I ended up getting some stuff from the Escarpment Yeast guys to play around with. I havent tried the finished product yet, but so far Im impressed with their stuff. Everything behaved exactly like it should have. I brewed a basic saison: 12 lbs 2-Row Pale Malt 1 lb Rye Malt 0.5 lb Flaked Wheat 0.5 lb Flaked Oats Hops 1 oz. Amarillo 8%a, 60 minutes 1 oz. German Tettnang 4%a, 20 minutes This is a recipe Ive done before, and liked the results fine. I added an extra 0.1 lbs each Wheat and Oats and mashed a little warm (~156) to try to give the beasties a little more to chew on. I pitched a saison yeast they provided me, let it ride for a couple of days and it was down from 1.065 (my efficiency is a little low, Im still figuring out the all-grain thing on my setup a little) to 1.01. Tastes about like I would expect, if I were just brewing a saison Id say its not quite dry enough yet, but otherwise right in the wheelhouse. Then I split the batch in three. 1.5 gallons got Brett, 1.5 gallons got nothing, and the rest got Lacto. Im going to ferment at about 21 degrees for maybe a week (aka, upstairs) then move them down to about 16 (aka, basement) for a few months. Im excited to see how it turns out.
Posted on: Mon, 12 Jan 2015 17:52:50 +0000
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