Looking to brew the extract next weekend if all goes as planned, probably will change the hops though. Unless the recipe has been modified this is what I'm planning to go with:
3 lbs. Wheat DME
2 lbs. Extra Light DME
8 oz. Caramel 10°L
8 oz. Flaked Wheat
4 oz. Caravienne malt
1 oz Saaz or Hallertauer hops
I'm thinking of splitting the batch and using different yeasts in each:
In Fermentor #1 - WY1214 - Belgian Abbey (The Chimay Strain)
In Fermentor #2 - Harvested Ommegang from Game of Thrones bottle
Since Ommegang uses the same yeast for fermenting and bottling in all their beers, and I've read that it's a Witbier like strain, that one should fit this well. I want to use the 1214 because I'll be moving an Abbey off the cake that weekend and want to see how much the yeast makes a difference.
Any thoughts?
People's tastes regarding saisons are hit and miss. One person's great beer tastes like a foul horse stall to the next person. I've never used the 3711 yeast, but if you like it, just go for it with this recipe.
How did your extract version turn out? I want to try this soon
Brewed 5.5 gallon batch BIAB yesterday. Added some dried sweet orange peel during last 15 mins of the boil, otherwise stuck to the recipe.
I just dipped my finger in the sample and tasted it. My tounge had a numb sensation. The smell from the fermenter stings the nostrils, might be the Co2. Otherwise smells "normal". I've kept the fermenter between 58F and 64F, changing out ice packs twice daily. I added the LME at flameout and stirred. One hour of 155°F mash for the flaked wheat. Pretty neurotic about sanitizing with a spray bottle of sanstar. Used a wort chiller and ice to get to pitching temp. Fermentation started within 12 hours of pitching. IDK, I'm at a loss.
Did you make a yeast starter? Wlp400 is known to take longer to reach fg. When I made this it took a good 3 weeks (with a healthy 1.25 L starter).
Did you try your hydrometer in room temp water to make sure it's still accurate?
You have the other end of the blowoff tube in starsan? is that end bubbling?
I would not add any whirlfloc at this point. You can always add gelatin later and cold crash for a couple of days.
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