I'm not sure why you'd have to repitch bottling yeast if you are only fermenting for >2 months.Wyeast 3726 will be a good base and produces a very distinct mouth feel that their saisons have (most seem to attribute to water/cereal grains). I'd follow any advice from the Farmhouse ales book for water profile etc. Pilner malt + Wheat and maybe some munich. The FG of their beers lead me to believe they mash higher 152-154 ish because with my culture of 3726 my beers hit 1.002 within 3 days and that's with no brett involved. There are multiple strains of brett/souring bacteria in them although a few seem to be dominant notably Brett C+ Drie. If you happen to have aggressive souring bacteria hop a bit higher and pitch it in secondary. If not pitch everything in primary. Ferment 6-8 weeks then bottle with champagne yeast to 3.2+Vols for a minimum of 6 weeks. The beer will continue to develop in the bottle.
You don't have to. I get much better carbonation/bottle conditioning since I started to though. Lots of the breweries making these styles seem to as well.I'm not sure why you'd have to repitch bottling yeast if you are only fermenting for >2 months.
Just finished a 3 month fermentation of a saison / grisette using Omega Yeast Labs C2C American Farmhouse. Its Hill Farmstead yeast with Logsdon Brett. Really impressed by it... didn't even change the water profile as I wanted to keep all things constant to see how it performed but it really tastes like a HF beer.
65% Pale Malt
25% White Wheat
10% Flaked Oats
Saaz @ FWH
Citra @ 10
Wish I would've dry hopped though
Not fully carbed yet in this photo
Did it get quite as acidic as HF saisons? Beautiful beer!
Not quite to the same level but it has the mineral qualities and mouthfeel I like about HF. I'm not sure it's the yeasts fault about the lack of acidity... the O.G. was only around 1.035-1.040 if I remember correctly so it's pretty low alcohol (3-4%) and 3 months seems pretty young for a saison/Brett beer. Next time I'm leaving it for 6 months or so
Not quite to the same level but it has the mineral qualities and mouthfeel I like about HF. I'm not sure it's the yeasts fault about the lack of acidity... the O.G. was only around 1.035-1.040 if I remember correctly so it's pretty low alcohol (3-4%) and 3 months seems pretty young for a saison/Brett beer. Next time I'm leaving it for 6 months or so
I've got the itch again, going to do another extract brew this weekend. Got some rye extract this time, threw together this recipe:
https://www.brewtoad.com/recipes/extract-rye-saison-w-trill-farmstead-brett
3.3 lbs liquid rye extract
4 lbs pilsen DME
2 oz Saaz First Wort Hop, 60 minute boil.
Going to let the saison yeast work first and then finish with the brett in a secondary.
EDIT- Nevermind, they recommend doing it alongside other yeast so I'll pitch it at the same time.
What did your IBUs look like? Probably going to pitch some form of lacto in my attempt to get that perfect tartness Shaun's saisons have but don't want to limit the bacteria with too many BUs.
Paging TripleSixHoppiaAnybody know a relatively hop tolerant strain of LAB? From everything I can gather most HF saisons are 20-30 IBUs but still get a decent amount of tartness?
Pretty sure they don't kettle sour their saisons.
Shaun has never denied it. /sPretty sure they don't kettle sour their saisons.
More seriously, the LAB found in HF dregs can definitely take it. A recent beer I made with their dregs in secondary wasn't tart at all for a long time (probably 35 IBU) but started to sour up a bit at 6 months in bottle. My guess is it's pedio doing the work, which makes brett all the more important...
Pretty sure they don't kettle sour their saisons.
Anybody know a relatively hop tolerant strain of LAB? From everything I can gather most HF saisons are 20-30 IBUs but still get a decent amount of tartness?
Is it just the alpha acids or hop oils in general ? I've had beers where the only additions were big FO and/or whirlpool additions, they saw very little LAB production. whenever that happens, I go with JP dregs and end up all right.-_________-
100% strain dependent. Plantarum dies at 5 ibu, brevis gets up in the 30s. Jeff Mellow at Bootleg Biology has a fast souring Pedio that apparently can take a **** ton of hops.
It also depends on the hops used, because it's the alpha acids that are the main killer.
Alpha acids or isoalpha acids? Makes a big difference, and there are plenty of alpha acids from flameout additions, they just don't isomerize into isoalphas.Is it just the alpha acids or hop oils in general ? I've had beers where the only additions were big FO and/or whirlpool additions, they saw very little LAB production. whenever that happens, I go with JP dregs and end up all right.
Question is really, is it just isoalphas or alpha, myrcene, humulene etc. that get extracted at lower temps throughout the cooling process?Alpha acids or isoalpha acids? Makes a big difference, and there are plenty of alpha acids from flameout additions, they just don't isomerize into isoalphas.
Threw these in a starter last night and will be an Anna-ish beer on Sunday!
Threw these in a starter last night and will be an Anna-ish beer on Sunday!
Threw these in a starter last night and will be an Anna-ish beer on Sunday!
IllbeBOCK and I brewed a split batch of Saison a couple weekends ago. 1/2 clean and dry hopped. The other half got a mixed fermentation starter with Anna dregs. Both smell amazing
Recipe if you don't mind!
10 gal Recipe expected OG 1.06 FG 1.01 - 1.015 ABV is 6ish
16 # Pilsner malt
4 # American wheat
1 # flaked oat
1 # honey malt
1 # corn sugar (which we forgot to add, but we did add 1 lb of light DME to boost the gravity a bit since we are working out the kinks of our new mash tun)
Mashed @ 148 for 90 min
90 min boil
2 oz Saaz @t 90 (AA @ 3-5 %)
2 oz Saaz @ 45
Dextrose @ 10 (which we forgot to add)
2 oz Citra @ 5 min (AA 11- 15 %)
5 gal got C2C Omega blend and direct pitch of dregs from a bottle of HF Anna after aerating.
5 gal got a "clean" farmhouse yeast (not sure what it was exactly, Vogt52 was the one who bought it. I got the C2C)
Enter your email address to join: