Author Topic: Saison Article in July/Aug 2014 Issue  (Read 1787 times)

Offline gymrat

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Re: Saison Article in July/Aug 2014 Issue
« Reply #15 on: June 26, 2014, 03:41:07 AM »
I would not expect the Zymurgy folks to fact check. Besides, it makes great letters to editor fodder. Write them about it.
I would not expect them to fact check either. When I was in the Gadgets Issue, both my location and club were wrong. YMMV.

Well, I was in the gadget issue too. And they never once checked on whether or not my wife actually did yoga

Whatever happened to responsibility in journalism? :)
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Offline udubdawg

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Re: Saison Article in July/Aug 2014 Issue
« Reply #16 on: June 26, 2014, 05:10:02 AM »
I noted the Dupont 1 vs Dupont 2...is there really a difference between 565 and 3724?  Always wondered but had just assumed they were the same.

Offline AmandaK

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Re: Saison Article in July/Aug 2014 Issue
« Reply #17 on: June 26, 2014, 05:28:42 AM »
3724 is more orange/lemon while 565 is more pepper. They both have the qualities, just in different levels.

I'm running a blend of 565/3724 now.
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Offline Jimmy K

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Re: Saison Article in July/Aug 2014 Issue
« Reply #18 on: June 26, 2014, 05:56:15 AM »
I would not expect the Zymurgy folks to fact check. Besides, it makes great letters to editor fodder. Write them about it.
I would not expect them to fact check either. When I was in the Gadgets Issue, both my location and club were wrong. YMMV.
I know they review and send articles to 3rd parties for review. But stricktly fact checking a hobby like homebrewing? That would be tough with the 50 ways to slice bread mentality we have.
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Offline Steve in TX

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Re: Saison Article in July/Aug 2014 Issue
« Reply #19 on: June 26, 2014, 05:59:03 AM »
I've also heard that 3724 and 565 are both DuPont yet slightly different. Blend sounds good to me.

Offline 69franx

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Re: Saison Article in July/Aug 2014 Issue
« Reply #20 on: June 26, 2014, 06:08:35 AM »
I have a saison fermenting at 90 right with 3724 after reading a thread in here about wyeast's 90 recc


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Offline 69franx

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Re: Saison Article in July/Aug 2014 Issue
« Reply #21 on: June 26, 2014, 06:09:28 AM »
It's my first saison, so fingers are crossed!


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Fermenting: 
Conditioning: The Queen's Diamonds EBW
In Bottles: Bock Me traditional Bock, Nothing Special About It (ordinary, now Special Bitter), Ringler Pilsner from Ron Price recipe in the wiki
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Offline jbakajust1

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Re: Saison Article in July/Aug 2014 Issue
« Reply #22 on: June 26, 2014, 08:55:36 AM »
I noted the Dupont 1 vs Dupont 2...is there really a difference between 565 and 3724?  Always wondered but had just assumed they were the same.

My understanding is that this isn't WY vs WLP but both WLP.  It is said that 565 is supposed to be the same isolate as WY's from Dupont's 4 strains (a straight culture from Dupont is supposed to contain 4 different strains), and the WLP566 is supposed to be an isolate of a second strain from Dupont (one of the other 3 they didn't isolate for 565).  Mike Tonsmeire made note of this in his recent blog post on American Saisons.
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Offline Steve in TX

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Re: Saison Article in July/Aug 2014 Issue
« Reply #23 on: June 26, 2014, 09:24:04 AM »
Mike Tonsmeire made note of this in his recent blog post on American Saisons.


Great blog post. I love his stuff.

Offline bluesman

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Re: Saison Article in July/Aug 2014 Issue
« Reply #24 on: June 26, 2014, 09:28:37 AM »
I've had very good results with 565. I think I've only had one occasion where the yeast slowed down and required some manipulation, but otherwise it has performed very well especially in the attenuation department.

Currently, I have a blend of 566 and 568 going, where I'll also add some Brett C after three days of active fermentation. This is the first time blending them together so it should be interesting. I'm also going to add some oak chips for a week or so.

Love the Belgian Saison style. :)
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Offline dbeechum

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Re: Saison Article in July/Aug 2014 Issue
« Reply #25 on: June 26, 2014, 11:12:18 AM »
Y'all know, I've done a ton of Saisons right?

I've also never had problems getting any of the Dupont derivatives to ferment out completely.

I've written this before but it bears repeating:

  • Use a very healthy starter - no underpitching
  • Start cool - 63-64F and allow to ramp naturally
  • No airlocks/blow offs. Use foil. The Dupont strains in particular are backpressure sensitive.
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Offline udubdawg

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Re: Saison Article in July/Aug 2014 Issue
« Reply #26 on: June 26, 2014, 11:15:49 AM »
I've never had a problem or "stall" with Dupont either.  I follow the same pitching/temp profile as Drew.

Though I use an airlock.  Always.   8)

Offline dmtaylor

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Re: Saison Article in July/Aug 2014 Issue
« Reply #27 on: June 26, 2014, 12:18:45 PM »
Scientifically it is impossible for much pressure differential with airlocks or blowoffs, unless they get clogged.  Is that your fear, Drew?  Clogging from yeast blowout?  Otherwise, assuming no clogging, the pressure inside the fermenter is atmospheric, plus a teeny tiny insignificant amount that causes the bubbling through the airlock.
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Online dkfick

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Re: Saison Article in July/Aug 2014 Issue
« Reply #28 on: June 26, 2014, 12:24:13 PM »
Scientifically it is impossible for much pressure differential with airlocks or blowoffs, unless they get clogged.  Is that your fear, Drew?  Clogging from yeast blowout?  Otherwise, assuming no clogging, the pressure inside the fermenter is atmospheric, plus a teeny tiny insignificant amount that causes the bubbling through the airlock.
In my experience that 'insignificant' amount can make a lot of difference in ester production.  Though I don't have much experience with playing around with it with saison yeast... I have done many experiements with English yeast and no airlock for sure gives me a fruiter ester profile.
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Offline udubdawg

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Re: Saison Article in July/Aug 2014 Issue
« Reply #29 on: June 26, 2014, 12:48:38 PM »
if something works, keep doing it.  I think most people understand this.

Personally I'm just not afraid of 0.036psi (0.2% above ambient) from a 1" column of water in my airlock.