thehaze
Well-Known Member
Hello there,
I am unsure if this is stupid or maybe irrelevant or or impossible to achieve, but lately I have been thinking a lot about mixing different yeast for creating a slightly different final beer.
I am planning on brewing some belgian beers.
One of those will be a saison, which I want to ferment using the new BE-134 from Fermentis and maybe add a bit of WitBier yeast or wheat yeast ( even K-97 as it is clean yeast, low esters, but it is powdery - to create haze? ), to balance the profile with banana, vanilla and fruit esters. ( if possible )
I am thinking on keeping the grain bill simple, using Pilsner, Flaked wheat, ( maybe some CaraPils or Flaked oats ) and sugar ( dextrose ).
My plan is to mash high ( 154-155F / 68C ), ferment warm. Pitch an even amount of saison and witbier yeast or slightly more witbier yeast in the first day or two and then add more saison yeast to completely ferment the wort.
My thoughts ( perhaps a bit off-course or stupid? ) are to achieve a bright, hazy, soft, mellow profile in the finish beer, with an elevated alcohol content ( somewhere between 7-9% ), intense dry hopping and should/could provide me to be highly drinkable.
A balanced water profile or maybe leaning a bit more towards a higher chloride ratio, using hops like Hallertau Blanc, Nelson Sauvin, El Dorado and Azacca, for that winey, fruitty and slighly juicy taste.
I am still in the process of figuring every aspect of it and am pretty enthusiastic about it.
I love belgian beer and I am highly intrigued by the thread around Tree House profile, which gave me inspiration for wanting to try this out.
I would like this to revolve around dry yeast, which is easier to store, cheaper, but of course has some downfalls, like the lack of variety.
ANY thoughts, critique, feedback is more than welcome, along with personal experience or any other information you could provide. I am sure this is something which could turn out to be either pretty good or pretty bad, but am determined to at least try a few batches.
I am unsure if this is stupid or maybe irrelevant or or impossible to achieve, but lately I have been thinking a lot about mixing different yeast for creating a slightly different final beer.
I am planning on brewing some belgian beers.
One of those will be a saison, which I want to ferment using the new BE-134 from Fermentis and maybe add a bit of WitBier yeast or wheat yeast ( even K-97 as it is clean yeast, low esters, but it is powdery - to create haze? ), to balance the profile with banana, vanilla and fruit esters. ( if possible )
I am thinking on keeping the grain bill simple, using Pilsner, Flaked wheat, ( maybe some CaraPils or Flaked oats ) and sugar ( dextrose ).
My plan is to mash high ( 154-155F / 68C ), ferment warm. Pitch an even amount of saison and witbier yeast or slightly more witbier yeast in the first day or two and then add more saison yeast to completely ferment the wort.
My thoughts ( perhaps a bit off-course or stupid? ) are to achieve a bright, hazy, soft, mellow profile in the finish beer, with an elevated alcohol content ( somewhere between 7-9% ), intense dry hopping and should/could provide me to be highly drinkable.
A balanced water profile or maybe leaning a bit more towards a higher chloride ratio, using hops like Hallertau Blanc, Nelson Sauvin, El Dorado and Azacca, for that winey, fruitty and slighly juicy taste.
I am still in the process of figuring every aspect of it and am pretty enthusiastic about it.
I love belgian beer and I am highly intrigued by the thread around Tree House profile, which gave me inspiration for wanting to try this out.
I would like this to revolve around dry yeast, which is easier to store, cheaper, but of course has some downfalls, like the lack of variety.
ANY thoughts, critique, feedback is more than welcome, along with personal experience or any other information you could provide. I am sure this is something which could turn out to be either pretty good or pretty bad, but am determined to at least try a few batches.