just downed a rather pleasing dutch
trio extra stout
reasonably priced at pak'n'slave
Stout 7,2%
Velvety, rich, sweet, slightly bitter, with hints of coffee and caramelized sugar
can 500 ml
https://www.uniteddu...com/trio-stout/
Posted 21 December 2018 - 06:59 PM
just downed a rather pleasing dutch
trio extra stout
reasonably priced at pak'n'slave
Stout 7,2%
Velvety, rich, sweet, slightly bitter, with hints of coffee and caramelized sugar
can 500 ml
https://www.uniteddu...com/trio-stout/
Posted 22 December 2018 - 08:59 AM
Posted 17 January 2019 - 01:57 PM
Put down a Saison last Thurs, as of this morning it was still bubbling away! So much for thinking I'd have it bottled by now.
It's a mix of an expired lager malt (only expired because of the yeast that came with it), a pilsner malt, saison yeast and some mandarina bavaria hops.
Hopefully it comes out better than the last batch which went down the drain due to an infection. As soon as I opened the lid on a bottle it just foamed out until there was nothin' left.
Thoroughly disappointing as it was what I was going to drink on the boat over xmas (was a nice NZ Pale ale with loads of extra hops). I had to go out and buy two slabs of Epic, which other than the cost was quite enjoyable.
Posted 17 January 2019 - 05:20 PM
imho
it's now too hot for the average home brewer who doesn't treat his brew space like a forensic lab
once the temps are up round 25?C it is chlorine scrub downs of EVERYTHING
which few hobbyists achieve
what worked for me was brewing ales 15-20C
lagers below 15C
and having summer off
Posted 17 January 2019 - 05:32 PM
isn't that the whole idea of saison yeast though, that it can handle up into the 30's.
Mines been sitting at 24-25 which is surprisingly low. (and perhaps while it's still burping away)
Posted 17 January 2019 - 06:09 PM
the yeast can handle the heat
but virtually all wild yeasts can too ('cept the ones that live in the fridge)
the saison is slowed by the fact that it has been bred to produce pleasant tasting beer
the wild yeasts don't have that limit
they have been breed to be first to the sugar
and they are FAST
if you want the dry saison yeasts to have a chance at waking up and getting going at 25C
ALL WILD YEASTS EVERYWHERE IN THE BREW PATH MUST DIE
and after the chlorine death wash
rinse real well
or it'll kill the saison too
Posted 17 January 2019 - 08:04 PM
Well, I'll let you know in about 2.5 weeks...
Right now it's tasting quite good.
Posted 20 January 2019 - 08:15 PM
Was back home for the w/e so tried some local brews, didn't realise the Munted Monk was 9% when I bought it. I did by the end of the bottle though...
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