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Messages - HoosierBrew

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106
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 03:14:40 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.

107
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 12:23:24 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.

108
My son was born on Friday, so I'm off work for a mid-week brew.  My wife wants something with oats, and I want a crowd pleaser for when family descends on us in about a month...

Saison D'Anthony

OG 1.052  FG 1.006
28 IBUs

84% Dingemans Pils
8% Vienna
8% Organic Flaked Oats

FWH 0.5 oz each Mittelfruh, St. Celeia, Saaz
0.5 oz each of the same @10 min

Mash @145/155 for 60/15 min
WY3711 -- pitch low 60s, let it ride.  I'm thinking open fermentation in the conical.

Hey congrats !  Awesome occasion to brew something special for. Sounds good, too.

109
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 09:59:58 AM »
Why are you deviating from your last success?  Looking for a different profile?  Was it overly estery or phenolic when pitched that warm?

Just like to experiment, to compare the profiles. It was fairly estery at the high temp, not as much as you'd think. I just love the strain and it seems to give different character at different temps (like most Belgians). Curious to see how well it attenuates doing this, too.

110
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 09:52:30 AM »
Yeah, sounds good.  Keep us posted about the stalling.  I have never had stalling really but have had longer primaries with this strain.  I have always pitched around 68F, then held there for 48 hrs before ramping up 4-5 degrees/day until I hit mid-high80's.  Have you ever tried the cooling to 80-90F method and pitching at those high temps with any success?

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.

111
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 09:44:35 AM »
For those with 3724 experience, about what final gravity should I expect from this grain bill?
1. Mid to low single digit FG.

+1.   I've gotten 3724 as low as 1.002 in a grist with some sugar. But I've stopped adding sugar to saison altogether and can get it down to 1.004 (all malt).  Be prepared to ramp it up after a couple or three days, though - a couple degrees F/day up to 90F, hold until FG.

What are you temp are you pitching your yeast at with 3724?

I did the Drew Beechum method this time for the first time - pitch @ 65F, hold for 72 hrs, then ramp. BUT this is without the airlock, as 3724 is supposedly back pressure sensitive. Foil over the airlock hole. He says this helps the yeast be less prone to stalling. I'm curious to see how this works. Gonna kick on the ferm wrap today.

112
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 09:41:34 AM »
Hoosier, what's your mash schedule like?

Just did one @ 147F/100 minutes.  I like the 147-148F range, for 90-100 minutes.

113
Beer Recipes / Re: Saison 2.0
« on: May 13, 2015, 09:24:00 AM »
For those with 3724 experience, about what final gravity should I expect from this grain bill?
1. Mid to low single digit FG.

+1.   I've gotten 3724 as low as 1.002 in a grist with some sugar. But I've stopped adding sugar to saison altogether and can get it down to 1.004 (all malt).  Be prepared to ramp it up after a couple or three days, though - a couple degrees F/day up to 90F, hold until FG.


114
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 08:10:49 AM »
+2

115
The Pub / Re: Brew Dogs
« on: May 13, 2015, 07:28:36 AM »
Man I can't imagine enjoying most of the beers that they brew on that show

Yeah.  I remember watching the first couple, hoping it might be good -  the Greg Koch episode because I like Stone beers. But why not just brew a great beer with them, instead of 'stupid brewing stunts' like brewing on a train ?  It's a clown show.

116
Beer Recipes / Re: NEED A SUMMER BEER RECIPE!!!
« on: May 13, 2015, 06:21:31 AM »
Coinkydink. I just pitched 3724 on two batches I brewed today.

+1.  Brewed a 3724 last Sunday.

117
All Grain Brewing / Re: Brunwater target mash pH vs room temp pH
« on: May 13, 2015, 06:05:41 AM »
Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.

Its a reference standard that helps you 'tune' your beer.

I should write this down somewhere. Thanks Martin - you're like the Michio Kaku of water.  ;D

:D    Agreed

118
Mt Hood it is. Its been a while and I couldn't remember. I think I saw it on an article on whirlpool hopping on brewer's friend.

Cape Kiwanda is a dandy blonde. Kinda funny they call it a cream ale but they enter it as a blonde. I had the honor of giving it a gold at Best of Craft this year. Head and shoulders above the rest.

It doesn't have corn, so it would probably get dinged if entered as a cream ale. I put a little flaked maize in mine so it will do well in the cream ale category.

I do, too. I like that character in mine.

119
All Grain Brewing / Re: First Runnings Cocktail
« on: May 13, 2015, 04:19:20 AM »
I use Islay scotch. Its best with high gravity worts. my purpose for sampling first runnings is that they are yummy. You should find a thread under the pub: Hotchy Scotchy.

+1.  Very tasty.

120
They have stated that they only add Mt. Hood in the whirlpool. I use 8 oz in the whirlpool for 10 gallons. It works really well. Those are added after flame out 210 or less, you get bitterness from the higher temp, and still have flavor and aroma after a 45 minute whirlpool. Won some awards with that clone.

+1.  I'm brewing a Kiwanda type beer Friday, all Mt Hood whirlpool.  Great stuff !

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