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Bottled it on Monday, finished very dry, all of them. FG 1.000. calculated ABV 4.1%. Fermentation temp starts in 28 C and dropped to 25 C, after high krausen. Tasting it, was bitter (as I expected) and the differences in aroma remains in the flavours. BE 134, phenolic (clove, cinnamon) and...

I'm a chemist and a rational person, that tends to question. Besides the fact that I don't have a biolab at my disposition, just average homebrew equipment, is joyful to me running some experiments. I do this for MYSELF and I am just sharing my personal PERCEPTIONS here, in a forum, which is one...

Brewday was 02/01/2023. Usually I wait 3 to 4 weeks to bottle. So yeast still working on it.

Hey, I made it, it's still going on. Here is the thread https://www.thehomebrewforum.co.uk/threads/saison-dry-yeast-clash-be-134-x-belle-saison-x-m29-french-saison.101204/

Hi everyone! I was researching some time ago about saison dry yeasts and many homebrewers swear that M29 is Belle Saison or BE-134 repackaged. So I give it a try, bought one package of each and put to test. A lot of discussion about it here: Dry yeasts identified - your opinions please! The...

I Googled it. There's a lot of entries encouraging it, to extend the shelf life. Including some answers from the producer's technical support. They just advise to not pitch it direct from the freezer. So yours yeast should be ok.

I live in Brazil, so the prices are very different... Anyway I calculate from this point of view: 1 bottle of craft beer is R$ 20 to 25. 1 bottle of my homebrew is R$ 10. Overestimating the price, including energy and equipment (diluted in 2 years). Besides, it's a hobby that I enjoy a lot.

ohhhh, wellll... So cut that off or replace "most" with "some" or "part"... Sounds better? That doesn't invalid my point of view.

I was saying relative to temp control. So, the OP may not worry too much about it. It's homebrew. Not industrial/commercial. Most of us reuse yeast, mine sit for 2, 3 months before go again. We don't have a bio lab to count cells or check viability. So the pitch rate changes. We don't have a...

Yeah, people thinks that some variation make a huge impact in beer. That's for industrial brew. Homebrew it's a different thing. I live in an apartment and don't have room for a extra fridge, according to my wife (and I kind agree with that). So it's always room temperature. Sometimes ice bath.

Put some of them in bottles, so you can compare.

Ok, I did it. Was very nice and could be done to increase hop flavour and/or bitterness. I can't tell if there's a difference between adding it before or after fermentation. But certainly works.

Hi! I was lazy about writing it all again, so I just quoted it. I did with boiled filtered water, not just like a hop tea, more like a hop stand, to get bitterness too. And added one at beginning of fermentation and other prior bottling, I can't tell the difference. Tastes and smells the same...

I do 20 min, ha! No whirflock, no gelatin, no cold crash and a crystal clear beer. Except my tries with Kveik, never got clear... I just filter it with a hopbag while transfer to fermenter. Actually I didn't bother too much with it. But... I open my beers at least two months after brew day...

Hi! Yes, I changed a bit the strategy. I was afraid about ending with 50l of underbittered beer, so instead of 2 batches of 25l, I made 3. 1 of 25l and 2 of 7l. The biggest one, normal hopstand. For the other two. 5l of wort plus 2l of hopstand hop tea (?). Boiled filtered water in a pan with...

The acidity probably won't mellow. That's what I dislike in this yeast. It drops the pH perceptibly more than others. Even Saisons doesn't taste that acid. Don't forget to keep us updated!

Buy a hopbag, or a small biab bag, and run the wort through it, next time. Squeeze if you want, I do this and works just fine. For now, just wait a week, it will probably settle down.

Don't forget to do a triangle test, with experts, otherwise your experiment won't be relevant to the homebrew community.

Oh, well. It's a good reason for a longer boil. Concentrate wort and save some money on bittering hops. I use almost, sometimes all, hops at hopstand. And my last brewhouse efficiency was 89%. I do biab and sparge water is limited to 1l/kg of malt, room temperature, just to drop the temp to a...

My first was at 35C initially, then it dropped to 28 along the way. Had a strong orange peel flavour and aroma. Second starts at 20C and go to 23C. Less orange peel, but still acid, for me. That's why some said it's neutral, because if you use hops that gives citric flavours, it combines...