[brewinhard]

Re BJCP question, if you have enough lemon character than beer should go as spice, herb, vegetable beer in category 30A.

Oh boy, here we go again!   

[brewinhard]

I don't think it will be a strong lemon character.  It is only 2oz of lemon peels at flameout, I don't think that will take it to a 30A.  But time will tell.  I will have to taste it to make that decision.  But that is a good point kramerog

Were they fresh lemon peels or the LHBS kind from the bag?

I only added the zest of 1 lemon at 5 minutes and it is fairly prominent in my saison in both aroma and flavor. Not even close to a 1/4 of an oz by far.

[JJeffers09]

Fresh lemon peels

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[JJeffers09]

... ru-roh... i guess I will see

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[JJeffers09]

So far this is what it looks like


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[natebrews]

what was the cottage cheese dosing rate that you used?

[69franx]

what was the cottage cheese dosing rate that you used?

Lol

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[JJeffers09]

what was the cottage cheese dosing rate that you used?

Ha! Right!?! I don't know what to think about it.

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[JJeffers09]

So I pitched at 65F I put it in my ferm chamber at 68F and that is where it is sitting now.  Bubblegum is there but faint, its a very soft smelling/tasting beer.  Malty and lemony.  My wife think it tastes more like wine than beer.  My guess is because it is pretty well attenuated.  Nothing crazy, just 82%.

[HoosierBrew]

  Malty and lemony.  My wife think it tastes more like wine than beer.

Saison strains often have a tart, white wine like character. One of the things I love about saison.

[JJeffers09]

I think something went wrong... I think I may be plagued with an infection.  I smell plastics and taste a ton of fruity, spicy, tart flavors... and I think it may be masking the plasticity flavor.  I am about to go take a sample up to my LHBS and see what Bill thinks.

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[Joe Sr.]

Perhaps you're smelling the plastic cup.

[JJeffers09]

I thought so too at first,  So I poured it over to a glass mason jar, and took it up to LHBS and after talking for a while we are thinking it is my tap water.  This is the 2nd batch to have this plasticy aroma flavor.  This is the strongest by far, but this brew is gone.  I am trying to decide to dump it or not.  I went ahead and bought the replacement ingredients to make another batch and the distilled water to make it.  So I will see if that makes the difference.  2 batches I have ever made with my filtered water has had this character.  My 1st Dunkelweizen, and this batch.  I figured after getting my water tested at my LHBS I would give it a go with the Cl being relatively low and the rest of the mineral levels being "do-able" with cutting it 60:40 My Tap:RO on my 3rd beer for the day.  Well come to find out his water test kit needs a buffer added to the testing water if it is higher in alkalinity.  Which the rep that sold him the kit failed to inform him, and he was at a trade show when he picked up the testing kit.  So because I have crazy Indiana water come to find out, the test was a bad test.  So as of right now we are blaming the water...  Any other ideas brew buds?

[Joe Sr.]

Could be chlorine or chloramines.  I think chloramines are not removed by a charcoal filter.

You could use campden tablets.  That should do the trick.  OR bottled water of some sort.

[Stevie]

Martin can correct me if I'm wrong, but from my research chloramines can be removed by charcoal, but it needs a very long contact time. I had an issue once when I used municipal water, I started pulling my water crazy slow and never had an issue again. By crazy slow I mean a trickle of about 1 gallon per 10min to give maximum contact time.

All that said, if I want back to municipal water, I'd use campden and call it good.