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Everything posted by mashani

  1. @TheHat, Danstar actually says if you pitch 2 packs in a moderate gravity 5 gallon batch you can get full attenuation in 5 days... Since you did a full pack in a 2.5 gallon batch, you pretty much did this... Just FYI, in case you do want to pull a sample sooner then later. I see no harm in waiting still of course. I don't think I've ever bottled anything with French Saison before 2 weeks, mostly since I usually don't even bother to pull a sample until then just because that's how I time things. @Jeff, that recipe would be easy to convert to AG as long as you don't mind mashing pilsner and the 90 minute boil. If you do it, I actually would suggest you do not mash it really low, and instead do in the 152ish range vs. the 148ish range like you might see for some stronger saison recpies. The yeast is likely going to attenuate very highly anyways, and in a lower gravity beer like this you will benefit from the little bit of body that is left behind. Now if you were making a 1.07ish beer without sugar, then I'd say to mash lower for sure.
  2. I'll say it again, anyone who has a second can and wants it drier, pick up some Bella Saison or Wyeast French Saison. It will give you the intended kind of flavor profile, but drop it 10 or more points easily. That will let the bitterness come through more, make it less sweet. Use the T-58 in a Wheat beer or a Roggenbier or a Belgian blonde that you mash low or use 20% sugar in.
  3. Belgian Lawnmower Beer. Admittedly they are 5% abv or so, but for a Belgian that's lawnmowerish. [attachment=14161]P1080723_2013-07-09-3.JPG[/attachment]
  4. Drinking this along with my Darth Patersbier. It's the one on the right, the lighter colored beer. [attachment=14160]P1080723_2013-07-09-2.JPG[/attachment] Color is pretty close to the real thing. It's got the right characteristics, floral nose, herbal, earthy almost tobacco like flavors, somewhat spicy, slightly fruity, but totally different kind of fruit then a Westmalle yeast based patersbier. The orange and lemony citrus remind you of a Wit, but you can tell it's not one. It's more bitter then you expect and it carries through to the finish - which is correct for this beer unlike most Belgians. The bitterness doesn't mask the flavors. The carb levels give it nice mouthfeel even though it's a lower gravity beer. Like a Westmalle based patersbier, with less malt to get in the way of the yeast the yeast stands out more strongly then it would in a bigger beer. But this tastes nothing at all like a Westmalle based patersbier. It has a bit more alcohol then it should. It should have a bit more fruit then it does, next time I should ferment it a bit warmer. A touch of Belgian Biscut or Vienna or something like that to give it a bit more toasty flavor would be in order, that would bring it closer to the real thing. Still it's delicious, and I'm happy I did it. I'll certainly tinker with it again.
  5. Drinking it along with my Chimay Doree like substance. It's the one on the left (dark colored) [attachment=14159]P1080723_2013-07-09.JPG[/attachment] It's delicious. It has all of the nice fruit and light spice flavors that a plain Pilsner based patersbier with Westmalle yeast would have. It has some dark fruit that is normally not there as well that just add to the complexity. It's overall character still seems more like a pilsner based patersbier/blonde then a dubbel, with just a bit more of a malt nose. It has great mouth feel it doesn't seem like it's a low gravity beer, although it is closer to 5.5%abv, which is a bit higher then most of my patersbiers get due to the candi sugar addition. In any case, this concept worked well, so if you get bored with plain light patersbiers and want to try something different, then adding some munich and dark candi sugar is going to give you something yum.
  6. I think all 3 hops perhaps. I know they published the recipe at some point but I can't find the official version.
  7. I'm assuming you pitched a whole pack of it? My 1.050 mostly extract beer using this same yeast was down to 1.003 and done in just over 2 weeks. (4.8ish gallon batch/full pack). It could even be done in 7-10 days even since your temps were up there.
  8. Haerbob3 is totally correct, Saisons do not need to be complicated. They do not need spices added unless you want to. The yeast makes lots of spices/peppery flavors on it's own. If you are poking around on Northern Brewer looking at the above, also check out these: http://www.northernbrewer.com/shop/petite-saison-d-ete-all-grain-kit.html Or for a modern twist (I am going to make this one day because I love Nelson Sauvon) http://www.northernbrewer.com/shop/new-world-sauvignon-blanc-saison-all-grain-kit.html Note, if you make something like my Ginger Saison, use less ginger then I did. Otherwise it's delicious, but it really would be better to drink much sooner with less ginger. It took a long time for the bitter bite of the ginger to mellow. I wasn't going to use any ginger in it originally, just the Sorachi with French Saison (which is just like Bella Saison). The amount I used would have been better in a pseudo-saison made with T-58 with less attenuation/more residual sweetness remaining. If I made that again, I'd use French Saison or Bella Saison and not mess with the Belgian saison, I'd use NO Ginger, and then dry hop an ounce or more of Sorachi to get a lot more lemon. I think that would be wicked. (unless you hate the sorachi lemon) Check out the saison Recipe the Hat posted too in his Saison thread. I think it will be a winner as well. RE: your parsley/sage/rosmary/thyme recipe, just in case your intention is to make something similar to Saison du Buff, the Santium isn't the right hop. I like Santium personally, but it's a spicy/herbal hop with just light orange like citrus notes. Saison du Buff is finished with Amarillo for flavor and Citra for aroma/dry hop I'm pretty sure, much more intensely fruity hops. I'm not absolutely sure, but I think so.
  9. Yum. It's hard to explain to folks the amount of flavor these beers get with such simple ingredients. I tossed a bottle of the darth patersbier and the chimay doree like beer in the fridge, will likely sample some of both tomorrow. And unless something horrible happened in the bottle, I think I will be happy!
  10. "JohnSand" post=385081 said:Keep us posted. As my brew-basement temperature climbs, I'll be making seasonable saisons. That's why I gave this a shot. I can't keep S-05/Nottingham happy temps this time of year without a lot of trouble. Saison and Belgian temps, I've got those. So I figured, maybe it's time to try an easy mode Belgian IPA, especially since it only cost me about $9 bucks. My biggest concern here is bitterness. I am sure it will have good flavor. But bitterness ratio will be higher then expected due to extreme attenuation. I've got Krausen on both the Saison and this, and it smells good in here.
  11. "Jim Johnson" post=385105 said:you only need to take 2 samples at the end try 1 @ 3 days before bottling and again on bottling day if the reading ain't changed it's ready to bottle. never bottle until you get 2 reading the same several days apart, i check on wensdays then again saturday. i replace my samples slowly, been replacing the samples since jan without a problem. This is true, until you get into using some weirder yeasts like Belgian Saison or Belgian Strong Ale. Those yeasts may totally lie in that sort of test. You can't trust them, they are :evil: LOL.
  12. It sounds nice. The grain bill is very much how I make my "IPA like APAs" (session IPAs), as using some Munich lets you dump in more hops and still taste the malt. I'd imagine it will work nicely here too and give you what you are looking for.
  13. Or something like that. Since I made my summer Saison and I know it's going to ferment out just fine with half the yeast pack from experience with a flavor profile I like, I figured I'd do something else easy with the other half and get 2 batches done today. I still have old $4.99 sale cans of ADIPA and Pilothouse Pilsner laying around. I know those mix well. And I know they mix well with Citra. Since I busted open a pack of Citra to toss 1/3oz into my Summer Saison, I figured self, lets toss that into this. So take 2 cans of ADIPA, 1 can of PHP, 1/4# of extra light DME, do a 10 minute boil of 2/3oz of Citra in water and the DME, add the cans, top up to 2.3 gallons, pitch 5.5gm of Bella Saison... and we have Franco-India-Pale-Ale-Saison thingie with a boatload of fruity flavors and spices. I considered doing this with the can of the new Diablo I have laying around, but I couldn't wrap my head around an 80 IBU beer that might ferment out to 1.005... The old Diablo isn't quite as bitter, even so it's going to be a 60 IBU beer that's dry as hell, so who knows, but I figured WTH.
  14. Brewed mine. Straight up except for 1/3oz of citra tossed in at flameout. EDIT: Before someone asks why... I was drinking a Saison Du Buff earlier and it clearly has citra as a late addition and I liked it a lot. So I figured WTH, late hops never come through in these cans, so I figured I'd not be "masking" anything, and I like my saisons to be hop forward.
  15. "BigPapaG" post=384892 said:I used it as a dry hop on a Belgian Blond with good success (the beer took a silver and a bronze in competitions this year)... It added a nice spicy / herbal note to the aroma profile. I have an ounce and a half left and think it may end up in this year's Biere de Garde... Oooh... I'm out of Bier de Garde... time to make more
  16. That recipe sounds good! I used Strisselspalt in my Rye Pseudo Saison (used T-58 and 1/2# of candi sugar to dry it out like a saison since T-58 doesn't attenuate as much). That beer is delicious. The hop goes great with the T-58 pepper, and French Saison/Bella Saison has a very similar flavor profile. Strisselspalt should go really well with Saaz. It is possible you will get a bit of anise flavor from it, along with the other mystery spices and herbal flavors and the berry aroma (it's very delicate, not "catty"). EDIT: Chuck N, if you like Mt. Hood then you would like them. They will work well as a Hallertauer type sub in any beer, but are I think actually closer in flavor to Mt. Hood flavor/aroma wise. They are a bit more similar to those then Spalt.
  17. "russki" post=384701 said:Glad this came out well! I personally think of any beer under 4% as N/A +1, my bitters and patersbiers, I basically consider cool-aid for grownups But glad this worked out.
  18. Just FYI: You didn't post a recipe, so I don't know what your making exactly, but what is the OG of that recipe? Unless you mash at high temps or add a lot of body building malts like flaked oats/flaked wheat or crystal type malts like a lot of carafoam) or adding maltodextrin or the like then when using French Saison or that Bella Saison you may very well get 96%+ attenuation. Even a table strength saison of 1.050 or less can end up with 6% abv.
  19. Feeding Belgians is always fun and rewarding! EDIT: BTW, you don't really need to stir in the feedings, the yeast will still find it and chew it up. I just pour it in and walk away, and fireworks happen soon thereafter.
  20. 11 months since it was born. It's a few shades darker due to a bit of oxidation. This has not harmed the beer in any way from a flavor standpoint, its very tasty, just has some sherry like flavors mixed in now. Still have a handful of bottles left, so going to just let them keep going and see what happens.
  21. I don't know if it helps/matters, but I've been doing it with a lid on the pot. [insert whatever DMS paranoia here, and then throw it out because it doesn't happen at this stage unless you didn't boil enough]. I did this at first out of just plain infection paranoia, as I have dogs and cats and dog and cat hair flying around everywhere. But as a side effect, I am guessing that it helps to recondense any essential oils that vaporize and get them back into the beer. I'm starting at a higher temp, but then it falls into the lower temp ranges as it cools during the stand. That could just be total crap (except the don't fear the DMS part, because really that's not crap, ask any no-chill brewer), but it's working for me LOL.
  22. I don't know if it adds more then direct oxygen, but I do know that scooping it up in a bucket and then flinging into another vessel it's how some Elizabethan brewers cooled their wort, which aerated it as a side effect. I don't think they understood the aeration part, they just knew it got their "yeast" to work better and not kill it. That said, depending on wort composition/nutrients and pitching rate, increasing the amount oxygen in your wort might actually increase your lag time. It gives the yeast more of what they need to grow assuming they have enough of everything else and not enough cells to start fermentation. So you can get more daughter cell growth, which still gives you a more robust fermentation, but that doesn't necessarily equate to less lag time.
  23. I think it is a plan to make good beer!
  24. Maybe a hint if I understand how you did it... To get more aroma, you want to be tossing in your hops after you turn off the flame and start to cool it down. Like a whirlpool addition... not in the boil. At least that's what I am doing, I toss in the hops at the very end, and start cooling with them in there. I've been using a lot more hops too. Getting really good and stable aroma and flavor from that kind of addition using say 1oz of hops in an APA/IPA type of beer.
  25. I never bother in LBK sized batches where I'm pitching the full pack, or a normal gravity beer. In a bigger batch or a high gravity batch lbk batch then I will do it.
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