Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Honey Jasmine Saison

Reply
 
LinkBack Thread Tools
Old 07-22-2013, 03:25 AM   #11
Cainepolo12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 139
Liked 9 Times on 8 Posts

Default

I haven't been able to brew for several months, but last night I brewed a Saison with malted quinoa, brown rice extract, sorghum at flameout and all Stygian. 1 ounce at 60, another at 20. I used s-33, which I haven't brewed with before but believe has the proper lineage. Fermentation was crazy after 7 hours and even more so now. Coriander, sweet and bitter orange at 10, as well as a little molasses(4 oz) for color. Tomorrow I'm going to move outside to garage to ramp up temp. Excited about this one.

__________________
Cainepolo12 is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2013, 08:21 AM   #12
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

I wish they'd stop calling S-33 a "Belgian" yeast. Don't expect a saison out of it. T-58 or even WB-06 are much closer. S-33 is, if anything, closer to a British yeast. It's the old Edme strain, of which John Palmer has this to say: "Edme Ale (Edme Ltd.)
One of the original dry yeast strains, this produces a soft, bready finish. Medium flocculation and medium-high attenuation. Fermentation range of 62-70°F." I agree with the "bready". I use it for stouts and British styles. Sorry to be the bearer of bad news.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2013, 05:52 PM   #13
Cainepolo12
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 139
Liked 9 Times on 8 Posts

Default

Igliashon- that's ok. I had a Belle Saison but couldn't find it while I was brewing, so the s-33 was my next best option. I had planned on ramping up fermentation to get the Saison esters, but instead decided to keep it at 68 and try and do more of a pale ale, which plays better to the yeast. My sample this morning was promising, but its all just experimentation. Thanks for the info, I haven't researched yeasts much, so it's good to know.

__________________
Cainepolo12 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
Honey Blonde Ale beljica Gluten Free Brewing 15 10-13-2012 10:17 PM
"Valley Girl" Jasmine Blonde igliashon Gluten Free Brewing 9 06-09-2012 12:09 AM
Honey Pale Ale mloster Gluten Free Brewing 1 04-23-2012 03:27 PM
GF Saison peterbronski Gluten Free Brewing 19 10-29-2010 05:38 PM
Jasmine rice Noontime Gluten Free Brewing 3 06-23-2010 04:41 PM