I think it's groundhog day.
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Also, indicative of the level of competition between the big online HBSs.But again, this practice is employed by practically every ecommerce company. GAP, Shutterfly, Chewy, Target.com, Best Buy, Safeway. Those were in my box this morning and yesterday, and day before. I think it is more indicative of the size and buying power of these large Online HBSs.I get daily sale emails from practically every ecommerce business I have patronized, it's not just homebrewing.The frequency ramped up. The sales are deeper discounts.
What if he grows a sweet beard with a handlebar mustache?
.... I've probably brewed more saisons than any other style at this point and feel like I make a decent one: no banana and bone dry with a good range of spicy phenolics. I consistently get 565 down to 1.002 on its own these days.
So, I'm interested in your saison technique because I've been struggling with making a good saison. My recent attempts have been banana and pear disappointments despite (or maybe because of) following accepted wisdom with 565 fermentation temperature profiles, i.e ramping up towards the end of fermentation. I have followed an all - pilsner malt dupont style recipe. I am relatively experienced homebrewer with some good results in other styles but struggle to nail the classic saison.
The off flavours (excessive fruitiness) I get indicate yeast stress to me so I wonder whether temperature ramping causes this - it's not excessive - max 22C. My attenuation is good and I've never had a stall with 565.
I oxygenate wort prior to pitching and make SNS starters with a fresh tube of 565. Interested to hear your techniques and critique of mine.
I'm still learning about the process (only went AG at the beginning of last year, after 3 years of kits/extract). Whilst my beer doesn't hold up to what I consider the best commercial beers, it is considerably better than a lot of what is available, and is getting closer with every batch.
This morning's loaf:
Was glad to see it was just bread...
LOL. Had to look up the slang meaning.
This morning's loaf: