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Fall Farmhouse Ale


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#41 positiveContact

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Posted 29 January 2016 - 10:28 AM

I'll have to update this thread with the minor changes I made.

 

mashed at 155F

pH was 5.1 (slightly lower than I wanted but do I really trust the colorpHast strips?)

 

finished water profile:

Ca: 59

Mg: 3

Na: 29

SO4: 73

Cl: 77

Bicarb: 27



#42 positiveContact

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Posted 30 January 2016 - 07:01 AM

ferm active in < 18 hours @ 63F.  space heater is working for this one.  my basement is cold.



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Posted 01 February 2016 - 06:13 AM

fermentation is starting to taper off.  I've been ramping up the chamber from where I started at 62-63F.  right now it's set to 68F.



#44 neddles

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Posted 01 February 2016 - 05:01 PM

fermentation is starting to taper off. I've been ramping up the chamber from where I started at 62-63F. right now it's set to 68F.

Seems kinda cool for saison yeast. Have you fermented Belle that cold before?

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Posted 01 February 2016 - 07:32 PM

yeup.  it's how I diid it last time around and I liked the results.  I believe I read somewhere that the hot ferm temps thing is not necessarily the norm.  can't remember where now...



#46 neddles

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Posted 01 February 2016 - 08:06 PM

yeup.  it's how I diid it last time around and I liked the results.  I believe I read somewhere that the hot ferm temps thing is not necessarily the norm.  can't remember where now...

I agree about the hot ferm temps. I usually start my saison yeasts at 68F and only get hot (75F) at the end. I've never gone as low as 62-63F though. How clean is it?


Edited by neddles, 01 February 2016 - 08:07 PM.


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Posted 02 February 2016 - 04:21 AM

I agree about the hot ferm temps. I usually start my saison yeasts at 68F and only get hot (75F) at the end. I've never gone as low as 62-63F though. How clean is it?

 

this is only the second time I've used this yeast and only the second time I've made a saison.  I think belle saison is on the cleaner end of the spectrum.  I don't know too many people that are really into the style but I know one of my brother's friends who had some of the last batch really liked it and I guess that's a style he really enjoys.  so there's that.

 

but yes, it will be clean relative to a lot of saisons but it will def still have some of the saison character that I associate with the style.



#48 neddles

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Posted 02 February 2016 - 05:47 AM

Good info, thanks. I should probably give this Belle yeast a run sometime.



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Posted 02 February 2016 - 06:35 AM

Good info, thanks. I should probably give this Belle yeast a run sometime.

 

it does an awesome job of drying the beer out.  I was really surprised on the last beer I made with it.  it took a 1.070 beer and dried it out to a 1.00.

 

I would add that belle saison yeast would probably be the closest thing to a saison that ken might tolerate :lol:


Edited by Evil_Morty, 02 February 2016 - 06:41 AM.


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Posted 02 February 2016 - 07:40 AM

in order to keep things I going I kicked the temp controller up to 70F.  That is probably as high as I'll go and at some point soon I'll turn it off and let the temp naturally come down a little before crash cooling this thing.



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Posted 04 February 2016 - 05:22 PM

I think I'm at the FG of 1.009 but I'm going to give it another couple of days b/c I kind of expected the yeast to go further than this.  I mean, I'll be happy with this FG but I just don't want to cut off the yeast short by letting it cool down in the chest freezer.

 

The lemon aspect of the hops is mild right now but a little dry hopping should fix that :D



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Posted 04 February 2016 - 05:25 PM

It's cloudy as hell right now (to be expected at less than a week in) but it's quite drinkable.  it almost has a hef quality to it but that could just be all of the yeast in suspension combined with the rye (maybe seems slightly like wheat?). 



#53 HVB

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Posted 04 February 2016 - 06:34 PM

I think I'm at the FG of 1.009 but I'm going to give it another couple of days b/c I kind of expected the yeast to go further than this. I mean, I'll be happy with this FG but I just don't want to cut off the yeast short by letting it cool down in the chest freezer.

The lemon aspect of the hops is mild right now but a little dry hopping should fix that :D


Maybe the higher mash temp played a role in the 1.009?

#54 neddles

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Posted 04 February 2016 - 06:44 PM

Knowing what I know about that yeast I'd let it roll at the higher temp a little longer. Have you had successive 1.009 measurements? 



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Posted 05 February 2016 - 04:02 AM

Knowing what I know about that yeast I'd let it roll at the higher temp a little longer. Have you had successive 1.009 measurements? 

 

n=1 on that.  I'll check it again this weekend.



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Posted 05 February 2016 - 06:08 AM

so the airlock had slowed down but the sample I pulled looked like it could still be fermenting.  I mean, it was even slightly carbonated.



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Posted 06 February 2016 - 05:04 AM

2 days later, looks like 1.009 is it.  turning off the space heater...



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Posted 09 February 2016 - 11:44 AM

just kegged.  carbed a 1L soda bottle.  about to try...



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Posted 09 February 2016 - 11:59 AM

hmmm - slightly sulfury right now which I didn't pick up before but I know that typically fades.

 

bright and refreshing.  nice body.

 

the hops are pleasant but not super powerful.  I could almost see adding in a tiny bit of citra with these and having something really good.  maybe I'm wrong.

 

eta:  it might go well with a drez chinook/citra beer as a third hop in the mix.  the chinook and citra would have be toned down though or you'd miss it.


Edited by Evil_Morty, 09 February 2016 - 12:02 PM.


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Posted 09 February 2016 - 12:05 PM

the sulfur actually fades just while sitting in the glass.  it's seemingly gone now.

 

I've said this before but this is a nice saison yeast for beginners.  It's pleasantly funky in a very not off putting way.


Edited by Evil_Morty, 09 February 2016 - 12:06 PM.



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