34 replies to this topic

[Steve Urquell]

Ever get heavy handed with Strisselspalt?

Haven't ever used it. Sounds like an experiment's in order.

[Brauer]

In IPAs, I generally like a bright citrus or citrus with a grapefruit bite or a big, bright, not flabby, tropical fruit character. I like Chinook in IPAs, when it is used late to add a sharp citrus flavor or just enough early to add that bite that highlights the citrus. I like a sharp bitterness, but I dislike overly bitter IPAs, where the bitterness masks the flavor. I find most big IPAs to get a bit dull and flabby, which some brewers seem to try to fix by upping the IBUs, which just compounds the problem to me.

[positiveContact]

In IPAs, I generally like a bright citrus or citrus with a grapefruit bite or a big, bright, not flabby, tropical fruit character. I like Chinook in IPAs, when it is used late to add a sharp citrus flavor or just enough early to add that bite that highlights the citrus. I like a sharp bitterness, but I dislike overly bitter IPAs, where the bitterness masks the flavor. I find most big IPAs to get a bit dull and flabby, which some brewers seem to try to fix by upping the IBUs, which just compounds the problem to me.

 

sounds like they need more sulfate!

[Poptop]

Ever get heavy handed with Strisselspalt?

I have a bunch of Strisselspalt needing a good recipe. Wadda ya got?

[neddles]

I have a bunch of Strisselspalt needing a good recipe. Wadda ya got?

I've used it in smaller quantities in a Biere de Mars and liked it but it was not strong.  I have heard (more than once now) that it makes a terrific pils. I have 4oz. of it in my freezer. That's all I got.

[Poptop]

I've got plenty if you want some. Oddly enough I've been toying with the idea of backloading a Saison with it. I'll be the Biere de Mars was nice. What yeast did you use?

[neddles]

I've got plenty if you want some. Oddly enough I've been toying with the idea of backloading a Saison with it. I'll be the Biere de Mars was nice. What yeast did you use?

WY3725 which BTW is a seasonal yeast that is available right now.

 

ETA: Oh and yes, I'd bet the strisselspalt would be very pleasant in a nice light saison.

Edited by nettles, 22 July 2015 - 06:52 AM.

[Poptop]

Is the 3725 similar to a saison yeast?

[neddles]

Is the 3725 similar to a saison yeast?

Yes. It's the fantome strain I believe. It's a unique yeast for sure. Not as pronounced of character as other saison strains but has a beautiful estery spicy thing going on. Also the Wyeast description says something about "initial sweetness" and I have had that each time I used it despite the yeast finishing out under 1.007 both times. It is a very high attenuator.

[Brauer]

sounds like they need more sulfate!

And/or less Crystal Malt and/or lower gravity.

[positiveContact]

And/or less Crystal Malt and/or lower gravity.

 

could be.  I don't usually think of crystal and gravity making a beer "flabby".

[Brauer]

could be.  I don't usually think of crystal and gravity making a beer "flabby".

It's funny how different brewers approach recipe formulation. Those are two of the first places (along with mash schedule) I would look if I had a flabby beer, since they both will generally increase residual sugar.

Edited by Brauer, 22 July 2015 - 05:40 PM.

[positiveContact]

It's funny how different brewers approach recipe formulation. Those are two of the first places (along with mash schedule) I would look if I had a flabby beer, since they both will generally increase residual sugar.

 

I think we have different ideas of what flabby is.  even a beer that is a little too sweet isn't flabby to me.  flabby is a different and kind of hard to define aspect for me.  it usually feels kind of muddled, muted flavors and maybe an off flavor mixed in there.

[Poptop]

Beer makes me flabby but I just can't quit it.

[positiveContact]

Beer makes me flabby but I just can't quit it.

 

ditto!