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Old 08-19-2012, 12:05 AM   #1
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Default What I learned about Saisons

I recently concocted a recipe for what I call White Pepper Rye Saison. Tonight I did a "side by side" with my version and a Le Merle Saison. I learned two things;

1) I did a pretty good job of building this recipe.
2) I can't drink a lot of Saison in one sitting!

The yeast profile of typical saisons seems to be a little too peppery/spicey for my pallet. I can only handle a couple in one night. They do go great with a cigar, though...

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Old 08-19-2012, 12:12 AM   #2
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You're going to have a big krausen in your tummy. That cheeseburger you're planning on eating later won't digest either. You'll wake up at 2AM with a gullet full of funky beer, a mean krausen and a semi digested cheeseburger. Do you have a bottle of ipecac handy?

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Old 08-19-2012, 12:15 AM   #3
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Too late! I already ate a patty melt! Krausen is rising as we speak! I knew I forgot to add ipecac to my grocery list!

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Old 08-19-2012, 12:22 AM   #4
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I knew it was a beef patty of some sort. I'm basically a psychic.

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Old 08-19-2012, 12:27 AM   #5
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There was actually two patty's involved, but I'll give you credit.

I actually haven't tried a lot of commercial versions of saison, so for a short time I was thinking I screwed up my batch. It turns out, it came out great, and I'm just not a huge fan of the style. I know, I know... you shouldn't brew something you haven't really tried before, but I needed "hot fermentation" options. My house is an oven this time of year, so I just decided to go for the saison in spite of my lack of experience with them... One or two is good. After that I gotta move on to something else!

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Old 08-19-2012, 12:51 AM   #6
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I have a saison percolating right now. My basement is a balmy 71 this time of year. The airlock fumes smell promising.

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Old 08-19-2012, 12:58 AM   #7
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They do put out a great aroma during fermentation. I started mine at 70 and ramped it up to about 80 within a 3 week period. I also made a smoked saison soon after. That one has been in the bottle for about 3 weeks, but the smoke is overpowering. I'm hoping it might mellow after some age, but if not it will go good with BBQ. Or, it might also work wonderfully for boiling bratwurst!

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Old 08-19-2012, 01:06 AM   #8
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My fig saison with orange, grains of paradise and cardamom is pretty funky as well. I have a feeling it's going to be much better next summer, the spices are pretty in your face right now.

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Old 08-19-2012, 01:08 AM   #9
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I do have one in the keezer though....but it's a champagne bottle. And I'm by myself..If I crack it I'll have to finish it.....and that means one druck revvy...but it does sound good.

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Old 08-19-2012, 01:09 AM   #10
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That sounds interesting Revvy. I have a holiday recipe I call Pfeffernusse ale that uses cardamom along with a few other spices. It was good after 2 or 3 months, but after 10 months it was even better. That's the good thing about homebrew. If you don't like it now, then just sit on it for a while!

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