The difference in taste could also be from the seasonal change in the Juniper scales. In the fall/winter, the chlorophyll, sugars and starches migrate to the roots causing a discoloration in evergreens and leaf drop in desciduous trees. The presence of these compounds could have given the "apricot candy" impression that is missing from this batch.
Nice one! Yeah the change with how you applied the juniper alone would change the character. I like the tea approach and may give that a whirl for any future kveik beers. Will certainly save time from cleaning out the HLT! Haha. Cheers!
I did a Saison just the other week where I co-pitched 3711 with Brett C. I did a mash temp of 147-149F. Was that too low for the Brett maybe? Great video by the way. My Saison is more of a Tank 7 close with Simcoe and Amarillo hops. I brew it on a regular basis. Usually keg 5 gallons and bottle condition the other 5 gallons. This time I split the batch and pitched Brett C. I am hoping for the Brett to come through this time.
It depends what character you are looking for. The more sugars the Brett has the longer the fermentation will take, and the more fruity character the Brett will produce. Brett will get funky given time (especially under pressure) no matter how much sugar it has access to!
Back in April I did one with 3711 and Brett B. It's still sitting in secondary, but I can't resist taking a whiff every once in a while, and I get a lot of good funky Brett aroma from it.
Spelt is high in protein, so like wheat or oats it will help with body and head retention. It also adds a unique grainy character, although that is mostly lost when it comes to a beer like this with yeast, hop, herbal aromatics.
It was a blend of saison strains from The Yeast Bay, wild Sacch from White Labs, Lacto from Wyeast, and a Brett a friend isolated from a lambic. The whole blend is available from Bootleg Biology as The Mad Fermentationist Saison Blend!
Great video and deep tasting notes. Thanks for sharing the recipe, Mike.
I can appreciate your prompt honesty
Love your videos, hope to see more soon!
The difference in taste could also be from the seasonal change in the Juniper scales. In the fall/winter, the chlorophyll, sugars and starches migrate to the roots causing a discoloration in evergreens and leaf drop in desciduous trees. The presence of these compounds could have given the "apricot candy" impression that is missing from this batch.
Nice one! Yeah the change with how you applied the juniper alone would change the character. I like the tea approach and may give that a whirl for any future kveik beers. Will certainly save time from cleaning out the HLT! Haha. Cheers!
The fun and daunting part of brewing with herbs is being as blind to best practices as people were 100+ years ago on hops.
Ha my cat is always trying to be a part of my videos too. Beer sounds lovely!
Better than the first take when I managed to shoo her (Ale) away only to have her go rub up against the tripod...
I did a Saison just the other week where I co-pitched 3711 with Brett C. I did a mash temp of 147-149F. Was that too low for the Brett maybe? Great video by the way. My Saison is more of a Tank 7 close with Simcoe and Amarillo hops. I brew it on a regular basis. Usually keg 5 gallons and bottle condition the other 5 gallons. This time I split the batch and pitched Brett C. I am hoping for the Brett to come through this time.
It depends what character you are looking for. The more sugars the Brett has the longer the fermentation will take, and the more fruity character the Brett will produce. Brett will get funky given time (especially under pressure) no matter how much sugar it has access to!
I like the horse blanket kind/funky. I was planning on leaving it alone for at least 3 months.
Back in April I did one with 3711 and Brett B. It's still sitting in secondary, but I can't resist taking a whiff every once in a while, and I get a lot of good funky Brett aroma from it.
Time to get that bottled!
Mad Fermentationist I wanna wait until it's been at least a year.
What does the spelt do for the brew?
Spelt is high in protein, so like wheat or oats it will help with body and head retention. It also adds a unique grainy character, although that is mostly lost when it comes to a beer like this with yeast, hop, herbal aromatics.
What strain did your house yeast start out as? Got a brew going with 3724 now but love 3711. Also love omegas mixed saison brett strain(s)
It was a blend of saison strains from The Yeast Bay, wild Sacch from White Labs, Lacto from Wyeast, and a Brett a friend isolated from a lambic. The whole blend is available from Bootleg Biology as The Mad Fermentationist Saison Blend!