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Evan_B said:Nope.
Being my first saison I figure I should start with a base and then adjust it accordingly.
Evan_B said:This will be a BIAB so fortunately I don't have to stress over stuck sparges. I appreciate the input though.
Evan_B said:I week in primary @ 75 degrees F - Gravity down to 1.010
Plan on keeping things the same for one more week before racking one gallon to secondary and pitching Brett B.
The other 1 gallon will go into bottles after three weeks.
Evan_B said:Well it can take up to like five years. I don't think I will wait that long though...
I will TRY to wait until Sept/Oct before bottling the gallon with brett.
CZs said:eager to here what elements of the du Buff you got - sounds awesome with rye - I'd love to get some Tank 7 yeasties (being an on the fly/accidental type beer) and infuse some Rye into that one too
Evan_B said:
CZs said:eager to here what elements of the du Buff you got - sounds awesome with rye - I'd love to get some Tank 7 yeasties (being an on the fly/accidental type beer) and infuse some Rye into that one too
Man, I love that beer. I had a bottle of it the other day too. Wish I would have thought of that.
CZs said:
Evan_B said:
CZs said:eager to here what elements of the du Buff you got - sounds awesome with rye - I'd love to get some Tank 7 yeasties (being an on the fly/accidental type beer) and infuse some Rye into that one too
Man, I love that beer. I had a bottle of it the other day too. Wish I would have thought of that.
It's a shame the store I found it in only has it in 4-packs plus they charged an arm and a leg because they're a run of the mill beer stop and this was "specialty beer". The usual one I like to go to is a bit of a drive and, oh man, I gotta go there now - can't though, once i go in its like a 2 hr trip - if you've never had it before - I highly suggest Pepe Nero from Goose Island - surprisingly light tasting, dark saison over peppercorns. Not as many people like St. Feuillien Saison, but I'm in love with that one and pretty much everything Southampton