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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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ChrisF
08/03/11 04:20 PM  
3724/565 with unconventional grists.
And by that I mean, has anyone say, used a porter grist with this yeast?

Or any non-conventional Saison grists for that matter.

You know, I'm looking for beyond the usual all pils, or mostly pils and some wheat/spelt/rye.

Perhaps cider or mead?

Brian S
08/03/11 04:49 PM  
Re: 3724/565 with unconventional grists.
I did a stout grist with it. Turned out nice, I like this yeast with some roasty flavors.
da
08/03/11 04:53 PM  
Re: 3724/565 with unconventional grists.
You should go try a bottle of Moinette Brune, it's sort of like a dubbel they make, very nice.
Adrian
08/03/11 11:46 PM  
Re: 3724/565 with unconventional grists.
Brilliant timing. I don't have answers for you, but I'm hoping to brew something interesting very soon since I'm about ready to rack.

I do know that using 95% Vienna Malt and 5% flaked oats makes a nice amber colored Saison. Outside of that I've got no experience.

I was thinking about trying a porter. What about an amber or blond smoked beer? It's about time to make another batch of cider so I may try that as well.

Almighty
08/05/11 11:42 AM  
Re: 3724/565 with unconventional grists.
I recently made a cider using 3711. It turned out ok, nothing really exciting. It had bit more complex fruit flavor and thats it. But maybe the 3724 will produce something more interesting.

I just did a Dark Saison with basically a Dubbel malt bill

40% Pale Malt

40% Vienna

3% Carafa & Special B

Then black treacle added on the 3rd day.

OG 1.072 FG 1.004 - 9% ABV - 25 IBU

This was fermented with 3711 from 68 up to 78.

And so far I'm not too happy with it. It can't really decide what it wants to taste like. It has pretty muddled flavors and is still a bit warming at 9%. I am going to give this one some time to see where it goes. But next time I would keep the grain bill much more simple and let the yeast do most of the work.

ChrisF
08/05/11 01:09 PM  
Re: 3724/565 with unconventional grists.
I have to say, so far I've yet to have a dark saison that I've cared for. I think for me, I side with the notion that a saison should be a refreshing, quaffable drink and I just don't really get that with most dark beers. I'm starting to wonder what a mostly Marris Otter saison would be like. I'm not so sure the fruitiness from the yeast would play well against the bicuity, bready elements the malt would bring.
Ross
08/06/11 05:24 PM  
Re: 3724/565 with unconventional grists.
<<Re: 3724/565 with unconventional grists.

I have to say, so far I've yet to have a dark saison that I've cared for. I think for me, I side with the notion that a saison should be a refreshing, quaffable drink and I just don't really get that with most dark beers. I'm starting to wonder what a mostly Marris Otter saison would be like. I'm not so sure the fruitiness from the yeast would play well against the bicuity, bready elements the malt would bring. >>

I agree. Even though I like the color that Munich, Vienna and Aromatic malts bring to a Saison, I am always more satisfied with the aroma, flavor and body of an all Pils saison or a saison with some wheat added.

 
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