ben 10 Posted October 12, 2018 Share Posted October 12, 2018 5 minutes ago, Norris! said: I haven't had a saison I liked yet. No? I love them. The issue is I guess, what makes a saison? Is it only the yeast? I have a kettle sour with passionfruit and a saison yeast - is it a saison? Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 Yeah they seem super popular, maybe I dont like them because I haven't brewed one? I like the idea around them, make the recipe toss in yeast and walk away. But the taste I get from some is too much, I haven't refined my pallete enough for esters to truly appreciate them. I also can taste the yeast in some...an aftertaste of something I dont like. But that has been in the 3 or 4 I have tried. I have to say though how could it be bad with cascade? It sounds good, but I know my tastes. Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 Wow! I saw that recipe and, as always, I was like this guy probably has headhunters from breweries calling him daily! @Ben 10 Yeah that passionfruit sour with saison yeast could be what tips me into the saison hole. You should send me some and I will send a Ginger beer and 1 kilowog krush. Yeah if I made one I would keep the temp down and try to accentuate the hops or coriander fruit whatever is tossed in. If I liked that then maybe try one where I let it free rise. I guess I have to go buy some to taste...you know for research purposes. Link to comment Share on other sites More sharing options...
ben 10 Posted October 12, 2018 Share Posted October 12, 2018 30 minutes ago, Norris! said: You should send me some and I will send a Ginger beer and 1 kilowog krush. done, message me Link to comment Share on other sites More sharing options...
The Captain!! Posted October 12, 2018 Share Posted October 12, 2018 38 minutes ago, Norris! said: I guess I have to go buy some to taste...you know for research purposes. Norris, can you get La Serene from Vic where you are? As an introduction to Saison, try their Urban Pale. It’s my favourite pale ale, I pretty sure it’s made with a Saison yeast. So refreshing! For something that is more Saisony have you tried the Bridge road Chevalier? That is a great example of a megaswill Saison. Once you start to get a taste for it La Serene have some amazing horse blanket barrel aged sours. Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 I will have a look, Bridge road is just up the road from us, so it should be on the shelves in Wodonga. Cheers Captain, I will report back, same code word...Nickleback Norris Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 12, 2018 Share Posted October 12, 2018 Very so so on the bridge road chevalier. Very mild for a saison in my opinion. Dupont for me is the gold standard. But very overpriced. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 12, 2018 Share Posted October 12, 2018 3 hours ago, Norris! said: Kelsey your recipe looks nice, I can see the oak really adding some dimensions, vanilla? Hahha that was an off hand joke about biotranformation. Greeny! That looks super interesting, in an awesome way! It sounds tasty, but I haven't had a saison I liked yet. Good brewing ya'll Norris The vanilla influence is behind the skipping the polyclar on this batch. I was reading about how polyphenols react with something in the timber or something to produce the vanillin. Polyclar removes polyphenols so it might not occur if I use it. Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 Man! I am still just trying to perfect a pale ale and you all are polyphenoling it up in here. I need to up game Link to comment Share on other sites More sharing options...
The Captain!! Posted October 12, 2018 Share Posted October 12, 2018 49 minutes ago, Greeny1525229549 said: Very so so on the bridge road chevalier. Very mild for a saison in my opinion. Dupont for me is the gold standard. But very overpriced. That’s why I think it’s a good “beginners” Saison. It’s not too offensive. Du pont is definitely the gold standard. Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 I am definitely going to try the Chevalier, as you said it sounds about right for my tastes. If I can find a Dupont I will get it, at least to snob it up some...hmmm tastes of horse blanket mixed with the funk of an American. Link to comment Share on other sites More sharing options...
Hairy Posted October 12, 2018 Share Posted October 12, 2018 39 minutes ago, Norris! said: Man! I am still just trying to perfect a pale ale and you all are polyphenoling it up in here. I need to up game He does what you do, just with bigger words. Link to comment Share on other sites More sharing options...
Norris! Posted October 12, 2018 Share Posted October 12, 2018 Ah I see. hahaha. Otto should change to the science dude on Simpsons! My lager is coming along slowly. I had some setting to raise it to 14c today...I freaked out and changed it back to 10c. Because that's how I roll. Cool, calm and collected. I should of checked the gravity. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 12, 2018 Share Posted October 12, 2018 Usually I'm getting rid of polyphenols though, gets rid of chill haze if they're gone. Link to comment Share on other sites More sharing options...
Beer Baron Posted October 12, 2018 Share Posted October 12, 2018 1 hour ago, Norris! said: Man! I am still just trying to perfect a pale ale and you all are polyphenoling it up in here. I need to up game I don’t think I will ever have a perfect beer Link to comment Share on other sites More sharing options...
tja1980 Posted October 13, 2018 Share Posted October 13, 2018 So have on the boil at the moment and just killing time. :D Recipe: Hard Root Beer Brewer: Unknown Asst Brewer: Style: Mixed Style Beer TYPE: Extract Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 25.85 L Post Boil Volume: 23.96 L Batch Size (fermenter): 23.00 L Bottling Volume: 23.00 L Estimated OG: 1.050 SG Estimated Color: 61.9 EBC Estimated IBU: 14.4 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 0.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 2.72 kg Dark Liquid Extract [Boil] (165.0 EBC) Extract 1 73.1 % 1.93 L 28.00 g Hallertau [4.50 %] - Boil 60.0 min Hop 2 14.4 IBUs - 0.50 kg Milk Sugar (Lactose) [Boil] [Boil for 15 min](0. Sugar 3 13.4 % 0.36 L 0.50 kg Amber Dry Extract [Boil] [Boil for 10 min](24.6 Dry Extract 4 13.4 % 0.32 L 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 m Yeast 5 - - I've posted this up before, I've made a tweak by moving the Lactose and Amber DME as a late addition. Tristan Link to comment Share on other sites More sharing options...
QK Posted October 13, 2018 Share Posted October 13, 2018 Just a nice pale ale today 3.2 kg P/A .4 kg munich II .2 kg caramunich .1 kg Acid malt 6 g warrior 60min 30g Cascade 10 min 10g Cent + 30g Will cubed 25 each of cascade and Willamette dry 001 yeast Making some really nice beers lately, good stuff Link to comment Share on other sites More sharing options...
tja1980 Posted October 13, 2018 Share Posted October 13, 2018 Have a box of hops in the fridge and was hoping to get rid of my last two cans of extract so I can finally move over to all grain, hoping to fill 3 fermenters this weekend Can of Coopers Int Pale Ale ~ Fruit Salad? Can of Morgans Light Lager ~ Thirst Quencher? Tristan Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted October 13, 2018 Share Posted October 13, 2018 20 hours ago, Beer Baron said: I don’t think I will ever have a perfect beer Spot on BB. Brewing is like golf. A game that can't be won only played!!! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 13, 2018 Share Posted October 13, 2018 Brew day went well today. OG of 1.0443 on this brew so if I get the full 25L into the fermenter that gives me an efficiency of 76.4% (I think). Got the smoker going now doing a pork loin roast for dinner as well as a piece of bacon, which was made from a similar piece of loin. It will come out before the roast, gonna check temps when this lot of chips stops smoking. Good day! Link to comment Share on other sites More sharing options...
Beer Baron Posted October 13, 2018 Share Posted October 13, 2018 2 hours ago, Otto Von Blotto said: Brew day went well today. OG of 1.0443 on this brew so if I get the full 25L into the fermenter that gives me an efficiency of 76.4% (I think). Got the smoker going now doing a pork loin roast for dinner as well as a piece of bacon, which was made from a similar piece of loin. It will come out before the roast, gonna check temps when this lot of chips stops smoking. Good day! Sounds like a great day!! Link to comment Share on other sites More sharing options...
Dirtman Dan Posted October 14, 2018 Share Posted October 14, 2018 Lil cleanup sesh pale on the boil at the moment, 'hop bursting' again after my idaho7 ale came out so damn nice. 4kg Golden Promise 500g Vienna 250g Oats @15 30g Astra @10 30g Ahtanum @5 10g Astra @FO 20g Mosaic Cube hopping at 82c 30g Astra 30g Ahtanum 30g Mosaic Gigayeast Vermont IPA slurry Link to comment Share on other sites More sharing options...
ben 10 Posted October 14, 2018 Share Posted October 14, 2018 Quote Recipe: Lightweight Lager 175 Brewer: Grumpy TYPE: All Grain, BIAB, No Chill Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.034 SG Estimated Color: 4.3 EBC Estimated IBU: 22.8 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 100.0 % 1.96 L 30.00 g Hallertauer Hersbrucker [6.00 %] - Boil 60.0 min Hop 2 22.8 IBUs - 1.0 pkg Bohemian Lager Yeast (Mangrove Jack's #M84) Yeast 3 - - ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Titan Posted October 14, 2018 Share Posted October 14, 2018 New house smaller garage but started a double batch. Brew 1 Pilsner. 4.6k pilsner malt 300g caramalt 200g Acidulated Hops Northeren brewer 27g 60m Northeren brewer 35g 15m Northeren brewer 40g flame out. 60 min mash 68deg no flame out. 90 min boil Bohemian lager yeast. Brew 2 English Porter 4k marris otter 500g victory 200g carrapils 200g ashborne 100 choc 100 roast barley Hops 20g fuggles 60m 20g styrian golding 60m 10g fuggles 30m 10g styrian golding 30m Mash 68deg 60m, boil 60m no mash out Nottingham yeast Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 14, 2018 Share Posted October 14, 2018 Have you used Northern Brewer on its own before? I used it for late additions in a pale ale once and didn't really like it much. It threw a weird flavor. Link to comment Share on other sites More sharing options...
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