Diverting from trodden path of Wyeast’s 3711 French Saison,this batch peeks over the fence at the big dog of Saison strains, Wyeast 3724. Armed with Experimental Homebrewing’s inconclusive testing on tin foil v. air lock, the brew began.
Another iteration of the Never Ending Hefe. The goal here is to put to test the idea that ramping up wort temperature will increase the production of esters in a yeast such as WLP300. I’ve previously attempted ramping with this yeast in my ferm. chamber, but the control there was an ambient one and didn’t offer precise control of the actual wort temperature. With a recent craigslist score the wort can now be put into an enclosed refrigerator with the control box probe submerged in the wort. This system is able to keep the internal wort temp within 1° of the target.
If brewing has taught us anything it’s patients. This lesson anchored in me as a (former) bottle filler who regularly waits 6 weeks to sip the fruits of my labor. But being the curious lot us homebrewers are, I began peeping the world outside saccharomyces cerevisiae and quickly shied away for a single reason – turn around time.
As some of my favorite brew like to boast,
“aged 18 months for full character”, “aged 12 months in oak casks”
Unashamedly I still love Corona. It’s a deliciously refreshing variant of the ubiquitous American lager and just like any beer, has a time and place. This recipe was meant to capture the flavors which make Mexican lagers what they are and shove them into something with more distinction.
My long running romance with German Hefeweizen hit a speed bump. As the frigid Texas winter rolled in, I found my self wanting something with more malty roast umph. This lead me to a few pints of Porter, and delicious they were! But I missed that bready, chewy wheat flavor, eventually landed me in front of a half liter of Weihenstephan dunkelweizen. And let me tell you…. It was falling in love with weizen all over again. Nutty, malty and roasty packed in with the coveted Weihenstephan wheat yeast flavor.