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Messages - riceral

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1
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 04:03:49 PM »
I did a saison recently. Mashed at 148* for 90 minutes.

Used Saisonstein Monster yeast, which is purportedly a hybrid of 3711 and 3724.

Fermented at 65* for 3 days, then allowed to free rise. Ended up at 81*. After 14 days, went from 1.052 to 1.004. Something a little over 90% attenuation.

Have you tried it yet ? Just curious about the yeast character.

Tasted one this afternoon, after work. Waited for it to carbonate.

Used hallertau blanc hops and gave it a wine-type flavor. Dry but not bone dry.

Was in Washington DC and on Monday evening tried a 3 Stars Peppercorn Saison. Mine has a slight pepper flavor but nothing like the 3 Star.

Pleasant flavor and I am happy with the brew.


2
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 03:01:19 PM »
Yeah, I pitched one @ 90F and held there last year. Hit FG in like 9 days. Any other yeast would make a fuselly mess there, but it was surprisingly good. That strain is a different animal altogether.

I also tried this last year.  The beer turned out quite well, though it still took 5 weeks to hit FG.

Wow. I remember mashing that one @ 147F, too. Did you mash higher ? I'm surprised it took that long at 90.

I mashed at 148 for 75 minutes.  I think it ended up finishing at 1.004 or 1.005; it just took awhile to get there.

It was a nice change from the 3711 (which I use a lot).  Next time I'm going to try pitching both strains.

I did a saison recently. Mashed at 148* for 90 minutes.

Used Saisonstein Monster yeast, which is purportedly a hybrid of 3711 and 3724.

Fermented at 65* for 3 days, then allowed to free rise. Ended up at 81*. After 14 days, went from 1.052 to 1.004. Something a little over 90% attenuation.


3
Ingredients / Re: dried sour cherries
« on: May 03, 2015, 11:26:50 AM »
I'm afraid I will have to report you to the Belgian government for this. What is your real name, date of birth and passport number?
There goes my dream of a sour beer vacation

There's always Allagash, Jolly Pumpkin, Cascade, The Bruery, Russian River, and a few more I can't think of off-hand.

Maybe not Catillion but good none the less.

(I hope I don't sound too much like an isolationist!)

4
All Grain Brewing / Re: Saison attempt
« on: April 26, 2015, 04:45:47 PM »
Forgot to add that I used the "open fermentation" method for the primary Drew mentioned in an earlier post.
          http://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
"Avoiding the saison stall"

Used a piece of aluminum foil sanitized with star san over the fermenter.


5
All Grain Brewing / Re: Saison attempt
« on: April 26, 2015, 04:20:46 PM »
Next Sunday I'm brewing a saison:
      7.5 # Pilsner
      1.5 # Vienna
      1.0 # wheat
       2 oz Carafa III
      6 AAU Magnum  45 minutes
      6 AAU Hallertau Blanc 5 minutes

Using Saisonstein's Monster yeast



Just curious, have you used that yeast before ?  I understand it's a blend of 3724 and 3711.

No, I haven't. Came recommended by my LHBS. They haven't steered me wrong yet.

Looking forward to the results.


Cool. I just asked because (before knowing you need to ferment 3724 warmer) I used to pitch 3724, wait for it to stall, then pitch some 3711 to finish up the job quicker. Let us know what you think !

Brewed this last Monday.

Pitched yeast at 65* and, after 3 days, let it free rise. Today it is at 81*.

OG = 1.052  Today = 1.010   80% attentuation. Going to let it ride another week just to see if it will get any lower.

Nice orange color to the brew. Faint fruity aroma. Spicy taste. Want to say pepper but this might be the power of suggestion. Not as much of the hallertau blanc presence as I was looking for. Maybe dry hop an ounce or so before bottling. No off-flavors or fusel I can taste.

Looking forward to what this ends up like once carbed.

6
Equipment and Software / Re: What's a good refractometer?
« on: April 22, 2015, 04:53:27 PM »
I have a refractometer I got off of Amazon:  http://www.amazon.com/gp/product/B006GG0TDK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I use it to check the gravity of the first runnings from the mash tun, the starting gravity of the boil, and the gravity going into the fermenter. I always double check the og with my hydrometer. I don't use my refractometer for fg; only use my hydrometer.

For the price I paid ($16 on sale) and for what I use it for, I'm happy.


7
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 04:36:27 PM »
Next Sunday I'm brewing a saison:
      7.5 # Pilsner
      1.5 # Vienna
      1.0 # wheat
       2 oz Carafa III
      6 AAU Magnum  45 minutes
      6 AAU Hallertau Blanc 5 minutes

Using Saisonstein's Monster yeast



Just curious, have you used that yeast before ?  I understand it's a blend of 3724 and 3711.

No, I haven't. Came recommended by my LHBS. They haven't steered me wrong yet.

Looking forward to the results.

8
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 04:32:16 PM »
Next Sunday I'm brewing a saison:
      7.5 # Pilsner
      1.5 # Vienna
      1.0 # wheat
       2 oz Carafa III
      6 AAU Magnum  45 minutes
      6 AAU Hallertau Blanc 5 minutes

Using Saisonstein's Monster yeast

Edit: Just saw your post about no wheat.

9
Ingredients / Re: flaked oats
« on: April 08, 2015, 05:38:17 AM »
I have used Quaker Oats with no problem. Just add them to the mash.

10
Commercial Beer Reviews / Re: Smuttynose Hayseed
« on: March 30, 2015, 07:18:13 AM »

What's a White Labs equivalent of that yeast? My LHBS only carries White Labs and I like to get it there because I know it'll be fresh.

To my knowledge, there is no WL equivalent. If you'd rather not order it online (I often don't), you could use Danstar Belle Saison dry yeast which a lot of LHBS carry. My understanding is that it's likely the same strain.
Doing some reading on the White Labs webpage. Found they have 3-4 different saison yeasts. Not all are available year round though. I like the sound of this one:
WLP585 Belgian Saison yeast III; Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Sounds exactly like what I was going for. Only problem is I don't think it's available year round. They have a couple others that might work though. Have to put a little thought into it and also check with my LHBS and see what they have or can get. Being close to San Diego the shop gets fresh yeast in every Thursday.

According to their website (http://www.whitelabs.com/yeast/wlp585-belgian-saison-iii-yeast) this strain is available July-September.

I was looking to try this in my next saison, which will have to wait until later this summer.

11
The Pub / Re: What's the Weather Like Where You Are?
« on: March 22, 2015, 02:07:00 PM »
Opposite problem here, getting up to the mid-80's today. Spring has sprung here and with the bees swarming around the trees and hedges outside, I may wait for a "cooler" weekend next week. It's already 10 AM, so my brewing window is slowly closing!

Yep. Up in Gainesville, right now sitting around the pool and drinking a beer.

Wife tells me the water temperature is 74*. Might have to take a quick swim before dinner.


12
General Homebrew Discussion / Re: Vienna Lager
« on: March 21, 2015, 06:05:24 AM »
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: http://wiki.homebrewersassociation.org/ViennaLagerNHC2011

Mine was:
       4 lbs  13 oz Vienna
       3 lbs  5 oz  Pils
       2 lbs  14 oz  Munich
       5 oz CaraMunich
       3 oz Carafa I
       Perle hops 6.15HBU 60 min
       Hallertauer 2.46 HBU 20 min
       Saflager 34/70

OG of 1.055

In the second week of layering at 35*

Can't wait to see how this turns out.

The recipe was by Steve Dockter, John Palmer was the category sponsor.

My apologies to Steve.

13
General Homebrew Discussion / Re: Vienna Lager
« on: March 20, 2015, 03:28:27 PM »
Its been a while since I brewed any lagers and brewed a Vienna Lager a couple of weeks ago. I used a slight variation on this one by John Palmer: http://wiki.homebrewersassociation.org/ViennaLagerNHC2011

Mine was:
       4 lbs  13 oz Vienna
       3 lbs  5 oz  Pils
       2 lbs  14 oz  Munich
       5 oz CaraMunich
       3 oz Carafa I
       Perle hops 6.15HBU 60 min
       Hallertauer 2.46 HBU 20 min
       Saflager 34/70

OG of 1.055

In the second week of layering at 35*

Can't wait to see how this turns out.
 

14
Commercial Beer Reviews / Re: Orval - disappointed
« on: March 16, 2015, 04:23:05 PM »
But in Belgium, it is Heaven on Earth.

Hope to find out first-hand. I'm going to Belgium in May for 12 days.

15
I use BeerSmith and like it. I don't use it as gospel but have gotten good results using it.

Another option is Brewer's Friend   http://www.brewersfriend.com/homebrew/recipe/calculator/  and looks free. Full disclosure: I haven't used it but some in my local club use it and seem to like it.


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