77 replies to this topic

[Poptop]

then you should

[armagh]

I will admit I'm not the biggest saison fan and a plain Jane one seems fairly boring to me. I have a crap load of pineapple in the freezer I need to use up.

A tropical fruit-based mead might be part of the answer.  Throw in some pineapples, mangoes, overripe bananas, kiwis, star fruit and just about anything else that sounds right.  Ferment to completion, let age, bottle and in about 2-years, it will be magnificent.  Your location being what it is, sourwood honey would be available and dead solid perfect.

 

I agree with mic, though, I'd split the 10 gallons in half, use extract for half and use the other 5 as a test base for future forays.

 

Whatever you decide, good luck.

[neddles]

I couldn't agree more. An arrogant attitude like that will eventually run off followers even if the beer is stellar.

Wish I could agree with you on this but I can't. Lagunitas has done quite well despite a first class cork soaker at the helm and beer that is not always stellar.

 

 

Regarding 3711 I have gotten a very nice character from it starting at 68F and ramping to 75F. I'm not sure why Schwanz had trouble with attenuation but it is a well reputed monster. Don't be surprised if it ferments your glass carboy. One other thing I have found with it… it can be very clean with lower gravity beers. That may be the case with all these yeasts, I don't know, but I made a 1.045 saison with it once that was exceptionally clean. I'm sure O2 and pitch rate play into this as well.

[MtnBrewer]

I couldn't agree more. An arrogant attitude like that will eventually run off followers even if the beer is stellar.

You'd like to think so but if that was going to happen, I think it already would have. His place is packed every day of the week.

[MyaCullen]

You'd like to think so but if that was going to happen, I think it already would have. His place is packed every day of the week.

The Saison Nazi?

[MtnBrewer]

LOL...he does call himself "Saison Man".

[neddles]

LOL...he does call himself "Saison Man".

I'm always suspicious of people who give themselves nicknames.

[MtnBrewer]

httpss://twitter.com/Saison_Man/status/479769930272104449

[Bklmt2000]

Here's the latest saison I made (I'm having a glass of it as I type):

 

10 lb Pils

1 lb Munich

1 lb table sugar (added 4 days into 1°)  - this grain bill gave me an OG of ~1.068 for 5.5 gallons in the 1° (~80% eff for my system)

 

1 oz Sterling hops (whole, ~9% AA, FWH only) to ~28-30 IBU's

 

WY3726 Farmhouse Ale yeast (2 qt starter)

 

I'm pretty pleased with how this one turned out.  Carbonation is a tad light (this only the 2d pull from the keg) but the taste is quite nice.

[neddles]

httpss://twitter.com/Saison_Man/status/479769930272104449

Yeah buddy. That's first class right there.

[MyaCullen]

Yeah buddy. That's first class right there.

well if he looked up to him for 19 years  he must ave learned how to be one from him

[MtnBrewer]

well if he looked up to him for 19 years  he must ave learned how to be one from him

If he's talking about the person I think he is, he is the nicest guy in the world. He was the microbiologist for Bristol Brewing when Jason was the head brewer there.

[neddles]

Airing your dirty laundry on Twitter says a lot about you.

[MyaCullen]

If he's talking about the person I think he is, he is the nicest guy in the world. He was the microbiologist for Bristol Brewing when Jason was the head brewer there.

maybe he doesn't like Microbiologists, he 86ed basser too

[BlKtRe]

I find 3711 to be rather boring. Phenols, spice, and citrus flavors are mainstream. It is a good yeast to start off with since it is a beast. I've found with it that mashing in the upper 140's I never need to primary sugar to help dry it out. 3711 can do that all on its own which I correlate to the restrained flavor profile. I agree with the 74-76 degree ferment temps. and a heating pad. I'm currently revisiting the WY Farmhouse strain enjoying the flavor much better. I find the profile in between 3711 and 565 with 3711 at the bottom of the pile. Liking Farmhouse with a little aging. I'm also a big fan of NZ Motueka in Saison.

[Bklmt2000]

Wy3726 Farmhouse is my go-to yeast for saisons.  Nice flavor profile, and I've found that it dries a saison out nicely at normal fermentation temps (~68-72°F) without the need for extra heat.

[neddles]

WY3726 is a PC yeast that hasn't been out for a while. Where are you guys finding it? Did you bank it?

[matt6150]

Would there be anything against throwing in a lb. of amber candi sugar in the boil? I've had a lb. laying around someone gave me I would like to get rid of.

[Bklmt2000]

Matt, the amber candi sugar would be fine to add; depending on your grain bill, you might get a slightly more amberish color to the beer.

 

Rather than in the boil, i'd suggest adding the candi sugar in the 1°, say at or shortly after high krausen. 

 

i suggest this so the yeast eats the maltose in the wort first, and then the simpler candi sugar (sucrose) second.

[matt6150]

Having little experience with candi sugar I have only put it in the boil. I have a hard time seeing it dissolve very well added to the fermenter, there about peanut size chunks.