Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Saison Aging
Reply
 
LinkBack Thread Tools
Old 06-20-2012, 02:20 AM   #1
thedisasterparty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: salt lake city, UT
Posts: 15
Liked 1 Times on 1 Posts

Default Saison Aging

Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on top of the wort that had pushed itself up against the top of the keg. I pulled some out and taste tested it and it seemed to taste pretty awesome. There were a bit of floating particles in the sample though.

It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...

__________________
thedisasterparty is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 12:59 PM   #2
Naggs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Macomb, MI
Posts: 78
Liked 2 Times on 2 Posts
Likes Given: 28

Default

I'm sure you're fine. Saison is supposed to get at least a little funky. What yeast strain did you use?

__________________
PRIMARY-Yorkshire Wheat, American Wheat
SECONDARY- none
BOTTLED-Pumpkin Ale, Christmas Ale, Citra Pale Ale, IPA, Cream Ale, Oatmeal Stout, Amber Ale, Saison, Orange Kolsch, Galaxy IPA
Naggs is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 01:06 PM   #3
progmac
Sponsor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Cincy, OH
Posts: 1,810
Liked 227 Times on 186 Posts
Likes Given: 303

Default

most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on

__________________
progmac is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 02:35 PM   #4
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by progmac View Post
most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
Correctamundo
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 04:11 PM   #5
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by progmac View Post
most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
^that x1000
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 04:49 PM   #6
thepartsmancometh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: central, IL
Posts: 389
Liked 20 Times on 20 Posts

Default

Another vote for more fermentation.
Last I checked my Saison du buff clone it was at 1.003! Its dryhopping now, I'll check it again when I was bottle. Wyeast 3711 rocks

__________________
thepartsmancometh is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 08:59 PM   #7
BWN
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Dexter, NY
Posts: 701
Liked 20 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by progmac View Post
most saison yeasts will get below 1010, just very slowly. so you could have still had some active fermentation going on
this
__________________
BWN is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 10:01 PM   #8
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,212
Liked 149 Times on 140 Posts
Likes Given: 83

Default

Quote:
Originally Posted by thedisasterparty View Post
Hey all. So, I made this Saison about a month and a half ago. I let it ferment all the way down and then transferred it to a keg to age at 72 degrees for 3 months (as the recipe called for). I decided to take a taste test today. As I pulled the lid off the keg I noticed a large amount of foam on top of the wort that had pushed itself up against the top of the keg. I pulled some out and taste tested it and it seemed to taste pretty awesome. There were a bit of floating particles in the sample though.

It fermented all the way down to a 1010 before I threw it in the keg. It seems to be the same. I used starsan, which usually leaves a bit of foam in the wort after a transfer. Could it be that? Could it be some sort of infection? Should I worry about the floaties? Like I said, it tastes fine, just a bit worried is all...
a krausen on a 1010 beer after 3 months? interesting. my saison just stopped at 1003 and the last 10 points did not show a krausen at all.
__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 11:12 PM   #9
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,344
Liked 114 Times on 88 Posts
Likes Given: 14

Default

Sounds like fermentation kicked back up when you transferred. That would explain the foam and chunks. Let it setlle a bit and I say your good to go.

__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2012, 11:22 PM   #10
befus
Mr. Infecto
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
befus's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Rogers, Arkansas
Posts: 592
Liked 13 Times on 12 Posts
Likes Given: 8

Default

Just posted about my saison and it went from 1.064 to 1.002 in 22 days. I did not think it would get quite that low, but it did have quite a bit of sugar in it.

__________________

Award winning:
Northern Brown Ale


"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."

Primary:
Bottled: Wee Ain't Heavy (Wee Heavy);
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,

befus is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP565 Belgian Saison Yeast in a Black Saison JLW Fermentation & Yeast 26 08-02-2012 02:40 AM
How quickly can I serve a saison using WLP565 saison yeast ThreeDogsNE Fermentation & Yeast 1 07-19-2011 10:05 PM
First Saison td9479 Fermentation & Yeast 2 07-04-2011 07:22 PM
Aging: what exactly happens? o4_srt Fermentation & Yeast 145 04-10-2011 01:00 PM
Using Saison "temperature Ramp" techinique on non-saison yeast KyleWolf Fermentation & Yeast 11 07-02-2010 02:22 AM