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Old 12-01-2009, 11:35 PM   #11
ronzonie7
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Yeah, I guess you are right...how do we ramp up carbonation and avoid blowing up all over my fridge?

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Old 12-01-2009, 11:49 PM   #12
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I carbed my saison at 1oz/gallon and it came out nice and sparkly.

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Old 12-02-2009, 12:06 AM   #13
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If you are kegging just up the PSI. If you are bottling, you would just need to add more priming sugar.

For a saison you want 3-3.5 volumes of CO2. I would go with about 5.5 oz of corn sugar just to be on the safe side. Don't go too high or, like you say, you will get bottle bombs.

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Old 12-02-2009, 01:52 AM   #14
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What yeast did you use for a Saison? My favorite yeast right now is the French Saison limited edition

You can drink that very early and I never had any meaty flavor on mine. Mine always come out citrusy, more grapefruit than orange as with Belgian Wit.

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Old 12-02-2009, 01:58 AM   #15
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Quote:
Originally Posted by COLObrewer View Post
I'd bet that the off flavor will dissipate, your brew is actually still fermenting a little. I would expect any number of foul flavours coming from an unfinished saison. We once brewed a banana porter that smelled like cooked venison and tasted like satan's hemmorhoids in secondary. It turned out to be a favorite.
Brew on my friend
However, We've never brewed a saison, so, ignore me.
I was gonna comment, but just doing a repost will suffice this one I believe.
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