Petite Farmhouse Recipe Critique (TYB)

505-Brewer · Jul 14, 2015

sweetcell said:
sure, but very, very, very slowly. like, it'll take a year to do cold what it could do in a few weeks warm. unless you're going to store the beer cold from an extended period of time, keeping brett under 40*F should effectively stop it.

Ok. Still in carboy but will taste this weekend see where its at. I have heard from others that brett keeps developing even cold. Makes sense that kinetics will slow w temp decrease. My guess is keg will be all gone too soon to time it properly. I want to dry hop it heavily and then tap. Was hoping it would be done in time for an upcoming comp but if not I'll just wait then dry hop then drink.

505-Brewer · Jul 14, 2015

Biobrewer said:
The Beersel is definitely very fruit forward and bright with very little funkiness. I was at Cellarmaker in SF last Thursday helping Tim S. prop some up for an upcoming project. Very excited for the results from the 10 bbl batch he'll be using it on!

Hows the Cellarmaker being coming along? Is it in bbls now?

Biobrewer · Jul 28, 2015

505-Brewer said:
Hows the Cellarmaker being coming along? Is it in bbls now?

Good I think! Tim said its coming along and I believe it recently went into barrels, though not a huge amount of Brett character development yet. Was supposed to get over to Cellarmaker to grab something else last week and was excited to taste, but got busy with preparation for an interview and some other things. I'll definitely make it over this week, and I'll let you know how it's tasting!

505-Brewer · Jul 31, 2015

Biobrewer said:
Good I think! Tim said its coming along and I believe it recently went into barrels, though not a huge amount of Brett character development yet. Was supposed to get over to Cellarmaker to grab something else last week and was excited to taste, but got busy with preparation for an interview and some other things. I'll definitely make it over this week, and I'll let you know how it's tasting!

Awesome. Will be in San Fran area in near future. Missed Cellarmaker last spring so have to make it there this time.

Biobrewer · Jul 31, 2015

505-Brewer said:
Awesome. Will be in San Fran area in near future. Missed Cellarmaker last spring so have to make it there this time.

Hell ya, do it. Tim and Connor are doing great things.

I was actually up at Rare Barrel on Tuesday chatting with Jay and we tasted through a couple barrels of their golden base fermented with the Farmhouse Sour Ale. They were delicious and souring well in spite of being relatively young. Excited to taste the finished product!

505-Brewer · Aug 4, 2015

Biobrewer said:
Hell ya, do it. Tim and Connor are doing great things.

I was actually up at Rare Barrel on Tuesday chatting with Jay and we tasted through a couple barrels of their golden base fermented with the Farmhouse Sour Ale. They were delicious and souring well in spite of being relatively young. Excited to taste the finished product!

That's awesome.

BGBC · Aug 4, 2015

Getting back on topic...

4 oz Azacca added, planning to bottle this weekend.
View attachment ImageUploadedByHome Brew1438707053.008739.jpg

burninator · Aug 9, 2015

Looking good! Mine's about three weeks in the bottle and not ready yet.

BGBC · Aug 10, 2015

Bottled yesterday. Huge aroma, filled the room while racking. The hop flavor muted the sourness that was there in the sample a few weeks ago, but you could still pick it up. Should be great once it's carbed up.

FG 1.002

burninator · Sep 18, 2015

I imagine you're drinking this by now, right?

Biobrewer · Sep 20, 2015

BGBC, glad the Farmhouse Sour Ale is working out for you! Some commercial Brewers likes the base saison blend so much, we created Saison Blend II which is a new product available to anyone now.

I actually had a chance to taste through some barrels at a larger brewery in the area that uses the Farmhouse Sour Ale, and I was very impressed with the character development present after only a few short months. Much faster than I've seen in my homebrews.

BGBC · Oct 5, 2015

burninator said:
I imagine you're drinking this by now, right?

Hey, I've had a couple bottles and it's delicious. Nailed it, can't really say I would change much about it honestly. Looking forward to seeing how it changes over time with the Brett blend in there too, but it's delicious now - light, sour, fruity, great hop aroma.

Last one I had was toward the end of a group tasting (everyone else was a big fan too), so maybe I should throw another bottle in the fridge so I can post a proper pic and review.

burninator · Oct 7, 2015

BGBC said:
Hey, I've had a couple bottles and it's delicious. Nailed it, can't really say I would change much about it honestly. Looking forward to seeing how it changes over time with the Brett blend in there too, but it's delicious now - light, sour, fruity, great hop aroma.

Last one I had was toward the end of a group tasting (everyone else was a big fan too), so maybe I should throw another bottle in the fridge so I can post a proper pic and review.

I admire your patience. I've had to hide the few remaining bottles of mine from myself in hopes of tasting it with a little age. :ban:

I'd love to see a pic.

BGBC · Oct 7, 2015

burninator said:
I admire your patience. I've had to hide the few remaining bottles of mine from myself in hopes of tasting it with a little age.

I'd love to see a pic.

It's less patience and more a) being out of town for the majority of the week every week, and b) I split this batch with a buddy, and most of my share is still at his house.

I threw a bottle in the fridge though and will get a pic up this weekend hopefully.

BGBC · Oct 16, 2015

View attachment ImageUploadedByHome Brew1445032988.268909.jpg

Decided to enter this one in a comp under the 2015 BJCP guidelines in a couple weeks.

I know I really like it, hopefully others do too.

ophillium · Oct 18, 2015

Gonna give this a try using harvested yeast from Bellwoods Brewery's barrel-aged 'Farmhouse Classic' Saison. Thanks for posting your process, BGBC, it was really helpful.

LostBoyScout · Oct 18, 2015

I've been happiest with all pilsner / wheat grain bills so far, though i know vienna is a very popular addition also. i like about 80/20 pilsner to wheat ratio and using a combination of flaked and malted wheat.

Brett pitched right off the bat works well because it's slow enough to let the sacc do its thing first anyway.

BGBC · Oct 18, 2015

ophillium said:
Gonna give this a try using harvested yeast from Bellwoods Brewery's barrel-aged 'Farmhouse Classic' Saison. Thanks for posting your process, BGBC, it was really helpful.

Sweet, let us know how it turns out!

burninator · Nov 9, 2015

BGBC said:
View attachment 309878

Decided to enter this one in a comp under the 2015 BJCP guidelines in a couple weeks.

I know I really like it, hopefully others do too.

Great looking beer! Hope the competition goes well.

BGBC · Nov 9, 2015

Just got the results back. The beer scored a 30 (31 and 28). Both judges critiqued it for being too sour (too sour!?) and a little out of balance (too sour!?).

One seemed to ding me for calling the base style a petite saison, saying there should be more spicy phenols.

All that said, I don't think I would change anything if I rebrewed this.

I did get a bronze for a melomel I entered, so not a complete loss for the competition.

burninator · Nov 10, 2015

Balance? Who wants that? You brewed this to keep excess enamel from building up on your teeth.

m00ps · Nov 19, 2015

BGBC said:
Just got the results back. The beer scored a 30 (31 and 28). Both judges critiqued it for being too sour (too sour!?) and a little out of balance (too sour!?).

One seemed to ding me for calling the base style a petite saison, saying there should be more spicy phenols.

All that said, I don't think I would change anything if I rebrewed this.

I did get a bronze for a melomel I entered, so not a complete loss for the competition.

I feel ya. Living in the middle of nowhere, people are barely aware of sour beer here. I entered the last of what was easily my best sour to date into a comp as well as a 100% brett IPA (and 17 others)

The judges knocked the brett IPA for not being "funky" and the sour for having sour off flavors.....I entered it into the sours category which ended up getting lumped into the Belgian/French ales since Im pretty sure I had the only sour entry....

I was pissed that I wasted the last 2 bottles of that magnificent beer on those bastards

BGBC · Nov 19, 2015

m00ps said:
I feel ya. Living in the middle of nowhere, people are barely aware of sour beer here. I entered the last of what was easily my best sour to date into a comp as well as a 100% brett IPA (and 17 others)

The judges knocked the brett IPA for not being "funky" and the sour for having sour off flavors.....I entered it into the sours category which ended up getting lumped into the Belgian/French ales since Im pretty sure I had the only sour entry....

I was pissed that I wasted the last 2 bottles of that magnificent beer on those bastards

The European and American sour categories got lumped together in this one (2015 BJCP), but there were 16 entries total. The feedback wasn't bad, just different tastes I think.

My club president and LHBS owner was actually one of the judges at that table, interestingly enough...

finsfan · Nov 19, 2015

BGBC said:
My club president and LHBS owner was actually one of the judges at that table, interestingly enough...

I smell collusion.

BGBC · Nov 19, 2015

finsfan said:
I smell collusion.

Maybe if I had placed in the category...

I hadn't brought either this or the Flanders red to a meeting yet, so he was having both for the first time.

Clarke · Nov 19, 2015

I didn't read all the posts, but did you stay with the no hops in the boil and how did that turn out?

BGBC · Nov 19, 2015

Clarke said:
I didn't read all the posts, but did you stay with the no hops in the boil and how did that turn out?

No boil hops, just dry hopped. I'd do the same again. The only reason I'd add any hops in the boil is if you wanted to inhibit the lacto/sourness at all.

From The Yeast Bay's description of Farmhouse Sour:
"Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity."

Biobrewer · Nov 29, 2015

BGBC said:
No boil hops, just dry hopped. I'd do the same again. The only reason I'd add any hops in the boil is if you wanted to inhibit the lacto/sourness at all.

From The Yeast Bay's description of Farmhouse Sour:
"Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity."

I like your style. I'm not a huge fan of much detectable bitterness in sours, but I love some good Galaxy/Citra/Amarillo/Centennial dry hopped aroma!

BGBC · Nov 29, 2015

Biobrewer said:
I like your style. I'm not a huge fan of much detectable bitterness in sours, but I love some good Galaxy/Citra/Amarillo/Centennial dry hopped aroma!

Thanks for the input along the way and of course for the cultures.

Happy to send a couple bottles your way if you're interested!

brewerJase · Nov 29, 2015

ophillium said:
Gonna give this a try using harvested yeast from Bellwoods Brewery's barrel-aged 'Farmhouse Classic' Saison. Thanks for posting your process, BGBC, it was really helpful.

Haven't had the farmhouse from bellwoods. Any good? Love most of there other stuff.

Petite Farmhouse Recipe Critique (TYB)

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