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Mykel Obvious
05/29/06 06:23 PM  
It's the Rainy Saison here!!!
Well, I brewed to beat the rain today (here in North Alabama)... So I guess I'll have to call this one "The Rainy Saison" to appease the brew gods for holding off till I finished!!!

I did a Mini-Mash (30 min. @ 152 F then raise temp to 170 F over 20 minutes)

1 lb Weyermanns Munich

.25 lb Dingemans Special B

then added

7 lbs Munton's Extra Light DME

1 lb Munton's Wheat DME

1 lb Blonde Candi Sugar (Thanks Brian!!!)

Hops:

1.25 oz East Kent Golding (6.2 AAU) for 60 minutes

.25 oz each of EKG, Styrian (4.9) and Saaz (3.6) 20 minutes

.50 oz each of EKG, Styrian and Saaz 1 minute

IBUs ~= 40

OG 1.075

SRM somewhere around 10ish+

Pitched 1 L starter of WLP565 Saison I and a pouch of WY4335 Lactobacillus delbrueckii @ 80 F...

And now we wait and see

;-)

Keep your fingers crossed for me as this is my first Saison and one of my last extract batches... parts for the mash tun are here and all I have to do is get the top cut out of my keg!!!

So who brewed what for Memorial Day???

Hoppy Brewing,

mikey

matt dinges
05/30/06 12:20 AM  
Re: It's the Rainy Saison here!!!
I brewed and beat the rain too...my recipe is posted down the board "talk me out of this recipe"

I suppose you could call it a saison if you wanted...

Cheers

matt

mikehahn
06/01/06 11:30 PM  
Re: It's the Rainy Saison here!!!
Hi, I also brewed a Saison on Memorial day.

10 pils

1 munich

1 vienna

2 wheat

bitter orange

nother brewer

fuggle

I used white labs saison 1 for the primary

for the secondary I am using the "mild" Brett. strain Clausenii and I will add undecided spices

Mykel Obvious
06/17/06 08:27 PM  
Re: It's the Rainy Saison here!!!
Ok, so my Saison has been in primary for 18 days now... with plans of moving it to secondary, I just did a SG check and got 1.024 corrected... that's only 68% attenuation... is there anything I can do to drop this down a bit??? I've started swirling the carboy to resuspend the yeast and I'm going to move it back up to 78-80+ F and hope that does something... it's a bit sweet, but the tiny bit of Lacto character balances that out... I was just hoping for something dry and tart and it's not there yet...

that's the other thing... I figured after 18 days there would be quite a bit more tart than I found so far... I know it will increase with time, but how long will this take to really get tart??? I want it to knock peoples socks off!!!

Any thoughts or comments are appreciated!!!

Thanks guys,

mikey

SteveG
06/19/06 07:20 AM  
Re: It's the Rainy Saison here!!!
Patience. Acid production is not like regular fermentation, it takes time. I give my oud bruins months.
Ryan
06/19/06 12:23 PM  
Re: It's the Rainy Saison here!!!
You might be having the same problem I'm having with my Lambic. I didn't realize that Lacto D. was highly hop sensitive. Someone correct me if I'm wrong, but I believe that it is not toxic just restricts the ability of the Lacto to multiply in numbers. I'm going to test my pH in a few days and will report back.
 
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