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About mashani

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  1. "FedoraDave" post=389843 said:This is why I don't like smack packs. I've used them, yes, but they're not my first choice. I can never be sure I've actually broken the inner pack. I much prefer using vials of White Labs liquid yeast and making a starter. FWIW, you can just tear open the Wyeast packs and make a starter too without bothering to smack them if you wish. Works fine.
  2. No fears at all there. Why would someone fear it... if it's done it's done. I mainly stick to a longer rotation just because I'm still using LBKs as my primary fermenters, and I don't bother with secondary's anymore, I threw out all my carboys 15 years ago... and with 3-4 of them in rotation it's easier for me to bottle/brew on a 2-3 week schedule vs. turning them over as soon as they are done. Often they are done in a week or less, but it's not hurting me to ignore them for another week. I consider it "bulk aging" like I used to do back in the day in a secondary. But I don't bother with secondary anymore. Does it really help in any way besides scheduling? Probably not, probably doesn't do a damn thing except let more stuff drop out of suspension. But it doesn't hurt, so I don't stress about it.
  3. "JohnSand" post=389946 said:Thanks. All my brewing so far is 1.05-06. Well except Centennial Blonde, which is smaller. Still just trying to turn out consistently good beer, I'm not looking for big brews yet. You might be surprised perhaps that although I brew lots of Belgians and Saisons and such, that most of mine are no more then 1.06ish, and often 1.04-1.05ish. Most all of my IPAs don't go over 1.06ish too. If I want to hop them up more I toss in some Munich and then I can dump in lots of hops and still end up with a balanced seeming beer without having to use a 1.07-1.08 grain bill.
  4. My impressions out of the fermenter (I just bottled it yesterday). Dry and spicy, no hot alcohols even though it was fermented close to 77-78 degrees for the most part and is somewhat insanely alcoholic for a summer beer. Except for the trub bottle, I'm not planning on drinking it as a summer beer, this should stay good for a long time, so I'm considering it more of a "deep pipeline" brew like a quad. It should be good. Mine, I added some citra to, so I have all kinds of tropical fruit on top of all of that, but it would be good without it. The citra will mellow by the time I get to it, which is what I intended. I'm going to drink the "Franco-Belgian-American IPA" I made with the bella saison and a lot more Citra first.
  5. If your beer is much bigger then 1.06, then I'd suggest using the whole pack, but if they are not high test then half the pack is ok. I've had no issues with attenuation or flavor profile from half packs of it in 1.05-1.06ish beers.
  6. Sounds good. I'm really happy with all the beers I've done a hop stand in.
  7. FWIW, mine ended up at 1.005.
  8. I bottled this from under a scary thing that would have freaked many folks out. Once in a while with these kind of weird yeasts (3787 is like this too) the krausen just doesn't fall, especially if it's got anything to grab onto. So, 2/3oz of pellet hops thrown in commando and floating on top... well that gave it lots to grab onto. So I had 1/2" thick mass of dried up krausen, with embedded hops, yeast islands that got stuck and never settled, and god knows what growing on top of the hops and yeast and krausen on top of the beer. What was under that scary thing was 1.004, crystal clear, and it was very tasty although very firmly bitter due to the high IBUs and low residual sugar. I believe it's going to be nice beer, and very much IPA like.
  9. I like both of my spring incarnations, but I did add a whole ounce of Nelson Sauvin to the first can which turned it more into a real IPA, and the second can I totally demolished and turned into a 2 LBK batch of wheat saison.
  10. Brewing good. Not brewing bad. Welcome back!
  11. .5 I can buy in some beers. Some beers are good carbed at high volumes, but it's for a reason, IE it's a light bodied beer and you want more mouth feel, or it's lightly bittered, and the bubbles make it seem less cloying/more bitter then it really is. Mostly this is certain kinds of Belgians and Wheats. Anyways, you can use that same technique to figure sugar additions if your feeding sugar in a big IPA or Belgian or something. I know folks ask about this once in a while, that's really the simple answer. Just keep adding the sugar to your measured OG...
  12. Drinking the trub bottle of the brett batch. I don't taste the brett at all. I think the Saison yeast just ate everything before the Brett got a chance to think about it. Maybe given a long time in the bottle the brett may actually do something, but I'm thinking it won't do much do to the FG... not much for it to eat. Oh well. (I know you think this is a good thing - I like my home brett, so I'm sort of bummed). The good news is it tastes delicious. It's like a spicy/savory/tart orange/lemon marmalade on biscuits with a bit of bitter herbs sprinkled on top. The nuttiness and vanilla like flavors from the dandelion candi syrup is coming across as that bready/toasty flavor, and it's delicious here. It's dry as hell but has great mouth feel. That's a side effect of French Saison type of yeast and carbonation levels. It looks clear in the bottle at room temps, but I just tossed this in the fridge about 5 hours ago and it developed serious chill haze due to the preponderance of wheat and being trubby and the saison yeast still in suspension. My experience is that given more time in the bottle and a longer chill time it will become much clearer. It is becoming less cloudy as I'm drinking it and it's warming up. But that has nothing to do with the taste and it doesn't really bother me. [attachment=14360]P1080755.JPG[/attachment] This was a great way to use my second can of the Spring seasonal. A local Micro brewer made a Dandelion Saison which I got to try it the other day. To my tastes, this is better in every way except the chill haze. Surprises me since this was just a frankenbrew. I don't think they made an amber candi syrup out of their dandelions, I think they just boiled them and used the dandelion water.
  13. Add the same amount of sugar you prime with to your batches OG. Then in any ABV calculator such as this one or Screwies or whatever http://www.brewersfriend.com/abv-calculator/ Plug in the same FG you measured at bottling time, since the sugar is 100% fermented out. That's your true ABV. It's really that simple, there isn't any magic to it.
  14. "willsr" post=388724 said: All around, the summer seasonal is a huge improvement over the spring white ipa. I found it funny that after I took my second can of spring white IPA and turned it into a 2 LBK batch of saison using Bella Saison that I already had that the summer one came out with the same yeast. The spring white IPA would have seemed more like an IPA if it came with this yeast, it would have dried out more and let the IBUs come through.
  15. "samueld" post=388758 said:This is true, without even considering priming, the Seasonal Saison hits about 7.35% ABV. Once you consider priming, which on average adds between 0.50 and 0.80%, 8% is pretty believable! I wish you would start to carry Bella Saison as one of your selections. It would make a nice addition to your recipes in place of T-58 where the beer would benefit from being drier. And it would give me more reason to place some orders with ya, because I love the stuff and I can't get it locally so I have to order it from somewhere.
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