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#1 BlKtRe

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Posted 08 August 2017 - 09:42 AM

Starting a year old pak of 3724 for a Saison. I'm sure it will get going, albeit slowly. What I'm thinking about doing with this batch to finish it off quicker after I get plenty of 3724 character is to toss in some Omega Tropical IpA which is the WLP644 Brett Trois. I like the thought, what do you guys think?   


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#2 drez77

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Posted 08 August 2017 - 09:43 AM

Sounds like a fine suggestion to me.  What are you thinking adding the Omega on day 3-4?


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#3 BlKtRe

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Posted 08 August 2017 - 09:49 AM

Sounds like a fine suggestion to me.  What are you thinking adding the Omega on day 3-4?

 

Yea somewhere in there depending on how well those first days go with an older pack. I will know more tomorrow when looking at the starter. 


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#4 Steppedonapoptop

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Posted 08 August 2017 - 11:32 AM

Didn't you make Motueka Saison suggestions in the past? Hmmmm.....
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#5 BlKtRe

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Posted 08 August 2017 - 01:41 PM

Didn't you make Motueka Saison suggestions in the past? Hmmmm.....

 

Yes, and yes there will be Motueka in this Saison too. 


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#6 Steppedonapoptop

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Posted 09 August 2017 - 05:52 AM

Love the M
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#7 ER Pemberton

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Posted 09 August 2017 - 06:23 AM

I smacked a pack of 2308 that was a year old and it only took about 3 days to swell hard and then I made a starter for it. The starter was also quick to get rolling and I brewed with it last week. I know you're not worried about it starting but it seems like year-old yeast that has been stored properly is nothing to be concerned about.

#8 BlKtRe

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Posted 09 August 2017 - 12:06 PM

So I'm approaching 24 hrs on the stir plate. Swirling very slow. So far nothing. Not even slight bubbles on the surface edges. Stored in fridge. I have some Bella but never used it before. If I end up using Bella would coolers fermentation temps get me more of the spicy pepper thing? BTW, I'm thinking about adding crushed white pepper corn at flame out.
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#9 BlKtRe

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Posted 10 August 2017 - 07:32 AM

She's alive!


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#10 BlKtRe

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Posted 12 August 2017 - 04:48 PM

Change of plan. Pitching a slightly low cell count of 3724 for 24ish hrs in the upper 70's then pitch Bella around 66-68 and, rate of rise, capture around 72-74. Decided to turn this one into a Peche.
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#11 Steppedonapoptop

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Posted 14 August 2017 - 05:31 AM

Belle is a fantastic saison yeast and brings much spicy character to a batch. 3724 is pretty awesome too. I guess I'm saying is that if you can complete the batch with 3724 assuming all the positive telltale indicators of fermentation, then I wouldn't add Belle but save it for another saison.
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#12 BlKtRe

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Posted 17 August 2017 - 06:06 AM

Belle is a fantastic saison yeast and brings much spicy character to a batch. 3724 is pretty awesome too. I guess I'm saying is that if you can complete the batch with 3724 assuming all the positive telltale indicators of fermentation, then I wouldn't add Belle but save it for another saison.

 

I did get some positive indications of fermentation with the 3724. I went 3 days when it started to fall back a bit. I used foil and no airlock which allowed me to see and smell what was going on. I could see where a small krausen ring was at and some yeast pockets. I also could smell the change from the initial by products of fermentation to 3724 yeast character. I then went ahead and pitched the Bella to finish it off.  I did not check a gravity at that time, just went with my senses. I'm holding it between 73-74* and have some decent airlock activity. I'm pretty sure the 3724 was not going to finish this beer out. It is a 10g batch so I will see how it tastes on its own. I might just add gentle peach to half of it. 


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#13 Steppedonapoptop

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Posted 17 August 2017 - 07:07 AM

Work your instinctive road map. I'm sure it will be very Saison.
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