Potentially calling an audible ......
I just brewed/kegged/tasted a Saison that I brewed with Lallemand Farmhouse Saison Hybrid. It's good, but doesn't have the depth and esters I usually get from my usual Saison yeast (Wyeast 3724). BUT - my very first thought was that it would be great for Wit. Second thought: This may be a really good option for the Gruit (which I hope to brew this weekend). -It literally tastes like what I pictured for the Gruit, minus the crazy spices.
So a couple of crazy thoughts followed - (1) I could pitch the Gruit directly onto the yeast cake from the Saison (I kegged/bottled Sunday using a closed transfer from a Fermzilla all-rounder, leaving over an inch of beer on top of the yeast cake, and it has remained sealed under 7 psi because I didn't have time to clean the fermenters yet). Alternatively (2), I could pitch onto yeast cake and still add a Forbidden Fruit starter and just see what yeast wins ..... a bit whacky but a possibility.
Or (3) I can just go with original plan - make a yeast starter using a frozen Forbidden Fruit harvest. If the starter looks/smells good, go with it, and if any concerns with starter, I have a package of Mangrove Jack M21 Wit yeast I can just direct pitch.
Since you all have a dog in this fight, let me know if anyone has a strong preference or suggestion.
Also, if the first batch fails, I will just brew again. But timing will get a little close because I will be pushing into October at that point (and will have wasted some fine CA Bay Laurel Leaves =c) ).
I agree generally. But point of clarification - the saison is not my 12BOC beer. I am going to brew the Gruit for 12BOC. I am trying to decide what yeast/method to use for the Gruit. The saison/farmhouse yeast was just a coincidence from my last brew day. But I have not pitched onto a yeast cake or attempted a mixed yeast before, si maybe not the right circumstances (or beer) to test those waters.I am not a participant, so weigh my comments accordingly. I'd stay the course, go with what you brewed (assuming it's drinkable), and ship. I'd also include the recipe in the shipment (something I used to do). While you may not hit the target you're looking for, others will probably like it and learn from your results.
(I'm not a fan of fudging with done beers).
Hope your 12BOC is awesome guys!!!
I agree generally. But point of clarification - the saison is not my 12BOC beer. I am going to brew the Gruit for 12BOC. I am trying to decide what yeast/method to use for the Gruit. The saison/farmhouse yeast was just a coincidence from my last brew day. But I have not pitched onto a yeast cake or attempted a mixed yeast before, si maybe not the right circumstances (or beer) to test those waters.
Ugh, my brew day went totally awry.... I swear it's just because I'm brewing a specific beer for a specific reason.
First, I guess I didn't dial my pump back enough for my BIAB recirc, because my element looks like it was dry firing a little bit. I thought the beer seemed smokey while I was boiling it, but I kept trucking on and didn't realize the problem until after I moved the wort to the fermenter (luckily I had a false bottom in, so my bag didn't get scorched). Then, I must have bumped the valve on the fermenter when I put it in my ferm chamber. Luckily I walked by a few minutes later and caught it, only lost maybe 8 oz of wort.
So yeah, not my day. I'm still waiting for the wort to cool more before pitching the yeast (my ground water isn't very cool this time of year).
Looking for a consensus from folks though -- should I ferment this out and ship it as is, rebrew it, or drop out?
The wort tastes a touch smokey. It seems fairly subtle now... but I've never done a smoked beer before, so I'm not sure what it'll do after fermenting/conditioning.
I'm going on vacation next week, and I don't have the hops or enough wheat malt left to re-brew tomorrow. So if I do re-brew, it'll be towards the end of the month, which gives it even less time to mature.
Yea/nay on a franken-beer (as long as it turns out alright)?
I still have some BOC from 2020 aging in my cellarHas anyone ever suggested just shipping in plastic bottles? The beer will be consumed in 3 months anyway, and seeming safer/easier shipping. I have plenty of plastic bottles already (I also have plenty of glass too).
It appears my email was temporarily blocked. Cleared that up
Anyway, just an update on the Fruit cake Old Ale. I went to bottle a couple of weeks ago. I was greater with a thin pellicle across the top. It doesn’t taste off but I don’t want to send it.
I’m rebrewing next weekend.
Looking at my work schedule, the beer schedule and the holiday season this is what I think is realistic. I just want to share here for full transparency.
Brew 8 Oct
Dried fruit around 22 or 23 Oct
Rack off 11 or 12 Nov
Bottle on the 20 or 27th. ( thoughts on how long to let it settle)
Probably able to start preparing packages that week. (28Nov to 3Dec)
The beer will not have benefited by age when received.
I apologize for that but would rather get you a better beer.
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