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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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I just really like the work levifunk is doing!

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Author Replies
TedJ
07/01/08 10:12 PM  
Re: Saison blend
Normally I agree that saisons are better bottle conditioned than draft, but we did have Dupont on draft at the cafe in Troupes and it was the best ever. It just doesn't travel well.
BPotts
07/01/08 10:44 PM  
Re: Saison blend
It better be good from there!
tankdeer
07/01/08 11:19 PM  
Re: Saison blend
<<Normally I agree that saisons are better bottle conditioned than draft, but we did have Dupont on draft at the cafe in Troupes and it was the best ever. It just doesn't travel well.>>

See, that just supports my kegging theory. If Dupont is so great on draft at the source, why wouldn't my homebrew be? I think if you're drinking it fresh, there is little different between draft and bottle.

If you plan on aging it that is a different scenario. I bottle condition all my aging beers anyways. I can certainly bottle condition a portion of these for later comparison.

CDH
07/02/08 07:47 AM  
Re: Saison blend
Hmmm... I've got a few cases of empty belgian 750s... but I've not got a floor corker, so I've never put them to use.

Any experience on how the plastic bottle stoppers work when caged on top of a belgian 750?

Al B
07/02/08 07:48 AM  
Re: Saison blend
I intend to bottle + cork mine this weekend (including a Jeroboam!). I'll reyeast and re-ferment warm in the bottle.
Cisco
07/02/08 11:03 AM  
Re: Saison blend
The plastic bottle stoppers suck! They slowly leak. Use the proper Belgian cork and you'll have nicely carbonated beer.

Whenever I brew a 10 gallon batch of saison I bottle 5 gallons and keg the rest. It's great on tap when it is fresh!! The saison I made with this 5 strain is a Saison Brune that is now dry hopping with amarillo hops in two cornelius kegs. I'll let them sit for a month and then bottle 5 gallons and then transfer the other 5 gallons to a fresh keg to get off the hops and start force carbonation. It won't be ready till mid August.

tankdeer
07/02/08 11:17 AM  
Re: Saison blend
Part of my problem is that I just have much more keg space then I do bottle space. And since I'm planning several beers off this yeast to fully take advantage of Al's generous gift, it's impractical for me to bottle 20-25 gallons worth of saison. I like the idea of splitting the batch. I'll see what kind of bottles I can spare. (most of my belgian glass is full or reserved)

CDH, you can get the cheaper Portuguese Floor Corker for usually around $60. I've only tried it once for belgian bottles but it worked flawlessly. Of course if you plan on corking a lot it's probably worth it to get the Italian Floor Corker which has the metal iris instead of plastic. But I already had the Portuguese, so it'll have to do until I break it.

BPotts
07/02/08 11:27 AM  
Re: Saison blend
My first one is still sitting in the secondary on the dry hops, but I checked on it yesterday and it looks like it's pretty much finished up, I'll probably bottle next week. The second I have to transfer to a secondary and add some amarillos or something, as soon as I have a carboy free to transfer into. Think I'll be bottling my all brett saison this week to make some room.

I then will brew another...

Not sure what I'll do yet, maybe the next will receive a brett addition or something....

tankdeer
07/02/08 01:08 PM  
Re: Saison blend
You know, I thought about a brett addition too, but I really want Al's blend to shine through, so I think I'm kinda shying away from that. Maybe I can funkify a gallon or so.
Baums
07/02/08 01:14 PM  
Re: Saison blend
If you want to hedge your bets, you could condition (via priming and a secondary ferment) in the keg. Cisco, you brew big batches, ever split a batch and directly compare a keg-conditioned beer of this type to a force-carbed one?
Cisco
07/02/08 02:33 PM  
Re: Saison blend
<<ever split a batch and directly compare a keg-conditioned beer of this type to a force-carbed one?>>

Yes - no difference, that's why I just force carbonate my kegs under 30psi for 4 days at 36F. I dispense at 15psi.

Spidey
07/02/08 03:01 PM  
Re: Saison blend
I was planning on amarillo dry hopping my second saison batch made with Al's blend. How much did you use and for how long? Did you use all amarillo for boiling hop additions or did you use another hop?
Cisco
07/02/08 03:09 PM  
Re: Saison blend
For dry hopping I used 2 ounces of Amarillo in each 5 gallon keg. I use 2 nylon bags with one ounce in each and attach the bag to the down tube with a red siphon hose clip. I'll let it sit for a month - every other day I give the keg a little rocking motion to move the liquid to get out more hop flavor and aroma. For boiling I used Kent Goldings, Sterling and a little Summit at the end of the boil.
BPotts
07/02/08 04:27 PM  
Re: Saison blend
Tank - I've already done two non bretty blend saisons, and I'll have enough yeast to do a couple of batches anyway. I'll pitch a third or half of a quart jar and keep the rest for more non-brett saisons. At that point who knows what will be dominating anyway, I'm sure the blend wont stay equal for long.
Spidey
07/02/08 04:48 PM  
Re: Saison blend
2 ounces?! Wow. How hoppy does that come out? I was thinking of using just 1 ounce (pellets). Do you think this will be enough to give me a moderate aroma and flavor? Or will that small of a quantity be lost in the saison flavors?
Cisco
07/02/08 05:24 PM  
Re: Saison blend
<<2 ounces?! Wow. How hoppy does that come out?>>

We'll see.

<<I was thinking of using just 1 ounce (pellets). Do you think this will be enough to give me a moderate aroma and flavor? Or will that small of a quantity be lost in the saison flavors?

It's enough, it depends how long the beer remains in contact with the hops. You'll just have to taste it every week.Dry hopping will also help a lot in giving the beer great head retention.

tankdeer
07/02/08 05:36 PM  
Re: Saison blend
Good point Ben. I have some of this blend in the freezer already so I will have "clean" yeast for a while. I'm curious as to the balance of the blend over time myself.
BPotts
07/02/08 05:52 PM  
Re: Saison blend
Spidey - I like to use 2-3 oz's of american hops in beers I want to have a real pungeant aroma and flavor (which is pretty much always when I want hoppiness). I have a saison (french saison yeast) that I dry-hopped with 2 oz's of simcoe and it's awesome, I call it "Simcoe Honey" - because that's what it tastes like, simcoe hops smothered in honey (even though the grav was around 1.004). I have noticed that 2+ oz's of european hops give off a real soapy weird flavor that takes time to age out, I've experienced that several times.... That could also be because of my water, but I never get those off aromas/flavors from american hops, ie simcoe, amarillo, cascade...
BPotts
07/04/08 04:44 PM  
Re: Saison blend
Checked on my 1st beer today - down to ~1.005, very dry but nice honey flavors with citrusy herbal hoppiness from the dry hops. Pretty darn good for a beer made from DME! gonna bottle tomorrow I think.
BPotts
07/07/08 12:27 PM  
Re: Saison blend
Busy blend weekend: 1st bottled, 2nd transfered to secondary on top of belgian saaz/simcoe/amarillo for dry hopping (only a dash of the latter 2), 3rd brewed - to about 1.050, pils and wheat with a cup of dextrose; sorachi ace, organic first gold & saphir hops. Possibly destined to be infect with my "al's bug blend" for secondary beer? Might save that for next blend beer.

The aroma of the yeast from the second beer really reminded of the french saison yeast...

tankdeer
07/07/08 02:07 PM  
Re: Saison blend
I brewed my 2nd beer with the blend on the 4th. It was an American style saison (seemed appropriate). It was 1.065 mostly of pale with a some wheat, munich and turbinado and just a dash of chocolate to give it a nice orange hue, it's got ~40ibu of Simcoe and Amarillo. Heavy on the late additions. I might dry hop it too.

Pitched at about 75 and let her go. It's slowing down already, this yeast is a vi-ga-rose fermenter. : )

I'll be putting a keg of the first one on within a couple days. Gotta kill the Brett C wit that's in there now (it's almost dead) and then I'll report on how it turned out.

Al B
07/07/08 02:43 PM  
Re: Saison blend
Excellent.

I bottled my "American spelt" over the 4th as well.

Half of the batch was dry hopped with Summit and Cascade.

.....The other half is getting kooky with a bunch of bretts (the bretty bunch).

Brian Richards
07/07/08 10:32 PM  
Re: Saison blend
Just did my first saison with this blend. I did about 11lbs of belg pils. 1lb red wheat and .5lb of melanoidin malt some Mount hood and Sterling hops. It's going BONKERS right now. Was going pretty good in about 5 hours from the pitch.

Definitely going to do some funky ones coming up soon.

BPotts
07/19/08 01:57 PM  
Re: Saison blend
Just tasted my second blend bier, the american/belgian hopped saison, and my my, it has dropped. Down to about 1.002-3, dry as a bone tasting, and all hops. Perfect. Guess I'll be bottling this one ASAP.... about to taste my all-brett saison and the lambic dreg saison in a minute hear, I'll report back to the corresponding threads...
BPotts
07/19/08 01:58 PM  
Re: Saison blend
Whoops, that supposed to be "in a minute here"... no I can not listen to sound....
tripel beam
07/21/08 01:23 AM  
Re: Saison blend
My "Saison_Al" was finished 3 or 4 weeks ago. I bottled 2/3rds of it 2 weeks ago (I didn't have enough bottles and was kinda waiting for a corker to finish some with hoods, haven't figured out how to do that yet, even after reading the BBB thread on corkers).

My question is after sitting through a heat spike 90's low 100's I think my partial batch could be cooked, oxidized, no good? My question is could I still harvest Al's yeast for another batch w/o having bad effects with it?

Thanks guys

mtc
07/21/08 02:06 AM  
Re: Saison blend
I tend to think the yeast itself will be fine to use as saisons are typically fermented very warm, even hot. I suppose the way to tell if things didn't get too hot is to make a starter with the dregs to see how it responds. I'm from the school that if it smells good and tastes good, then it is good. I'd taste the beer in question, too. You never know it might be fine.
BPotts
07/21/08 05:19 AM  
Re: Saison blend
My second batch sat in the fermenter for three weeks, in very hot wheather. I was worried about off flavors/autolysis, but it tastes great, and the yeast I reused took off in the third beer.... I wouldn't worry about it.
ericburnley
07/21/08 11:41 AM  
Re: Saison blend
Finally got a chance to brew my saison this weekend. Went simple- OG ~1.052, 9lb Pils, 1lb red winter wheat, Nugget for bittering and Sterling/Mittelfruh finishing hops to 31 IBUs. Split the batch into 3 gallons with Al's blend and almost 2.5 gallons with a culture of Le Mer that I'll probably also toss some Fantome dregs into it either today or tomorrow.

Started at 72F or so, sat overnight in basement and moved it upstairs next day where it rose to about 78F. Thinking about moving it outside to the garage - it'll be mid-80s or so here in St. Louis week starting tomorrow.

Al's blend smells fantastic! Thanks again.

mark mott
07/21/08 01:10 PM  
Re: Saison blend
I would be interested for sure if I could be part of the club!
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