What's brewing: March '19 edition

[rcubed1]

What sugar are you using?

1 lb. of corn sugar and bag of D-180 (I believe that's a 1 lb. as well).

 

[smithj21541]

I like those Candi sugar pouches. They are easy to use and store forever.

 

[rcubed1]

I like those Candi sugar pouches. They are easy to use and store forever.

Yep! I bought it when Mother Earth closed up their shop.

 

[wuntrikpony]

View attachment 5750
It’s carbonated nicely!

Very cool...tasting notes?

 

[agrippin]

Finally a clear weekend in the 50s Brewing Saturday and Sunday. Same saison, might change up the hops to see the difference they have on the house mixed culture.

Recipe is pretty simple:
7lbs Pils
3lbs Munich 10
2lb White wheat
2lb Flaked red wheat

Have some good hops options: citra, amarillo, azacca, saaz, crystal, some experimental south african. Shooting for about 30ibus. Culture seems to be pretty strong in acid production at lower hopping rates, so I'd like that to be more subtle.

Also bottling a blackberry saison. Flavor has been incredible and gravity is stable, not sure how much I want to carb it. Thinking around 2-2.5. But 3 would be really fun.

Stoked for all the cleaning that is about to happen

Hell of a weekend. Both brews went very smoothly but didn't hit my target OG, figuring it's from the mill from the store I did it at that I usually never go to. Bottling went so great, a little over two cases of blackberry saison is now conditioning, very excited for this one.

Decided to check in on a south african u1/108 dry hopped mixed culture saison.

Came out absolutely incredible. Great carbonation and head retention. Finally a saison that hit my floofy foam goal! Flavor is insane, a bit of pepper, then guava, mango, peach rings, and lychee. Too easy to crush.

 

[agrippin]

Saw real signs of fermentation yesterday and I know this culture takes of to a rocking start and dries out extremely quickly. So I threw them both infront of a space heater this morning and came home to a bit of blow off on both! Was so worried I wasted like $80 hahah.

 

[meatst1ck]

Bottled up another mixed culture saison today!

OG: 1.056. Kettle hopped with strisselspalt, hallertau blanc, and motueka to ~18 IBUs total. Primary fermented with a blend of TYB Wallonian Farmhouse II + WY3726. Then added TYB261 + TYB415 + 3F/Tilquin dregs after about a week. Aged in secondary on semi-dry riesling soaked French oak cubes (~0.3 oz/gal) for about 5 months. Carbed to ~2.7 vol with champagne yeast.

Super excited about this one. Sample has a light acidity with notes of peaches/apricots, white wine, berries, and a subtle earthiness.

 

[wuntrikpony]

Bottled up another mixed culture saison today!

OG: 1.056. Kettle hopped with strisselspalt, hallertau blanc, and motueka to ~18 IBUs total. Primary fermented with a blend of TYB Wallonian Farmhouse II + WY3726. Then added TYB261 + TYB415 + 3F/Tilquin dregs after about a week. Aged in secondary on semi-dry riesling soaked French oak cubes (~0.3 oz/gal) for about 5 months. Carbed to ~2.7 vol with champagne yeast.

Super excited about this one. Sample has a light acidity with notes of peaches/apricots, white wine, berries, and a subtle earthiness.

Got any to trade?

 

[meatst1ck]

Got any to trade?

haha I might! Ill reach out once its done conditioning

 

[reverseapachemaster1]

Double brewday today. Brewed a small batch doppelbock that I am going to sour earlier. Wrapping up an oud bruin to refill a barrel. I'm not happy with the fermentation character of the barrel's residents so I steamed the barrel and pitching a new culture and primary fermenting in the barrel.

I was going to try to squeeze in a third brew today but I don't think I'll have time for the lengthy turbid mash and outdoor cooling tonight. I might try to fit that in tomorrow.