Posts Tagged ‘rye saison’

pacific gravity, lost abbey swag

Wednesday, January 25th, 2012

one of my new year’s resolutions was to be more socially active in the homebrew community.

  • even though I frequently peruse (and occasionally post at) homebrewtalk and BBB, most of my homebrewing posse is up north, so the vast majority of my wort boiling is now conducted solo.
  • furthermore, with 12+ gallon batches being the norm these days, even with four beers on tap in the basement, some kegs of “non-standard” (hoppy, sour, strong, etc.) brews take many months to kick.  getting significant feedback on my brews is also difficult, with many tasters providing a binary “like/dislike” response when asked for their opinion.
  • after getting a taste of competition at the OC fair, and reading positive reactions from fellow blogger club members like BT, I decided to join pacific gravity, a well-established local club with a strong membership.  in fact, PG just won homebrew club of the year for the fourth time in nine years.
  • I attended their first monthly meeting of the year, and was thoroughly impressed with its organization and execution.  over the course of a few hours kegs were tapped, bottles were circulated, minutes were read, and a club competition was conducted, with a raffle topping off the night.  everyone was friendly and approachable, and my keg of rye saison was warmly received.  I’m definitely looking forward to many more club meetings, as well as festivals and competitions.

in other news, my spoils from the lost abbey comp arrived, and included a set of stemware and a lost abbey hoody.  thanks guys!


rye saison, patersbier tasting notes

Wednesday, October 12th, 2011

inspired by my last tasting/critique post (and motivated by my lack of beer-related activities this weekend), I decided to pour a few of my latest brews and get some tasting notes down.  hopefully these reviews can help provide more details about the results of my recipes/processes.

style: patersbier

appearance: lingering fluffy head, decent clarity (little chill haze)

aroma: intensely floral, yeast-forward aroma; hints of banana and clove as tasting progressed and sediment was poured

taste: smooth and slightly malty with a coating mouthfeel; very yeast-forward

comments: after three weeks in primary and a week in the bottle, this beer is still a bit green; it will hopefully clear up and be a bit crisper once the yeast cleans itself up a little.  I was really pleased with the not-too-dry finish (and am beginning to realize that many of my beers need to have their mash temp upped by a couple degrees).



style: rye saison/sour

appearance: fine head that reduces to a thin lacing; healthy carbonation

aroma: sour fruit (clean/light), slightly lactic aroma (smells sour)

taste: clean, lactic sourness; slight floral “saison” finish; no spice from rye or yeast

comments: this was definitely a happy accident – my cultured dregs must have had some lacto that took off during the 80F fermentation (although no pellicle was present).  the sourness here is pleasing and clean, and makes for a great summer session sour.  however, it is definitely less complex than my other sour saison (for one, it has no funk).  a clean sourness was clearly present during kegging after a month in primary, so this may be the way to go for a “quick” session sour, a blending sour, etc.  I may try to toss this yeast slurry into a wheat beer at 80F for a berliner weiss attempt, or may try racking a similar recipe onto fruit.



in other news, LA beer week is in full swing, so grab a designated driver and hit up some events!


rye saison, homebrew delivery

Wednesday, July 13th, 2011

temps in the high 80s couldn’t prevent me from firing up my burners and mashing in this weekend.

  • as mentioned before, I decided on a “straight” saison with no brett or other bugs, that will hopefully make for a sessionable drinker in a few months.
  • after using judicious amounts of rye in past IPAs, I decided to step up to the plate and use a little more rye (about 25%) with a lighter malt bill (~70% pilsner malt) to really let the rye spiciness stand out.  I have heard of roggenbiers with over 60% rye in the lineup, so 25% shouldn’t be too radical.
    • 17.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 68.00 %
      6.00 lb Rye Malt (4.7 SRM) Grain 24.00 %
      2.00 lb White Wheat Malt (2.4 SRM) Grain 8.00 %
      2.00 oz Hallertauer, New Zealand [8.50 %] (60 min) Hops 22.7 IBU
      2.00 oz Hallertauer [4.80 %] (10 min) Hops 4.6 IBU
  • I mashed in at 150, had a 45 min sparge to get 13 gallons, and boiled down to 12 gallons in 60 min, ending with an OG of 14 brix (1.055), which was a little under my target of 1.058.
  • a couple days prior, I had added some dregs from baulleux’s cuvee des jonquilles to my upright four dreg slurry.  the starter was rocking when it came time to pitch, and my french saison blend took off in the wort, with a high krausen after about 12 hours at 82F.  I may never go back to commercial yeast again…

I also received quite a surprise in the mail – a sixer of homebrews and a vial of wild yeast from BT over at blackmanbrew.

  • the beers included a california common and two varieties of a dusseldorf alt (one more aggressively hopped).  all were very sessionable and went down too quickly with burgers, ribs, and  salad over the course of a few days.
  • the wild yeast was BT’s proprietary “TX2104” that he cultured from dregs of a perry that had been fermented using local texas persimmon skins.  I boiled down a couple extra gallons of wort from the saison mash, hopped it proportionately, and pitched the yeast vial, which promptly took off within a few hours.  I plan on tasting the results in a few months to help determine a recipe for the wild slurry.  thanks again BT, and keep up the good work!