Great book for entertainment. I don't think Dr. Bamforth intended it to be a brewing textbook.
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Hopefully I can brew a Saison this weekend, time in between the kids' sporting events permitting. My favorite brewed Saison used 3724, but only finished @ 1.009, even with a low mash and high fermentation temp, and big starter. I've used 3711 and got it down to 1.002 - liked it alot but not as much as DuPont's flavor. So I'm gonna blend, in my own way. Gonna go hot with 3724 for 7 - 10 days, then add a little 3711 to go crazy and finish. Hopefully I'll get most of the profile of DuPont, and let the 3711 eat until happy. Sounds fun anyway !Just for the record, this is an excellent strategy. It's become my SOP for Saisons lately. No brewing this weekend for me, but I will be building up some Brettanomyces to a pitchable quantity for a 100% Brett fermented Saison.
The DMS precursors are much higher in pilsner malt due to the malting/kilning process (lower temps), thus the need for the longer boil to drive them off. 2-row pale malt still has some of the precursors, but at much lower levels, so you can get away with 60 minutes.You don't have any pilsner malt in there, so DMS shouldn't be a concern.
I thought DMS was a problem with any lighter malt. I would prefer not to waste the time or the propane if I don't have to.
You're not supposed to use RO/distilled water for dry yeast rehydration. I think that's what he was referring to.[...]2- sure you can do a 2.5 gallon boil and then top off with filtered or boiled and cooled water I would not use distilled water though as the mineral content in spring water is beneficial to the flavor and the yeast health. Just a FYI don't ever use reverse osmosis water though as it can kill the yeast as the osmotic pressure of RO water is higher than the cell wall of the yeast.
Are you sure about this? RO water is simply water that has been purified by being forced through a semi permeable barrier. Distilled water has less minerals than RO as it was evaporated and recondensed.