Mixed Culture Saison 2

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This beer was brewed a few weeks after Ryeson,as an afterthought. An experiment,if you will.
I had little in the way of expectations to start with and even thought,six weeks in,that it might be undrinkable.
Thank god I was wrong. And boy was I wrong!

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Colour; deep dark golden,hey just before it dries out too much,honey.
Pours with a beautiful two finger head,which heartbreakingly quickly breaks down to a dispersed collection of rafts of head.
Very nearly clear( glass has condensation) with streaming carbonation.

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Aroma: sherbert,musty Bretty aroma,honey,cream,sesame seeds,rotten lemon,squashed watermelon rind and wild fermented scrumpy from an earthenware flagon.
There is a hint of tarragon and the faintest whisper of salted Morello cherries(if they existed).
Old fashioned baby shampoo,wet leather almost dried and sweaty bus seat.

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Taste: sherbert,rockmelon,melted vanilla ice-cream and oatmeal biscuit crumbs.
Cucumber,tarragon and parstley,grapefruit juice watered down with melted ice,banana skin that still has a hint of green.
Honey and lemon peel.
Chiang Mai zoo.
Upon burping,steak and kidney pie,even though I have not eaten it in over six months.
I also get some sherry mixed with cough lozenges.
The finish on this beer is very crisp and very dry,leaving the tongue tingling.
There is a hint of acidity that does not carry too many of it’s own flavour compounds.
The finish is very smooth.

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This beer was pitched with a mix of Belle Saison,Wallonian Farmhouse,Lacto Brevis and Mariage Parfait dregs propped up.
Pitching temperature was 18c and it was allowed to free rise until it stopped at 29c.
I bottled at three months and waited two more months to taste.

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Pretty much none of the base malt comes through,which was mostly Munich and it has the wonderful dry finish I had so hoped for in Ryeson.
As the beer warms,so the acidity shines a little more and there is a hint of tea.

Recipe:
5litre batch
90% Weyermann Munich
5% wheat malt
5% cane sugar
OG: 1.063
FG: 1.000
Mashed at 66 for 75 minutes.
18 IBU total from 5gr additions of Herkules at 60 & 20.

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A mixed culture Saison

Hello again,I am still here.
I recently took a three month break from drinking for Buddhist Lent and have been full on since resuming my interaction with beer.

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This is the starter.
Not just A starter but THE starter for my Saison; Ryeson.
Inspiration for Ryeson came once again from re-reading bearflavored. Derrek is such a great writer and has helped me with a few things.
So,I wanted a Saison to be a few things;
1) not a huge abv monster
2) still have a little kick
3) have an element of sourness to make the flavours zing
4) be a bit of a fermentation mess( I win there)
5) to be a bit of a experiment in which I surrender the majority of the control and just go where it takes me.

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I went to the trouble of tracking down and begging Prosecco bottles for Ryeson.

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I then needed to get a triage bell (29mm) for my capper.

Then,with a recipe in mind,all I had to do was brew and wait a few months.

As you can see from the starter there are oak cubes in,and they went into the bucket with all of the yeast and bugs,for the duration.
Yeast and bugs:
No science here. I knew what I wanted and just threw the kitchen sink at this.
Wallonian Farmhouse
Belle Saison
Lacto Brevis
Brett Drie
Brett Custers
3F dregs and what ever bugs were still in the oak.

Recipe
8 litre batch
OG 1.045
FG 1.000
IBUs: 15 from a single @60 addition of old Herkules whole hops

Grain bill
45% Weyermann Pils
30% Weyermann Vienna
25% TF rye malt

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Tasting notes; Ryeson
Colour; deep golden/orange with a one finger head,down from 2.5 at pouring.
Streaming carbonation from a beer that would liked to have escaped the bottle.

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Aroma;
Fruity,ripe sweet and fleshy,dry cider, a little hodgepodge of funk and some Brettables. Dirty white wine and a hint of acidity.

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Taste;
White wine,both dry and sweet,cider,Champagne and white chocolate mixed with natural yoghurt.
Just a prickly hint of acidity that is very pleasing, but shows up again in the stomach with more volume.
Tangerines/nectarines incream or Carnation milk and a hint of vanilla ice-cream,as it would taste, running down the cone and onto your hand.
As the beer warms a little (served at 12c) the acidity pop and zings a little more, as the Wallonian makes it’s self known at the back of the palate.
Bone dry,yet with an impression of sweetness and a fullness of mouth from the rye malt.

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Not quite what I had expected,but a very pleasing and fantastically drinkable surprise.

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Tart of Darkness clone: tasting

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It is such a very strange concept,to clone a beer one has never had. Strange to love a beer you have never tasted.
Tart of Darkness is a sour oatmeal stout from The Bruery,in Orange County,California.
But this is how I am; all round steange.

This is a bottle from half of the batch,the other half not yet ready to bottle,too many rough edges.

Colour: beautiful,perfect stout black,with one finger head slowly receding to a spattering.

Aroma: Brett funk and sour fruit,like strong Brett C., cold chickory coffee,melted and then frozen chocolate,musty sherbert and cherry ice-cream.

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Flavour: sour fruit filled chocolate with a hint of coffee. Sourness coats and clings to the palate.
Bitter herbs,sour mango leaves and a hint of cocoa.
Grapefruit,lemon peel,bittergourd. A big mouth filling sensation from the sourness,but strangely feels smooth and creamy,yet prickly at the same time.

There is very little of the stout profile to be found.
In the aftertaste,the Brettanomyces fights it out almost to the death,yin-yang style,with the peppery bitter sourness.
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This is probably the most sour and complex,yet harmonious, of the small sour batches.
It has changed quite a bit since bottling,tilting more to the sour and away from smooth and creamy,but not in a displeasing way.
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This is the beer I wanted Bug Country for,yet the FV with that version is still sat there,gathering dust and lizard drops,waiting for me to taste again,waiting for me to decide it has become what I wished of it.

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Brettanomyces Custersianus Best Bitter

Here we go with an impromptue tasting of a happy accident.

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Colour: murky golden orange with heaps of yeast in suspension. Creamy mousse like head that drops quite quickly but lasts and clings.

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Aroma: huge hoppy mixture herbal mint,pepper,floral,marmalade,orange,lemon peel,pineapple,peach mix of chewy juicy fruit with slight Brettiness.
There are no off flavours despite starting the fermentation at 16c and letting it free raise to 29.5c.

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Taste: slight herbal mint mix from Northern Brewer with a hint of spice I am attributing to the Brett.
The bitterness is beautiful with a slight clinging bite with the after swallow inbreath. It clings to the palate for the duration.
Thick cut marmalade with lemon peel,pineapple,mango and peach.
Malty biscuity backbone just there like a backing band to a famous solo artist.

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I cannot say enough about the big chewy juicy sweet fruity sensation that seems to drip down the inside of my mouth and form a protective layer. It is a wonderful thing that comes from great hop profile(Styrian Goldings C late in the boil) and Brett fermentations.

There is even a slight,fleeting hint of mushroom.

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I am now kicking myself for not fermenting the whole bloody batch with Brett Custers.
For an afterthought to propogate some more Brett with extra wort,this was a great surprise.
At drinking,the beer is two weeks old,with one week in the bottle already.
Downside: only 2.5 ltr of it,all of which now gone.

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Blackman Saison with A4

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I was re-listening to The Sour Hour whilst on my way to physio during my “summer holiday” this April when I started like a bulldog sitting on a hornet.
I heard very brief mention about a company supplying dried yeast/Lacto/Pedio blends in The States.

Well,I had to find out about this ASAP,and started to obsess,as I am want to do.

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Barrett runs this operation,hell he IS this operation,and a multi award winning homebrewer from Texas!
I managed to make contact with him through Facebook and was redirected to his website.

I ordered a pack each of A4 and B4 to split with Mr Styles and kept on bugging Barrett for info along the way. Lucky for me he is a great bloke who was forthcoming with answers to all my questions.

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Following Barrett’s recipe advice I threw together a “Saison-esque” recipe for an eight litre batch.

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Shooting for an OG of 1.050 (which I hit on the head);
Pilsner malt 26%
Vienna malt 54%
Wheat malt 14%
Oats(fine cut) 6%
Hops; 18 IBUs of Herkules,15@60 minutes and 3@ 20 minutes.

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I brewed at night,removed the hops and let the wort cool overnight. The following morning I used an ice bath to cool the wort down to 18c ,pitched and set the FVs in my fermentation fridge set at 21c.
It sat thus for one week.
In Barrett’s original advice I had been told to primary for a week and then bring up to room temperature for a couple of weeks for “acid production”.
At the one week mark I took both FVs out and let raise to ambient temperatures in my house-29.5c for two weeks.

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I then cocked up by forgetting to tske FG readings and bottled in 630ml bottles with 3.6gr of table sugar per bottle.

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Initial tastings were a let down to say the least. But,I do tend to get into my beer early on,so one or two weeks in the bottle may not have been enough.
It tasted like a cross over between P.J Fruh and hefeweizen. No tartness to be found.

A week later I gave a few bottles to my in-laws. They loved it. They picked up tartness where I did not.
I may have suffered from a lactic acid perception shift.

I had the last bottle last weekend and it was coming along nicely. The carbonation was way up. The tartness was there,yet to me very subdued.

I will rebrew and pitch the slurry,this time taking the primary temps up and giving it longer to bulk age.

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Bkackman Saison tasting notes

Colour; pale golden with absolute clarity,not unlike a lager.

Aroma; clean malt/cereal with hints of sweetness and a mix of Witbier(changed a little) and PJ Fruh.
Hint of banana,a la Hefeweizen.

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Flavour; sweet yet dry and quenching with clear taste of Vienna/Pils malt.
Great carbonation washes over the palate,bringing with it just a hint of tartness,banana,clove,breakfast cereal and maice.
Non of the flavours linger for long,leaving the sweet malt alone at last.

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Sour Viennese Cabin Blend 1 tasting

All hail the return of crappy dark pictures!

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The second tasting from my S.V. wort.
Colour; deep sunny orange,pale copper with hints of amber. Poured with a beautiful frothy three finger head,which fell quicker than a let down souffle,leaving a sparse covering,yet more than CB2.

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Aroma; musty sherbert,old cheese,stale re-heated bread,hay,over-ripe pears and under-ripe peaches.
Has a cherry pie/tinned blueberry cheesecake filling thing going on.
Hint of mouthwash and acidity.
This is to Funk,what CB2 was to sour! The cow hath been milked dry of the funk!

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Taste; mild(he said!) acidity that is just enough to pleasing,yet not brash. This is followed by a big Brett C and Brett B profile.

Dried pear and apricot,boiled sweets like the “Herbals” I bought as a child in Shropshire.

A hint of both Cider and Shiraz mixed with a little pink/white pepper and a touch of dried out old ham sandwich(yummy!).

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The acidity is just enough to linger and keep the palate alive and coated with a wonderful “Orval-esque” Brett flavour that also has an almost forgotten whisper of Cantillon.
This baby is Bretty,oh she is going to change her name to Brettina the Funk Princess!

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I get a hint of Rose Keemun/Earl Grey tea as she warms.
What a beauty of a beer she is. No way could she be accused of being one dimensional.
I may well throw the dregs of a few of these into a starter and pitch into my Lent Saison,to be put down over the three months of Buddhist Lent.

Again,thank you very much Ethan for making this pissible.

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Stingoed are you?

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Sorry for this having the look of a post on Shut up about Barklay Perkins.
Not that looking like one of Ron’s posts would be bad.
I just got rushed and taking pics,not my strong point,slipped my mind.

So,I needed to throw something on the the cake of the last remaining Sour Viennese(Petrus dregs) and one of my sour stouts. They both needed bottling up snd I was in a quandry as to what to brew.
I happened upon a few posts about Stingo in a few days and it was decided.
According to what little info there is around, Stingo was a strong brown ale which was laid down for a year,in oak to mellow out.
There are some hints that this may have been a sour or at least tard and Brett influenced.
It has also been suggested that Stingo could be the forebarer of Rodenbach.

I have not had much time of late and everything I have done,has been done in a hurry. Short boils,short mashes,rushed bottling.

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I needed to fill one 5ltr DJ and one 3.8ltr DJ,so threw together a partial-mash recipe for 8.5 litres.
Recipe OG:1.062
2lb Muntons medium DME
400gr Vienna malt
100gr Victory
100gr flaked barley
200gr Pils
100gr TF crystal 120
80gr TF crystal wheat
50gr TF pale chocolate
A tablespoon of roasted barley thrown into the mash for the second sparge
Hops: 10gr of old Herkules for 30 minutes of a thirty minute boil.
Fermented with S-33.

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It fermented for a week at 18c before being thrown to the wolves.
I had a small yeasty glass,the leftovers if you will,to taste and it was smooth,strong and malty,very pleasing.
I am thinking that this will be done more quickly than the others. No scientific mothod behind this conclusion,just a gut feeling.

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