I’ve found I tend to get excited about oddly specific (and admittedly sometimes just odd) things; not quite phases, more like a recurring orbit. Hard bop. Rorquals. American wheat beer. Tradition hops.
“… utepils simply means any beer enjoyed outside, at any time of the year, but it is true that the first one of the season is a much anticipated ritual.”
– h/t An enthusiast’s lexicon
If there’s anything that smells better than Rauchbier wort, I don’t want to know what it is.
I know I say that about a number of different worts, but this time I mean it.
Time is utterly without mercy, fleeting by in blur until there’s just a midden heap of brew days, barbecues, and fishing trips that could have been. This is about closing down summer and the thirties, about getting back on the blog horse, grabbing what’s left of the daylight in the midst of transitions. A silent brew session in anticipatorily fall-like weather. Porter that isn’t quite ready to be porter, a saison turning dark for autumn.
Well, at least I’ll have some damn beer on tap.
Saison sans Merci
Target OG: 1.055
- 90% Pilsner
- 5% Oats
- 5% Patagonia Perla Negra
- 152°F for 75′
- 170°F for 10′
- German Brewer’s Gold (pellet, 6.2% aa) at 60′ to 30 IBU
- Chill to 85°F, O2 and pitch with Wyeast 3724 Belgian Saison – for that classic flavor
- After ~48 hours, pitch Wyeast 3711 French Saison – for quicker attenuation, because time is without mercy
A while back, reader Joe J. asked
Can you school us on how you nitrogenate your beer? I am upgrading soon, and would love to have some insight.
… to which I reluctantly agreed, because there are few things I dislike more than Imperial pints of dry stout poured on mixed gas. So with my usual battery of caveats (“this is just how I do it and it works for me, but it’s not the only way, YMMV” etc.) let’s dig in.