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Author Replies
petec
07/22/08 03:02 PM  
Re: All-malt saison and fermentability
I regularly add sugar after fermentation has started. Usually around day 2 or 3 after things have started and calmed down a bit from the initial fermentation burst.

I did this on my last belgian strong golden which went down to 1.006 with 1 lb of sugar added.

Watch out for foam overs though with bubble nucleation from the sugar addition as you add it.

petec

tankdeer
07/22/08 03:51 PM  
Re: All-malt saison and fermentability
+1 to that. While I have yet to try it myself, it is pretty common practice for helping beers to attenuate better.

Back on the subject of all-malt saison's. The first of several saison's brewed with Al's blend was a medium gravity, all malt version. Attenuated from 1.050 to 1.006. It was a single infusion mash at 145.

I have it on tap right now and it's very nice indeed. Very dry.

korndog
07/22/08 04:20 PM  
Re: All-malt saison and fermentability
Thanks for the information. I think I will let it go and see what happens.
petec
07/23/08 12:23 AM  
Re: All-malt saison and fermentability
I've also done IPAs the same way to bump the gravity closer to doubleIPA land.

nice work on that saison tankbeer with the attenuation. My ambient temp just doesn't get high enough and I haven't gone the assisted heat route yet.

maybe next yr.

petec

korndog
07/23/08 11:30 AM  
Re: All-malt saison and fermentability
I just took a sample and the beer is at 1.011 from 1.064 O.G. and is still going pretty strong at 80F. I pitched Friday nitght at 10:30 P.M. I'm hoping for the best.
korndog
07/26/08 08:29 PM  
Re: All-malt saison and fermentability
fyi - I JUST RACKED THIS BEER AT 1.006 AFTER 8 DAYS AT 68-82f. THIS WAS WITH NO SIMPLE SUGARS AND WY3726
korndog
08/05/08 09:37 AM  
Re: All-malt saison and fermentability
I thiefed a sample of this today. It's at 1.003 after 2 1/2 weeks with no simple sugars added. The beer is piss clear and has a pleasant tart lime finish. I suppose that tartness is particular to the Blaugies S. strain and not a product of the Orval dregs I pitched at 8 days when it was at 1.006. Does that sound right?

btw, how do you pronounce Blaugies?

Thanks

KD

Baums
08/05/08 11:33 AM  
Re: All-malt saison and fermentability
The best phonetic spelling I can come up with is

Bloh-jee

or in one word

Blowjee.

When you pronounce the "jee" you have to eliminate any hard (almost "d"-ish) sound from the start of the syllable.

Baums

not much of a linguist

Baums
08/05/08 11:34 AM  
Re: All-malt saison and fermentability
oh yeah, emphasis on the JEE.

(Even less of a linguist than I thought.)

korndog
08/05/08 11:57 AM  
Re: All-malt saison and fermentability
"oh yeah, emphasis on the JEE. "

Thanks. Got it. French soft J sound. A little vibration, like the word "pleasure".

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