Notes

A rustic grain character, from the use of undermodified 6-row barley and wheat, offers a grainy, crackery, and soft malt backbone . Floral and herbaceous layered hop expression can range from subdued to prominent . That said, hops should always be used in moderation . Expressive yeast character should come in the way of fruity esters and lightly spicy phenolics. (Oct. 19, 2021)
P. kluyveri has also been used in non alcoholic beer development. (Oct. 19, 2021)
For grisette, I have been using the Thiriez yeast, cultured from a bottle, and I like it quite a bit. Otherwise I am partial to a blend of 3711/3724 (favoring the 3724) if you want to go in more saison yeast-driven route. If you don't want to go this way, I like Wyeast 3787 fermented cool for beers of this nature. Those are just some ideas, and you should use either your favorite saison yeast or blend, or your favorite more neutral Belgian ale yeast. (Oct. 19, 2021)
Grisette is a light bodied, highly effervescent, very pale Belgian table beer brewed with wheat. It’s a historical Belgian style dating back to the late 18th Century. Closely linked to Belgian Saison, Grisette was brewed to be a refreshing, thirst-quenching beer for Belgian miners after a long day’s work. Where Saison is said to have been brewed for farm hands, Grisette was brewed for coal workers during the industrial revolution. (Oct. 19, 2021)
If a fruited imperial stout is an option: Pectin rich fruits. Such as blackcurrant, preferably boiled/steam juiced since that increases viscosity (and skipping additions of pectic enzyme). I find that blackcurrant goes well with dark malt bills, so in my mind this would work. (I have not tried or tasted in combination with Brett though, not sure what Brett does to fruit pectin viscosity) (Oct. 20, 2021)
I have done barleywine with Brett C and its still has some viscousity. It was 1025 after primary and around 1015 after 6 months on brett C. Brett B has higher attenuation i think. Try brett C and mash at 68C. I think the flavour is a bit more in style of RIS. You will get old books, leather, sherry, port. Unless you use some aromatic hops in late additions. (Oct. 20, 2021)
Chez De ranke, ils ne dépassent pas 25°C sur leurs foudres. Il n'y a qu'en été où ils envoient de l'air frais. (Oct. 23, 2021)
Chez De Ranke, pour leurs houblons en cônes, ils sèchent à 8% d'humidité, puis attendent 11% d'humidité pour mettre en balle. La balle ne doit pas être trop comprimée (fait sortir les huiles essentielles) ou pas assez (laisse de l'oxygène dedans). Idéalement, elle doit faire entre 55 et 60kg pour 60*60*100cm. (Oct. 23, 2021)
Alder wood can be used to smoke malt (Oct. 24, 2021)
The juniper infusion will be your hot liquor for mashing and lautering (Oct. 30, 2021)
pour faire un trou dans une barrique, utiliser une mèche de 6 au minimum et un clou en inox. (Oct. 30, 2021)
Belle saison yeast can be used to ferment cider. (Oct. 30, 2021)
Hot water with citric acid cycled through the sprayball is an excellent method. Others cycle alcohol or an oxygen bleach through the sprayball. We recommend steam as the most effective way to sanitize the tank and keep it bug free turn after turn (Oct. 31, 2021)
Although the majority of our clients use the solera method, some clients do decide to clean their foeder between batches. Hot water with citric acid cycled through the sprayball is an excellent method. Others cycle alcohol or an oxygen bleach through the sprayball. We recommend steam as the most effective way to sanitize the tank and keep it bug free turn after turn. (Oct. 31, 2021)
Hydration of foeders When new, a foeder is hydrated with steam, filled with water and held leak free for a minimum of 24 hours. Upon delivery, the sooner the foeder can be filled with water, the better. If the foeder sits empty for an extended length of time, the best way to rehydrate is to steam for 24 hours and then fill with cold water for 24 hours. If you don’t have access to steam, the next option would be to run hot water through the sprayball for a minimum of 8 hours, then fill with cold water. If you don’t have hot water, fill with cold water for 24-48 hours. This should provide a leak free foeder that is ready to drain and fill with beer. If you need to leave water in the foeder for more than a few weeks, we recommend adding citric acid to the water to create a holding solution. During the beginning stages of rehydration please make sure to tap all bands that may have moved prior to the foeder becoming fully hydrated. During hydration the foeder will grow 1” in circumference. It is extremely difficult to move bands after the foeder is hydrated. (Oct. 31, 2021)