brewtas
Well-Known Member
- Joined
- 3/3/12
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I brewed a saison the other day. It started out at 1.040 and finished at 1.003, fermented at 28C.
Pilsner (82%), rye (11%) and wheat malt (7%) along with Aramis (60min), Saaz (20min) and Styrian Goldings (0min) to 30 IBU. I used a 1000ml starter of Wyeast 3725 built up from a slant in a couple of steps on a stir plate and pitched into 21L of wort.
I'd expect it to be really dry but it has a light but obvious sweetness to it and fantastic mouthfeel for something that finished so low. The flavour is really pleasant, the malts stand out in a nice way although the hops are less obvious than I was expecting in both bitterness and flavour.
I'm quite happy with the beer but I'd like to understand what's going on here. I've had a hunt for info and I suspect that glycerol is giving it the sweetness and enhancing the flavours. Does that sound likely? Could it also be putting the hops into the background? Is there something else at work? Is this a normal thing for 3725?
Pilsner (82%), rye (11%) and wheat malt (7%) along with Aramis (60min), Saaz (20min) and Styrian Goldings (0min) to 30 IBU. I used a 1000ml starter of Wyeast 3725 built up from a slant in a couple of steps on a stir plate and pitched into 21L of wort.
I'd expect it to be really dry but it has a light but obvious sweetness to it and fantastic mouthfeel for something that finished so low. The flavour is really pleasant, the malts stand out in a nice way although the hops are less obvious than I was expecting in both bitterness and flavour.
I'm quite happy with the beer but I'd like to understand what's going on here. I've had a hunt for info and I suspect that glycerol is giving it the sweetness and enhancing the flavours. Does that sound likely? Could it also be putting the hops into the background? Is there something else at work? Is this a normal thing for 3725?