With one Saison in the tank and suddenly appreciably cooler weather here in LA (thank you baby jebus) - what’s a brewer to do?
I’m going to be teaching a brewing class, that’s what and I’ll be making a Scottish Saison. Ha!
You?
I think it’s a big stout this weekend, but I might have to do 2 brews…Football season is rapidly approaching. :o
Doing Waiting for Columbus IPA using Denny’s Favorite. This will be my first American IPA this year. What the heck’s wrong with me! :o
either a BDSA or a BW…i just can’t decide…i guess it’ll depend on whether or not i make a starter tonight out of some abbey II or if i am lazy and just rely on ol’ S-05 for the BW
With September rapidly approaching I’m brewing an Ofest this weekend.
I have a six quart starter fermenting as I type. 8)
same here, ofest firing up at 7am saturday morning - using the slurry from my hersbrucker pils. a friend is bringing his system over to brew a Lam-beak.
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I was planning on doing a Belgian IPA until I noticed that smack pack of 3522 I had was a year and a half old. It’s likely my starter won’t be ready in time for that. In addition, it’s gonna be in the mid 90s this weekend and I’ve got beer left over from my wife’s birthday party last weekend, so the motivation factor is low.
Scottish Saison? Brogue with a French accent? Imagine that…
Nuttin
Leaving for a 10 day camping trip Friday
First to Southern Maine, then to the Northern woods of New Hampshire
Lunch Saturday at Portsmouth Brewery (a short trip to Kittery Trading Post for some camping essentials after lunch)
Late lunch/early dinner one night next week at Moat Mountain in North Conway (we’re camping 5 minutes away)
IF we get a rainy day, we’re off to Ebeneezers for lunch…I hope they have Shirley Temples 
No brewing this weekend. I’ll be racking a mead and kegging a dampfbier though.
Nothing brewing this weekend. Was planning on doing Denny’s Rye IPA but the kid’s coming any time now so decided to take the weekend off.
Just coming back from outta town for birth of my 2nd child, so plan is to rack/keg everything that’s in primary/secondary and start brewing small batches (2G). Probably brew a Pumpkin Ale or other Thanksgiving inspired brew while racking on Sunday AM.
I’m so jealous of those who have a break in the heat. Here in NJ I’m looking at 100+ weather. Even the basement is pushing 80 these days. I’ll be brewing an Oktoberfest to be lagered in my new fermentation cabinet (thank you wortomatic.com!)
And I’ll be using the new technique of boiling the first gallon or so of runnings for extra caramelization/maillard action, thanks to the recipe in the AHA big brew. That recipe turned out wonderful, no chance it’ll last through to October.
Drew,
Please educate me. What is a “Scottish Saison?”
You could call it Auld Alliance, after the Franco-Scottish alliance of the late middle ages. I knew that history degree would pay off someday
Right idea, wrong timeframe… it’s more inspired by the post Belgian Genever prohibition inspiration that Belgian Brewers took from Scottish strong ales than anything else. (Don’t forget, the Duvel yeast is supposedly a mutated strain of McEwans)
MO, a little caramel, etc and a crapton of Saison yeast.
Cool. I forget that about the Duvel yeast.
Final recipe for ~34 gallons
80 lbs Maris Otter
4 lbs British Crystal 55L
1 lbs Scottish Black Malt
5 lbs Brown Sugar