tag:blogger.com,1999:blog-6503041414576508480.post7157636431070509356..comments2023-05-24T01:32:13.158-07:00Comments on Seanywonton's Brewing Blog: Saison Dupont "Clone", Blackeyed Blonde tastingSeanywontonhttp://www.blogger.com/profile/06142253930096998849noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6503041414576508480.post-21874012037402653222010-02-10T20:12:26.885-08:002010-02-10T20:12:26.885-08:00I've had pretty good luck finishing out at 80 ...I've had pretty good luck finishing out at 80 personally. The beer seems to be clearing pretty well in its 2nd week. Maybe if this goes well I will take the temp up even higher next time.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-79126666497626182252010-02-10T19:52:56.908-08:002010-02-10T19:52:56.908-08:00I don't think you'll get any fusels from t...I don't think you'll get any fusels from that strain, I fermented mine higher then that. From what I've read you should be fermenting the entire time around 90 to get the earthy spicy dupont character.<br /><br />I think the really high temps also might avoid the typical "stuck" ferment that the strains is known for. At only 80 it might take a long while to finish out.DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-17675038552233605772010-02-09T11:36:46.440-08:002010-02-09T11:36:46.440-08:00Yeah, I totally agree that the dregs would be the ...Yeah, I totally agree that the dregs would be the way to go, I just had the 566 here and it's supposed to be a bottle isolate from Dupont.<br /><br />They are doing a long step mash and a probably a 2 hour boil at Dupont, but couldn't find that in writing. I think its 6 SRM. Promash told me 3 SRM for this beer but it doesn't account for boil color.<br /><br />I guess mainly I'm interested in trying to get close to the profile and push myself to ferment hotter than I usually do. Specifically I pitched warmer, about 8 degrees warmer than usual. It could make a fuselly beer, but I'm willing to risk it to see what kind of yeast profile I get.Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-89937000682843000742010-02-09T10:41:48.310-08:002010-02-09T10:41:48.310-08:00That's ambitious!
I've heard people get b...That's ambitious!<br /><br />I've heard people get better results with cultured dupont dregs than they do with the laboratory strains. It might get more of those multi-yeast strain fermentation character that way.<br /><br />Do you think you're going to get the right orangy color with just pilsener and a 90 minute boil? I know Dupont's light for saison, but I wouldn't be surprised if they used an extended boil or a decoction or something to darken the color a bit.Leehttps://www.blogger.com/profile/18373862712031162057noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-17729731629361268072010-02-09T00:24:01.271-08:002010-02-09T00:24:01.271-08:00This comment has been removed by a blog administrator.發財https://www.blogger.com/profile/00480493040192575111noreply@blogger.com