Thorpe429
Well-Known Member
My vials arrived yesterday as well. I'll be using three of them this weekend in a split saison, and will also get the Brett strains going in quart mason jars for future use.
I don't think it is the Dupont strain judging by the description. It says spicy and smoky, which makes me think Fantome. Temp range is too low for the Dupont strain. Could be Vapeur, but I'm leaning towards Fantome. I got my vial in yesterday and might brew something with it next week.
So anyone got a beer finished using the Vermont Ale yet? I've been trying to get my hands on Conan for a while now, but all known sources are perpetually sold out. I've heard the ECY version is no good anyway. The Yeast Bay seems the most likely to pan out, whenever they restock, but I'd like some confirmation that it's good before buying.
They are restocking today at 4 PM PST, according to their Facebook page. Their Facebook also contains some reviews and info on the strain if you look through the post.
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Guess I missed it. I was driving home, checked as soon as I got out of the car at 7:20 and everything was available except Conan. Gah!
I just transferred by second batch with the saison/brett blend to secondary. Its gone from 1.045 to 1.003 in a week, and it tastes delicious. The description on the site is spot on: "a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer". It blends really nicely with the sterling and halleratuer hops I used in this batch. No sign of the brett, but its only a week old. I'm reusing the yeast cake at least one more time to make something like Prairie's 'Merica---I think the ester profile will also blend well with the Nelson Sauvin hops.
I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.
http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html
I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.
http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html
Looking to brew my first Saison soon and was gonna use the Saison blend from the yeast Bay. Can I use it as a primary?
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I did a 'Merica clone a few weeks back, it was fantastic. I am brewing it again on Thursday for a local competition. I used tons of Nelson for this beer. I split it, half clena and half bottle conditioned with Brett. I popped a bottle the other night but the Brett hasnt developed much yet. By May I expect it to really be popping out.
http://riverwards.blogspot.com/2014/01/jah-rod-prairie-artisan-ales-merica.html
Nelson Sauvin goes great with Brett. I just blew a keg of a wine/saison hybrid that was finished with some Brett. claussennii. It had a healthy NS hopping schedule at 60, whirlpool, and dry hop. Super pungent on the nose.
So how are people using the brett blends? I made a starter with the Lochristi (maybe its just suggestion from the site description, but I swear it smelt like strawberries for a few days). I'm going to add some to secondary for a blonde saison/grisette that I have fermenting now. I may brew a near identical beer next weekend too, but sour this one with lacto and JP bugs along with a healthy pitch to secondary from the Lochristi starter. Then I'll keep the rest in a small jug with an airlock and feed it occasionally.
Received the wallonian farmhouse. Pretty excited to get my brew done this weekend to see what what flavors I get out of it.
Oak chips produce quite a bit of flavor pretty quickly. I'd use cubes if planning to age for that long. I like to use less cubes for a longer time for a more complex taste. I will use chips if its something I need the oak in sooner rather than later.
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