Yea, you read that right. So something happened. What happened was I was propping a couple of different strains at the same time. I was planning on my Alt and a Dupont Saison. Well lets just say I was amazed what the Dupont strain can do at 60*. Served it up to the public and it was a home run.
FarmHouse Alt
#1
Posted 28 June 2015 - 04:53 PM
#2
Posted 28 June 2015 - 04:57 PM
Aw man, would have liked trying that.
Still remember tasting your first unintentional sour stout.
Would have liked to have been there last night. Getting too old for that stuff..............
#3
Posted 28 June 2015 - 04:59 PM
Amazing. All I've ever heard about the Dupont strain is that it is a finicky beast and doesn't attenuate very well unless temps are high.
Did the beer take extra long to ferment to completion?
#4
Posted 29 June 2015 - 01:01 PM
What was it like? I expect pretty good since it would have a nice malty balance with some peppery and fruity notes.
#5
Posted 29 June 2015 - 02:08 PM
Amazing. All I've ever heard about the Dupont strain is that it is a finicky beast and doesn't attenuate very well unless temps are high.
I have found reports of it being difficult to work with exaggerated. Then again, I live in Florida.
#6
Posted 29 June 2015 - 02:38 PM
I have found reports of it being difficult to work with exaggerated. Then again, I live in Florida.
My buddy used it a few times. First two times he had trouble, third it wasn't a problem at all. I've heard that it doesn't like head pressure. All three attempts were with first gen yeast.
#7
Posted 30 June 2015 - 05:30 AM
I have found reports of it being difficult to work with exaggerated. Then again, I live in Florida.
No truer words written. Spirit crushing heat and humidity seems to excite the little buggers.
#8
Posted 30 June 2015 - 08:37 AM
What was it like? I expect pretty good since it would have a nice malty balance with some peppery and fruity notes.
Perfect description. I didn't have any issues with fermentation at that temp using a airlock.
#9
Posted 30 June 2015 - 08:59 AM
Perfect description. I didn't have any issues with fermentation at that temp using a airlock.
Well that might make sense. A lower ferm temp would me a less vigorous fermentation, likely less blow off, and less CO2 produced. Like it or not there is some slight head pressure from an air lock. It's not much though. This is just conjecture though.
What was the OG/FG?
#10
Posted 30 June 2015 - 09:06 AM
#11
Posted 30 June 2015 - 09:16 AM
1.055-1.008
It's a good chewer!
#12
Posted 30 June 2015 - 10:08 AM
It's a good chewer!
It was propped from a bottle of Dupont.
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