Along the same lines of being overlooked because they are made by a Macro, the beers I've tried from Leinenkugel's Big Eddy series have all been great. The Wee Heavy in particular is phenomenal.
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In which case, you might as well just add DME straight to the water at room temp and save the time and money. That's what I typically do and it works fine for me.Is that common?
In that case, why not just dump DME into tap water and shake to dissolve and aerate?I do that for almost all of my starters and it works just fine. I only boil starters if I have an old yeast pack or waking up bottle dregs - cases where I'm starting with a low cell count that can't compete as well with potential contaminants.
Could it just be that age enhances the natural sweetness and caramel/raisin/fig notes that naturally come from darker crystal malts? I certainly get that in older beers, but I've always attributed it to IBU dropoff over time which would mean there is less bitterness to balance the sweet crystal flavors. I've never really considered that it might be a separate oxidation process.Avoid large quantities of crystal malts. The other day I had to dump an IPA from The Kernel, one of the best new breweries in the UK. Hadn't checked the date, had been brewed six months before. Undrinkable, I think because of the crystal malts.
But that has nothing to do with oxidation. In fact, there's one school of thought that says crystal can help prevent oxidation. I have np problem with beers with larger amounts of crystal if the rest of the recipe balances it.
This is something I have to disagree with. Everything I have read regarding recent information says that crystal malts, especially darker crystal malts, reduce shelf life due to oxidation issues. And usually hoppy beers paired with dark crystal malts are just plain bad. I would say "every" but I will leave out a few possible exceptions for beers I haven't tried.
well, I could be wrong..again.
I have a hunch that Wy2112 would be a very good strain choice for making an IPL.I think it would make a good, hoppy steam beer. I know that 2112 is technically a lager yeast, but the beers it makes don't taste much like what I expect a lager to taste like. At least to my palate it doesn't.
Blue Moon has never tasted 'Belgian' to me so you may want to consider a different yeast unless you think that she would enjoy more of a traditional wit flavor.Agreed. It's been a long time since I've had Blue Moon, but I'd be tempted to go with WY1010 instead of a traditional Belgian Wit strain. I'd also lean towards domestic 2-row instead of Pils if you want a closer Blue Moon clone.
Which yeast are you using? I've only fruited saisons using 3711, and in those cases I add them in secondary and let them sit at ambient for 10-14 days before packaging. I prefer to add fruit at ambient to try to keep as much of the volatiles from blowing off. I don't know if 3724 has different requirements for finishing out fruit added in secondary.One more follow up here. I went with fresh red and black raspberries, no fresh blackberries to be found at the local farmers' market. Should I let this run at higher saison temps to finish or more at ambient temps (70-75) currently in my basement"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
I've only used fresh fruit. I will defer to someone with experience with purees to comment on that.
Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph
Are those weights for both purees and fresh fruit?
My favorite is how dark crime labs are on shows like CSI. Second favorite is how many people Jack Bauer can kill in 24 hours. Realistic makes for bad TV.What kills me is that no one ever turns on the lights in any crime drama ever. My wife and I are constantly screaming at Criminal Minds or CSI: "Turn the damn lights on! I can see the switch right there!"
Precisely why porn is so successful. If they hired a consultant from their fan base to keep it real, the whole industry would collapse because every show would be the same.Well, every "show" would last about a minute and a half followed by 7 hours of snoring...
erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciatedGoing to try and brew SaturdaySaison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.
4.5# pilsner malt
4.5# wheat malt
1.2oz chocolate wheat for some color
1.0 oz Styrian Golding 60 minutes
1.0 oz Styrian Golding 5 minutes
Saisonstein's Monster yeast
49 oz apricot puree after primary fermentation
Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.