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Old 02-17-2010, 11:16 PM   #1
bigandy73
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Default Saison problem?

So I brewed the Sasion Kit from DIY on 1/30. OG = 1.054.

I racked it to secondary on 2/11, and the SG was 1.032.

Haven't seen any activity in a while, so checked it today and it is still 1.032.

It tastes good, it's just sweet. Here's the recipe -

http://diybrewing.com/recipes/Saison.doc

Any ideas?

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Old 02-18-2010, 12:16 AM   #2
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Neither one of the yeasts in hthat recipe are Saison yeasts.


You racked WAY too early, and you're probably going to need to pitch more yeast.

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Old 02-20-2010, 08:09 PM   #3
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Hmmm interesting. When do you think I should have racked it? I think I actually used a yeast that was labeled "Saison", that might be a misprint in the recipe.

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Old 02-21-2010, 01:08 AM   #4
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Not sure which yeast you used, but that's the key indicator here. Saison yeast strains define the style.

Saison yeasts (WLP565, WLP566, WLP568, Wyeast 3724, etc) are designed to be fermented at generally high temperatures (75-80F), and require a few tricks to get it to attenuate fully.

A "Proper" saison should finish fairly dry, around 1.008 - 1.011 or so.

I would try pitching some more saison yeast with a proper starter, and keeping that sucker in the 75-80F degree range. If you don't have a saison strain available, you could add some WLP001 to help get things going.

For more info about saisons, try listening to the "Brew your own" radio show on Saison's.

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Old 02-21-2010, 01:20 AM   #5
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If you're going to repitch, get some Wyeast 3711. It's a saison yeast and it works like a MONSTER!

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Old 02-21-2010, 03:38 PM   #6
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Quote:
Originally Posted by ChshreCat View Post
If you're going to repitch, get some Wyeast 3711. It's a saison yeast and it works like a MONSTER!
I can vouch for this.
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Old 02-23-2010, 12:32 AM   #7
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I'll look into some of that 3711. I've never done a starter before, my understanding is I should mix up some sugar and water and pitch the yeast into it to give the little buggers a head start. Anything else I should do?

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Old 02-23-2010, 01:19 AM   #8
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Quote:
Originally Posted by bigandy73 View Post
I'll look into some of that 3711. I've never done a starter before, my understanding is I should mix up some sugar and water and pitch the yeast into it to give the little buggers a head start. Anything else I should do?
Yes. Put the sugar down and step away from the starter!

Use DME and water to make your starter. You don't want to train the little buggers to just eat simple sugar or they won't eat up the maltose (complex sugar) as well as they should and you can have this same issue with sluggish and/or stuck ferments.

If you don't know how to make a starter, I think DeathBrewer said it best when he said:
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Old 02-24-2010, 12:01 AM   #9
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The Wyeast French Saison IS a monster but it can tolerate cooler temps. If you you used the Belgian Saison strain, it likes to ferment upwards of 70*; otherwise it will just quit.

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Old 02-24-2010, 05:14 AM   #10
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The Wyeast French Saison IS a monster but it can tolerate cooler temps. If you you used the Belgian Saison strain, it likes to ferment upwards of 70*; otherwise it will just quit.
Thanks for the heads up. I got that from the Jamil Show link but didn't realize that the French strain would ferment out dry at lower temperatures. I guess that is what I need. Looks like I'll put an order in pronto.

Also, thanks for the great explanation of making a starter ChshreCat.
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