Wild Blackberry Saison Brewday
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- Опубликовано: 16 май 2023
- Last August my friends in WA and I decided to walk down our street and pick all the blackberries we could find. It ended up being lbs! Obviously we wanted to make a beer out of it and Sean is a big fan of Saisons and Reed is obsessed with using honey in beer so that’s what we made.
As you will see in the review video I would have made some changes to the recipe. I think the honey dried the beer out too much and it turns out blackberries have more pectin in them than I realized, they have about as much as apples. Pectin in fruit can be an issue if you want to make a clear beer which I always do. To mitigate the haze that heating fruit with pectin in it causes you can use a little miracle solution called pectic enzyme to clear the pectin right up bit.ly/3BtrDd0.
I can’t wait until August to try my hand at this beer again!
Spike Kettle bit.ly/3MD7yrf
Refactometer: bit.ly/3O5OV06
BrewBag: bit.ly/3M7Xg0t
Jaded immersion chiller: bit.ly/3j8bjUn (this is a much better chiller than we were using)
Anvil/Keg King PET pressurized fermenter: bit.ly/3o2khtY
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Spunding valve: bit.ly/3lB2GFn
If you’re in Kitsap County and you haven’t been to Olympic Brewing Supply yet, check them out! www.olybrew.com/ 
Хобби
Another wonderful recipe from the amazing Sarah ☺️🍻
I just wanna say you make me smile every time I watch your brew days. And I just rushed out and bought everything to make this beer. Shout out to a fallow Washatonian and ofcourse my favorite brew store here in Seattle Sound Home brewing.
But really why the berries at flameout out and not secondary? Can’t wait to taste this beer! Yours looks fantastic and yummy.
can't wait for the tasting video! 👍🍻
Nice video. Just wondering if it is fermenting well. Saison yeast are know to stall under some pressure. Also, pressure might suppress the production of esters. Regardless I want to see the video of the final beer! Maybe I will give it a try!
love this video! I'm almost done with my loquat saison!
Hey ya all 😃 Great video Sara 👍 You using honey in one beer and belgian candi sugar in another got me thinking 🧐 My 'signature' mead are burnt mead (or bochet) where I boil the crap out of some of the honey in the mead (youtube search it) What if you tried that 'burnt' honey for a beer ?? Wish you the best on your journey to stardom 👌👍🙌🍺
Looks great and great brew environment 👌 🍺🍻
OMG! She gave a shout-out to Vancouver WA. I feel seen. 😂 This is gonna be an amazing beer.
man that background makes me miss WA
Interesting stick method. I'm a fan of the ol' cookie cooling rack and squeeze the grain with the lid lol
From what I understand, although fruit juice feels sticky, that's when it dries out. Most natural fruit juice is quite low in SG and will reduce the gravity of the wort.
Blackberries are one of my favourite fruits and so I'm looking forward to making use of them in the late summer/autumn here in the UK. Saisons are just about my favourite style, but I was thinking about a blackberry porter. In the meantime it's the season for elderflower so I'm going to make an elderflower and oak leaf (which gives a white wine character) saison.
Could you tell me why you toss in blackberries at flame out and not on primary/secondary fermentation?
I’m sure you can pressure ferment any kind of beer style right? But doesn’t it dilute esters, kind of what a saison yeast does? I’ll be interested to see how this one turns out, because I’d love to ferment my saisons cleaner and faster. Cheers