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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  wasted yeast? ("Mike Patient")
  Good Grainy Flavor (Matt)


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Date: Tue, 2 Jun 2009 10:40:26 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: wasted yeast?

Hello all, 
 
 
Two days ago I started to ferment a wheat beer I had added slices of lemon
and oranges to.
 
After about 12 hours, the yeast was very active and I noticed a large layer
of foam in the fermentor.
At the top of the foam were dense clusters of yeast, and after checking
again around 48 hours later, 
the foam has settled and the denser yeast clumps settled on top of the
orange slices and lemon slices I have floating in the top of the beer.
 
My question is whether or not it would be worth it to mix in the yeast that
has settled on top of the fruit.  I don't know if I will oxidize the beer
this early, or if it is worth it to mix the yeast back in to the beer.
 
Any suggestions?

Mike




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Date: Tue, 2 Jun 2009 10:54:19 -0700 (PDT)
From: Matt <baumssl27 at yahoo.com>
Subject: Good Grainy Flavor


I taste a slight grainy/husky flavor in Brasserie Dupont's
organic beer Foret (also sold as "Moinette Bio" in Belgium).
I suspect this character arises from the organic base malt
used for this particular beer, since I don't taste it in
Dupont's similar non-organic beers Saison Dupont and
Moinette Blonde.

I actually enjoy this grainy hint, and hope to achieve it in
my next saison.  I know I will not get this flavor from my
base malt (a smooth Continental pils) so I'm considering
adding either some flaked barley or Rahr American 6-row malt.  

In either case, can anyone suggest what amount would give
just a grainy/husky hint to the beer?  Any ideas on which
approach is better?  I do lean toward the 6-row since I fear
unmalted barley may undesirably "thicken" the saison.  Thanks
for any suggestions,

Matt



      


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