« on: March 09, 2015, 07:02:15 PM »
I would transfer to secondary (something I rarely do) then add the nibs and cinnamon for a few days. Just make sure fermentation is finished when you transfer.
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Now I want to try brewing this again!! SABL is one of my all time favorite beers. I must confess, I've mutated into a huge beer snob in the past couple years... but I still always love my SABL. It just really is THAT good!! And to those who don't agree, just admit that you're wrong, and we'll all get along fine!!
While far from one of my favorite beers (I won't argue with your tastes) there have been plenty of times when I was very thankful that an establishment had Boston Lager. It certainly is a fine beer. no argument there!
Sometimes I wonder if there is something wrong with with my personal feeling that every beer under 1.065 is a "session beer"....
My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.Short detour here- do you get apple or pear from 3711? I'm drinking my saison and I'm hoping it's not acetaldehyde. The flat gravity sample was pepper and fruit, but not apple. Three weeks in the bottle so I was expecting it to be a little green, just not green apple.
I did a bit of tweaking and settled on 82% Vienna, 5.1% each of flaked oats, wheat, & rye, and 2.6% acid malt. Hoping to give it a bit more complexity/malt characteristic.
A little shrinkage is acceptable...on the ribs.At 45 I'd be wearing a hat and gloves.At 45 I would be naked.
And in a worst case scenario, a touch of Brett in a colonial style ale probably wouldn't be the end of the world.