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Old 04-22-2013, 02:10 PM   #11
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So far, apart some spice I might be adding, the recipe will have only light DME and hops to make the final wort. Should I add dextrose/sugar during the boil like this guy is doing to add a dry finish to the beer ?

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Old 04-22-2013, 02:47 PM   #12
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Originally Posted by beauvafr View Post
So far, apart some spice I might be adding, the recipe will have only light DME and hops to make the final wort.

Should I add dextrose/sugar during the boil like this guy is doing ?
The recipe you're using lists a lb of corn sugar, pretty sure that's supposed to be in your fermentables. Most saison recipes have a fair amount of simple sugars so they finish dry. You can add it at flameout, I would also do late addition of about half your DME at that time.

Edit: it definitely is part of the fermentables, it lists your OG s 1.063 for 3.5 gallon, you won't get there with just 4 lb DME.
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Old 04-22-2013, 05:32 PM   #13
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Didn't see this discussed...but the key to a great Saison is temp control....Saison yeast will produce all the spices, flavors, and aromas you would expect with a warm temp control...I like to start at 68 for the first 48 hours then gradually warm up to the mid 80's

Stay away from the S-33 as someone else said...didn't not what kind of strain this is but the Belgian description that is out there on this strain is bogus....T-58 is not bad...I really enjoy the new Bella Saison Dry yeast as my go too....3711 and 3724 are solid too

I recently medaled with a Saison...with nothing but Pilsner Malt and Sorachi Ace hops...and the spice and unique flavors you get is pretty awesome....

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Old 04-22-2013, 05:36 PM   #14
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also if you want to add the spices...check out the lawn mower saison midwest offers....its a solid beer...the ingredients list and instructions are listed...gives you the instructions too

http://www.midwestsupplies.com/lawnm...grain-kit.html

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Old 04-22-2013, 05:57 PM   #15
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I like WLP568 fermented at around 68-70F for my saisons. It ferments quick without having to raise the temperature into the 80's and 90's and it has a nice balance of fruity and spicy flavor and aroma. I have also added a bit of ginger at flameout. I didn't precisely measure the ginger, but it was the equivelant of about 3 large cloves of garlic, finely chopped. It was nice once the spiceness from the ginger mellowed with conditioning. I have always added corn sugar to the boil to get a dry finish in my saisons. I shoot for a FG of 1.005-1.008

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Old 04-22-2013, 06:57 PM   #16
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Quote:
Originally Posted by chickypad View Post
The recipe you're using lists a lb of corn sugar, pretty sure that's supposed to be in your fermentables. Most saison recipes have a fair amount of simple sugars so they finish dry. You can add it at flameout, I would also do late addition of about half your DME at that time.

Edit: it definitely is part of the fermentables, it lists your OG s 1.063 for 3.5 gallon, you won't get there with just 4 lb DME.
You are right.. I think they made an error writing their recipe. I'll check with them.
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Old 04-22-2013, 07:01 PM   #17
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Quote:
Originally Posted by Schumed View Post
also if you want to add the spices...check out the lawn mower saison midwest offers....its a solid beer...the ingredients list and instructions are listed...gives you the instructions too

http://www.midwestsupplies.com/lawnm...grain-kit.html
Really looking great. That was my reference too.
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Old 04-22-2013, 07:05 PM   #18
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Quote:
Originally Posted by julioardz View Post
I like WLP568 fermented at around 68-70F for my saisons. It ferments quick without having to raise the temperature into the 80's and 90's and it has a nice balance of fruity and spicy flavor and aroma. I have also added a bit of ginger at flameout. I didn't precisely measure the ginger, but it was the equivelant of about 3 large cloves of garlic, finely chopped. It was nice once the spiceness from the ginger mellowed with conditioning. I have always added corn sugar to the boil to get a dry finish in my saisons. I shoot for a FG of 1.005-1.008
Never tough about ginger. Not a bad idea. Thanks!
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Old 04-22-2013, 07:06 PM   #19
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Quote:
Originally Posted by julioardz View Post
I like WLP568 fermented at around 68-70F for my saisons. It ferments quick without having to raise the temperature into the 80's and 90's and it has a nice balance of fruity and spicy flavor and aroma. I have also added a bit of ginger at flameout. I didn't precisely measure the ginger, but it was the equivelant of about 3 large cloves of garlic, finely chopped. It was nice once the spiceness from the ginger mellowed with conditioning. I have always added corn sugar to the boil to get a dry finish in my saisons. I shoot for a FG of 1.005-1.008
Maybe adding corn just after the DME since it's a short 30 min boil (only 3.5 gallon of water) ?
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Old 04-22-2013, 07:21 PM   #20
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Ginger is great. It has both that fresh citrus and peppery spicyness to it. At the time, I was doing the boil on my stove and had some ginger sitting in a bowl next to me when I decided I would try it out on a whim. 3 weeks after bottling, it still had too much spice from the ginger and too much yeast character. 2 weeks after that it was perfect and stayed that way to the last bottle.

I've added corn sugar at the start of a 60 minute boil and 5 minutes before flameout with little effect on the color and flavor, from what I can tell. I wish I understood more about the relationship between pre-boil wort gravity and hop utilization to give a better answer, but I don't. As far as I know, adding corn sugar to the wort pre-boil or at any point during the boil is the same for me.

Edit: If I ever try a ginger saison again, I may consider adding more after primary fermentation is complete, like dry hopping, but with ginger. I could pick out the ginger because I knew it was in there, but it was very subtle after 5 weeks of bottle conditioning.

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