tag:blogger.com,1999:blog-184797566273625716.post4969043495429471143..comments2023-10-20T07:18:35.256-07:00Comments on Bastian Brewing: Jolly Pumpkin Experimental BatchTom Bastianhttp://www.blogger.com/profile/16686345840372684871noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-184797566273625716.post-64265816761320323592010-01-09T15:56:37.970-08:002010-01-09T15:56:37.970-08:00So just finished the brew day. Got this one down t...So just finished the brew day. Got this one down to around 60 degrees when I pitched the yeast. Will try to keep it below 65 for the first day or two and then will let it go into the mid 70's. It literally started within an hour of pitching the yeast. Steady bubbling up through the blow off bucket..yikes!Tom Bastianhttps://www.blogger.com/profile/16686345840372684871noreply@blogger.comtag:blogger.com,1999:blog-184797566273625716.post-19448671291655050432010-01-09T07:54:06.714-08:002010-01-09T07:54:06.714-08:00I read the wrong recipe...JP saison was pitched at...I read the wrong recipe...JP saison was pitched at 84 and fermented at 75. I can't remember for certain but I believe the base yeast is Westmalle. It's in BLAM. This one went to 90% AA in 7 days.Mikehttps://www.blogger.com/profile/01932329949415537752noreply@blogger.comtag:blogger.com,1999:blog-184797566273625716.post-42447388314250683182010-01-09T07:21:47.441-08:002010-01-09T07:21:47.441-08:00I fermented at 70. 93% AA in 5 days.I fermented at 70. 93% AA in 5 days.Mikehttps://www.blogger.com/profile/01932329949415537752noreply@blogger.comtag:blogger.com,1999:blog-184797566273625716.post-34265050720375781122010-01-08T21:58:17.136-08:002010-01-08T21:58:17.136-08:00Mike do you remember what temp you kept the fermen...Mike do you remember what temp you kept the fermentation temp at? Was thinking of starting it around 67 for first 5 days and then bring it up to mid 70's to finish it out. Just did one last build up tonight and within 2 hours it was going crazy and smelling great.Tom Bastianhttps://www.blogger.com/profile/16686345840372684871noreply@blogger.comtag:blogger.com,1999:blog-184797566273625716.post-48338963088501352572010-01-08T20:43:06.359-08:002010-01-08T20:43:06.359-08:00Finally looked up what my J.P. strain was built up...Finally looked up what my J.P. strain was built up from...2 bottles of La Roja, 1 Bam Noire, 1 Blanca, and 1 Noel. I clearly remember the Noel being the most potent of all the bottles. I even put it in the fridge to calm down the explosive fermentation but it kept going days later. Good Luck! Can't wait to try it out.Mikehttps://www.blogger.com/profile/01932329949415537752noreply@blogger.com