did cook it a bit longer so it is darker than I'd like but that's okay
  10. K

    Danstar Belle Saison Rehydration confusion

    What do you mean put it in the fermenter and let it equalize with the wort?
  11. K

    Danstar Belle Saison Rehydration confusion

    Yeah, but this yeast won't be active that hot. Max temp range is around 75F.
  12. K

    Danstar Belle Saison Rehydration confusion

    This yeast temp range is around 63-70ish.
  13. K

    Recipe help for imperial saison please!

    Well, it uses caramel, French Vienna, and wheat malt. Instead of 2 cans of Pilsen, I might do 3.3 lb of wheat and 3.3 lb of Pilsen, and some other steeping grains?
  14. K

    Danstar Belle Saison Rehydration confusion

    I am probably going to use the Lallemand belle saison yeast. I am a bit confused on how to do it. Basically, it says to boil water to 86-92F, put yeast in, leave for 15 minutes. It says then to suspend yeast completely. (What does that mean?) I have no idea what it means by attemperate...
  15. K

    Recipe help for imperial saison please!

    What do you think of using that belle saison, 6.6 lbs of Pilsen malt extract, 2-3 lb of inverted cane sugar, 1-2 lbs of corn sugar (4 pounds total of sugar), with 1 lb each steeping grains of caramunich and flaked wheat? I'm not sure about the caramunich though. I know my local store has it. I...
  16. K

    Recipe help for imperial saison please!

    So they only carry white lab wlp565 and wlp568. I don't want to try the wlp565 dye it bend finicky and can stall for 2 weeks. They have the wlp568, but it's use before date was oct 23rd. They also have a dry yeast, lallemand belle saison.
  17. K

    Recipe help for imperial saison please!

    It doesn't say if they add any additives. I want to try to use the wyeast 3711 saison yeast. It might be worth to do that and add extra Pilsen malt, try to make that inverted table sugar with 2 lbs, then add 1 lb of dextrose. (I bought dextrose as a part of my workout stuff, and didn't really...
  18. K

    Recipe help for imperial saison please!

    Ok. I think I will do that 60 min hallertau book time. I think I will do 2 lbs of table sugar as a sub for the light Belgian candi sugar. (Which seems to basically do the same thing) and 2 lbs of corn sugar. They say if you use more than 20% of table sugar and etc, you can get a cidery taste...
  19. K

    Recipe help for imperial saison please!

    I am going to try to use that exact yeast. Do you suggest I add more malt to up the ABV then? I want to try to get at least 10% ABV. I was wondering if a higher gravity would affect the level of bitterness you taste.
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