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Home Brew Forums > Home Brewing Beer > General Techniques > Saison du Vieux Bātard Sale "Finished" at 1.017?
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Old 04-03-2008, 02:24 PM   #1
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Default Saison du Vieux Bātard Sale "Finished" at 1.017?

Never having done a saison before, but routinely having my beers finish in the upper teens, I'm not sure what to do here. I know saisons are supposed to finish low---and JZ's instructions for his saison say that if the saison yeast poop out too soon, to pitch with a simple ale yeast like 1056. But is 1.017 too low for the new yeast to even bother waking up? Would I be wasting a packet of US-05? I'm stumped, because I mashed this sucker at like 148-149 hoping to get high attenuation, so 1.017 is absurd. Especially with an OG of 1.060.

Originally, I pitched a nice 2-qt starter that was hopping along, and I had activity in maybe an hour. I left town for a couple days, and when I returned, it was already slowing down. I checked the sg and it was 1.030, way high. So I slowly brought the temps up to 80f, left it there for a couple days, and it got a little more activity. Then it finally gave up and stopped. At 1.017 . On any other beer I'd be cool with that, but Saisons are s'posed to dry out.

Any thoughts on this'n?

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.primary | bright:
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Old 04-03-2008, 02:36 PM   #2
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Maybe give the yeast a little stir, see what happens.

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Old 04-03-2008, 02:37 PM   #3
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I had the same thing happen to my saison.. I had hell with it.. I pitched some dry yeast with no luck. I thought about adding champaign yeast or brett. But hydro sample tasted really good, so I let it be. I was stumped on mine because I used some sugar in it, mashed really low, mashed for 90 min. ,fermented warm, and used the saison 2 yeast which is suppose to attenuate better. Next time I make one, im doing an over night mash and adding brett.

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Old 04-03-2008, 03:55 PM   #4
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What yeast strain did you use? WLP565? If so, that is one of the worst saison strains, it attenuates really poorly as I have found. One way to get the gravity to drop is to actually make a starter with a package of SafAle US05 (1056, 001, allthe same) but use your beer for making the starter and areate, that way the yeast get used to fermenting in an environment with alcohol. I have found that just dumping yeast into an already partially fermented environment does nothing, because what I assume to be the shock to the yeast.


Or...another option (which I did do with a saison) is to brew another beer with US-05, rack it to another carboy, then rack the saison onto the US-05 yeast cake. Doing this (it was with PacMan, not US-05) with a saison IPA I brewed got the gravity to drop from 1.026 to 1.017 (OG was 1.071).

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Old 04-03-2008, 04:05 PM   #5
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Evan!, by my calculation, you are sitting at ~71% apparent attenuation right now. What is the yeast you used rated to? It may be all the lower it will go. Did you have an estimated FG you were shooting for?

I always say, if it tastes right, drink it

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Old 04-03-2008, 04:06 PM   #6
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I used the 568, the Saison Ale Blend.

I like your idea about pouring it onto another cake. Hmmm...

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-03-2008, 04:08 PM   #7
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Quote:
Originally Posted by Boerderij Kabouter
Evan!, by my calculation, you are sitting at ~71% apparent attenuation right now. What is the yeast you used rated to? It may be all the lower it will go. Did you have an estimated FG you were shooting for?

I always say, if it tastes right, drink it
I was shooting for as low as was reasonable, close to 1.010. Saisons should finish dry. You are right, I'm at 71% Apparent---the 568 appears to be 70-80% expected.

Quote:
This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-03-2008, 04:10 PM   #8
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Quote:
Originally Posted by Evan!
I used the 568, the Saison Ale Blend.

I like your idea about pouring it onto another cake. Hmmm...

That sucks to hear, I was hoping one could get higher attenuation with this yeast...did you use a lot of sugar to boost gravity or a lot of grain? I love saisons, brewed two last year and want to do a lot more this year...I know you said you were out of town, but maybe a careful ramping of temp during fermentation could push it further.
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Old 04-03-2008, 04:12 PM   #9
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What's the grain bill look like? You have any simple sugar in there? I'd also get the fermenter as warm as possible, you're past the point of having to worry about fusels. I need to re-brew a big Belgian, but I'm waiting until it gets into the 80°s so that I can get it to finish out (I'll start in the mid-60°s, but let it get real warm at the end; that worked great on my big Belgian last year).

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Old 04-03-2008, 04:12 PM   #10
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Quote:
Originally Posted by ColoradoXJ13
That sucks to hear, I was hoping one could get higher attenuation with this yeast...did you use a lot of sugar to boost gravity or a lot of grain? I love saisons, brewed two last year and want to do a lot more this year...I know you said you were out of town, but maybe a careful ramping of temp during fermentation could push it further.
I used 8oz of turbinado, very few adjuncts, and mashed very low. Yeah, maybe if I had ramped it up, it would have done better...but such is life.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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