The Bar Towel

J343MY wrote:The Durian Saison is official, no backing out now.

This image is useless without an aroma attachment

Good luck!
Jason

JasonTremblay wrote:This image is useless without an aroma attachment

Good luck!
Jason

You know what, the smell coming from the airlock today is pretty good actually. Unmistakably durian, but subtle.

J343MY wrote:You know what, the smell coming from the airlock today is pretty good actually. Unmistakably durian, but subtle.

I don't think I've ever seen the words "durian" and "subtle" is such close proximity before.

Good luck

Jason

J343MY wrote:The Durian Saison is official, no backing out now.

so you put the fruit in before fermentation?
any reason why?

atomeyes wrote:so you put the fruit in before fermentation?
any reason why?

No, I let it ferment for one week first, and then racked it on top of 2.25 lbs of fresh durian. the beer was at 1.010 and still bubbling slowly when I transfered it, so I imagine it will still drop a couple more gravity points.

J343MY wrote:

atomeyes wrote:so you put the fruit in before fermentation?
any reason why?

No, I let it ferment for one week first, and then racked it on top of 2.25 lbs of fresh durian. the beer was at 1.010 and still bubbling slowly when I transfered it, so I imagine it will still drop a couple more gravity points.

thanks for clarifying.
wasn't sure if that was the krausen i was seeing.
how many gallons did you brew? curious about your lbs/gallon ratio

atomeyes wrote:thanks for clarifying.
wasn't sure if that was the krausen i was seeing.
how many gallons did you brew? curious about your lbs/gallon ratio

5 gallons. I bought 2 smaller durians that together were over 7lbs but I only got 2.25 lbs of meat from them. I think it will be ok though because they are so intense.

J343MY wrote:

atomeyes wrote:thanks for clarifying.
wasn't sure if that was the krausen i was seeing.
how many gallons did you brew? curious about your lbs/gallon ratio

5 gallons. I bought 2 smaller durians that together were over 7lbs but I only got 2.25 lbs of meat from them. I think it will be ok though because they are so intense.

only way to tell is by drinking, sir.

i applaud your braveness.

J343MY wrote:I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

Hey, how did this beer turn out? Sounds like something I'd like to try... very straightforward.

JesseMcG wrote:

J343MY wrote:I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

Hey, how did this beer turn out? Sounds like something I'd like to try... very straightforward.

It turned out really well, I throughly enjoyed it. I have plans to do the same beer again at some point, but try another hop. Maybe Pacific Jade.

Made a simple saison today, aiming to create a fat cake to make an Imperial saison in a couple weeks

4kg Pilsner
750g Malted wheat
250g Dark Munich

2oz Hallertau at 65 min
1oz Tettnang at Flameout

Wyeast 3724 (Belgian Saison)

J343MY wrote:

JesseMcG wrote:

J343MY wrote:I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

Hey, how did this beer turn out? Sounds like something I'd like to try... very straightforward.

It turned out really well, I throughly enjoyed it. I have plans to do the same beer again at some point, but try another hop. Maybe Pacific Jade.

So - just the flameout and dry hops? Nothing beforehand?

What temp did you ferment at?

Pretty sure I'm going to do this next

JesseMcG wrote:

J343MY wrote:

JesseMcG wrote: Hey, how did this beer turn out? Sounds like something I'd like to try... very straightforward.

It turned out really well, I throughly enjoyed it. I have plans to do the same beer again at some point, but try another hop. Maybe Pacific Jade.

So - just the flameout and dry hops? Nothing beforehand?

What temp did you ferment at?

Pretty sure I'm going to do this next

I did 2 oz at flameout, then a hop stand for 20 or 30 minutes.

Fermented about 68F for 2 weeks, dumped the yeast, dryhopped with 3 oz for 1 week, kegged, done.

My wife really wants to try the durian saison

sprague11 wrote:My wife really wants to try the durian saison

depending on how it turns out, I might be giving a lot of bottles away...