zoebisch01

Recipes 

A sacrifice for the cause! You can start it low, and ramp it up on around day 2 or 3 of your ferment. Once it hits day 5, just move it again...or do you actually lug around a 14 gallon conical?

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

carnevoodoo

Recipes 

I suppose you're right there. I just like my saisons dry and funky.

ColoradoXJ13

Recipes 

it was 2# of cane sugar for a 10-gallon batch, IIRC OG was 1.079 or so, it is at 1.011 now. This was the 'import strength' Saison recipe from Jamil's style book. It is almost 9%, so I am definitely going to let this sit for 6 months or so before drinking.

springer

Recipes 

The warmer the better with Saison. Mine started at 75* the first day then was at 80* for the next 2 days then ramped it to almost 90*. It came out great very dry and a light pepper taste I added some orange rind and cracked pepper corn to the secondary as I wanted a more pronounced bite to it, I used cultured yeast from a bottle Saison Dupont and a bottle of Hennepin

grain bill was high for a 5 gallon batch 16 LBS of grain.

__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan

carnevoodoo

Recipes 

Yeah, that doesn't seem so off to me. I would probably use that much or more in a 10 gallon batch as well. hmm.

I'd say bottle it and sit on it for a while. Or keg it and do the same. It'll likely all come together. It is likely just very, very green.

zoebisch01

Recipes 

Dang, did my response really make you curse? Sorry for that, it was not intended.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

carnevoodoo

Recipes 

Apparently I type the word f**k more than I type funk. Go figure.