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re: Homebrewing: In-Process Thread
Posted on 9/21/13 at 11:56 am to Fratastic423
Posted on 9/21/13 at 11:56 am to Fratastic423
Just pulled a small sample from a saison I kegged the other night. Not sure how I feel about it. Grain bill was:
11 lbs Pils
1 lb Munich
1 lb Rye
0.5 lbs Acidulated malt
IBUs are around 24
Fermented with Belle Saison yeast
1/3 ounce of light American oak cubes added in primary.
I think it's the oak throwing it off. It's not much, but it's enough to throw off the balance. Last one I had done with oak had brett thrown in the yeast mix and I think that helped it eat through some of the oak flavors to leave just a little complexity. Anywho, I tried something and it didn't work out to my liking. Oh well. Lesson learned. A few bottles are still going off to a competition so I can get some better feedback and the rest is going to our brew club brew-off next week.
I'm also not sure how I feel about this Belle Saison dry yeast. Kyle at Brewstock had made a saison with it and we shared some. I liked his finished product so I figured I'd try it out. His was spicier than mine. Mine came out fruitier. I fermented it around 78. A little higher than I take the 3711 strain, but not really that high relative to other saison strains. I need to find a way to get a hold of some WL Saison III yeast. That was some good shite.
ETA: It's a light, smooth caramel I'm tasting. Definitely the oak. I wish I had a few more weeks to age this. I'd throw in some brett right now and keep it under pressure.
11 lbs Pils
1 lb Munich
1 lb Rye
0.5 lbs Acidulated malt
IBUs are around 24
Fermented with Belle Saison yeast
1/3 ounce of light American oak cubes added in primary.
I think it's the oak throwing it off. It's not much, but it's enough to throw off the balance. Last one I had done with oak had brett thrown in the yeast mix and I think that helped it eat through some of the oak flavors to leave just a little complexity. Anywho, I tried something and it didn't work out to my liking. Oh well. Lesson learned. A few bottles are still going off to a competition so I can get some better feedback and the rest is going to our brew club brew-off next week.
I'm also not sure how I feel about this Belle Saison dry yeast. Kyle at Brewstock had made a saison with it and we shared some. I liked his finished product so I figured I'd try it out. His was spicier than mine. Mine came out fruitier. I fermented it around 78. A little higher than I take the 3711 strain, but not really that high relative to other saison strains. I need to find a way to get a hold of some WL Saison III yeast. That was some good shite.
ETA: It's a light, smooth caramel I'm tasting. Definitely the oak. I wish I had a few more weeks to age this. I'd throw in some brett right now and keep it under pressure.
This post was edited on 9/21/13 at 12:06 pm
2
Posted on 9/21/13 at 1:43 pm to BottomlandBrew
What is the belle Saison you speak of? A buddy emailed Wyeast about their Belgian Saison blend and they said to start at 90 which will ferment without stalling. Crazy talk but straight from the source
Posted on 9/21/13 at 2:07 pm to Fratastic423
Danstar has a newish dry saison strain. Supposed to be similar to the French strain.
Posted on 9/21/13 at 3:52 pm to BottomlandBrew
Interesting.
Posted on 9/21/13 at 5:50 pm to Fratastic423
I love pitching on top of a yeast cake. 4 hours after finishing the beer is at full fermentation. Awesome how cool that is.
Posted on 9/22/13 at 7:00 pm to Fratastic423
My Irish red is only a week into fermentation and bubbling though the airlock is done. The beer has settled and there is no more foam in the fermentor. Can I go agreed and rack to secondary or should I wait a few more days?
Posted on 9/22/13 at 7:06 pm to LSURoss
I'd just leave it in the primary and wouldn't worry about a secondary. Get in the habit of taking gravity readings before any transfers or bottling. You always want to make sure your final gravity is where it needs to be and is holding steady.
Posted on 9/22/13 at 7:16 pm to BottomlandBrew
I haven't gotten one those yet :|
Posted on 9/23/13 at 9:02 am to LSURoss
I agree with bottomland, there is no reason in my opinion to move a beer into the secondary if you are not adding fruit or aging it for months (meaning more than 3)
Posted on 9/23/13 at 9:14 am to Fratastic423
quote:
I love pitching on top of a yeast cake. 4 hours after finishing the beer is at full fermentation. Awesome how cool that is.
That's something I've never done. Is there anything you do in preparation besides racking old beer out of fermenter and racking new beer into fermenter?
Posted on 9/23/13 at 9:24 am to Fratastic423
Thanks, I did buy A hydrometer off amazon last night.
Posted on 9/23/13 at 9:35 am to LSURoss
quote:
did buy A hydrometer off amazon last night.
Damn right you did. One of your most important tools.
quote:
Is there anything you do in preparation besides racking old beer out of fermenter and racking new beer into fermenter?
Nothing special to do. Rack off, rack on, and watch explosive fermentation.
Posted on 9/23/13 at 9:35 am to s14suspense
quote:
That's something I've never done. Is there anything you do in preparation besides racking old beer out of fermenter and racking new beer into fermenter?
Personally I dont do anything. If I am going to reuse a fermentor and yeast cake I ensure that the first beer is clean going into the carboy (use hop bag and try to keep trub out of carboy); then brew a bigger/stronger flavor beer for the second one so that if there is a little of the first beer left it doesn't really matter.
I'm sure that I should clean the yeast but that always seems to complicated.
And for the record the beer is basically finished fermenting, so there may have been too much yeast.
Posted on 9/23/13 at 8:26 pm to BottomlandBrew
quote:
Last one I had done with oak had brett thrown in the yeast mix and I think that helped it eat through some of the oak flavors to leave just a little complexity.
I love me some brett
Posted on 9/23/13 at 8:28 pm to Fratastic423
quote:
said to start at 90 which will ferment without stalling. Crazy talk but straight from the source
I've been doing all of mine in the 88 - 94 range but that is going to get tougher to hit as the temps start to fall. It will interesting to see how things change as the fermentations start rolling in at lower temps.
Posted on 9/23/13 at 9:26 pm to rds dc
The higher fermentation temps is one of the main reason I want to brew saisons next year
Posted on 9/25/13 at 7:50 pm to LoneStarTiger
I finally got around to bottling a farmhouse ale that has been sitting around in the closet for a while now. The nose is very tropical fruit and bretty but the taste is still kind of rough, maybe a couple of months of bottle conditioning will bring it around.
Posted on 9/26/13 at 1:19 pm to rds dc
I have asked before but will again anyways, do you use separate equipment when using Brett?
Posted on 9/26/13 at 3:41 pm to LoneStarTiger
quote:
do you use separate equipment when using Brett?
Pretty sure most experienced "brett brewers" will tell you definitely yes.
Posted on 9/26/13 at 4:26 pm to Boudreaux35
I don't separate my equipment. Brett is killed just as easily as Sacch. As long as your sanitation is decent and you don't have scratched up equipment, it isn't a problem. I've had brett in my "brewery" for two years now. Knock on wood, but no cross contamination yet.
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