tag:blogger.com,1999:blog-8066877917844499643.post3035513052033551263..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: American Farmhouse Currant Dark SaisonThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-8066877917844499643.post-17425424088028957232022-05-21T16:00:47.430-04:002022-05-21T16:00:47.430-04:00Correct, the Carafa was in the mash (I'm prett...Correct, the Carafa was in the mash (I'm pretty sure). <br /><br />If you transfer soon after primary the yeast should be OK to ferment the sugars from the dried fruit.<br /><br />Best of luck, let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76194699494097428562022-04-10T08:14:51.837-04:002022-04-10T08:14:51.837-04:00Hi Mike,
Just made this yesterday I only cold ste...Hi Mike,<br /> Just made this yesterday I only cold steeped the roasted barley and regular mashed the other dark grains is that how you did it? Also I was planning to age on currants after primary but only used beer yeast (Omega French Saison) do you think I’ll have problems with residual sweetness? Planning to keg anyway but looking for some advice. <br /><br /><br />This was made from the yeast from your Hoppy French Saison recipe which I have on tap now and absolutely love. Cheers!kennymfghttps://www.blogger.com/profile/12727586816036492960noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32763778035642949692018-12-16T08:03:09.153-05:002018-12-16T08:03:09.153-05:00Congrats! I've got 4 Chambourcin barrels aging...Congrats! I've got 4 Chambourcin barrels aging with this recipe at the brewery. One with currants, one with dates, and two without fruit.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68971258629281769422018-12-15T21:50:02.665-05:002018-12-15T21:50:02.665-05:00Michael, my previous comment is a few above. I bre...Michael, my previous comment is a few above. I brewed this in August of 17 and now nearly 1 1/2 years later this beer is great! I entered it in NHC earlier in 18 and came out with a score of 38/50. Plus it made mini bos.Billnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25100994397739084322017-09-04T01:55:34.262-04:002017-09-04T01:55:34.262-04:00So I guess I'll go with WLP670 and add another...So I guess I'll go with WLP670 and add another brett, and use the 648 for a hoppy beer to taste it. Thanks!Liornoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9823807468330642802017-09-03T17:21:10.046-04:002017-09-03T17:21:10.046-04:00I only did a primary fermentation with Trois Vrai ...I only did a primary fermentation with Trois Vrai for one beer, and given that it was sour and hoppy it I can't say how it would fair in a beer like this other than to say it would be different than the original. Might still be delicious, but it won't provide the same character as a saison strain plus a variety of Brett and bacteria.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10547746704143499482017-09-03T05:11:11.915-04:002017-09-03T05:11:11.915-04:00I saw this recipe in the book "American Sour ...I saw this recipe in the book "American Sour Beers" and I have a question: I have a vial of WLP648 Brett Trios Vrai, do you think it will work as the only yeast? or do I need also some Sach saison yeast? (I have never tasted a beer made with WLP648 so I don't know what to expect from it)<br /><br />Liornoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48443603109721844832017-08-06T19:03:58.238-04:002017-08-06T19:03:58.238-04:00Best of luck! Let me know how it turns out. We jus...Best of luck! Let me know how it turns out. We just brewed a second version of this for Dark Saison 9, dark grains at vorlauf, big dose of rye. Fermenting with Saison III and Russian River dregs.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81937418756435222452017-08-06T17:08:59.957-04:002017-08-06T17:08:59.957-04:00I finally brewed this recipe yesterday. It was bub...I finally brewed this recipe yesterday. It was bubbling within 2 hours with a starter of your yeast strain from Bootleg Biology. Can't wait to see how it turns out in a year or so! I did make a couple changes simply based on my preferences, mainly adding the dark grains at Vorlauf, and replacing Special B with Simpsons Double Roasted Caramel.Billnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51067756361732157222017-01-18T21:14:52.891-05:002017-01-18T21:14:52.891-05:00Steep and you can always extend if the flavor isn&...Steep and you can always extend if the flavor isn't intense enough. Finer will extract quicker, but wouldn't produce a better (or worse) flavor.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9525387424656397242017-01-18T18:35:09.328-05:002017-01-18T18:35:09.328-05:00I'm interested in trying a riff on this recipe...I'm interested in trying a riff on this recipe this weekend. I haven't started my cold steep yet. I milled the roasted barley but set it aside from everything else. I was considering steeping 24 hours as you indicated that the finer the grain the better the extraction. Do you think upping the steep time will achieve my objective or should I consider re-grinding the grain? Thank youEriknoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76218394512786723552016-06-11T18:49:17.039-04:002016-06-11T18:49:17.039-04:00Cheers, and glad to hear!Cheers, and glad to hear!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24755083735232987382016-06-09T10:22:54.051-04:002016-06-09T10:22:54.051-04:00Couldn't believe how good the sample of mine t...Couldn't believe how good the sample of mine tasted the other day after only 3 months in secondary. I got impatient and had to see how it had been progressing so far. Nice and sour already (I used Crooked stave dregs in mine). pH around 3.5 and the oak has come through a lot. Hoping the brett/pedio will meld nicely with the oak. <br /><br />Still sitting around 1.009 though so it's definitely gonna need some more time, but I highly recommend trying this!Anonymoushttps://www.blogger.com/profile/15175423043631469374noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7733683945369636862016-06-09T08:41:10.034-04:002016-06-09T08:41:10.034-04:00Exactly, there would be nothing left for the other...Exactly, there would be nothing left for the other microbes if the saison yeast was allowed to finish at 1.000! I'd mash cooler (low-150s) if you wanted to brew it as a clean saison. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67412231011261625752016-06-08T21:17:41.621-04:002016-06-08T21:17:41.621-04:00Hello. Sounds like GREAT beer.
Question.... Why s...Hello. Sounds like GREAT beer.<br />Question.... Why such a high sacc temp? Is it because Saison yeast is always that little more hungry and often finishes uber low?Anonymoushttps://www.blogger.com/profile/16010277541887357366noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76670160805236414712016-04-19T15:21:36.285-04:002016-04-19T15:21:36.285-04:00Thanks! Just racked onto them 2 days ago, and the ...Thanks! Just racked onto them 2 days ago, and the airlock activity is already smelling fantastic. Will report back in a year or so.Anonymoushttps://www.blogger.com/profile/15175423043631469374noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61048123738222553672016-04-19T12:09:23.609-04:002016-04-19T12:09:23.609-04:00The contribution is subtle, but I think that is mo...The contribution is subtle, but I think that is more a result of the currants themselves and less about not having chopped them up. Dried fruit tends to infuse pretty well (the moisture inside evaporated out, so it isn't too hard for beer/microbes to get in). The contribution is more dark fruit (raisin), less fresh grape or wine.<br /><br />Best of luck, and please let me know how it turns out!<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52613577436443001312016-04-13T14:23:11.886-04:002016-04-13T14:23:11.886-04:00Hey Mike,
I brewed this recipe 2 weeks ago. Came ...Hey Mike,<br /><br />I brewed this recipe 2 weeks ago. Came across it here: http://www.homebrewersassociation.org/homebrew-recipe/dark-winter-saison-recipe-iv/ and couldn't pass it up. I did your recipe by the book, aside from adding 8 oz maltodextrin in the boil, and co-pitching Crooked Stave dregs (Surette and Colorado Wild Sage) along with the WLP670. I'm gonna let the brett/pedio do their thing for a good 8-12 months on the dried currants and merlot soaked oak cubes. <br /><br />Question on the dried currants.. did they seem to impart a good amount of grape-like flavors, even though they weren't pureed or chopped up? My guess is the sacch/brett/pedio will slowly chew away at them over the course of bulk aging? Never used dried fruit before so I'm just curious on how they contributed to the overall flavor.<br /><br />Thanks!Anonymoushttps://www.blogger.com/profile/15175423043631469374noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-92155755998931627952016-03-11T11:52:34.787-05:002016-03-11T11:52:34.787-05:00I do a Saison with juniper berries. It's a big...I do a Saison with juniper berries. It's a big hit with the brew club and should work well in your dark. The drier the saison the better it gets too and it works with Brett funk.<br /><br />Just finsihed your book btw, loved it!Anonymoushttps://www.blogger.com/profile/15589771795507261982noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77513517036595599722016-02-08T17:21:28.855-05:002016-02-08T17:21:28.855-05:00Yep, this was discussed a few years ago in the com...Yep, this was discussed a few years ago in the comments above! Not a bad idea to try the real deal in another batch though.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8819274101169518402016-02-08T12:31:01.560-05:002016-02-08T12:31:01.560-05:00Zante currants are actually a more sour grape, whe...Zante currants are actually a more sour grape, whereas Red and Black Currants a whole other plant and animal for that matter. It's a misconception I was just corrected on and thought I'd share. So. maybe using dried genuine currants could be a good next try!?<br />patrickhttps://www.blogger.com/profile/15760839355841039426noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51301332633960352452015-12-01T17:33:18.493-05:002015-12-01T17:33:18.493-05:00Never used dried plums, but I used frozen plums in...Never used dried plums, but I used frozen plums in a sour dubbel with good results. Your call on which would give the flavor you're looking for. Dried would likely be closer to the original.<br /><br />Cold steeping is a good idea for whatever dark malts you are using, especially black malt. <br /><br />I cold-steeped all of the roasted barley, the Carafa Special II and Chocolate were added to the mash.<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31120655529904967072015-12-01T07:51:17.596-05:002015-12-01T07:51:17.596-05:00Mike, I'm planning a batch of something like t...Mike, I'm planning a batch of something like this, so I have a couple of questions. <br /><br />1. I've got some frozen fresh blackcurrants (and some damsons - a wild British plum) and was wondering whether you thought it was worth dehydrating them? Dried plums do take on a completely different character so I'm toying with the idea of using a dehydrator for some if not all of them. <br /><br />2. I was also thinking about cold steeping the Carafa malt - I'd be using UK Black malt. Good idea? Or would I get some tannins/poor extraction? <br /><br />3. Your recipe states that you added some roasted barley to the mash AS WELL AS the cold extracted barley, is that correct?<br /><br />Cheers in advance!Anonymoushttps://www.blogger.com/profile/02111534606480057824noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90760510207850284842015-08-06T18:09:12.779-04:002015-08-06T18:09:12.779-04:00I usually aim low on oak, this may be the only tim...I usually aim low on oak, this may be the only time I've had to rack off like that. For fruit, you'll have most of the flavor pretty quickly. This was a bit of a unique situation because the fruit was dried, usually I'd wait to add it until the beer was almost ready to package before adding fresh fruit.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6489651647496896952015-08-05T05:09:42.537-04:002015-08-05T05:09:42.537-04:00Sorry for the lame question but..in case when you ...Sorry for the lame question but..in case when you choose to rack off oak cubes and fruit from the carboy cause you feel it's oaky and fruity enough how do you make it? You rack off the beer to another carboy or you have some tecnique for pulling out just the cubes and fruits? I just can't figure out how can i make it if i have to pass through the small neck of the carboy. <br /><br />The alternate method of adding fruit/oak after the secondary is done is always an option but it takes more time.Anonymoushttps://www.blogger.com/profile/17340456446165409484noreply@blogger.com