BlackSands Posted December 18, 2016 Share Posted December 18, 2016 What yeast will you use with that one? Belle. I have one jar left. Must have a go at brewing a saison... perhaps next on my to-do list now that it's getting warmer. Ever tried MJ's Saison yeast?: http://mangrovejacks.com/products/m29-french-sasion-yeast-10-g Link to comment Share on other sites More sharing options...
Phoenix76 Posted December 18, 2016 Share Posted December 18, 2016 Well finally getting around to doing my Orange Blossom Saison. 2.75kg LME 500g LDE 1kg Orange Blossom Honey 50g Hallatauer - Boil 60 mins - 17.5 IBU's 30g Willamette - Boil 60 mins - 13.2 IBU's .25 Tsp Irish Moss - Boil 10 mins 2 pkt Belle Saison Est ABV 6.3% Bitterness 30.7 IBU's Colour 4.1 SRM 23Lt in FV Just in the middle of the boil at the moment. Really looking forward to this one. At least temperature will not be a critical factor. Probably about 28C. Next three (after I sort out my temperature control) are Dark Side Jaffa Porter Toasted Sunflower Weissbier (for competition in our local show) Coopers Pale Ale with 90g Citra Hops. Cheers Bill Link to comment Share on other sites More sharing options...
ben 10 Posted December 18, 2016 Share Posted December 18, 2016 perhaps next on my to-do list now that it's getting warmer. Ever tried MJ's Saison yeast?: http://mangrovejacks.com/products/m29-french-sasion-yeast-10-g Yep, good stuff and less ester prone than Belle. Link to comment Share on other sites More sharing options...
BlackSands Posted December 19, 2016 Share Posted December 19, 2016 perhaps next on my to-do list now that it's getting warmer. Ever tried MJ's Saison yeast?: http://mangrovejacks.com/products/m29-french-sasion-yeast-10-g Yep' date=' good stuff and less ester prone than Belle.[/quote']Thanks. Good to know. It's easier for me to source than Belle AND... it's cheaper too! I'm intrigued by your recipe... particularly the generous use of Caraaroma... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 20, 2016 Share Posted December 20, 2016 My first brew day for a while is coming up this week, most likely on Thursday. It's another pale ale, this time trying out Simcoe late in the boil and as a dry hop to see what it tastes like. 25L batch, based on 75% brewhouse efficiency Water treatment 11.56 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 - 1.31 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 0.14 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 - 0.13 g Chalk (Mash 60.0 mins) Water Agent 5 - Grains 4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 6 84.1 % 0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 9.3 % 0.250 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.7 % 0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 1.9 % Mashed at 66/67C for 90 minutes Hops 20.00 g Magnum {12.20 %} - Boil 60.0 min Hop 10 25.0 IBUs 25.00 g Simcoe {12.60 %} - Boil 5.0 min Hop 11 6.4 IBUs 25.00 g Simcoe {12.60 %} - Steep/Whirlpool 15.0 min Hop 12 8.0 IBUs 75 minute boil Yeast Wyeast 1272 American Ale II, fermented at 18C. Dry hop with 40g Simcoe after fermentation is complete. The Stats Est Original Gravity: 1.0504 SG Est Final Gravity: 1.0114 SG Estimated Alcohol by Vol: 5.1 % Bitterness: 36.9 IBUs Est Color: 15.4 EBC Cheers Kelsey Link to comment Share on other sites More sharing options...
BlackSands Posted December 20, 2016 Share Posted December 20, 2016 The Stats Est Original Gravity: 1.0504 SG Est Final Gravity: 1.0114 SG Gotta love that precision! Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 20, 2016 Share Posted December 20, 2016 Still waiting on hops order to get here before I try out the 1272 strain , looking forward to seeing what difference it brings Link to comment Share on other sites More sharing options...
Waylon Posted December 20, 2016 Share Posted December 20, 2016 1272... I was just reading about it! More fruity... leaves extra body... needs extra lagering time in crash chill Perhaps not as clean as the 1056 strain going by my read up! But all in all sounds an interesting yeast Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 20, 2016 Share Posted December 20, 2016 The Stats Est Original Gravity: 1.0504 SG Est Final Gravity: 1.0114 SG Gotta love that precision! Yep' date=' it actually came about as a result of the temp correction thingy on my phone spitting out numbers to 6 or 7 decimal places. I didn't quite need that much precision, but half a point does affect the efficiency a bit. Looking forward to trying out the 1272. If the starter I currently have going is any indication it should flocculate quite well. It was on the stir plate until last night when I turned it off and two hours later the top half was already quite clear. At room temp. After this batch I'm gonna do another XXXX rip off, and then another pale ale this time with Citra, Cascade and Simcoe. [img']cool[/img] Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 20, 2016 Share Posted December 20, 2016 DrSmurto recommended it and that's good enough for this little black duck , will use it in an identical recipe I've brewed before and compare it against my notes on the Rye XPA Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 20, 2016 Share Posted December 20, 2016 I might brew my Chintennial pale ale again (which I'm having a glass of now) after the Cascade/Simcoe/Citra pale ale I have planned, just to see if I can pick up any differences between the 1272 and the US-05 that I used in this batch of it. Link to comment Share on other sites More sharing options...
Scottie Posted December 20, 2016 Share Posted December 20, 2016 Love Summer Time Brew Days, get to do all the clean up in the Backyard rather than inside in the kitchen. Anyways put down a Bright Ale with Saaz and Cascade - hopefully in the Little Creatures tradition. Big helping of Pilsner (75%) backed up with Vienna, Wheat and Crystal. Pitched US05. Looking for a good one, I've been very slack of late and have drank for store bought beer than homebrew. Got some good ideas for my next brew though which I promise to do in three weeks Cheers & Beers Scottie Valley Brew Link to comment Share on other sites More sharing options...
mattyh77 Posted December 21, 2016 Share Posted December 21, 2016 Hey all, need some help with my next brew batches. FV is empty till I get back from holidays with fam, just trying to plan the next few brews, I have 3 packs waiting. I have the Dec ROTM, which I cant wait to do. I have a Mangrove Jack Craft Series IPA pouch and 1kg of light DME. I want to make this into a black IPA. Can I just substitute the Light DME for a Dark LME?, maybe add 500g of the Light LME? Would the kit yeast be sufficient. I'm also looking to go down the slippery slope of steeping some grain (preferable to the LME). So what grain could I use to make the pouch into a black IPA? I'm guessing I might want to do this first as it will be longer to condition than the others? I was also given a Coopers Mexican Cerevza, with a LHBS 1kg blend (500g dextrose, 250g Matlodextrin, 250g Light DME). How could I improve this? I have 60g of cascade hops left over to place in any of them. I'm still very new at this and trying to learn fast. I'll probably bottle the Cerveza, Keg the IPA, and Keg the ROTM. Cheers in advance Matt H Link to comment Share on other sites More sharing options...
ben 10 Posted December 22, 2016 Share Posted December 22, 2016 Benny's Big Red today. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 22, 2016 Share Posted December 22, 2016 Mash has about half an hour left in the Simcoe pale ale I posted in post 805 above. I revised the water additions after I posted that, and added about 12g gypsum and 2g MgSO4 to the 36L strike water in order to bring the SO4 up to around 230ppm, while the existing chloride in the water is around 65ppm, although it might be a little higher after the storms around the dam catchment areas in recent weeks. Rain out there always makes the water temporarily harder due to the limestone in the area. Calcium levels are up around 110ppm from the high 20s too. No chloride or chalk was added. Didn't see much point with such tiny amounts. I also crushed up and tried to dissolve a campden tablet in some warm water as described on the packet, but the stupid stuff wouldn't dissolve very well. OH well, in it went anyway. Maybe next time I'll use a mortar and pestle if there's one here. I fixed up my grain mill too, well, made a new gear guard for it since I can't find the original that came with it. This worked much better than the grain deflector in the hopper itself and I had no uncracked grains this time, or if there were any I couldn't see them. There weren't many last time without the guard either but still enough to be noticed, and not get those precious sugars out of. Both my XXXX rip off and Chintennial pale ale kegs blew dry as well, today and yesterday respectively, so I only have the red ale left on tap now, but I do have 8 bottles of the pale ale, and 12 bottles of a Bo Pils that I did before the current CCing batch, so not a complete catastrophe. The current batch will be kegged on Saturday and the next one pitched with yeast straight after, so should only be a couple of weeks before 3 full kegs are ready again. Cheers Kelsey Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 22, 2016 Share Posted December 22, 2016 Bet they were tasting the best just before they blew Otto ....my last few bottles often taste better . Got my 1272 today but they had no Galaxy or Armadillo in stock so went with a Chinook / Centennial mix for this Rye XPA Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 22, 2016 Share Posted December 22, 2016 It was probably at its best about 3-4 weeks ago really. The hop aroma tends to fade away in time, but the flavour was still excellent. This is why I tend to brew my pale ales last in each block of three kegs, so they go on tap as fresh as possible. Today's brew day went well, I ended up with a tad extra pre-boil volume and a slightly higher SG, and the post boil SG this time was pretty much bang on. I'll wait until I tip the batch into the FV to work out the overall efficiency but I should get a minimum of 25 litres which gives me my target 75%. The cube was almost filled before the trub started to sneak in so I might be able to sneak another litre in to the fermenter as was the case on the current batch CCing. Cheers Kelsey Link to comment Share on other sites More sharing options...
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