Petite Farmhouse Recipe Critique (TYB)

[brewerJase]

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.

 

[ophillium]

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

Yeah, I'm a huge fan both of the style and Bellwoods' iteration of it. IMO, go straight for the barrel-aged version -- a year in oak barrels with brett is what sets it apart from the rest.

The farmhouse, Brettal Head, Omerta, 3 Minutes to Midnight, their Berliner Weisse & IPAs, and anything soured/barreled are my favs from their roster. Their Barn Owl series is a grand slam of brett/barreled beers so far. #2 in particular is fresh, dry, grassy-perfumed brett perfection. I could talk about it for days.

I did a Brettal Head clone of sorts in the summer (incredibly delicious from the bottle right now) that I posted about here.

If you harvest the dregs to use for anything, post it here. I'd love to compare notes.

 

[ophillium]

Sweet, let us know how it turns out!

Glad to oblige I've started a thread about this project, here.

Thanks BGBC for sharing your knowledge; I've done my best to pay it forward.

 

[burninator]

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!

Got any of this left? I think I still have a handful of last year's dry-hopped table sour (which is what I'm calling it right now, I guess). It's drinking well, even though it never really carbed up much. This year's version won't be nearly as sour, but it's already almost done.

 

[BGBC]

Got any of this left? I think I still have a handful of last year's dry-hopped table sour (which is what I'm calling it right now, I guess). It's drinking well, even though it never really carbed up much. This year's version won't be nearly as sour, but it's already almost done.

Yep, still have some bottles. Hop aroma has obviously faded, but there still some presence in the flavor. Still very tart, but maybe more of a rounded sourness now instead of a sharp acidity.