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   1. Too many cloves!

      by Gian, 10 years ago in Intermediate Brewing

      First post

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      Morning All,
      
      I've recently bottled a high gravity Saison which I put in a secondary with plums cooked with (too many) cloves. It's been bottled about 2 weeks and smells absolutely fantastic but when you drink it the flavour of the cloves completely overpowers everything. I'm planning on leaving the bottles alone for at least 6 months so does anyone know if the clove flavour will die down or do I need to get used to drinking cloves?
      
      Thanks,
      Gianni

      Last post

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      Thanks Joshua - very useful as usual. I'll have to see if I can brew another batch.
      
      Lylo - You are right about the clove flavour coming from the yeast but I thought I would boost it by adding some more. The trouble is I boosted it a bit too much!
      4 Replies
      7921 Views
      Gian
      10 years ago
   2. Dry Stout & Roast Barley - Advice please!

      by Gian, 10 years ago in Intermediate Brewing

      First post

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      Hello All,
      
      I have some Roast Barley that I want to use in a dry stout but after reading too many things about it I am now confused as to what to do. I have never brewed with Roast Barley before so I thought of doing a simple brew with 90% Pale Malt and 10% Roast Barley aiming for an OG of 1.055 with a low mash temperature (90mins @ 64 Celsius) and to try something different I am going to use a Saison yeast. So my first question is do you think the grain bill will make an okay beer? Every dry...

      Last post

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      Thanks Joshua. By 'thin' I meant not having the mouthfeel that flaked barley gives but thanks for the links - very helpful!
      
      Acrid flavors from dark malts can be described as a perceived thinness . Flaked barley would counteract this, especially at the higher level you plan to use.
      4 Replies
      6837 Views
      Rick
      10 years ago
   3. Harvesting yeast - does the flavour change?

      by Gian, 10 years ago in Intermediate Brewing

      First post

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      Hi All,
      
      I've tried looking online for an answer to this but can't really find anything. I want to know if the same yeast strain is used in different beers and then harvested will the harvested yeast impart different flavours from one another.
      
      I have brewed a Saison which I then racked onto some plums that had been cooked with cloves and then I harvested the yeast from the primary. There also seems to be yeast settling out in the secondary so if I harvested this yeast and then brewed two...

      Last post

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      Thanks all for the replies and the interesting discussion between Joshua and Scott. I'll need to read through all the links that Joshua posted.
      
      I think my main point was if the yeast is feeding off a different type of sugar (in my case from the plums) would the yeast alter and so the flavours it creates but I see from the posts it is all to do with the temperature. The idea of creating a distiller's yeast is very interesting!
      
      Thanks again all for your thoughts and knowledge!
      18 Replies
      18011 Views
      Gian
      10 years ago

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