Batch 143 Saison tasting notes

Cellar temp

Pours bright gold with pure white head, bubbles on the larger side that eventually drop back.

Aroma sweet malt, fruity barnyard

Mouthfeel pretty chunky, bright carb cleans well

Flavor sweet malt, stone fruit, horsy, nice bitter at the back.

Finish balanced, sweetness lingers, but moderate hop bitterness.

Overall, very good, I think I prefer the OYL500, but this is a close second.  Could bump bittering hops a tad, 5-10 IBUs, and flavor/aroma hops 1/2 oz as well.

Batch 146 Stout

6 gallons

14 lbs tfs Maris Otter
1 lb choc wheat
22 oz briess roast barley
10 oz flaked wheat
1/2 pkg Burton salts (4.5 gr)

SRM 50+

Mash 150 df 1 hr, pH 5.0

Boil 90 mins

60 mins add 2 oz galena @ 13.3%aa, 68 IBUs

OG into fermenter 1.080, 76%bhe.  Add 1.5 lb sugar, 1 lb brown sugar to get to 1.101(boiled in water).

Pitch at 75 df with 1/2 qt strong starter of w1084.  Move to 70 df.  Primary runs up to 75 df, leave at 72 df after activity drops back (11/29).

Rack to secondary 12/1, add couple tbsp oak shavings soaked in brandy, 1 env dry Nottingham yeast, 1 oz centennial hops, put back at 72 df.

Bottle 12/16 with 100 gr table sugar, yield 672 oz, 2.1 vols co2.

Batch 145 Tripel

6 gallons

12 lbs Best Malz pilsner
12 oz Best Malz dark munich
1 lb flaked wheat
1 tsp CaCl

SRM 6

Mash 10 mins 140 df, 60 mins 148 df

Boil 90 mins
60 mins 12 gr German northern brewer 9.6%aa, 11 IBUs
30 mins 1 oz mt hood 5.6% aa, 12 IBUs
15 mins 1 tsp Irish moss
10 mins 1 lb each brown and white sugar

23 IBUs

OG into fermenter 1.080, 75% bhe

Pitch at 68 df with W1214 in 3/4 qt starter, leave at 68 df.  Ramps itself up to 74 df after 36 hours.  Hold at 74 df for primary.

Rack to secondary 11/19, leave at 74 df.  Move to 68 df 11/26.

Bottle 12/1 with 85 gr table sugar, yield 660 oz, 2 vols CO2.  Sample a bit tart, seems underpitched.