152 replies to this topic

[neddles]

 

my SRM prediction is very light @ 4 but I think I'll leave it be

 

Do you think it will still be that low even with the 2# of palm sugar?  That stuff is pretty dark.

[Mya]

 

Do you think it will still be that low even with the 2# of palm sugar?  That stuff is pretty dark.

mine was fairly light, not really worried though

 

 

I skipped the flaked wheat, hit my numbers dead on, the wort going into the carboy looked and tasted like a really nice pilsner wort, the 90 minute mash and 90 minute boil kinda sucked, but I am confident this will be a great beer

[MtnBrewer]

Do you think it will still be that low even with the 2# of palm sugar?  That stuff is pretty dark.

The palm sugar I've used in the past was off-white.

[neddles]

The palm sugar I've used in the past was off-white.

 

Mine looks like dark brown sugar. 

[MtnBrewer]

Mine looks like dark brown sugar.

I would actually love to find some of that. Would probably be great in quads. I've noticed that using dark sugar doesn't darken the wort as much as you expect. Still I'm not sure I'd use dark brown sugar in a saison.

[neddles]

I would actually love to find some of that. Would probably be great in quads. I've noticed that using dark sugar doesn't darken the wort as much as you expect. Still I'm not sure I'd use dark brown sugar in a saison.

 Its not dark brown sugar. Just a similar color. Madhava brand coconut/palm sugar.

[MtnBrewer]

Its not dark brown sugar. Just a similar color. Madhava brand coconut/palm sugar.

By "dark brown sugar" I mean sugar that's dark brown.

[neddles]

 

[color=rgb(40,40,40);font-family:helvetica, arial, sans-serif;]By "dark brown sugar" I mean sugar that's dark brown.[/color]

 

Got it.

 

The krausen fell yesterday on this and airlock activity is down to a trickle. Its been holding steady now at 87F for the last couple of days. Curiosity got the best of me and I just pulled a sample. In less than 4 days this is down to 1.010. Guess the 3724 was happy with me.

 

The taste is very interesting and complex. Spicy, fruity, just a little citrusy/tart. And of course it is a little bit sulfury and green. Color is tough to say as it's still pretty cloudy. I don't get much of the palm sugar flavor at this point. I have to say this tastes very promising. 

Edited by ettels4, 13 May 2013 - 02:33 PM.

[MtnBrewer]

When I've used jaggery sugar before, it looked like the lump of sugar on the left in the pic below. It was soft & gooey, sort of semi-crystalline. I'm guessing what you got looked more like the one on the right.

[Mya]

mine was the color on the left

[neddles]

Somewhere in between but closer to the right. Not gooey at all like brown sugar would be. Very dry and powdery. Flows almost as well as white sugar would. Looking again it is not as dark as my dark brown sugar is but clearly much darker than what is on the left. A little darker than turbinado (which also varies).

[MtnBrewer]

Good to know. I guess there are all kinds of jaggery. The stuff I had was almost liquid it was so gooey. Much more than brown sugar. It was soft enough to cut easily with a knife. I bought some a different time from a different store and it was also gooey but a little darker. When I tasted it, it wasn't like the first one at all. It tasted like cane sugar not palm sugar so I didn't buy from that place anymore.

[Poptop]

Sitting here drinking a Victory Saison du BUFF, which is crafted with the subtlety of a broad axe, reminds me why I rarely use spices. The ginger on this one is tongue numbing. I think I'll let the yeast do its thing.

Damn Dude, subtlety of a broad ax. That couldn't be more dead on. I ran to try that beer and after my initial taste, I swore off any notions to add a bouquet garni to any of my batches.

[Mya]

1 week in and gravity is at 1.007 from 1.060 using 1 package of Belle Saison, flavor seems about what I expected, once the dry hop is in, and this gets some time to condition, it will be quite interesting.

[armagh]

I'm in:

 

8 lbs pilsner malt

2 lbs malted spelt

1 lbs Belgian clear candisyrup (1 Lov) at flame out

1 oz German tradition (pellets 7%) for 60

1 oz Santiam (5%leaf) for 10

1 oz Czech Saaz (3.5% leaf) for 10

WLP 550

 

OG 1.057

Edited by armagh, 26 May 2013 - 08:23 AM.

[armagh]

Neglected the 2 ounces debittered black Belgian as a late addition for some color.

[Mya]

malted Spelt?, you malt it in house?

[armagh]

malted Spelt?, you malt it in house?

No, wish I had the talent.  Williams Brewing out of CA is the only place I've found that will sell it in homebrew increments.  It is markedly different from any other wheat, more of a toasted, bread nose.

[Poptop]

Armagh, your recipe looks great.  The addition of sugar...  did you do this to lean toward a drier Saison versus your Grisette recipe?

[armagh]

Yes, and to add a few gravity points and in the process, de-emphasize the "wheaty" aspect on the finish.