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seanoj · 08-09-2011, 02:22 AM

I had a 10 gallon batch of Saison quit on me earlier this summer. Slightly below average temperatures in Los Angeles early this year were partly to blame. Also, some saison yeasts are very temperamental even when done at ideal temperatures.

I am such a bit fan of saison that we brewed another batch yesterday.

I was tempted to culture a Fantome yeast up to 10 gallon size, but got too busy. We were lucky to get a crop of yeast from a local craft brewer that makes a fantastic ginger saison (http://eaglerockbrewery.com/).

I would think about adding some (half lb for 5g) Belgian candi sugar instead of table sugar. It just feels right. Keep your alcohol up and let it finish very dry.

Also, keep a pitch of WLP001 or equivalent around for the possibility that the saison yeast does not finish. The saison funk is usually born in the first day or two of fermentation and finishing with 001 will get your beer dry and still retain the saison flavor (or so I am learning).

Check out our blog (link in sig). There are a couple posts about our saisons in the first page or two.

Good luck!

BrandonBrews · 08-09-2011, 03:49 AM

Temperatures had been ramping up here to get close to what we are used to in August but it doesn't look like it's going to make it any time soon. The weather took a turn for the worse. I will keep an eye on the extended forecast and if we have a couple days expected around 90°F I'm gonna go for it.

smellysell · 08-09-2011, 03:54 AM

Quote:

Originally Posted by seanoj

I had a 10 gallon batch of Saison quit on me earlier this summer. Slightly below average temperatures in Los Angeles early this year were partly to blame. Also, some saison yeasts are very temperamental even when done at ideal temperatures.

I am such a bit fan of saison that we brewed another batch yesterday.

I was tempted to culture a Fantome yeast up to 10 gallon size, but got too busy. We were lucky to get a crop of yeast from a local craft brewer that makes a fantastic ginger saison (http://eaglerockbrewery.com/).

I would think about adding some (half lb for 5g) Belgian candi sugar instead of table sugar. It just feels right. Keep your alcohol up and let it finish very dry.

Also, keep a pitch of WLP001 or equivalent around for the possibility that the saison yeast does not finish. The saison funk is usually born in the first day or two of fermentation and finishing with 001 will get your beer dry and still retain the saison flavor (or so I am learning).

Check out our blog (link in sig). There are a couple posts about our saisons in the first page or two.

Good luck!

In my opinion, clear candi sugar could possibly be the biggest waste of money in homebrewing. Go with the table sugar, you'll have identical results. The Dupont strain will finish if you give it time, but if you get impatient, dump some 3711 in there and it will finish it up quickly for you.

BrandonBrews · 08-09-2011, 04:05 AM

Quote:

Originally Posted by seanoj

I had a 10 gallon batch of Saison quit on me earlier this summer. Slightly below average temperatures in Los Angeles early this year were partly to blame. Also, some saison yeasts are very temperamental even when done at ideal temperatures.

I am such a bit fan of saison that we brewed another batch yesterday.

I was tempted to culture a Fantome yeast up to 10 gallon size, but got too busy. We were lucky to get a crop of yeast from a local craft brewer that makes a fantastic ginger saison (http://eaglerockbrewery.com/).

I would think about adding some (half lb for 5g) Belgian candi sugar instead of table sugar. It just feels right. Keep your alcohol up and let it finish very dry.

Also, keep a pitch of WLP001 or equivalent around for the possibility that the saison yeast does not finish. The saison funk is usually born in the first day or two of fermentation and finishing with 001 will get your beer dry and still retain the saison flavor (or so I am learning).

Check out our blog (link in sig). There are a couple posts about our saisons in the first page or two.

Good luck!

Thanks for the advice. Nice blog too, good pictures. I will keep that WLP001 in mind even though I'm told Wyeast 3711 usually finishes pretty dry, it never hurts to have a back-up.

smellysell · 08-09-2011, 04:49 AM

For some reason I thought you were using 3724 (better choice if you can keep it hot IMO)? No need for a backup with 3711, that **** will ferment concrete.

statseeker · 08-09-2011, 10:05 AM

I like the flavor profile with dupont(3724). Very complex even at the lower end of the range. More peppery and I dont know how to describe it other than mineral-like.

amrmedic · 08-09-2011, 02:00 PM

I just brewed my first saison last week.

My recipe:
Belgian Pils 9 lb
Munich 1 lb
Rye 1 lb
Flaked corn 8 oz
Flaked oats 8 oz
Treacle 1 lb

Simcoe .5 oz 60
NZ B Saaz .5 oz 15
NZ B Saaz .5 oz 5

Used WLP670 which is the Farmhouse Saison and has Brett in it

Plan to rack this to secondary on 10 lb tart cherries.

SaccharoVices · 08-09-2011, 02:05 PM

amrmedic-

good looking grain bill-the cherries sound good

i am going to do a peach addition to a dupont clone- could be great, could be an epic fail-

have to at least try it though- you can learn a lot from failure

smellysell · 08-10-2011, 03:14 AM

Had a beer made with 670 the other day. That yeast is awesome.