Mulled Saison

[Richard]

10 lbs 2-row.
5 lbs Pale Wheat Malt.
2 lbs. Cane Sugar.

0.5oz Nugget 13% @ 60.
0.5oz Fuggles 5% @ 20.

10 "Mulled Apple" Teabags at flame-out.

Wyeast 3711 "French Saison"

Mash 5Gal at 149F, Sparge 4.5Gal at 168F.

Ferment starting at 65F until visible signs have stopped, then leave at 75F for another week.

[Richard]

This yeast is a real versatile beast... this tastes completely different to the original, which I'd chalk up to better temperature control through the fermentation (lower temperature). Note that some (Kyle) had suggested the first was infected, and given that this was using yeast washed from that batch, I'd say it definitely was not. None of the funk that the first exhibited made its way into this one; far cleaner, almost dry taste - and the 10 tea-bags added an almost perfect level of spicing / apple character. Note the apple is not what you'd expect from acetaldehyde, but rather what I recognise from the tea-bags.

Definitely a keeper. Excited to see how it tastes carbed to 2-3 volumes and cold crashed for a week or so.

[Dean]

this entire post reads like an episode of Big Bang Theory  

[Richard]

you sir, are a bastard

[Jake]

LOL @ 10x teabag. I think I'll pass on this one

[Dean]

[JohnQ]

you sir, are a bastard

I do believe, Dean...that this puts you in very fine company...
We need to start a new sub-set of the club..

The Brewing Bastards!

JQ

[Dave Savoie]

Hmm is that for you old folk ?