Tank 7 Clone -- Dry Hoping Question

I would impose on a friend to toss the dh hops in at the 2 week mark (it's not terribly difficult) . . . if that's not feasible, wait until you return and hit it for 5-6 days. Three plus weeks in a primary isn't a problem.

 

Wait till you get back.

 

How long do you consider a super long dry hop? I'm not seeing it that way, based on my read of your info. I think you could do it either way. Not saying it makes exactly the same beer but I don't see a fundamental problem with either.

 

I agree with pweis, you'd be fine either way. On the past few batches that I've dry hopped, I've added towards the end of fermentation, which means the beer was in contact with the hops for a good 2 weeks before packaging. No off-flavors whatsoever

 

One more vote for either way, Dry hopping for the longer duration will not cause problems.

Cheers!

 

On a different note, this is a beer I'm interested in "cloning" sometime. I'm interested in hearing how it goes.

 

Just to double check, you meant 3787 right?

At what temperature did you ferment your beer?

I have brewed with 3787 a lot (over 40 times) and it has been my experience that yeast produces a very different flavor profile for < 70 degrees F vs. fermenting warmer (> 70 degrees F).

Cheers!

 

Jack, what temp do you like and why?

 

For my Dubbels and Quads I ferment warm (e.g., 72-74 degrees F) since I enjoy the combination of esters and phenols that are expressed at those temperatures for those beer styles. I am uncertain whether this would be the 'optimum' temperature for producing a Saison for my palate.

Cheers!

 

I questioned this yeast for Tank7 but it is what one of the Boulevard brewers suggested to me a few months ago. IIRC, they use something proprietary; he suggested something he knew I could get. I was thinking if I tried something along these lines, I might want to try the Duvel strain

 

Tank 7 doesn't come across as a saison to me, I think you're on the right path with duvel.