It wasn’t a tripel. I made a farmhouse ale using two dry yeasts: Voss Kveik and a new Lallemand Farmhouse “hybrid” saison yeast (never used it before). I just wanted to give co-fermentation a try. Turned out very “Hefeweizen-y”. A lot of banana. I’ll have to see what they think if they tried off camera.
Thanks for reviewing the beers! Glad you enjoyed them and they also made it there in one piece! I also liked the descriptor of “elegant” for my quad! Lol! -Phil
Thanks PHIL!!! The quad still creeps into my mind from time to time. Well done indeed! In an IPA dominated world its nice to see someone executing well these other styles. Cheers! -Mike
Morning guys. Looks like two solid beers. The quad has me very interested. When you hear, best I ever had, it’s really something! I have the same feeling as mike regarding dry yeast. They are really giving some unique choices these days and it can be much easier to use, at least for potential infection and viability. Anyway, sounds like Phil is fermenting like a champ. Cheers to Kingston Abbey and cheers from Uxbridge!!
Uxbridge! When I get the green light to brew its usually last minute because something opened up in my schedule. So planning out a starter, or buying liquid yeast fresh usually isn't an option. I am thankful for the increased diversity in dried yeast and I have to say I haven't really been disappointed yet. Working on a dry to liquid comparison series soon. Cheers! -Mike
Not long at all. Bottled it on 5/13. So probably 5-6 weeks depending on when they filmed. I have some that I will keep in basement for a while. Or I’ll try! Beer doesn’t last long around me!
I’ve exclusively used dried yeast for two years now. Got sick of making starters, it’s cheaper, stores great, easy to pitch, and decent diversity now. And it’s considerably cheaper! Need to make a saison this summer.
Yeah! My last Saison, I did with an open style ferment and it went very well. I'd encourage anyone to try a loose lid or just foil. I'd also encourage swirling it around day 5 to liberate some dissolved CO2. Then it really dries out well. Cheers! -Mike
You guys in the video asked about my fermentation temp for the saison. You were right in that I didn’t ferment too high, but maybe a bit higher than usual temps. I wrote down that I pitched at 75F. And I insulate my fermenter quite well so I don’t think the temp dropped much before the Belle Saison, which starts up super fast, did it’s work. I bet it stayed around 75-78 during fermentation. Then I move it upstairs from my basement to finish off. I put it in our spare bedroom for final 4-5 days which my wife loves haha. I’m not sure how to get it drier though. My notes say that it finished at 1.004 (which is why it was 8%ish instead of 7.6% target). So any sweetness you detected must be from the hops perhaps? I wanted to use Waimea and Motueka because I’ve done the noble ones in past and like to try something different. I wanted a “lemon lime” type of spring saison.
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Hi dudes any thoughts on the new fancy kegeraters with your beer towers what you think of them cheers
The third beer is a Tripel? If so, are you going to taste this side to side with the Tripel project?
It wasn’t a tripel. I made a farmhouse ale using two dry yeasts: Voss Kveik and a new Lallemand Farmhouse “hybrid” saison yeast (never used it before). I just wanted to give co-fermentation a try. Turned out very “Hefeweizen-y”. A lot of banana. I’ll have to see what they think if they tried off camera.
We will be sampling that one off camera and we will send you a note. Thanks Phil. Cheers! -Mike
Thanks for reviewing the beers! Glad you enjoyed them and they also made it there in one piece! I also liked the descriptor of “elegant” for my quad! Lol! -Phil
Thanks PHIL!!! The quad still creeps into my mind from time to time. Well done indeed! In an IPA dominated world its nice to see someone executing well these other styles. Cheers! -Mike
Morning guys. Looks like two solid beers. The quad has me very interested. When you hear, best I ever had, it’s really something! I have the same feeling as mike regarding dry yeast. They are really giving some unique choices these days and it can be much easier to use, at least for potential infection and viability. Anyway, sounds like Phil is fermenting like a champ. Cheers to Kingston Abbey and cheers from Uxbridge!!
Uxbridge! When I get the green light to brew its usually last minute because something opened up in my schedule. So planning out a starter, or buying liquid yeast fresh usually isn't an option. I am thankful for the increased diversity in dried yeast and I have to say I haven't really been disappointed yet. Working on a dry to liquid comparison series soon. Cheers! -Mike
For the quad, do you know how long he aged it?
Not long at all. Bottled it on 5/13. So probably 5-6 weeks depending on when they filmed. I have some that I will keep in basement for a while. Or I’ll try! Beer doesn’t last long around me!
Thanks for adding that bit of info Phil. -Mike
Well brewed Phil.🍻
Indeed! -Mike
I’ve exclusively used dried yeast for two years now. Got sick of making starters, it’s cheaper, stores great, easy to pitch, and decent diversity now. And it’s considerably cheaper! Need to make a saison this summer.
Agreed on the temp. I do open fermentation on these styles. No stall with that. Just sanitizer on tin foil and lightly cover
Yeah! My last Saison, I did with an open style ferment and it went very well. I'd encourage anyone to try a loose lid or just foil. I'd also encourage swirling it around day 5 to liberate some dissolved CO2. Then it really dries out well. Cheers! -Mike
You guys in the video asked about my fermentation temp for the saison. You were right in that I didn’t ferment too high, but maybe a bit higher than usual temps. I wrote down that I pitched at 75F. And I insulate my fermenter quite well so I don’t think the temp dropped much before the Belle Saison, which starts up super fast, did it’s work. I bet it stayed around 75-78 during fermentation. Then I move it upstairs from my basement to finish off. I put it in our spare bedroom for final 4-5 days which my wife loves haha. I’m not sure how to get it drier though. My notes say that it finished at 1.004 (which is why it was 8%ish instead of 7.6% target). So any sweetness you detected must be from the hops perhaps? I wanted to use Waimea and Motueka because I’ve done the noble ones in past and like to try something different. I wanted a “lemon lime” type of spring saison.