DetailsThough it may not taste like it, this 11% ABV kit will get you drunker than a cow-tipping college kid.
Flavors are everything but boozy. Yeasty funk and crisp malt match up perfectly with a zip of hoppiness from French Aramis. Well-balanced, Drunken Farmer is a guaranteed crowd-pleaser.
Share far and wide, but whatever you do, don't drive after drinking this high-alcohol sneaker-upper.
- Details & Instructions
4.9 / 5.019 ReviewsFantasticTweaked the recipe by adding a pound of golden light DME and a pound of corn sugar. Made a 1600 ml starter with the Belle Saison dry yeast 48 hours ahead of brew day. Two weeks in primary, (1st three days on a blow off rig, very necessary). 4 weeks in secondary. Did a full boil with 6.5 gallons of water. ABV is 13%. Very smooth and easy to drink with a slightly dry finish, hardly any alcohol flavor. Have to be careful with this one. I wouldn't bother bottling this one without adding champaign yeast in secondary. Kegging is best. I will be brewing this one again for sure.June 9, 2015SpectacularThis recipe is a real winner; the best that I have brewed. You should know it will take a good 4-5 weeks in the bottle for carbonation (or at least mine did).
Buy from Midwest for 2 reasons: (1) good product, (2) excellent support if you need advice on anything.November 20, 2016Nice BiteBrewed the Drunken Farmer in early March and bottled two weeks ago. Wow what a taste! Has a little bite at first but does not stick around very long. My ABV came around 10.5 to maybe 10.8 but it is something to enjoy not guzzle on a hot summer day. A little lighter taste than the many of the Imperials but still a fantastic beer.April 20, 2015Top notchThe folks at Midwest are the best, they go out of the way to ensure they take care of their customers. This is the one and only place to get all your brewing supplies!January 31, 2016An Exceptional and Great Tasting High ABV BeerCould not have been happier with the outcome. Got the whole family involved in brewing and bottling this litle winner. Originally bought it as a lark, loved the name and the abv%, but later found out this beer is amazing! We took the opportunity to unveil the finished result at a large birithday gathering. The crowed almost wiped out the entire inventory! Amber, Lager, and IPA lovers alike will find this to be a great brew, all the way around.August 5, 2016Best Beer that I Have Made!I made this per receipt except I added an additional pound of light DME and one additional pound of corn sugar. I used 2 packages of the dry yeast that were re- hydrated. You will want a blow off set up for the first 3 days. I brewed the beer on June 21, 2015 and am am trying it today (07-30-15) after being in the keg for 4 days.The beer came in at 10.9% ABV. I would encourage anyone that loves a big Belgian beer to give this a try. The balance between a lot of hops and malt are perfect! defiantly Belgian style with coriander flavor, sweet, fruity and a alcohol back bone. I made this with Thanksgiving and family in mind, it may not last? I might need to schedule another brew day soon. This would cost $15.00 for a four pack in the store if you could find it,July 31, 2015Smooth with a kickI just finished up my 1st batch and ended up with around 9.5% for my final ABV. The box says that I should have had around 10.3% so I'm happy with my results. I followed the directions and went directly into a keg after fermentation. Like one of the other reviews posted. This stuff is very easy to drink so you have to watch it. If you drink one 22oz you definitely know that you drank something with a kick.June 13, 2016SaisonThis is a full bodied high abv with balanced hops and malt really delicious !November 24, 2016Great, so far so goodGreat, so far so goodFebruary 15, 2016Not bad, long ferment thoughI just drank the first few from my first batch of this beer and it's not bad. Mine came out at 10% ABV which is amazing considering it just does not taste like it has that much alchohol but it does. You have to be real careful with this one, one 22 ouncer and you will be feeling it big time. The one take away on this one for me is that it seemed to continue to ferment for a long time. I had it in the secondary for 4 weeks before I felt comfortable bottling it, I also forgot to do the dry hopping, but the hop flavor was fine for my taste, so i'll probably do it that way again. I'll be making this one again.August 23, 2015
- Customer Q&A
Browse 13 questions Browse 13 questions and 45 answersI've never used a secondary fermentor. I've always brewed in just the glass carboy with great results. Does this beer have to have a secondary fermentation?BEST ANSWER: I've made this one a few times, once with a secondary fermentor and twice without. I didn't notice a huge difference in taste or body either way, except for the large ammount of sludge in the bottom of fermentor when it was time for bottling. Last time I made this i "filtered" the beer through a paint strainer stretched over a wire screen strainer to ensure that the amount of hops and trub transferred to the bottling container was minimized.Would it be ok to leave the beer in the Primary for more than two weeks before racking to secondary? It is one week now and it is still quite cloudy with constant bubbles through the blow off tubing. I am out of town for the next week. Thanks for any help.BEST ANSWER: It will be fine for 2 weeks. You'll know its done when 2 hydrometer readings are the same. Sounds like its still fermenting, let it work.Your temperature might be a bit cool causing a slower fermentation.I found this beer to get much better after a longer sencondary. Like maybe 2 to 3 months. You can cold crash it to help clear it up by putting it in fridge during secondary if you have a fridge big enough. Its really all about patients and time. Drink hearty my friendsFrom past expierience I was expecting this beer to absolutely get after it about 12 hours after pitching the yeast. Activity is slow at best 16 hrs after pitching yeast? With all the sugar in this beer should I be concerned about the lack of activity?BEST ANSWER: I thought the same thing. Just like you, I was concerned about the slow start for the Danstar Belle Saison yeast. As it turns out my worry was for nothing.
I always make a yeast starter and oxygenate my wort. The starter was going crazy in the flask. Figured it would be cause a very vigorous fermentation in the primary. I even prepared a blow-off tube as I usually do when fermenting a big beer. This wort had a OG of 1.094 (I added a little corn sugar to the recipe).
Imagine my surprise when the primary didn't explode. Rather the air lock just sorta bubbled lazily away then quit after about 3 days. I thought I had a stuck fermentation but I let it sit in the primary for 10 days. Gravity tested to 1.014 when I racked it to the secondary. 1.094 to 1.014 is pretty good. Should end up being around 10.5% ABV.is it ok to leave in primary for more than two weeks before racking to secondary? The beer is currently at one week in primary and still quite cloudy with steady bubbles through the blow off assembly. I will be out of town for the next week which is why I want to be sure it's Ok to leave in primary. Thanks.BEST ANSWER: The short answer is Yes. However, the longer that the wort remains on the trub, you do risk the chance of picking up some off flavors.I just bottled this beer on 2/11/17. with proper storage, what shelf life could I expect to have?BEST ANSWER: With proper storage it will keep up to a year, I still have some from January 2016 and it still taste great!
Enjoy!I added an extra pound of sugar to the recipe to help raise the abv. The fermentation process has been pretty slow since it started. Anything I should be worried about? End of the secondary 4 weeks is this Friday. Other than the additional sugar I followed the directions listed.BEST ANSWER: The extra pound if sugar should not hurt fermentation. I have done the same thing to raise the abv and make it a 6 gallon kit instead of 5. It cooks usually very fast for a day or so then slows down, after you secondary it, it should it start again but you will be surprised how much it did lower over time. It's a great tasting beer when finished.I live in Florida. We keep the house at 76. The fermenting range for this beer is 65-72, will 76 hurt it?BEST ANSWER: I think if you keep the surrounding are at 76 you will be OK. I have made several batches and live in Texas. At night my air gets down to 72 but during the after noon 76 is more like it. The beer ferments fine and tastes great. I usually store it in the secondary for 6 weeks after fermentation.2 questions- 1) did anyone find need to use a blowoff valve for this or was the standard air lock sufficient? 2) the sg of this kit is 1.088 but the yeast I ordered with it (Omega liquid) I believe only has enough for a beer with sg up to 1.060. Should I plan to do a yeast starter for this kit to ensure I have enough yeast?BEST ANSWER: You will need a blowoff rig for sure and definitely use a starter.I ordered the Omega liquid yeast with this kit. The packet says it contains enough yeast for up to 1.060 sg but this kit's sg if upwards of 1.088, so I'm guessing I should turn that yeast into a starter? Also, with all the sugar in this, did anyone find need for a blowoff valve, or was the basic floating airlock sufficient?BEST ANSWER: I initially tried to do a starter, but absent mindedly obliterated it with boiling water. So I just bought a 2nd round & just dumped it in and it turned out fine. If I was to do it again, I'd try a starter yeast batch.
I used the floating airlock and at its peak fermentation it was pegged open just shooting out CO2 & the plastic carboy was stiff with pressure, but it was fine. Hope that helpsWhat is the IBU rating for this beer ?BEST ANSWER: Thanks for contacting Midwest Supplies. On the hop rating scale of 1 to 5 it would be considered a 3. It's not too hoppy. Cheers!When doing the hop additions, do the hops stay in during each addition or do you remove the hops, boil for 15 minutes, remove those, then add the next hops and boil those for 15 munutes, remove and add the next hops and so on? Also, when dry hopping, do you just pop the hops pellets right in your secondary fermentor or is there a process that needs to be done?BEST ANSWER: Hi Tony
You'll just leave them in--no need to try to get them out. When you pour the cooled wort into the fermentor
you can leave the hop sludge/residue behind as much as possible.
As for dry hopping
you can just pop them in the secondary. If you wanted
you might consider putting the hops into a straining bag. This will allow you to remove them later
and it might help the siphoning go a bit more smoothly.
CharlesI'm doing the second fermentation in a 5 gallon glass carboy. What would be the recommended best way to dry hop this beer? Also, any advice on duration of dry hopping would be helpful. What is the effect on aroma/taste of 1 vs 2 weeks?BEST ANSWER: We just added the hops right into the carboy, and left for the full 2 weeks, the longer the better, it adds to the flavor, we also let it set in the bottles for 4 weeks before opening.
This is a good beer and ages well.Well it's been 2 wks primary, racked to secondary started activity again, been 4 wks in secondary. Dropped dry hops 1 week ago went active again, still working albeit slowly. Looks ok, just wondering about the prolonged action. Any suggestions!!BEST ANSWER: Hi Jethro, The bubbling is probably just residual CO2 left in solution. When you add the dry hops, it provides a nucleation point for the CO2 to escape, similar to putting pennies or marbles in a pot of boiling water. If you have a hydrometer, you can take a gravity reading to see if it is finished. Otherwise you can take a sample and taste it. It shouldn't taste sweet. Sounds to me like everything is normal there! Let us know if you need anything else.