Saison de Sauvin (and taking the new kit for a test drive)

[pantsmachine]

Cheers Steve,

Jumpstart on yeast and literature much appreciated.

Farmhouse ales on order. i'll read it next week when i'm in Turkey. Secondary or boil. Good question. I would say both but it all depends on what i work out for a heat source. If i go with my conical and an electric blanket wrapped round it i can add loads in through the top of the conical at the end(or close to) of primary fermentation. If i go glass carbuoy(with narrow neck) i will re think and maybe go for in boil and some purreed in carbuoy at end of primary.

I am going down the local market in Turkey next week and will be doing a deal with my wee mate who has a spice stall for a load of dried apricots. i remember randy mosher saying in his book that if you want to add peach flavour use apricots. I intend to and on a large scale. Same with the peaches and syrup and candi sugar. Heck i better make it a 6 percenter or ther won't be any grain in it!

I swear i can almost see this beer already! Superlight in colour(well as light as MO will allow cause i'm too tight to spring for Pilsner malt), gassing off like a madman as it warms and with a subtle fruit aroma. Let's see how close i get to that. I am SO jealous that your going to Belguim! Hope you have a nice time. How long are you going for and whereabouts?

[lancsSteve]

Look for interesting unrefined sugars while you;re there - these can make really interesting additions - I've started using unrefined palm sugar as can source that at a local Asian supermarket. Date syrup, palm sugars and others would be excellent additions that store for ages fro future brews e.g. coconut palm sugar IPA or Date syrup in secondary...

Enjoy shopping! (Maybe load up on spices too like grains of paradise - good for Belgians and wits)

[mr.c]

Look for interesting unrefined sugars while you;re there - these can make really interesting additions - I've started using unrefined palm sugar as can source that at a local Asian supermarket. Date syrup, palm sugars and others would be excellent additions that store for ages fro future brews e.g. coconut palm sugar IPA or Date syrup in secondary...

Enjoy shopping! (Maybe load up on spices too like grains of paradise - good for Belgians and wits)

you and your Dam dried fruit .

[pantsmachine]

Thanks Steve, i will do that. Hadn't given unrefined sugars any thought but ti makes sense.

mr.c? Are you alright in the head or is it just the apricots that make you go random?

[mr.c]

mr.c? Are you alright in the head or is it just the apricots that make you go random?

sorry pantsmachine, its an "in joke" with lancsSteve about dried fruit

pantsmachine what yeast are you going to be using? I going with the WLP550,, BUT I have bottle of beer i brewed using the Saison yeast start I got from lancsSteve ,thinking I maybe able be recover the yeast from the bottle? or not ?

[lancsSteve]

Pantsmachine has offered to swap some hops (and now I hope some dried fruit just for you) for some of the same Saison yeast recovered from that moinette saison bottle - DEF bringing a load of 75cl bottles of that back to harvest from again!

You should be able to recover from your one - did you re-yeast for bottling? Else blag another split off of me or just recover form a dupont bottle I'll bring back from belgium for you? (I'm down to last few TBH - and need one for bottling this brew)

[pantsmachine]

The offer is open on dried fruit if anybody wants some while i am there!

[lancsSteve]

Racked it off to secondary last night as it's now dropped to 1.003

Dry hopped with a few cones of nelson sauvin.

Smells and tastes more like a dry white wine than a beer: exactly what I was aiming for! Going to leave it in pressure barrel/secondary at 24c with dry hops in then move it out of the fermentation cab and in normal cellar to let yeast settle a bit more before racking to bottling bucket, re-yeasting from one of the splits and adding PLENTY of priming sugar (probably 70% cane sugar, 30% dme mix to give it some maltose to munch on longer term) then out of cellar to carbonate for a good few weeks before cellaring and hoping the sunny weather comes back.

[pantsmachine]

Sounds excellent. Enjoyed my sniff of the yeast while boosting up the sample. I am on the second growth phase of the yeast. 1st phase was on honey/water mix. 2nd phase was on LME and water. Huge amount of yeast already. My heating solution is a lava lamp base without the lava, a glass vase and my temp gauge, works well! Do you have a carb volume you are aiming for Steve? Thanks again for the sample. Nice and Belgian with a tad of spiceiness.

[lancsSteve]

Carbonation levels are typically 2.5 - 3 vols. (I.E. FIZZZZZZZZZZYYYYYYY!!!!!!!!!!)

I'd suggest splitting the yeast to keep some set aside to re-yeast for bottling.

[lancsSteve]

Tried the first one of these last weekend and loved it. Hit the mark - too young and still had some residual DME primer taste leaving it a little sweeter but was fizzy, dry, light, smelled of gooseberries and passionfruit and had the body and carbonation more akin to prosecco than beer with aroma and flavours more like sparking fruity white wine than typical beer. Lots of fruity esters and belgian character in their too from the dupont yeast....

Think this one will mature nicely and be a summer drink of choice - also seems that the idea/inspiration has worked...

[Gricey]

Great

[pantsmachine]

Excellent, Quelle colouer?

[lancsSteve]

Colour? C'est "Pale blonde"

[pantsmachine]

Eh bien mon ami. Vive Le Bier