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My saison "drink that funky saison white boy". 3 yeast blend, lemongrass, basil, and peppercorns at the end of boil. I naturally carbonated in the keg for the first time and it is really nice. I did a A/B comparison to the same beer force carbed and the aroma, creaminess, flavor, and mouthfeel we're all noticably better in the keg conditioned version.
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aharri1 said:
My saison "drink that funky saison white boy". 3 yeast blend, lemongrass, basil, and peppercorns at the end of boil. I naturally carbonated in the keg for the first time and it is really nice. I did a A/B comparison to the same beer force carbed and the aroma, creaminess, flavor, and mouthfeel we're all noticably better in the keg conditioned version.
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Hope yours did better than mine! 🤣🤣 Note to self...don't take an important phone call in the middle of Priming and forget where you were..
...sigh...oh well. It's very carbed..but yeah.

At any rate, I have saved some of my Saison, and it tastes very nice. Cheers!😅

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It's Friday night for me, so I've enjoyed a couple of bitters with amber malt and one Obnoxiously Large CAP while plotting tomorrow's return to fly sparging. It's been twenty years since I last did battle with the whirligig. This time, I mean business (which is to say, I'm not in grad school, so I threw [what once seemed like] stupid money at the problem). In the prosecution's interest, it's still stupid money. Why fly sparge when a well designed infusion program yields comparable results?

Because I've still got a grudge and there's business to settle. That's why.

This time, there will be no trying to balance a wobbling mass full of fluid, no attempts at drilling dozens of holes at a perfect twenty-whatever-it-was degree angle in PVC pipes, no attempting to find the correct height at which to place the cooler to develop the work needed to overcome inertia, no #*%&#@ bearings to coax into rotation in a high heat, high humidity environment.

I punked out and bought some SS Brewtech gear. I'm sure it'll work great, although I'm sure it'll throw me a few curve balls compliments of my own stupidity. Honestly, I expect that this fine equipment will find its way into a box in the back of a closet no later than mid-summer.

But you don't know that unless you try. I'm excited about tomorrow.
 
Ogilthorpe2 said:
Sounds like a winning combo. Gin and beer, my two favorites. Care to share the recipe?
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Here's the base. I usually use a Kolsch yeast but wanted the build this yeast for a 10% Belgian Blond. As far as gin/lime, that is of course, to taste. I soaked zest of 1 lime in half cup of gin in addition to some lime extract I had from the last one. Gin won't take over the taste like a whiskey would so you'd have to experiment. I'll add another 1/2 cup and see how that gose...😉

Edit: This was a no boil. I mashed the grains/hops with a Hop Spider in the kettle for about 30min at 155F, then brought it to about 185 for 10min, added DME and cooled. Quicky!

On topic....green juice after a 3mile walk

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PianoMan said:
Bought for the glass which looked more impressive in the box. Beer is not too shabby though.

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How is it?! I've been on the look out for their barrel aged line! My local beer emporium gets all of the beers I dearly love and Duvel they are realizing is a big hit.

In other news, I am still drinking coffee, but waiting to crack into some Einbecker
 
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KeizerBrewr said:
How is it?! I've been on the look out for their barrel aged line! My local beer emporium gets all of the beers I dearly love and Duvel they are realizing is a big hit.
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I'm, personally, not the biggest Duvel fan but like this. Batch4, Whiskey barrels. Getting some cherry notes. I see batch #5 is Rum barrels, that I'd like to try.
 

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