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Beers you want to brew but havenít


read 1279 times • 39 replies • posted 12/16/2013 4:26:20 AM

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pellegjr 395:16
Originally posted by HornyDevil
Iíd really like to brew a good quad. My past attempts have been unsatisfactory.


Out of.curiosity, what did you find unsatisfactory in previous attempts?
12/16/2013 8:13:56 PM

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CLevar 375:10
Originally posted by sharpe1987
Saison. Will probably wait until summer rolls around for warmer ambient temps.


If you are worried about the Dupont stain petering out without the warm temp, pitch a 90/10 blend of Dupont/French strains (or even 95/5). Works great, even down to 65 degrees F. With the 95/5 pitch, it even seems like it will krausen twice (kinda sorta). I like the character that this gives, and when 5% of your favorite Brett is added right in the primary...money.
12/16/2013 8:18:04 PM

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radarsock 882:48
Rocky mountain oyster stout.
12/16/2013 8:20:26 PM

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eelbasher 285:6
Black saison. Tried two times a failed miserably...
12/16/2013 8:30:27 PM

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bitbucket 2159:63
Originally posted by HornyDevil
Iíd really like to brew a good quad. My past attempts have been unsatisfactory. I think that I may have to use some dark candy syrup to get what I want in the finished beer.

This seems different than your original question?

I still havenít brewed a ísatisfactoryí quad either but Iím getting closer.

Havenít tried a Berliner yet.
12/16/2013 11:12:13 PM

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HornyDevil
Originally posted by pellegjr
Originally posted by HornyDevil
Iíd really like to brew a good quad. My past attempts have been unsatisfactory.


Out of.curiosity, what did you find unsatisfactory in previous attempts?


Just havenít been able to get close to that Trappist character that everyone strives for. Not that my quads have been bad, they just donít quite make it to where they should, like so many quads brewed in the New World. Next time I try, Iím going to add a couple pounds of dark candi sugar and see what that does for me.
12/17/2013 4:19:49 AM

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seth_lfod 323:7
Berliner, and rye porter or stout
12/17/2013 6:52:52 AM

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HornyDevil
A couple ideas that Iíve just never had the sack to brew are a Root Beer Porter and a Sriracha Barleywine. Donít know that Iíll ever make them happen, because Iím just not sure Iíd want 5+ gallons of either. You guys are welcome to the ideas, though.
12/17/2013 8:42:52 AM

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HornyDevil
Originally posted by CLevar
Originally posted by sharpe1987
Saison. Will probably wait until summer rolls around for warmer ambient temps.


If you are worried about the Dupont stain petering out without the warm temp, pitch a 90/10 blend of Dupont/French strains (or even 95/5). Works great, even down to 65 degrees F. With the 95/5 pitch, it even seems like it will krausen twice (kinda sorta).


Iíve done this in the past with very similar results, though my pitch was probably a lot more along the lines of a 50/50 split. The two krausen thingy is kinda neat. FWIW, it took until the second generation of this mix for it to attenuate into the low single digits.
12/17/2013 8:46:13 AM

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CLevar 375:10
Originally posted by HornyDevil
Originally posted by CLevar
Originally posted by sharpe1987
Saison. Will probably wait until summer rolls around for warmer ambient temps.


If you are worried about the Dupont stain petering out without the warm temp, pitch a 90/10 blend of Dupont/French strains (or even 95/5). Works great, even down to 65 degrees F. With the 95/5 pitch, it even seems like it will krausen twice (kinda sorta).


Iíve done this in the past with very similar results, though my pitch was probably a lot more along the lines of a 50/50 split. The two krausen thingy is kinda neat. FWIW, it took until the second generation of this mix for it to attenuate into the low single digits.


What follows is just my experience, your mileage may vary.

A pitch of (by volume from 1.040 starters, fully attenuated) 90/5/5 Dupont/3711/Brett. b. trois has consistently (3+ times) taken me to 1.008 or less on the first pitch, in 3 weeks or less.

Of note, racking a 1.112 Belgian strong ale (lots of simple sugars added when fermentation got going) onto this yeast cake after a 1.040 saison yielded a gravity of 1.014 after 3 weeks, and finished at 1.008 (or a hair lower) after another few weeks in the secondary.
12/17/2013 8:59:16 AM

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