Farmhouse Stout Ideas

The issue here isn't that its an RIS, its that you used 3711. What's the current gravity? With 3711 I'd say let it go a week between stable gravity readings to be sure that it has finished.

 

Bottle conditioning a RIS I have found that the longer you let it sit before you crack it the better it tastes. I made 9.7 RIS in October and I couldn't resist and tried it at the end of November and it had a real yeasty taste that was frankly disgusting. I tried it again at the end of December and that yeasty flavor had mellowed out significantly and that delicious stout flavor I was shooting for was a lot more prominent. I haven't had any since then but I'm sure the more and more I let it sit the better it is going to be. So at minimum I would suggest waiting at least 2 good months to taste your RIS for it to have a semblance of the flavors you're going for.

 

I was curious too about the Jester King recipe that they listed. Curious to see how your beer turns out. Another option that I've seen people do on dark saisons is to cold steep the roasted malts then add them at the boil which will help you avoid some of the harshness that comes with mashing these grains.

 

As far as I am concerned conditioning is conditioning. You can permit your beer to condition a bit in your primary for a week or two after it reaches final gravity. Or you could bottle you beer once it has reached final gravity and condition in the bottle.

Your choice on how you prefer to proceed.

Cheers!

 

I see on the Jester King website that they list malts, but not percentages. What did you end up going with? Where do they say 3711 for yeast?

Definitely keep this updated since it is a somewhat out there beer, curious to see how it ends up.

 

On Jester King's blog they list three recipes, Black Metal, Commercial Suicide, and Wytchmaker Rye IPA. All the percentages are given there as well as recommending 3711. It's been stated in a handful of publications and interviews that along with all of the bugs, brett and locally harvested yeast that they use, Jester King also uses the French Saison yeast strain from Brew Science Institute, which is similar to wyeast 3711.

 

From the Jester King website:

“These are the percentages for Black Metal. Apply them how you would like to your homebrew set up!


OG: 1.085, FG: 1.010-1.015


77% Pale 2-Row
5% Roasted Barley
4% Chocolate Malt
4% Black Malt
2% Crystal 60L
2% Crystal 120L
2% Brown Malt
4% Carafa III


Hops: ~40 IBUs of Columbus @ 90mins


- 90 minute boil

- Primary fermentation with Wyeast 3711 (French Saison Yeast)”

http://jesterkingbrewery.com/jester-king-homebrew-recipes#blackmetal

Cheers!

 

We do a Black IPA where we do the sachh rest without any dark grain and then sprinkle in on top the mash before the sparge. Just make sure sparge water is under 170F and pH is under 6.0 to decrease tannic extraction.

 

No no no nono. With that yeast, wait a week for a stable gravity reading before bottling. If it still reads 1.015 when you take a reading, by all means bottle it. Chances are, you're going to end up below 1.010 once its all said and done. 3711 is a beast.

 

I'm surprised it is that high after 2 weeks, but I would not assume it won't go lower. I would definitely take another reading before you bottle to make sure the gravity is stable before you bottle.

 

3711 takes forever to finish. I did a 10 gal batch once that was split into 2 different fermentors. One I thought was finished at 1.010 and kegged it, the other I let sit for a few more weeks. The one that sat ended at 1.000 or therebouts.

I realized you already brewed but here goes.

I have used 3787 in a RIS quite a few times and it is difficult to get the yeast to express through a typical RIS grainbill. Just seems to get overpowered. My experience anyway, so I would go easy on the roast and such. Also, the phenolics do not jive well so if you know your yeast strain and can decrease the phenolic contribution I would take that approach.

I also fermented one with Orval dregs. Weird beer. People either loved it or hated it there was no middle. I never could decide myself.

 

Just Orval dregs? It does sound weird, can you describe what that ended up tasting like?

 

You could've just pitched one smack pack of 3711 straight, eventually it'd get down lower than expected (flavor is another story). So far as mouthfeel and low OG with that strain, the good thing is that 3711 produces a lot of glycerols, so it will retain a more full mouthfeel a beer of similar FG with a different strain. However, it may still seem a little thin. Just check and double check gravity before packaging, because you may end up with gushers or bombs if you bottle too early.

 

@andys_war_hall @wspscott
Broke out the notebook, brewed April 2010. My how time flies.
I pitched onto a cake of an Orval "clone". OG 97 FG 16. Two row, brown malt, flaked barley, some wheat some special roast and roasted barley.
Full bodied for FG16. Some Soy/fish that seemed to subside over time but never go away. Sweetness with some funk. I remember it being very hard to describe which is probably what people loved or hated about it. I am not sure that helps very much but it was hard to describe.