14 replies to this topic

[Yeasty Boy]

Kicked out a saison last w/e, 1.056, a week later at 72° it's at a whopping 1.030 SG. Stuck a heater next to it this morning, not sure exactly how warm it is now, but it's beyond the 78° that my little stick-on therm goes to. And it's now sitting next to a heater register.I'll try to hit it with the heater when it shows up on the thermometer, see what it looks like next w/e.This yeast makes an awesome profile, but the attenuation is for shit if you don't pitch at high 70's. Tasted a saison a friend made with same yeast, pitched at 84? I think. It was freaky spicy and a bit tart. Very nice. I'm going to throw another onto this cake, and just rock it at 80 from the start.Who else likes this yeast enough to hassle with it?

[MolBasser]

I recently made a saison that I pitched at 85 degrees and fermented at 92.BrewBasser

[Yeasty Boy]

yeast strain?

[MolBasser]

yeast strain?

I'm not at liberty to divulge that. Sorry.BrewBasser

[MyaCullen]

I'm not at liberty to divulge that. Sorry.BrewBasser

so if you can't divulge it this must mean that SN is doing a Saison? Is this gonna be a public release?

[drewseslu]

A brown saison...perhaps?

[Yeasty Boy]

Dear god, i hope it's not the Chico strain.I think I'm going to pitch at 68 again, then ramp up after two or three days, let it get into the mid 80's. Looking forward to it. This one here has some spices in it, going to do the next one a bit more simple. Maybe after that a fruity. Then a dark if I'm not scared of the yeast.

[dapittboss]

So brewbasser...... is there any orange peel in the SN Saison? How did you get that citrusy quality? I'm not usually a big Saison fan, but I loved the SN version. Come on.... how about divulging a few details.Just read one of the posts above. SN has a limited release Saison. I tried it at My Father's Office in Culver City a couple months ago. I thought it was great.

[MolBasser]

So brewbasser...... is there any orange peel in the SN Saison? How did you get that citrusy quality? I'm not usually a big Saison fan, but I loved the SN version. Come on.... how about divulging a few details.Just read one of the posts above. SN has a limited release Saison. I tried it at My Father's Office in Culver City a couple months ago. I thought it was great.

I can't talk about ingredients. At least untill I talk to Steve. There will be a limited public release.It is a dark saison though.BrewBasser

[MolBasser]

Dear god, i hope it's not the Chico strain.I think I'm going to pitch at 68 again, then ramp up after two or three days, let it get into the mid 80's. Looking forward to it. This one here has some spices in it, going to do the next one a bit more simple. Maybe after that a fruity. Then a dark if I'm not scared of the yeast.

Its not chico strain...... LOL!Were not that dumb here at SNBC.... :)BrewBasser

[Cliff Claven]

I like the 3711 strain I picked up the other year. The thing ferments sold at 68*. From 1.060 to 1.008Maybe this year I will make one and let it go into the 80's and see what it produces.

[drewseslu]

3726 Farmhouse Ale is very nice...and cooperative, as well. Can't say if I prefer that or 3711...tough call...

[Genesee Ted]

Both 3726 and 3711 are incredible yeasts. It is really too bad that they are not year round, although I understand why from a business standpoint. I am a saison freak as of late though. To be honest, I feel like there aren't a lot of commercial examples that my stuff doesn't crush. Not to mention that usually saisons are way too expensive. Hennepin is the exception at $4.50 to $5.99 a 750.

[Cliff Claven]

Another local has a Saison that he had no problems with. It may be the 3726. It may be time for a 10g split batch .We agree that our Saisons kick the commercial offering out the door.

[Yeasty Boy]

I used the Farmhouse last year three times, with good results, but a friend had this started when I was wanting to brew, tossed some wort in a flask and handed it to me, so what could I say?Funny enough, his started in the high 50's, I told him the deal with mine, he went and checked the gravity and it was right around 30 or 32 as well, said he was going to put a fermwrap on it.Mine's still bubbling away, but Chris White concedes that his strain from DuPont was really meant as the first of two yeasts, for the phenolics, a second one being required to dry it out. I've never used 3711. it would be nice to split a batch of that with the Farm, make a decision on a house strain.