Great video and deep tasting notes. Thanks for sharing the recipe, Mike.
@13gears
6 жыл бұрын
I can appreciate your prompt honesty
@salvatorefrisina5959
6 жыл бұрын
The difference in taste could also be from the seasonal change in the Juniper scales. In the fall/winter, the chlorophyll, sugars and starches migrate to the roots causing a discoloration in evergreens and leaf drop in desciduous trees. The presence of these compounds could have given the "apricot candy" impression that is missing from this batch.
@JorgeMartinez-gf7jk
6 жыл бұрын
Love your videos, hope to see more soon!
@maltmode
6 жыл бұрын
Ha my cat is always trying to be a part of my videos too. Beer sounds lovely!
@madfermentationist4470
6 жыл бұрын
Better than the first take when I managed to shoo her (Ale) away only to have her go rub up against the tripod...
@TonyYates
6 жыл бұрын
Nice one! Yeah the change with how you applied the juniper alone would change the character. I like the tea approach and may give that a whirl for any future kveik beers. Will certainly save time from cleaning out the HLT! Haha. Cheers!
@madfermentationist4470
6 жыл бұрын
The fun and daunting part of brewing with herbs is being as blind to best practices as people were 100+ years ago on hops.
@henzik
6 жыл бұрын
I did a Saison just the other week where I co-pitched 3711 with Brett C. I did a mash temp of 147-149F. Was that too low for the Brett maybe? Great video by the way. My Saison is more of a Tank 7 close with Simcoe and Amarillo hops. I brew it on a regular basis. Usually keg 5 gallons and bottle condition the other 5 gallons. This time I split the batch and pitched Brett C. I am hoping for the Brett to come through this time.
@madfermentationist4470
6 жыл бұрын
It depends what character you are looking for. The more sugars the Brett has the longer the fermentation will take, and the more fruity character the Brett will produce. Brett will get funky given time (especially under pressure) no matter how much sugar it has access to!
@henzik
6 жыл бұрын
I like the horse blanket kind/funky. I was planning on leaving it alone for at least 3 months.
@MrEvanfriend
6 жыл бұрын
Back in April I did one with 3711 and Brett B. It's still sitting in secondary, but I can't resist taking a whiff every once in a while, and I get a lot of good funky Brett aroma from it.
@madfermentationist4470
6 жыл бұрын
Time to get that bottled!
@MrEvanfriend
6 жыл бұрын
Mad Fermentationist I wanna wait until it's been at least a year.
@johno7617
4 жыл бұрын
What strain did your house yeast start out as? Got a brew going with 3724 now but love 3711. Also love omegas mixed saison brett strain(s)
@madfermentationist4470
4 жыл бұрын
It was a blend of saison strains from The Yeast Bay, wild Sacch from White Labs, Lacto from Wyeast, and a Brett a friend isolated from a lambic. The whole blend is available from Bootleg Biology as The Mad Fermentationist Saison Blend!
@foxtonstreet
Жыл бұрын
What does the spelt do for the brew?
@madfermentationist4470
Жыл бұрын
Spelt is high in protein, so like wheat or oats it will help with body and head retention. It also adds a unique grainy character, although that is mostly lost when it comes to a beer like this with yeast, hop, herbal aromatics.
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