Timeline for Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
Current License: CC BY-SA 3.0
16 events
| when toggle format | what | by | license | comment | |
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| Nov 28, 2018 at 12:00 | history | tweeted | twitter.com/StackHomebrew/status/1067750091241463808 | ||
| Nov 16, 2018 at 22:33 | answer | added | Chris Macksey | timeline score: 0 | |
| Oct 25, 2018 at 19:22 | answer | added | kimberly | timeline score: 2 | |
| Jul 28, 2015 at 22:15 | answer | added | CodingWithSpike | timeline score: 1 | |
| Jul 28, 2015 at 14:31 | answer | added | Atron Seige | timeline score: 3 | |
| Jul 28, 2015 at 4:25 | comment | added | Matthew Moisen | @FranklinPCombs Yes, I was shocked when I read the gravity readings after 2 weeks. I don't believe I have ever dropped lower than 1.010 before. These were all mashed at 147-148*F/64.4*C for 90 minutes, in an attempt to maximize fermentable sugars. The mash was single infusion in the sense that there were no steps, although I had to keep adding 1/8 to 1/4 boiling water every 15 minutes to maintain temperatures. The water to grain ratio was originally 1.25 quarts per pound of grain. | |
| Jul 28, 2015 at 4:19 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Jul 27, 2015 at 22:17 | comment | added | Franklin P Combs | Great, thanks. I don't know much about this strain's particular attenuation limits, I just think that's pretty incredible attenuation for an all-malt wort. Would you mind sharing your mashing procedure? Seems like you must have done something to encourage large proportions of fermentable sugars. | |
| Jul 27, 2015 at 2:57 | comment | added | Matthew Moisen | @FranklinPCombs I added the recipes and context. I did not add any corn sugar or other adjuncts. This is the first time I used a saison yeast (and measured the FG/OG), but I thought that hitting this low was pretty common for this yeast? | |
| Jul 27, 2015 at 2:56 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Jul 26, 2015 at 22:58 | comment | added | Franklin P Combs | I'd be interested in seeing the recipes. The super-high attenuation may indeed be influenced by the strain's particularly high attenuation limit, but is likely much more impacted by using high proportions of simple, highly fermentable sugars, traditional for most Belgian styles. | |
| Jul 26, 2015 at 21:42 | answer | added | Denny Conn | timeline score: 3 | |
| Jul 26, 2015 at 21:07 | comment | added | Matthew Moisen | @jards 1.050. Edited, thanks. | |
| Jul 26, 2015 at 21:07 | history | edited | Matthew Moisen | CC BY-SA 3.0 |
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| Jul 26, 2015 at 20:17 | comment | added | jards | What was the OG's that turned into 0.998 and 1.004, just to know? | |
| Jul 26, 2015 at 19:35 | history | asked | Matthew Moisen | CC BY-SA 3.0 |