Comments on: Dry-Hopping the Brett-Saison with Amarillo Hops http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/ Me, thinking about beer and writing it down Mon, 21 May 2012 19:52:20 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: BarlowBrewing http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/#comment-2226 BarlowBrewing Fri, 03 Jun 2011 16:57:52 +0000 http://barlowbrewing.com/?p=1031#comment-2226 Hey Jeff - I only dry-hopped for a week. (I never dry-hop for more than 7 days. Any longer then that and I get a grassy note that really bothers me.) I wouldn't change anything about the Brett B side of this experiment. That turned out great and got 1st place in the French/Belgian category of The Bruery's Batch 300 contest. Contrary to my post, the Brabant one was the lesser of the two beers. Honestly, the amarillo was a good choice but it has to be consumed quickly. Once the amarillo sat in this beer for a few weeks, it disappeared completely. Without a trace. Hey Jeff – I only dry-hopped for a week. (I never dry-hop for more than 7 days. Any longer then that and I get a grassy note that really bothers me.)

I wouldn’t change anything about the Brett B side of this experiment. That turned out great and got 1st place in the French/Belgian category of The Bruery’s Batch 300 contest.

Contrary to my post, the Brabant one was the lesser of the two beers.

Honestly, the amarillo was a good choice but it has to be consumed quickly. Once the amarillo sat in this beer for a few weeks, it disappeared completely. Without a trace.

]]> By: Jeff Crane http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/#comment-2225 Jeff Crane Fri, 03 Jun 2011 16:30:16 +0000 http://barlowbrewing.com/?p=1031#comment-2225 I am wondering how the Amarillo batch turned out. You did 1 oz into 2 gals for how long? And would you have done anything different? I am wondering how the Amarillo batch turned out.
You did 1 oz into 2 gals for how long?
And would you have done anything different?

]]> By: nate http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/#comment-275 nate Fri, 15 Jan 2010 19:41:49 +0000 http://barlowbrewing.com/?p=1031#comment-275 I recently had Boulevards Saison Brett: they pitch the brett in at bottling. It was GREAT, but it didn't have as much funk as I'd like. I'm brewing up a sour saison here soon (sour mash). I think I'm going to brew a one gallon batch of separate and ferment with only brett and then blend. Not sure yet. Great post, thanks for the tips. I recently had Boulevards Saison Brett: they pitch the brett in at bottling. It was GREAT, but it didn’t have as much funk as I’d like. I’m brewing up a sour saison here soon (sour mash). I think I’m going to brew a one gallon batch of separate and ferment with only brett and then blend. Not sure yet. Great post, thanks for the tips.

]]> By: BarlowBrewing http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/#comment-274 BarlowBrewing Fri, 15 Jan 2010 19:36:54 +0000 http://barlowbrewing.com/?p=1031#comment-274 I was treating this split batch like the commercial beers that pitch brett at bottling. I should have bottled soon after, but I let it all ride for 6 months. I don't think there was a lot to eat into. The base saison finished at 1.006. It might be hard to add sweetness or have a higher FG and still have your beer be a good, base saison. I'm funny about saisons because I've been burnt by them in the past. I'll pitch saison yeast, then a strong clean yeast on top of that ~48 hours later to insure the batch doesn't poop out. Amarillo is my favorite aroma right now. They've overtaken Centennial. I was treating this split batch like the commercial beers that pitch brett at bottling. I should have bottled soon after, but I let it all ride for 6 months.

I don’t think there was a lot to eat into. The base saison finished at 1.006. It might be hard to add sweetness or have a higher FG and still have your beer be a good, base saison.

I’m funny about saisons because I’ve been burnt by them in the past. I’ll pitch saison yeast, then a strong clean yeast on top of that ~48 hours later to insure the batch doesn’t poop out.

Amarillo is my favorite aroma right now. They’ve overtaken Centennial.

]]> By: nate http://barlowbrewing.com/2010/01/13/dry-hopping-the-brett-saison-with-amarillo-hops/#comment-273 nate Fri, 15 Jan 2010 19:14:07 +0000 http://barlowbrewing.com/?p=1031#comment-273 Just curious...when you pitched the Brett and the cultured Brabant did you pitch anything for them to consume, or was there still some residual fermentable sugar? Also, what did you use for primary fermentation? Amarillo has grown on me...love the fruity apricot aromas. Just curious…when you pitched the Brett and the cultured Brabant did you pitch anything for them to consume, or was there still some residual fermentable sugar?

Also, what did you use for primary fermentation?

Amarillo has grown on me…love the fruity apricot aromas.

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