Oneflewover
Landlord.
@Alastair70 do we have a date / window for swapping / sampling? I'd been a bit worried I'd started mine late, but seeing @jceg316 post I'm somewhat reassured
The plan was posting bottles out on around the 22nd May. There's no harm in pushing it back a week or so if a couple of people need a bit more time to get theirs out. I'd rather drink a better beer a week later personally.@Alastair70 do we have a date / window for swapping / sampling? I'd been a bit worried I'd started mine late, but seeing @jceg316 post I'm somewhat reassured
Good planThe plan was posting bottles out on around the 22nd May. There's no harm in pushing it back a week or so if a couple of people need a bit more time to get theirs out. I'd rather drink a better beer a week later personally.
It looks like there are quite a few people brewing this time round so I might do a Secret Santa style message for individuals. The last swap was easy as there were only 7 of us in it. We can do a roll call in a couple of weeks and see what will work best.
Thanks. I want most the flavour to come from the yeast. The Chinook is homegrown so has a different character to American grown Chinook. More earthy with some resinous flavours, but there more to add dimension to the yeast phenols & esters.Looks like a simple yet solid recipe .
I don't wanna hold everyone up so if mine is not done in time do go ahead without me.The plan was posting bottles out on around the 22nd May. There's no harm in pushing it back a week or so if a couple of people need a bit more time to get theirs out. I'd rather drink a better beer a week later personally.
It looks like there are quite a few people brewing this time round so I might do a Secret Santa style message for individuals. The last swap was easy as there were only 7 of us in it. We can do a roll call in a couple of weeks and see what will work best.
When you say farmhouse, are you talking BrettMine has reached FG surprisingly quick! It could probably do with a but more time for the yeast to clean up, but is tasting pretty decent already. I'm really looking forward to it!
I'm using WY3727, I made a litre starter from a massively out of date pack, fermented at 25c. It's currently surprisingly clean tasting. There is a "farmhouse" flavour but it's subtle.
It's called Farmhouse but seems to only have a single saccharomyces strain. According to the Wyeast website there should be a stronger flavour more like a saison, with some tartness. I will try a warmer fermentation next time.When you say farmhouse, are you talking Brett
What temp did you ferment at?It's called Farmhouse but seems to only have a single saccharomyces strain. According to the Wyeast website there should be a stronger flavour more like a saison, with some tartness. I will try a warmer fermentation next time.
25°C. It can go up to 29 apparently.What temp did you ferment at?
Sorry slightly off topic, and another one of those posts, but opened my fermenter to dry hop my saison and saw this.
Is this ok? Looks like it could be yeast rafts but it's so orange.
Fermentation profile has been as expected. Very rapid, now tailing off. It's just after day 4.
I think it's just dried yeast that floated on the top. Probably nothing to worry about. See what the finished beer ends up like. If it's fine, then you know that this particular yeast gives you an orange crust. If not, then you know the bad beer and the crust may be linked.Sorry slightly off topic, and another one of those posts, but opened my fermenter to dry hop my saison and saw this.
Is this ok? Looks like it could be yeast rafts but it's so orange.
Fermentation profile has been as expected. Very rapid, now tailing off. It's just after day 4.
Just did a gravity check, and these have now gone, so presume it was floating yeast. Tastes like a saison, so all good I think.I think it's just dried yeast that floated on the top. Probably nothing to worry about. See what the finished beer ends up like. If it's fine, then you know that this particular yeast gives you an orange crust. If not, then you know the bad beer and the crust may be linked.
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