13 replies to this topic

[cavman]

This was 20 months in the making. Brewed a simple saison with 25% wheat 75% pilsner and fermented it with the DuPont strain. I then moved to secondary and added bugs from Cantillon and Drie Fonteinen and let it age for 15 months. At this point I added Black raspberries at 1# per gallon for 3 months. It is quite nice if I may say so

[matt6150]

Send me some.

[cavman]

Sure

[Poptop]

Wow, the combination sounds fantastic, and that's coming from someone 'a scared of sours. I would absolutely try some. DuPont is one of my all time fav's. How has it melded with the Brett?

[cavman]

Quite nice the beer is very dry just under 1.000 and is more tart than sour which works nicely with the fruit.

[neddles]

Sounds like a really nice beer. Nice to see your patience paid off.

 

Funny you showed back up here too. I just picked up some 002 to make your Bitter Galaxy recipe. https://www.brews-br...-bitter-galaxy/

[Poptop]

Good Karma

[cavman]

Life has been kind of crazy so I haven't been around much. Enjoy that bitter galaxy though I would suggest moving all the late hops until post flameout chill to 180 then add all the late hops and hold at that temp for 30 minutes before finishing chilling.

[neddles]

Life has been kind of crazy so I haven't been around much. Enjoy that bitter galaxy though I would suggest moving all the late hops until post flameout chill to 180 then add all the late hops and hold at that temp for 30 minutes before finishing chilling.

Thanks. Glad you said that. I haven't been adding flavor/aroma hops to the boil for a little while and it's been working great for me. Would you use Rahr Pale Ale, Golden Promise, or Maris Otter on that one? Imperative to bitter @60 with Galaxy or other clean hops deliver just as well? 

[cavman]

Any of those base malts will be fine. Not imperative for Galaxy, bitter with something clean you have on hand.

[BarelyBrews]

Very Delicious looking. You have a lot of patience too.

[Brauer]

This is indeed a great beer. Fruity and tart, with a little spice and funk on the background.

[MyaCullen]

I have been contemplating making a hybrid sour version of a beer very similar to this, any advice?

[cavman]

You could add brett from the beginning along with your regular yeast or even do a 100% brett fermented beer. My next one is going to be a saison with sauvignon blanc grape juice and Nelson Sauvin hops, primary yeast will be French Saison with brett added.

 

Also I brewed a small batch of a simple 30% wheat beer and dumped it right on top of the spent fruit and bugs from the raspberry saison which fermented out quite nicely so far but needs some aging.