GTG

Recipes 

Unibrow

Recipes 

Cat, we have a big problem

I opened my first bottle of this after 1 week, and it's EASILY the best homebrew I ever made. Not to mention, it's an amazing Saison that tastes eerily to Hennepin. What did you break into the Ommegang company and steal their recipe? I did use 565, which was really the only difference from your original recipe post. Fermented in low 80's.

How is this supposed to last 3 weeks for proper conditioning?

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To alcohol! The cause of, and solution to, all of life's problems.

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Grumpybumpy

Recipes 

Make sure to at least save a couple for several months. It only gets better!

Unibrow

Recipes 

Surely you jest.

Don't get me wrong...I'm sure this beer will get better with age. But with the Superbowl coming up how can I expect this to last through Feb?

I am putting a 12 pack away now. And I voe not to open it until April

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To alcohol! The cause of, and solution to, all of life's problems.

-Homer Simpson

starrfish

Recipes 

brewing this again in it's "little brother" form for draft. My first attempt at this it was just shy of 9% I was setting up my new mash tun, and efficiency was through the roof with my fine crush. I backed grain bill down and it was closer to right, but still high. backing off on my crush and I should hit in the 7% range. STILL working out the bugs! BUT I'm not hitting low anymore!

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ChshreCat

Recipes 

Glad you like it. The best way to make it last is to brew more of it. Easier to make 100 bottles last longer than it is to make 50 last.

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"Science + beer = good!"
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beerandloathinginaustin

Recipes 

Also wanted to say thanks Cat. My first Saison attempt (after loving 3711 on other styles) borrowed heavily from your grain bill. I have 25+ gallons of saisons going in my bedroom right now. When my brewpub gets up and running in Las Vegas in a year or two I'll invite you out to collab on a saison with me.

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Disclaimer: The odds of this post being heavily influenced by copious amounts of questionable homebrew are exceptionally high. Really high. Seriously. But I love you bro. Really. I love you. Where are my pants?

maggator

Recipes 

Thanks for recipe. I brewed this on saturday and it's bubbling like crazy. I can't wait to try.

I've got a bunch of dextrose around and was thinking of adding that instead of the table sugar. Will that make a difference in the final taste?

ChshreCat

Recipes 

It shouldn't. If you want to be exact you can look up a conversion as dextros and table sugar aren't quite 1:1 interchangable, but I wouldn't bother. It's not that big of a difference.

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"Science + beer = good!"
-Adam Savage

Grasslands

Recipes 

I'll go ahead and vouch for the importance of 3711 in saisons. I've used all three white labs' saison yeast strains and they don't even hold a candle to the power of 3711. Wyeast takes the cake there.

On a second note, my buddy will be brewing an extract version similar to the one Starfish came up with this weekend - and he'll be racking onto a 3711 yeast cake provided by yours truly from a rye saison that's finishing up its primary fermentation. The only changes he's going to make is using Turbinado instead of table sugar, leaving out the Saaz addition, and potentially the addition of clove honey.

All my saisons in the past have been AG, so I'm eager to see how his turns out.

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