My garage now smells strongly of sulphur, oranges and apricots, quite spectacular. A mere 16.5 gallon batch to be going on with. from 1.040 to 1.020 in 2 days, fermenting at 28 degrees.
Its yeast Jim but not as we know it.
Saison de Sauvin (and taking the new kit for a test drive)
-
lancsSteve
Re: Saison de Sauvin (and taking the new kit for a test driv
Indeed it is - the saison de Sauvin is VERY nice I must say - real sav blanc (with a hint of band aid) on the nose, dry and fizzy. VERY pleased with it.
Playing with the Soy/Fantome Yeast (wyeast 3725 'biere de garde' but seems a little more finicky - went off like a rocket from 1/050 down to 1.023 but now seems to have slowed to a crawl or stalled.
Have added a heat pad to keep it warm (hopefully not too warm!) and added a little yeast vit - will wait and see then chuck in champagne yeast if needed.
Have a load of big bottles of saison dupont brought back from belgium including 150cl magnum to harvest the next crop from!
Playing with the Soy/Fantome Yeast (wyeast 3725 'biere de garde' but seems a little more finicky - went off like a rocket from 1/050 down to 1.023 but now seems to have slowed to a crawl or stalled.
Have added a heat pad to keep it warm (hopefully not too warm!) and added a little yeast vit - will wait and see then chuck in champagne yeast if needed.
Have a load of big bottles of saison dupont brought back from belgium including 150cl magnum to harvest the next crop from!
-
pantsmachine
Re: Saison de Sauvin (and taking the new kit for a test driv
Excellent! I take it you ferried and then drove to Belguim?
I harvested 2 yeast samples a couple of days ago from the FV. Now in storage for next time. Drew a sample off the bottom today and its sitting at 1.010 and active. I depart these fine shores for Angola this afternoon so heat pad is on and i'll see what's what on 1st July on my return. One of the advantages of conical is the ability to dump dross fast out of the bottom and leave clean fermenting beer doing its thing. Thanks again for the yeast Steve.
I harvested 2 yeast samples a couple of days ago from the FV. Now in storage for next time. Drew a sample off the bottom today and its sitting at 1.010 and active. I depart these fine shores for Angola this afternoon so heat pad is on and i'll see what's what on 1st July on my return. One of the advantages of conical is the ability to dump dross fast out of the bottom and leave clean fermenting beer doing its thing. Thanks again for the yeast Steve.