Pretentious Hopster & Seppuku Asian Saison Update

I feel like I’m in a bit of a limbo right now.  I would love to pick up all my ingredients for my next brew, but I still have over 80 bottles of these two concoctions sitting in my bedroom.  I guess this is once again the problem with living in a little two bedroom two bath condo in Washington DC.  I wanted to shoot a little blog out here for a little insight on one particular issue for sure.  I have really enjoyed the feedback that I’ve received on a few things thus far, and I want to keep everyone in the loop on these beers.  I know you may never get to drink them, but I would love to start being able to produce beer a little more regularly.  I think some of that may depend on my ability to find a place to store these.

Pretentious Hopster:I’m sure some of you can’t believe I’m talking about this beer on here.  I believe I first brewed it two or more months ago; however, it still seems to not be ready for consumption.  I put it in the bottles a little over a month ago now.  I’m not really sure why it hasn’t quite carbonated yet, but it is really struggling to build any carbonation.  The directions I used told me to use DME as the priming sugar and it gave me a specific amount to use.  I gave the beer a try after 2 weeks knowing that it wouldn’t be ready yet but hoping to get an idea of the flavor profile and how the carbonation was developing.  I really thought it was building at that time.  Last week

Pretentious Hopster label if I was making one!

I opened another bottle I truly thought would have slightly more carbonation to it, but it really seemed to be lacking.  I have thought it had some really good flavors in there, but it has been extremely hampered by a lack of carbonation.  The book I got it out of said it would take three months to be optimal, so it may just need more time in the bottle to carbonate, but I am not very patient.  Should I just keep waiting, or do I need to do something to get this carbonation kicking?  I really can’t wait to have a good imperial IPA of my own!

Seppuku Saison: I’ve also written about this one on here before as well.  In fact, I got a lot more input on the actual recipe the last time I wrote about this one.  As a little reminder, I decided to use a saison base.  From here, I used Sorachi hops and Amarillo hops.  The Sorachi really had most of hopping responsibility.  I put it in at the 60,15, & 5.  The Amarillo only went in at the 15. I really wanted to try to focus on Asian flavors, so I added coriander, fresh ginger, and fresh orange zest.  The beer really didn’t seem to do a whole lot of activity in primary which had me worried; however, I took the final gravity and saw that I made my mark.  I didn’t want to stop there, so I added fresh ginger and orange peel to the secondary for a week as well.  They made it into the bottles almost a week ago, so I’m not really sure how it is doing at this point.  I’m of course tempted to pop one open this weekend and see how it is progressing, but I’ll give it another week or two before I break down and do that.

As I said earlier, I know what I want to do next, and I’ve already got my next name ready to go for it as well.  I really need to free up some bottles for a new brew so once one of my beer is ready I’m going to really enjoy drinking it, and I’ll start to get ready to brew my next one.  I feel like I can’t get started until I at least know that bottles are getting emptied.  Hopefully that happens soon!

Would be my label if I was making one!



  1. Three months in the bottle to carbonate an IPA?!? I’ve never heard of such a thing. I would be worried about the hoppiness fading. Usually, I have carbonation within 10 days to 2 weeks. My IPA’s rarely last more than a month or two after bottling. They’re best fresh. However, if the recipe said “three months” then the author probably knows better than I do.

    I’d totally open the Saison this weekend. I’ve opened lots of batches after just a week to find varying degrees of carbonation. Ten days though seems to be the rule for me. Of course, someone with more brewing knowledge may have better information than I do.

    • For the IPA it said it would be ready in a month and optimal between three months and a year. This isn’t a standard IPA it’s an imperial so it has a lot more booze, malts, and sugar in it than your normal IPA. I’m thinking it just needs more time, but I’m not entirely sure. I think I’ll have a slightly better idea after this week because it was basically a month to the day on Friday. Maybe a few days under a month. So I’m hoping it will be ready.

      I think I will pop open a Saison this week just to see what it’s doing. I have a friend coming over friday who homebrews too so I want to get his take on the flavors anyway.

      • What source are you getting your info from because I’m with Zac on this one. Carbonation should take a month (tops) unless the yeast are slowed due to a colder temperature where you have your beer stored. Unless the DME conversion is slower than regular sugar which I don’t remember because I was kegging at the end of my days.

        Removing carbonation from the conversation, I could see an imperial IPA taking three months for all the flavors to balance out (although I would consider it drinkable once it was fully carbonated), but again I have to agree with Zac, I’d be afraid to let it sit around too long in fear of the hops starting to fade.

        I too would open the Saison. You can learn something from seeing how a beer develops in the bottle over time. And I’d totally make the labels lol – those are two awesome pictures!

      • The source is the book the recipe came out of. It said that it should be ready to drink after a month. It really seems like it’s getting there; however, I think it needs a little more time. I’m just hoping that a little extra time will be all it needs.

        I’ll definitely open a saison to see how it’s doing this week. The pictures make me want to smack some labels on the bottle too!

      • That makes more sense with the DIPA. What was the OG/FG and IBU?

    • Bummed about your carbonation problems. I usually bottle a couple halvsies so I can start checking carbonation around 1 week after bottling. I also keep my bottles on the brew room for the first two weeks to keep that yeast active before cellaring.
      God speed and good luck on your brewskis.

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