Random Brewing Thoughts

[Phischy1]

For raw actual trees you need a bandsaw. But it has to be a pretty hefty one with a wide blade and the log needs to be stablized so it won't "roll" while going through. Don't want to bind and break the blade. I'd contact him to see of what use he can be.

 

[SirDickButts]

i may have a slight hoarding problem when it comes to yeast and hops.
im not worried about the hops, because they've been in the freezer.
i have some yeast thats about 1.5-2 years old.
will it be ok to use if i make a nice starter?

 

[WesM631]

i may have a slight hoarding problem when it comes to yeast and hops.
im not worried about the hops, because they've been in the freezer.
i have some yeast thats about 1.5-2 years old.
will it be ok to use if i make a nice starter?

I would think so, you'll just have to start with a very low gravity starter and step it up.

For reference:http://www.homebrewtalk.com/using-yeast-past-its-prime.html

 

[Snarf1]

im not worried about the hops, because they've been in the freezer.

If you mean a self defrosting (standard over fridge) freezer, any open bags are trash.

 

[Phischy1]

That's pretty old. Make a starter and see what actually ferments. I wouldn't attempt to build it up for a high gravity beer.

 

[SirDickButts]

If you mean a self defrosting (standard over fridge) freezer, any open bags are trash.

all the hops are vacuum sealed.

 

[Snarf1]

all the hops are vacuum sealed.

"Vacuum sealed" by the homebrew retailer that spllit up the flushed bags. Garbage.

 

[SirDickButts]

i'll give them the good old sniff test to see if they're still good.
some of the hops i have are about 10 months old.

 

[Mugatu]

I vacuum seal my own... best 34.99 ive ever spent

https://www.amazon.com/dp/B008HMWC4A/?tag=talkbecom09-20

 

[anteater1]

Question: what's the minimum amount of time needed to ferment a decent brett saison?

 

[FTowne1]

Question: what's the minimum amount of time needed to ferment a decent brett saison?

What saison strain are you going to use?

 

[anteater1]

What saison strain are you going to use?

No plans whatsoever yet... maybe WLP 670. The only brett/wild saison I've brewed, I used 3711 and a bunch of different dregs and let it go for 14 months. That one turned out great, but I'd like to start experimenting with quicker turnarounds (2-3 months?) and keg.

 

[Thorpe]

No plans whatsoever yet... maybe WLP 670. The only brett/wild saison I've brewed, I used 3711 and a bunch of different dregs and let it go for 14 months. That one turned out great, but I'd like to start experimenting with quicker turnarounds (2-3 months?) and keg.

Are you looking for funky or fruity? If the latter, you can get it done quite quickly using your saison strain of choice plus Brett Trois and/or Brett C (or any number of other fruity Brett strains blend) all in primary.

 

[Newmoneyloons]

Question: what's the minimum amount of time needed to ferment a decent brett saison?

Can you do a forced fermentation test with brett? That would tell you how low the wort will go resulting in when the beer has reached terminal gravity.

 

[FTowne1]

No plans whatsoever yet... maybe WLP 670. The only brett/wild saison I've brewed, I used 3711 and a bunch of different dregs and let it go for 14 months. That one turned out great, but I'd like to start experimenting with quicker turnarounds (2-3 months?) and keg.

I've fermented out a saison with 3711 (about 2 weeks) and then secondaried with brett c for a month, then bottled and liked the results after about 3-4 months of bottle conditioning. I know that most people don't like 3711, but I think it pairs well with brett C if you want to make a bone dry saison.

 

[SirDickButts]

Yo, Phischy....the IPL came out great.

 

[anteater1]

Are you looking for funky or fruity? If the latter, you can get it done quite quickly using your saison strain of choice plus Brett Trois and/or Brett C (or any number of other fruity Brett strains blend) all in primary.

I'd like funk, but I guess what I'm trying to figure out is where a good balance of turnaround time and level of funk would be.

 

[Snarf1]

I've fermented out a saison with 3711 (about 2 weeks) and then secondaried with brett c for a month, then bottled and liked the results after about 3-4 months of bottle conditioning. I know that most people don't like 3711, but I think it pairs well with brett C if you want to make a bone dry saison.

A trigger warning would be nice.

I agree that with conditioning 6 months is about the minimum any way you go about it.

 

[Phischy1]

Yo, Phischy....the IPL came out great.

Had some this past weekend. It sure didn't taste like that going into the keg. Bizarre.

 

[Thorpe]

I'd like funk, but I guess what I'm trying to figure out is where a good balance of turnaround time and level of funk would be.

Then probably longer as others have pointed out. For the future, I'd recommend having separate kegs/carboys of funky beer bulk aging so that you can then blend into the saison to taste. Cheers!

 

[SirDickButts]

Had some this past weekend. It sure didn't taste like that going into the keg. Bizarre.

Yeah...I can't explain it. haha

 

[jivex5k1]

Just ordered 3 vials from the yeast bay, excited to try the "house sour blend"

Spoiler

http://www.theyeastbay.com/wild-yeast-and-bacteria-products/tyb-house-sour-blend

• 3 Belgian/Saison Saccharomyces cerevisiae isolates
• 16 Brettanomyces sp. isolates
• Saccharomyces fermentati
• Lactobacillus brevis
• Lactobacillus delbreuckii
• Lactobacillus plantarum
• Lactobacillus sp. ("uncultured Lactobacillus" sequencing result)
• Pediococcus damnosus

Probably will throw it into a basic saison recipe.

 

[TripleSixHoppia]

I've fermented out a saison with 3711 (about 2 weeks) and then secondaried with brett c for a month, then bottled and liked the results after about 3-4 months of bottle conditioning. I know that most people don't like 3711, but I think it pairs well with brett C if you want to make a bone dry saison.

I hate 3711, except when it's pitched after LAB or had brett added to it. Then it's fantastic. Most of the time I use Belle Saison and pitch the whole packet. Then add whatever.

 

[TripleSixHoppia]

Text my buddy that owns all the land I brew on if he had any leads on a Apple Butter Copper kettle. He text back...

Going to look at it in a few days. It appears to be 30ish gallons. But hopefully I'll be able to brew over a fire like Scratch brewing does on some of their beers. Farmhouse AF.

 

[Snarf1]

Text my buddy that owns all the land I brew on if he had any leads on a Apple Butter Copper kettle. He text back...

Going to look at it in a few days. It appears to be 30ish gallons. But hopefully I'll be able to brew over a fire like Scratch brewing does on some of their beers. Farmhouse AF.

I'm not sure I'd call wasting a ton of effort on something you could do with propane 'farmhouse'. I think 'hipster' might be the word you're looking for fam.

 

[Ziggy]

I'm not sure I'd call wasting a ton of effort on something you could do with propane 'farmhouse'. I think 'hipster' might be the word you're looking for fam.

Bro, do you even farm to table?

 

[TripleSixHoppia]

My plan is to start doing estate beers where pretty much everything comes from the 600 acre farm I brew on. My buddy is very interested in malting. Right now he's getting something like $5 a bushel (60ish lbs) for wheat and grain, so if it was malted it would be a huge jump in price. He has a 55 gallon drum full of raw wheat for me already. I'm waiting on a KY malt producer to drop off grain at the LHBS for me to use in the meantime.

I'm starting to research trees, fruits, and other plants from the property to use. Eventually I'll branch out to other local farmers to use stuff they grow in beers. Right now I'm heavily influenced by Norwegian, Swedish, Lithuanian, Finnish, Estonian, and Latvian brewing. Obviously adding in my own brewing style and preferences.

I'm starting to piece together a "traditional" farm system. Once the kettle is ready to go, I just need to make a wooden barrel mash tun, and a strainer tun. And eventually move to open top barrel fermentor and barrels for long aging.

Pics of what I'm talking about

I have this beer conditioning right now. Primary fermented with Hot Head Kveik, then a blend of my coolship culture, house lacto blend, and brett blend were added. Base Pale Malt, Wheat, Oats, red cedar, and hay. No hops. 5ish ABV.

Then some non-crazy basic beer. 100% Pils and Cascade, 4% ABV, Belle Saison and brett blend

 

[Thorpe]

My plan is to start doing estate beers where pretty much everything comes from the 600 acre farm I brew on. My buddy is very interested in malting. Right now he's getting something like $5 a bushel (60ish lbs) for wheat and grain, so if it was malted it would be a huge jump in price. He has a 55 gallon drum full of raw wheat for me already. I'm waiting on a KY malt producer to drop off grain at the LHBS for me to use in the meantime.

I'm starting to research trees, fruits, and other plants from the property to use. Eventually I'll branch out to other local farmers to use stuff they grow in beers. Right now I'm heavily influenced by Norwegian, Swedish, Lithuanian, Finnish, Estonian, and Latvian brewing. Obviously adding in my own brewing style and preferences.

I'm starting to piece together a "traditional" farm system. Once the kettle is ready to go, I just need to make a wooden barrel mash tun, and a strainer tun. And eventually move to open top barrel fermentor and barrels for long aging.

Pics of what I'm talking about

I have this beer conditioning right now. Primary fermented with Hot Head Kveik, then a blend of my coolship culture, house lacto blend, and brett blend were added. Base Pale Malt, Wheat, Oats, red cedar, and hay. No hops. 5ish ABV.

Then some non-crazy basic beer. 100% Pils and Cascade, 4% ABV, Belle Saison and brett blend

This sounds absolutely incredible. I'm hoping to be doing something similar over time after we open up in the next few months. I'm working on getting as many ingredients as I can from Midwestern states (and Illinois in particular, when possible) and eventually would like the brewery to grow its own ingredients. From the start I'll be able to do some small-batch beers that have fruit, hops, and walnuts from plants on our personal property. I'm also using the spontaneous culture I've developed from a few "coolship" beers in everything that I brew.

 

[Phischy1]

This is to be a commercial enterprise?

 

[masterovkhaos]

My best saisons have been 3711 + various brett and bottle dregs. I understand why people dislike 3711 but it makes a perfect base for adding brett imo.