markaberrant wrote:Blended some Flanders Red last night:
50% 1 year
25% 2 year
12.5% 3 year
12.5% 4 year
Added 6lbs of sour cherries to 3 gallons of it, kegged 3 gallons, and put the other 6 gallons back into storage.
markaberrant wrote:Some basements in Canada stay cool enough to make good homebrew in the summer without temperature control. Temperature is very critical in making good beer, so I don't brew without being able to control it.
I typically brew in the summer, but took a break this year. The only downside to summer brewing is that the tap water is relatively warm, resulting in extended time and increased water usage to cool the wort down after boiling.
Saying that Saisons or Belgians should be fermented warm is a bit of an overstatement. You still want to start out the fermentation relatively cool, and then ramp it up as needed. Your fermentation temperature strategy is completely dependent on the yeast strain, style of beer, and type of fermentation characteristics you are hoping to create.
My favourite belgian strain is Wyeast 3787.
iguenard wrote:markaberrant wrote:Saying that Saisons or Belgians should be fermented warm is a bit of an overstatement.
Saison takes its origins from hot summer fermentation. Some commercial brewers I know admitted that they ferment their saisons around 30'C.
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