I'll be the first to let you know that. It is already 30C in my place. Damn. Summer will bring it up to 36-38 and 90+% humidity.I'll let you know how it performs in the 32-35c range later.
I'll be the first to let you know that. It is already 30C in my place. Damn. Summer will bring it up to 36-38 and 90+% humidity.I'll let you know how it performs in the 32-35c range later.
By the way @m00ps what is the highest safe temperature for 3711?
I brewed what was supposed to be a strong a saison (about 1082) and pitched with a 3711 starter last night at 20C but somehow forgot to turn on the chiller.
It is shooting co2 alright this morning but the temp is 25-26C too late to lower the temp.
Am I having a batch of wasted time and grain?..
By the way @m00ps what is the highest safe temperature for 3711?
I brewed what was supposed to be a strong a saison (about 1082) and pitched with a 3711 starter last night at 20C but somehow forgot to turn on the chiller.
It is shooting co2 alright this morning but the temp is 25-26C too late to lower the temp.
Am I having a batch of wasted time and grain?..
Interesting. I think pitching the Brett hot might be your culprit. The saison yeasts can handle it but the Brett might perform better at regular temps. So your inclination to wait until the bulk of fermentation is done would probably be the way to go.
Trav, with brett long fermentation phases, I don't think that small of a starter in that short amount of time would give you enough yeast. I do brett starters a week or more beforehand and step them up. did you make a starter for the 565?
Interesting. I think pitching the Brett hot might be your culprit. The saison yeasts can handle it but the Brett might perform better at regular temps. So your inclination to wait until the bulk of fermentation is done would probably be the way to go.
Yes that was my original plan - to allow the Brett starter more time and/or step it up since the growth phase is long and the cell counts in the YB tubes are very low. Life got in the way though and I had to brew earlier than planned. I did do a starter with the WLP565 as well. About 200 B cells on that one. I totally expected the 565 to dominate and the Brett flavour to be milder and take longer to develop... I too was pretty surprised that there was so strong a flavour from a small co-pitch.
@m00ps:mixing WY1214 Belgian Abbey and OYL-057 Hothead Ale
What do you use in your black Saison? I tried a dark saison recently with D90, aromatic and a touch of caramunich but I didn't like the way the dark fruit character mixed with the yeast spice.
You won't believe that. I bought a pound of MW a couple of months ago just in case and precisely this morning I was desperately thinking what to do with it and what it might be good for.midnight wheat
You won't believe that. I bought a pound of MW a couple of months ago just in case and precisely this morning I was desperately thinking what to do with it and what it might be good for.
Would you share a recipe so I don't have to waste time trying to hit the numbers?
Thanks!
Hey moors, glad the inland island yeast is working out for you. What was your spelt saison recipe?
Anyone know if YB Wallonian is a component in either of their Sacch-only saison blends (Saison Blend I or Saison Blend II)?
Wlp585 & Omega hothead
In another week or two, this may surpass the one above in my order of preference. Taste is all sweet/tart berries and then it finishes nice and dry. I think the pacific gem definitely played a role in this
This is the single best beer I've made to date. Omega hothead seems to be a great candidate for mixing due to its berry fruity flavors. Might try it with 3711 sometime in the future, but man, this saison is ridiculous. I'll definitely be exploring this combo further.
Im also planning on trying another farmhouse IPA, but this time with very fruity hops and adding some kiwis. Currently searching around for ideas on the best way to go about this. I'd likely just use this combo here
How warm did you ferment this combo?
How long do you normally let your Belgs sit after bottling/kegging?
I'm having 3 gross beers coming to bottling within the nearest 5-7 days, all are just under or right above 10%abv - sure I'm tempted to start drinking right away but I believe they'd get lots better with time. So the question is what reasonably minimal maturation period I should allow them.
One is a casual saison, another is a tribbel (tripel that missed OG and was downgraded to a dubbel), and the third is just an experimental beer that was made as a tripel but fermented on saison yeast.
Thx guys your answers always help.
How long do you normally let your Belgs sit after bottling/kegging?
I'm having 3 gross beers coming to bottling within the nearest 5-7 days, all are just under or right above 10%abv - sure I'm tempted to start drinking right away but I believe they'd get lots better with time. So the question is what reasonably minimal maturation period I should allow them.
One is a casual saison, another is a tribbel (tripel that missed OG and was downgraded to a dubbel), and the third is just an experimental beer that was made as a tripel but fermented on saison yeast.
Thx guys your answers always help.
I brew in a very (which in fact means "extremely") confined space, so a barrel is way too much for me, but yes I would love to at least double my production capacity when it comes to big beers. Plus, of course, I would need a cellar... (I'm in an apartment https://www.homebrewtalk.com/3-square-meter-brewery.html).I just ordered a 1 bbl system
I brew in a very (which in fact means "extremely") confined space, so a barrel is way too much for me, but yes I would love to at least double my production capacity when it comes to big beers. Plus, of course, I would need a cellar... (I'm in an apartment https://www.homebrewtalk.com/3-square-meter-brewery.html).
That works but the seeds are a pita to get out. I would bag them before putting in secondary. I peeled mine, quartered them and froze before putting in a blonde sour.
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