tag:blogger.com,1999:blog-8066877917844499643.post2621436275850154248..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Fifth Annual Dark Saison - Sour RedThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-62641050158969075632013-03-31T18:41:00.001-04:002013-03-31T18:41:00.001-04:00They have quince paste at trader joes, called memb...They have quince paste at trader joes, called membrillo, been thinking of doing this recipe and using that, the thought of the different flavors sounds really nice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60931654629009439842012-12-23T00:51:13.278-05:002012-12-23T00:51:13.278-05:00Harvested some yeast from a wheat beer for a berli...Harvested some yeast from a wheat beer for a berliner weisse. Poor sanitation. Paid the price. Now have 40+ beers that smell like burning tyres and plastic.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23862385634330327872012-12-20T23:15:39.344-05:002012-12-20T23:15:39.344-05:00CaraRed isn't very dark, only about 20L, so on...CaraRed isn't very dark, only about 20L, so on its own it'll just give a light orange color. Having the other dark crystal malts in there (Special B, C90) plus the Munich and melanoidin given the beer a deep amber-red color that the CaraRed seems to tilt more to the reddish side. Always hard to judge the color of a beer from the carboy because it tends to make the color darker and more saturated, but samples of this one have looked pretty red (comparable to the Red-Rye IPA I had on tap a few months ago).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43628481923251877802012-12-19T23:40:41.901-05:002012-12-19T23:40:41.901-05:00You got all the red color from just a half pound o...You got all the red color from just a half pound of carared? It's a little hard to tell, but it looks almost like a red wine in the picture.Beernoullihttps://www.blogger.com/profile/06652476890244743100noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62328867092447070322012-12-19T21:33:28.106-05:002012-12-19T21:33:28.106-05:00That might be more hibiscus than you need assuming...That might be more hibiscus than you need assuming its a five gallon batch. I'd suggest an ounce or less to start, unless you've had experiences that suggest otherwise! Sounds delicious, good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22921509647315357302012-12-18T01:59:16.192-05:002012-12-18T01:59:16.192-05:00I just brewed a rose hip and hibiscus sour saison ...I just brewed a rose hip and hibiscus sour saison myself. Mostly pils with some C75, Munich and Rye for character. Used a starter made from the dregs from a bottle of Bam Biere along with a starter made from a couple old smack packs of Wyeast Biere de Garde. Hoping to "dry hop" with about a quarter pound of hibiscus once the krausen falls back down. Should give a nice, saturated red/pink with fruity sourness from the hibiscus. Can't wait!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34364467132088971082012-12-17T23:12:01.728-05:002012-12-17T23:12:01.728-05:00Ideally I harvest when primary fermentation is com...Ideally I harvest when primary fermentation is complete and the beer is ready to rack/bottle. Again ideally I repitch immediately. I try to time out my batches so I can do this whenever possible.<br /><br />In this case I harvested the yeast and it sat in the fridge for a couple weeks before we had a chance to brew. Anything under a month you should be fine just repitching after warming the slurry to about the same temperature as the chilled wort. Longer than that and I would make a starter to raise the viability/health of the yeast. <br /><br />Only harvest if you are 100% confident in your sanitation, or if you're brewing a sour beer!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79099208131511406102012-12-17T23:04:59.058-05:002012-12-17T23:04:59.058-05:00Another simpleQ...when harvesting yeast, how soon ...Another simpleQ...when harvesting yeast, how soon do you harvest from previous batch and what conditions/duration/temp will you store that culture and how would you prepare it before pitching into a fresh wort?Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.com