Hill Farmstead Saison

[Vogt52]

From American Sour Beer

 

[More Betterness]

Threw these in a starter last night and will be an Anna-ish beer on Sunday!

 

[Vogt52]

Threw these in a starter last night and will be an Anna-ish beer on Sunday!

IllbeBOCK and I brewed a split batch of Saison a couple weekends ago. 1/2 clean and dry hopped. The other half got a mixed fermentation starter with Anna dregs. Both smell amazing

 

[Ziggy]

Threw these in a starter last night and will be an Anna-ish beer on Sunday!

Did a starter with no stir plate with the C2C, just swished it around every few hours. Had really good activity the next morning.

 

[Ziggy]

Threw these in a starter last night and will be an Anna-ish beer on Sunday!

Left carboy is "clean" saison yeast.

Right carboy is the C2C Omega blend with dregs from a bottle of HF Anna.

Color difference is very interesting. Not sure what the cause is really. Both were same exact color on day one. Any idea what can cause wort to darken? I'm still a bit of a fermentation noob.

 

[More Betterness]

IllbeBOCK and I brewed a split batch of Saison a couple weekends ago. 1/2 clean and dry hopped. The other half got a mixed fermentation starter with Anna dregs. Both smell amazing

Recipe if you don't mind!

 

[Ziggy]

Recipe if you don't mind!

10 gal Recipe expected OG 1.06 FG 1.01 - 1.015 ABV is 6ish

16 # Pilsner malt
4 # American wheat
1 # flaked oat
1 # honey malt
1 # corn sugar (which we forgot to add, but we did add 1 lb of light DME to boost the gravity a bit since we are working out the kinks of our new mash tun)

Mashed @ 148 for 90 min

90 min boil

2 oz Saaz @t 90 (AA @ 3-5 %)
2 oz Saaz @ 45
Dextrose @ 10 (which we forgot to add)
2 oz Citra @ 5 min (AA 11- 15 %)


5 gal got C2C Omega blend and direct pitch of dregs from a bottle of HF Anna after aerating.

5 gal got a "clean" farmhouse yeast (not sure what it was exactly, Vogt52 was the one who bought it. I got the C2C)

 

[Vogt52]

10 gal Recipe expected OG 1.06 FG 1.01 - 1.015 ABV is 6ish

16 # Pilsner malt
4 # American wheat
1 # flaked oat
1 # honey malt
1 # corn sugar (which we forgot to add, but we did add 1 lb of light DME to boost the gravity a bit since we are working out the kinks of our new mash tun)

Mashed @ 148 for 90 min

90 min boil

2 oz Saaz @t 90 (AA @ 3-5 %)
2 oz Saaz @ 45
Dextrose @ 10 (which we forgot to add)
2 oz Citra @ 5 min (AA 11- 15 %)


5 gal got C2C Omega blend and direct pitch of dregs from a bottle of HF Anna after aerating.

5 gal got a "clean" farmhouse yeast (not sure what it was exactly, Vogt52 was the one who bought it. I got the C2C)

The clean yeast was French Saison by wyeast.

 

[More Betterness]

What did you guys ferment C2C at?

 

[Mugatu]

Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.

I fermented C2C at 68 degrees

 

[More Betterness]

Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.

I fermented C2C at 68 degrees

I'm in!

 

[suprchunk1]

Color difference is very interesting. Not sure what the cause is really. Both were same exact color on day one. Any idea what can cause wort to darken? I'm still a bit of a fermentation noob.

Looks like there is more yeast in suspension with the sacch. And different yeast seem to flocc differently. I've brewed up a barrel of the same wort and treated each one with different yeast. Not a one look the same.

 

[Ziggy]

What did you guys ferment C2C at?

Between 65 and 70

 

[Vogt52]

What did you guys ferment C2C at?

Started at 66 ramped up to 72

 

[Vogt52]

Anyone want to compare Weiner sizes? I can send you a few bottles of mine and you can figure out if you want to send yours 3-12 months from now.

I fermented C2C at 68 degrees

We're in

 

[quirkzoo1]

We're in

You had him at weiner.

 

[Vogt52]

You had him at weiner.

I was in possession of the TalkBeer dildo for a bit. Definitely put it to good use. Thanks BravoDawg


IllbeBOCK enjoyed it a little too much

 

[jivex5k1]

Sampling the extract saison I made pitching TYB 184 alongside WLP565 (belgian saison 1). Went from 1.063 to 1.014 in 21 days. I'm pretty bad at picking up nuances in flavor but I can say that it's slightly tart and sweet. A lot of sulfur aroma is present but it's still young, it seems to happen with all of my brett beers and goes away after 3 months or so.

 

[mjohnson171]

Maybe I'm late to the game but was under the impression that Shaun spiked all this beers with champagne yeast to deter people from using his house strain. I recall this was right around the time of the whole fight with SARA bc they "borrowed" his house strain (then Shaun and Adair made nice). So any HF beer sometime around mid-2013 would have champagne yeast in it (or at least it used to as I recall a conversation I had with Shaun about it).

So I would think by using HF dregs post 2013 you're not really getting much from them.

 

[ncaudle]

So I would think by using HF dregs post 2013 you're not really getting much from them.

wine/champagne yeast only affect sacc strains. no affect on brett strains

 

[ncaudle]

slightly off-topic but if you never tried, wine yeast and brett work marvelously together!

 

[ShawDeuce221]

slightly off-topic but if you never tried, wine yeast and brett work marvelously together!

In primary/secondary/bottling/all?

 

[ncaudle]

In primary/secondary/bottling/all?

primary of course. outside of something like fruiting there is practically no reason to secondary

 

[drgarage1]

primary of course. outside of something like fruiting there is practically no reason to secondary

Other scenario would be to get off spent hop matter in a beer that's being aged for an extended period. Things can get pretty damned vegetal otherwise...

 

[Beerontwowheels]

Other scenario would be to get off spent hop matter in a beer that's being aged for an extended period. Things can get pretty damned vegetal otherwise...

Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?

 

[drgarage1]

Hmm. I don't think this is a concern here (especially for this style). I've aged wild ales in primary for damn near two years. It's not like your dry hopping and then extended aging...right...?

Right. But if you did a huge hop at flameout, a lot will be in suspension at transfer...

 

[ncaudle]

Right. But if you did a huge hop at flameout, a lot will be in suspension at transfer...

for 99% of my beers, I ONLY hop at flameout... no issues so far.
are you just dumping pellets in loose?

 

[drgarage1]

for 99% of my beers, I ONLY hop at flameout... no issues so far.
are you just dumping pellets in loose?

In kettle? Yes.

 

[ThirstyGator1]

Anyone package/taste their C2C brews? Debating how long to let mine go before kegging.

 

[jivex5k1]

Sampling the extract saison I made pitching TYB 184 alongside WLP565 (belgian saison 1). Went from 1.063 to 1.014 in 21 days. I'm pretty bad at picking up nuances in flavor but I can say that it's slightly tart and sweet. A lot of sulfur aroma is present but it's still young, it seems to happen with all of my brett beers and goes away after 3 months or so.

Bottled this tonight, it's down to 1.010 and pretty tasty. Sulfur is gone as expected, tartness is more subdued.