beerbeer95648
Well-Known Member
- Joined
- Nov 21, 2012
- Messages
- 127
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- 12
Looking for others experience or success in limiting the Hefeweizen like esters in a Saison. Have brewed two back to back batches of Saison that while both very nice and style appropriate, they had too much of the bubblegum profile for my personal taste. The brew was:
12 gallon Batch
68% Pils
14% Wheat
4.5% C40
13.5% Local wild honey (added mid fermentation)
*Starting gravity estimated with pasteurization water of 1.058
*Yeast = WLP565 (Belgian Saison) followed by Belle dry Saison yeast after 1 week.
*Procedure: Mash at 150, end of boil acidification to pH 5.0, cooled in at 68 F, and fermented at this temp for 48 hrs before ramping to 85 over the rest of the week.
*Honey was split into 3 1lb additions, pasteurized on the stove top in a double boiler, and added every other day once fermentation was slowing.
*Gravity was checked once airlock stopped, and had hit the dreaded stall (1.030). Needed this faster so I hydrated 2 packs of Belle yeast then added to a 1 liter non-aerated starter. After 12 hours I warmed it up to 85 degrees and added it to the fermenter. Beer then took another 4 days to reach terminal gravity of 1.004. Final pH of 4.0, and a very nice beer (even with hefe quality).
So, any experience? On the first batch, I cooled the main fermentation back to 68 before adding the Belle, but second batch I did not.
Any other strains that are more pepper and spice, with less bubblegum?
12 gallon Batch
68% Pils
14% Wheat
4.5% C40
13.5% Local wild honey (added mid fermentation)
*Starting gravity estimated with pasteurization water of 1.058
*Yeast = WLP565 (Belgian Saison) followed by Belle dry Saison yeast after 1 week.
*Procedure: Mash at 150, end of boil acidification to pH 5.0, cooled in at 68 F, and fermented at this temp for 48 hrs before ramping to 85 over the rest of the week.
*Honey was split into 3 1lb additions, pasteurized on the stove top in a double boiler, and added every other day once fermentation was slowing.
*Gravity was checked once airlock stopped, and had hit the dreaded stall (1.030). Needed this faster so I hydrated 2 packs of Belle yeast then added to a 1 liter non-aerated starter. After 12 hours I warmed it up to 85 degrees and added it to the fermenter. Beer then took another 4 days to reach terminal gravity of 1.004. Final pH of 4.0, and a very nice beer (even with hefe quality).
So, any experience? On the first batch, I cooled the main fermentation back to 68 before adding the Belle, but second batch I did not.
Any other strains that are more pepper and spice, with less bubblegum?