A few weeks back it seemed like there were more than a handful of us doing Saisons... anyone try theirs yet?
I bottled mine today with about 4 oz of corn sugar. Went from about 1.048 down to around 1.015, using wlp565 (so I got 68% attenuation for a range of 65-75% it seems?). It spent 3 weeks in primary. Seemed to taste pretty yummy, though a little sweet. It's really cloudy though, guess we'll see what it looks like coming out of the bottle.
I don't think the recipe I followed ended up with an official Saison - according to Beer Alchemy the color is too dark. It's also the first recipe I've followed after doing 5 previous pre-packaged-kit-brews.
I started mine last Thursday, an extract kit from AHS called Belgian Summer Saison. Oddly, this kit used half wheat extract, half standard malt extract, so I imagine that this is more a wheat beer-saison hybrid. Whatever, I imagine it will be marvelous.
__________________ Primary Fermenter: English Mild
My Saison was a beer from hell. A bunch of Pils, some wheat, some aeromatic, and honey. I had several spills of wort on my stovetop, couldn't get a decent gravity reading, and overshot my volume by almost a full gallon. And finally forgot to add the honey until I had the wort in the fermentor. In the end, I said the hell with a starting gravity. After two weeks in primary at about 80 degrees, it had bottomed out at 1.015ish (I suspect my hydrometer is all screwed up). So, I racked to a secondary to do a little dry hopping. Stirring up the yeast restarted fermentation and dried it out to somewhere about 1.005ish. I finally bottled it last week. I have no idea what to expect.
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Primary: Exam Brown Ale
Primary: Unknown Mead
Secondary: Matt's Saison
Carbing: Raspberry Apple Cider 333
Enjoying: Lazy Ass Orange Pale Ale, Belgian Grand Cru, Belgian Dubble, Cherry Stout, Demonstration IPA
Mine is doing just fine, I ended up repitching some nottingham yeast when the Saison yeast stalled out around 1.018. It finally ended up at 1.004... It is a solid beer, but it needs some more time to age because it came out at around 7% ABV.
Mine is chugging away nicely - White Labs Saison II yeast. I've been impressed with this yeast. It doesn't seem to crap out like other Saison yeast. I did a 10% ABV beer with it last year, fermented in the upper 60's F and it chugged right through it ending up at 1.008. My current beer spent a week in the mid 60's, then a week at 70F and now it's at about 75F and still bubbling slowly.
7 lbs pils, 1 lb wheat, 0.5 lb aromatic OG 1.056
Sorachi Ace, Sterling and Saaz hops
__________________ On Tap: Holiday beer, porter, IPA 2, O'fest II Kegged and Aging/Lagering: Imperial Alt, OKZ, Belgian dark strong, Czech pils (finally), Rye lager, Orange Kitty Zoom (std. Amer. Lager) Oatmeal stout, Czech Pilsner II Secondary: Primary:German Pils, CAP, Kolsch, Pale Ale Brewing soon: More lagers!! Recently kicked : ( : O'fest I, IPA,
Pilsner Urquell Master Homebrewer (NYC 2011) P U crowns winners in its inaugural master HB competition
To those of you who got yours under 1.01 - how did you know it would do this?
I basically waited until I hit the attenuation range, which 1.015 is in. But now I'm nervous about bottle bombs after hearing about yours drop more. Were you using 565 also?
anyone done with their saison yet?
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