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Old 05-12-2011, 05:04 PM   #1
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Default Stout with Saison yeast?

I did a little searching and can't find much on this (perhaps because it's not a good idea), but either way I figured to ask if anyone has tried this and how were the results?

A while ago I brewed an IPA and used Saison yeast, the beer was ok. Nothing special, won't be brewed again. Now since I am out of freezer space for fermenting and I want to brew, the only thing that can handle being uncontrolled is a saison. Anyway, Stout Saison? Anyone tried this?

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Old 05-12-2011, 05:11 PM   #2
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I have heard of a black saison before although I've never tried one. I was thinking about trying it out myself. Let me know how it turns out.

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Old 05-12-2011, 05:27 PM   #3
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Well, if I hear people saying it's no good I'll probably just make a standard saison. But if there isn't enough then I'll make it just for the hell of it.

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Old 05-12-2011, 05:49 PM   #4
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Make a saison, steep some carafa III and add it to it to blacken it without much of the flavor. Enter Black Saision, that could be interesting........id be down......

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Old 05-12-2011, 06:02 PM   #5
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I was thinking more along the lines of an actual stout recipe, but fermented warm with saison yeast. Not just a black saison.

The reason I did the IPA with saison yeast last year was to see if hop bitterness and flavor would cover the yeast flavor and giving me the option of fermenting my IPA's at warm temperatures since I didn't have temp control at the time. It didn't lol. And it was an odd beer.

I wondered the same thing about whether a stout would cover the yeast flavor with all it's roastiness. But, seeing as how I got temp control after that I haven't continued with making a stout with the yeast...yet.

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Old 05-12-2011, 06:19 PM   #6
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This might be a little off topic but, I have done a stout with WLP550 that came out fantastic.

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Let's think it over and stop making sense
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Old 05-12-2011, 06:32 PM   #7
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No, that's useful. Belgians still have the same strong yeast flavor...they are in the same class after all.

Did any of the belgian flavor come through? Or did it taste more like a normal stout?

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Old 05-12-2011, 06:35 PM   #8
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I think the reason you don't see much stuff like this is because a lot of people brew to style and some of the flavors you would get from a Saison fermentation would not score you well in an IPA or maybe even a stout.

Hard to imagine what it might taste like, but brew one up and see how it tastes!

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Old 05-12-2011, 06:36 PM   #9
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Also, if you want it to have a little more body, use some lactose since the saison yeast will completely dry it out.

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Old 05-12-2011, 06:56 PM   #10
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j1laskey's post came in extremely helpful actually...I was using the wrong keywords to find others with the idea. "Stout with saison yeast" and versions of it don't work so well...however, "Stout with Belgian yeast" provides lots more info.

Edit,
There is a beer, Buffalo Belgian Stout, that people rave about. Sounds just like what I am going for.

I'll have to come up with the grainbill, but ideally I'd like it to pretty much taste like a stout. I am a big fan of roasty stouts. If anyone has a nice, roasty stout recipe I'd be happy to brew it and use the saison yeast. I will just be using the saison yeast for the ability to ferment at higher temps, if it gives belgian flavors then so be it.

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