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Tuesday
Jun082010

Patersbier

After imbibing some open-fermented Hefeweizen with no control group, Keeler and Dawson call for a scientigiously integritous experiment in Episode 6: let's all brew a split batch of Patersbier and compare results. Half open-fermented, half in a sealed vessel; taste them side by side, and then send us your notes. We'll do a Time to Brew detailing our batch and read some of your tasting notes in a future episode!

Northern Brewer's Patersbier recipe:

Extract

All Grain

 

Why the Patersbier?

Several good reasons:

  • it's a damn fine recipe - created by Stan Hieronymous and Kristen England
  • yeast is the driving force of the beer's profile, so any sensory differences between open and closed fermentations will be that much more apparent
  • its yeast, Wyeast 3787 Trappist Ale, is a top-cropping strain, which means it's well-suited to open fermentation
  • we like it
  • our wives like it
  • it's tolerant of high fermentation temps, so if your brew-cave is about to get warm (like ours are going to be) the beer won't be pooched
  • BTV suckles from the malty teat of Northern Brewer, and it's nice to reciprocate ... eww, that doesn't sound good ... let's just say "please show some love to our sugar daddy" ... whether on this batch or a future one, a kit or just a pack of yeast. Thanks, y'all.
  • it's ready to drink quickly, so we can all start collecting data ASAP!

 

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