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mashani

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Posts posted by mashani


  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. 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.


  6. .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...


  7. 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.


  8. "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.


  9. "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.


  10. It depends. A traditional bittering hop addition is at 60 minutes. But depending on what you are making and your hop choices you can do 45, or 30, or even 20 minute boils with good results. But it depends very much on what you are trying to make if you can get away with it. The short 20/30 minute boils work best in more hop forward beers, where you are using a high AA hop to get a lot of flavor and enough bitterness out of the shorter boil. OR in a low bitterness beer that you want some of the hops flavor in you can do it with a lower AA hop. But that's a matter of does it give you the style of beer you want?

    What do you like to drink?


  11. http://www.danstaryeast.com/products/belle-saison-yeast

    It's like a dry version of French Saison from what I can tell. Tastes just like it. Ferments out bone dry just like it. Has that same silky mouth feel. Except being dry you get a high pitch rate without bothering with a starter, so it's pretty awesome. I'm keeping some around at all times. If I do get a stuck fermentation I think I'll try it instead of Notty which is what I'd usually toss in.

    Last beer I made with it ended up at 1.003 (closer to 1.002 actually) from 1.050, and it was extract + 1/2# of candi syrup.. I've got 2 more batches in LBKs that I'll be pulling samples from soon but I expect they are both quite dry as well.

    If you mash at 147-149 and use sugar, I'd expect it to ferment out to close to 1.000 maybe even get below it. If you like bone dry, it's the stuff.


  12. Somehow I missed this thread, but it's weird that you don't have much flavor with the half oz of sterling and a full 1oz dry hop of goldings. Just how old were they?

    Although IMHO it's really hard to overhop with Goldings.

    FWIW, I find 3oz to 4oz of MaltoDextrin is pretty good in an LBK batch, if I'm not using some carafoam or crystal malt or other body building malt.


  13. Haerbob3/RickBeer - although normally I'd agree with you, Bella Saison and French Saison are not like normal yeast. They happily ferment out more complex sugars that other yeast will not if you give them an otherwise happy environment. So I would not discount that it could get 90%+ attenuation in even an all extract beer. I've seen it happen personally in all extract beers (although using fresh bulk extract, not from cans, but you never know).

    Everyone I've seen who posted about the summer saison can has been getting low FGs.

    Also we don't know what's in that can of extract, they could very well have added candi sugar or simple sugar to it. Being a bigger saison, it would be fully appropriate for them to have done it.

    I'll be able to let you know where mine is in a few days, but I'm expecting it to be finishing 1.006 or less based on experience.

    EDIT: Also, Bella Saison and French Saison do not need to hit 80-90 like a Belgian saison yeast. They work pretty nicely in the 70-79 range. 80's isn't a bad thing, but it will not get stuck like Belgian saison if you keep it in the 70s the whole time.


  14. Sounds yummy.

    That 5L candi was yummy stuff in the beers I made with it.

    I'd never have thought to mix styrians and streisselspalt with amarillo. But I bet it's yummy.

    EDIT: I said yummy 3 times. It better be yummy.

    EDIT EDIT: I bet it finishes well below 1.010 too...


  15. "russki" post=387966 said:

    So now you're coming up with obscure German names for your frankenbeers? ;) Sounds interesting, although I'm not a fan of WB-06. But you can't go wrong with some Munich and Vienna. Keep us posted!

    Did you ever ferment with it above recommended specs? It makes more of the banana/fruit esters if you can get it to 78ish temps, instead of trying to keep it cooler. Most of the Micros who use it (yeah some do) will lock their temp controlled fermenters at 78, that gives it a more full wheat beer profile.

    I'd have probably used a more banana/bubblegum forward yeast but I went with what I had. My temps are high here still, so maintaining 78 is not a problem. Trying to keep it cooler for other yeasts would be a problem for me right now. If this tastes good I'll do it again in the fall/winter with a different yeast.

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