Sam summer has corriander, grains of paradise and lemon peel. Blue moon is coriander and orange peel. Neither one uses a wit yeast as far as I can tell. Now alagash white which is also popular around here in summer uses witbeir yeast. I get no flavor from blue moon and don’t drink it. But like I said Sam Summer is also mild but a touch of lemon which is why I enjoy it at a clam shack
1 Like
If you do a cool fermentation it may be mild. I would ferment it warm and probably do ferulic acid rest at 140°
Thanks for the advice. I’ll give an update on this when I brew it.
You mean 104°. If you do this you’ll need to be careful as POF+ yeast can create 4VG, which is also created when ferulic acid is converted to 4VG by POF+ yeast which can result in too much 4VG and result in a clove bomb.
Edited: thought I was incorrect, but I was correct.
Sorry yes between 104° and 120° for 10 min. I do 120° because it’s easier to get the temperature up doing infusion. I’ve done it with hefenweizen yeast but not Belle saison but I bet it could be nice.
Is Belle a POF+ yeast? I went to the website and left the question but nothing yet.
I too have researched it and was unable to determine if it is POF+…
I found it to provide quite a bit of esters by pitching at 70° and bumping a couple degrees each day after fermentation began. So it wouldn’t surprise me.
Maybe so but I crave a bit more
I brewed with it at temps around 80 F and found the flavors quite pleasing.
1 Like
POF+… WT… Heck does hat mean?
I made apple cider with… I swear a mouse pooped in the cider…
Where is Porkchop?
Sneezles61
POF+ phenolic off flavor positive.
Nah, just lurking.
4 Likes
Was thinking you went sour… Follow the sour forums now… Hello!
Sneezles61
I thought we made some off flavor comments and he dumped us
2 Likes
That was a nontypical flavored comment… 
Sneezles61
I’ve been wondering myself where he went to. Glad you’re back friend!
1 Like
It was actually a different beer they chose than what was originally listed.
Hop Showers
Recipe specifics:
Style: American IPA
Batch size: 5.5 gal
Boil volume: 7.5 gal
OG: 1.069
FG: 1.017
Bitterness (IBU): 36.3
Color (SRM): 7.7
ABV: 6.8%
Grain/Sugars:
7.00 lb Maris Otter Malt, 51.9%
3.00 lb Two-row (US), 22.2%
3.00 lb Flaked Oats, 22.2%
0.50 lb Crystal 40L, 3.7%
Hops:
1.60 oz Simcoe (AA 12.0%, Pellet) 20 min, 36.3 IBU
2.00 oz Amarillo (AA 7.9%, Pellet) 0 min, 0.0 IBU
1.50 oz Mosaic (AA 12.6%, Pellet) 0 min, 0.0 IBU
2.00 oz Simcoe (AA 11.9%, Pellet) 0 min, 0.0 IBU
2.00 oz Amarillo (AA 7.9%, Pellet) dry hop @high krausen and @ kegging
1.50 oz Mosaic (AA 12.6%, Pellet) dry hop @high krausen and @ kegging
2.00 oz Simcoe (AA 11.9%, Pellet) dry hop @high krausen and @ kegging
Yeast/Misc:
London Ale yeast, 1.0 unit(s), Yeast
Recipe Notes:
Started with 9 gallons RO water adding 2.7 grams Gypsum (79 ppm) and 6.5 grams CaCl (190 ppm).
Batch Notes:
2nd gen WLP 066 london fog ale yeast
3 Likes
Nice job
1 Like
Congratulations man!
1 Like
