Another reason to love The Yeast Bay
- Thread starter TAK
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Let me know how that works out for you. Ive used it 3 times now and ive found it to have a very different character than the description and what ive read online. Attenuation is the same though so its weird. To me, it seems to emphasize the malt flavors in my saisons and some have ended almost biere de garde -ish
Are you referring to the Wallonian or the Saison Blend?
pricelessbrewing
Brewer's Friend Software Manager
I got ahold of some wallonian as well thanks to a local homebrewer being so kind as to prop me up some.
Also Rdom, are you a member of chaos or CHBG?
Also Rdom, are you a member of chaos or CHBG?
Priceless, I'm not a member of either. I've considered it but have been a bit busy with my 3yr and 4month old boys recently. I brew by myself but would love to meet and brew/hang out with other homebrewers (especially saison lovers like me). Maybe this year I'll get around to it. Are you a member?
pricelessbrewing
Brewer's Friend Software Manager
Do it man. At the very least join the Facebook group and online forums.
Ya, m00ps, not sure if you're talking about the Wallonian or the Saison Blend. I'm curious which one have you the malty finish?
Sorry, Ive only used the wallonian farmhouse one
i could easily be talked into trying the blend though. I just prefer trying out my own blends
moops, I've tried the Wallonian once, and to me it had a very earthy quality to it for lack of a better word. It was nice, but I don't think I'd go out of my way to use it again.
Thanks for the clarification, m00ps. On first read-through, I though you had been talking about the blend.
Well, I'll be interested to see how these turn out. I have a bottle of ECY Dirty Dozen on the way to me at the moment. My plan is to brew 11 gal and split it, half will just get the Walonian, and half will get Walonian plus the a small pitch of the Dirty Dozen.
Maybe I'll prop up what I have left of the Dirty Dozen and do the same thing again with the Saison Blend.
Well, I'll be interested to see how these turn out. I have a bottle of ECY Dirty Dozen on the way to me at the moment. My plan is to brew 11 gal and split it, half will just get the Walonian, and half will get Walonian plus the a small pitch of the Dirty Dozen.
Maybe I'll prop up what I have left of the Dirty Dozen and do the same thing again with the Saison Blend.
I think there were 15-20 out of about 100 packages that got one from the shipments we sent out on 12/28. Hope you enjoy the free vial!
The Wallonian Farmhouse is just starting to carb up now. Attenuation delivered for sure. It turned out at about a half a point (1.0005). I can see what your saying, it is malty. However, it doesn't have an overly estery profile. Sometimes, dry saisons with a lot of fruit esters can come off as sweet, and this doesn't for me. The overall character seems more earthy, musty, with some saisony spiciness.
I co pitched 5 gal with ECY Dirt Dozen. At the moment it doesn't seem much different from the 100% Wallonian. But we'll see if that changes over the spring.
I'll definitely report back. I put a little head pressure on it, and added a bit of dextrose so it gets a bit of refermentation in the keg. Not so much with the intent to feed the Brett, I'm sure the Sacc grabbed those sugars first, but hopefully the head pressure from refermentation triggers the Brett to do some fun stuff with what the Wallonian gave it to work with.
Yep, I'm on board with that. I added some dextrose to a) get a bit if referment to scavenge any O2 I might have picked up transferring, and b) to get a bit of natural head pressure in the keg. I know Chad Y. has said he sees head pressure triggering Brett activity.
