Who's brewing what this week..

[danger_zone]

Pretty similar to my planned Saison.
4kg german pilsner
.5kg german wheat malt
.5kg german caramunich III
Hallertau Hersbrucker 2oz@60, 1oz@5
I'm not adding any spices I'm just going to let the yeast do its magic

I'm doing a Pale Ale first. Planning a Dead Pony style one for tomorrow
2.5kg Irish Pale Malt
.6kg Caramalt
.17kg Crystal 60L
simcoe,citra,mosaic 40IBU
o.g. 1036 - f.g. 1007 3.86%abv

[johnrm]

I'm planning an American Amber, a Pale Ale and a Weiss this weekend.

[Frequent Sequence]

Just threw a saison into the ferm chamber. 23L

70% Pills
14% Munich
8% Wheat
2% Acidulated
1.6%  Crystal
4% Dextrose

15g admiral @60

25 nugget @1
18 cascade @1

Belle saison yeast

Came to 1.060 OG

Anyone have a solid fermentation schedule for Belle saison? I Pitched at 20C and bumped it to 21C. I was thinking about leting it sit at 22C for 24 hours then up to 22C for the next 48 hours. Then Bumping one degree every 24 after that until it hits 25. 


Anyone with experience of this yeast care to jump in?

Cheers

[nigel_c]

I've used it a few times. Can give nice Belgian flavors at the high end. It doesn't drop that low as far as saisons go and my next time using it will compensate with more sugar and drop the malt to dry it out.
I've used it up to 28 if I remember right. Can end up more like a tripel if your recipe is not right.
Handy to have a specialty strain in dry format.

[imark]

Still time to get your lagers on for the Liffey Brewers German comp

[helmet]

I've used it a few times. Can give nice Belgian flavors at the high end. It doesn't drop that low as far as saisons go and my next time using it will compensate with more sugar and drop the malt to dry it out.
I've used it up to 28 if I remember right. Can end up more like a tripel if your recipe is not right.
Handy to have a specialty strain in dry format.

Do you mean keep it at a steady 28, using it this weekend and haven't before.

[nigel_c]

Stepped it up fro 20 raising a degree a day or so. High temps is the way to get some funk into the brew.

[delzep]

Gonna brew a Modus Hoperandi clone on Monday. Only had it for the first time the other day... It's right up my street

[helmet]

Stepped it up fro 20 raising a degree a day or so. High temps is the way to get some funk into the brew.

Mighty stuff, thanks for that!
Would you hold then at 28 for secondary?

[helmet]

I was gonna take a whack at my first saison this weekend. Here's the recipe I was going to use. I'll throw in some orange peel and ginger for the last minute or two of the boil. Any thoughts?

Looking for a bit of advice on this one. I was planning on bottling tonight. Happy with the aroma and taste out of the FV, but there's a bit of particulate floating about. It's the lightest coloured beer I've made, so a little concerned about whether this will sediment out in the bottle ok. Should I look at cold crashing for a bit? Will it take forever to condition if I do decide to crash?

[Leann ull]

Looks good I'd bottle put a filter over end of your siphon and submerge below floaters leave the last bit floating behind

[helmet]

Turned out nice. Loads of ginger/orange/clove going on. Needs a while longer in the bottle though (only 10 days in).

[Qs]

Brewing today for the first time in over a month (after brewing almost every week for the 2 months before that)

Doing a hoppy pale ale. Wanted to use Nelson but when I opened the bag it was a bit yellow and didn't smell great so switched for Galaxy. Missed my mash temp a bit so might end up a little thin.


Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.054 SG
Estimated Color: 7.2 SRM
Estimated IBU: 45.6 IBUs


4.50 kg               Minch Pale Malt (1.8 SRM)                Grain         3        70.3 %       
1.00 kg               Minch Lager Malt (1.5 SRM)               Grain         4        15.6 %       
0.30 kg               Wheat Malt, Ger (2.0 SRM)                Grain         5        4.7 %         
0.25 kg               Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         6        3.9 %         
0.20 kg               Carared (20.0 SRM)                       Grain         7        3.1 %         
0.15 kg               Acid Malt (3.0 SRM)                      Grain         8        2.3 %         
25.00 g               Centennial [8.50 %] - First Wort 90.0 mi Hop           9        30.7 IBUs      -             
25.00 g               Cascade [6.00 %] - Boil 15.0 min         Hop           11       5.3 IBUs             
20.00 g               Galaxy [12.00 %] - Boil 10.0 min         Hop           13       6.3 IBUs     
25.00 g               Cascade [6.00 %] - Boil 5.0 min          Hop           14       3.3 IBUs     
30.00 g               Galaxy [12.00 %] - Boil 0.0 min          Hop           15       0.0 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         16       -             
50.00 g               Galaxy [15.00 %] - Dry Hop 6.0 Days     Hop           17       0.0 IBUs     
25.00 g               Centennial [8.70 %] - Dry Hop 6.0 Days   Hop           18       0.0 IBUs     

[molc]

Doing a witbier this weekend. So far the starter has exploded over my kitchen counter twice - wlp400 is pretty crazy stuff. I don't think I've ever seen a kreustan on a stir plate, especially one that's capable of pushing it's tinfoil hat off!

Recipe Specifications
--------------------------
Boil Size: 28.11 l
Post Boil Volume: 23.71 l
Batch Size (fermenter): 20.80 l   
Bottling Volume: 19.80 l
Estimated OG: 1.050 SG
Estimated Color: 7.2 EBC
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 64.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
0.250 kg              Rice Hulls (0.0 EBC)                     Adjunct       1        4.5 %         
2.500 kg              Wheat, Flaked (3.2 EBC)                  Grain         2        44.9 %       
2.200 kg              Pilsner (Castle) (4.0 EBC)               Grain         3        39.5 %       
0.500 kg              Oats, Flaked (2.0 EBC)                   Grain         4        9.0 %         
0.120 kg              Munich Malt (17.7 EBC)                   Grain         5        2.2 %         
80.00 g               Hallertauer Mittelfrueh 2013 [1.76 %] -  Hop           6        20.3 IBUs     
43.00 g               Fresh orange zest (Boil 5.0 mins)      Spice         7        -             
11.00 g               Coriander Seed (Boil 5.0 mins)           Spice         8        -             
1.00 g                chamomile tea bag (Boil 5.0 mins)        Spice         9        -             
1.0 pkg               Belgian Wit Ale (White Labs #WLP400) [35 Yeast         10       -             


Mash Schedule
Total Grain Weight: 5.570 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 18.71 l of water at 53.4 C          50.0 C        15 min       
Mash Step         Add 0.00 l of water and heat to 68.0 C  68.0 C        60 min 

[Oh Crap]

I'm crushing grain at the min for my "Buried in Black" chocolate stout. Mash in at 7