The Saison, which I´m baptizing as Naughty Blonde Saison Homage (because I didn´t really added saison yeast, but Fermentis T-58 instead), ended up much better than I expected. to be honest, after tasting the first sample I thought it was screwed up due to some harshness and fuse alcohols clearly present in the beer´s taste... But fortunatelly the cold conditioning shoot this problem, and let me with a FG = 1.009 (OG=1.061). The attenuation was excellent and the second sample taste - drawed yesterday from the fermenter - showed a much better beer than the first sample, with a very smooth taste, very fruitty, with a reasonable ABV (6,6%). I didn´t notest any spicy notes, but the flavor and aroma shows good presence of fruit aroma and lightly citric. Let´s see what will come after carbonation. Tomorrow I shall bottle the "blondie", priming with 8g sucrose by each liter of beer, in order to carbonate at the rate of 3 to 3,5 volumes of CO2.
Já a Ruivinha feita sábado passado já terminou a fermentação primária. O S-04 fez um excelente trabalho, atenuou muito bem, levando de uma OG=1.055 para uma FG = 1.012 em apenas três dias. A primeira amostra evidenciou um bom aroma de malte, levemente frutado, com sabor levemente maltado e sutilmente torrado (Devido ao Caraaroma), com amargor sutil. A Ruiva já está maturando a 3ºC.
The Redhead I made last saturday already finisehd primary fermentation. the (Fermentis) S-04 did an excellent work attenuating very well, going from an OG=1.055 to an FG=1.012 in just three days. the first sample showed a good malt aroma, with light presence of fruit, with ligh malt flavor and subtle presence of toast (due to the use of Caraaroma), with light, but yet steadily present, bitterness. the Redhead is still in cold conditioning at 3ºC.