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-   -   Cottage House Saison (http://www.homebrewtalk.com/f71/cottage-house-saison-254684/)

BWN 06-09-2012 09:30 PM

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pulled a small sample after 1 week in the keg. It needs to carb up a little more but I just couldn't resist. Even undercarbed and a little green I give it a thumbs up.


enrybwerd 07-24-2012 03:00 PM

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Just kegged my first brew last night! FG was 1.008 (OG was 1.06X), so I'd have to say I came as close as I could for my very first brew.

We ended up with a little more beer than our keg could hold, so we put the rest in a 2-liter bottle, force carbed it, chilled it and gave it a taste. Safe to say, it was more than well received! So props and congratulations definitely go out to @azscoob who put this together.

Initial tasting notes: mixed aroma of orange and lemon at first, and quickly followed with the hops. First sip was very crisp and sharp with a mixture of earthy flavors and the citrus/orange. Letting it sit in the mouth a few seconds, the honey quickly sneaks up and sweetens the initial bitterness. While finishing the sip, finishes with the pepper and hints of the fruits at the end.

Going to let it carbonate for the rest of the week, and then bottle some of it up to take home. Nobody is expecting the beer to last more than a day or two since it will be on tap for our next brew day, so I want to save what I can!

What should I expect to change after full carbonation? What about after bottling some after carbonating? (I know it is going to clear up a lot, but don't know what else to expect).


Will post another photo after this weekend - cheers!


AGadvocate 07-27-2012 08:58 PM

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Yeah starter in a 1/2 gallon growler :-) I don't have a stir plate yet, but this always works fine for me. I swirl it every few hours.

enrybwerd 07-30-2012 06:16 PM

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After kegging this last Monday, I finally got to taste this beer at full carbonation on Saturday. All I can say is this is quite possibly the best Summer beer I could've chosen to brew, especially in the Texas heat!

I bottled about 18 beers and left the rest on tap for the guys who helped me brew this. Sadly the remaining beer didn't even last four hours, but that should speak volumes of how much this beer is being enjoyed. I stored a six-pack to see how well this beer clears out over the next few months, so I'll try and remember to post another photo when that happens.

Thanks again for posting this recipe - cheers!


AGadvocate 08-03-2012 08:17 PM

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OG was 1.065, took a gravity reading exactly 1 week from pitching yeast and it reads 1.003 lol. Wyeast 3711 is a beast. The sample tasted great for being 8% abv


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PintOfPlain 09-02-2012 06:05 AM

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Hi
Just brewed this last night as my second AG. the picture by the OP was just too good to pass!

my first AG was a bit of a disaster (way too much going on at the same time!) but this one went great. My first batch has a watery taste, I think its due to the fact I used 100% distilled water, so this time I made sure to buy some mineral water ( I live in China.. tap water is maybe not so good here - who knows!). The water was still pretty soft and didnt have a full list of minerals, so I added one tsp of gypsum and 1/4 tsp of table salt.

- used Cascade hops as couldn't get Sorachi
- used a the zest of one lemon steeped in a shot of vodka for a few hours (Also put the black pepper in here)
- my wife is from spain so she picked me up some Orange blossom honey from some orange farm in Valencia (nice! - and still have 0.5kg for next batch!)

I am VERY happy, I hit my OG bang on 1.061

I used the stovetop mash method, mashing on the stovetop in my 8G alu pot for an hour, using the gas to keep the temp steady.
since my lauter tun is only 5 gallons , with this amount of grain, I couldnt add more water to make the rest stage, so I just put on the gas and raised what I had to 170F.
Then poured it into my lauter tun and lautered out.

Took about 3 sparges but hit 6G then boiled for 60mins.

I made my first yeast starter, wasn't sure if it was really working but according to Palmer maybe this is because it works so fast. The guy gave me a discount on the 3711 yeast because the yeast was 5 months old already. I used a quart of wort from my previous batch and boiled it up the previous night, then cooled and pitched the yeast with a 1/4 tsp gypsum also since that wort was made with the distilled water. It was active enough. After pouring in the whole starter into the fermenter, after 9 hours, it was already developing a good head of krauesen and bubbling away. Photo attached! definately the nicest looking of my 4 batches, beautiful white head! I will keep you posted as it ferments.

Its pretty hot here, I pitched it at 75C , couldnt get it any lower as burned through all my ice stash making an ice bath for cooling. Seems to be working good enough so I'll keep it at this temp in my swamp cooler unless anyone thinks I should do otherwise.

happy brewin


PintOfPlain 10-29-2012 03:23 AM

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Hi guys

This brew turned out excellently! My 2nd AG. Photo Attached!

It finished at 1.002 and clocked in around 7.7%. Used almost a full cup of white sugar into just under 5gallons, got a great carbonation although the wife says its a little too fizzy for her. No Bottle bombs!

I was worried about the taste at bottling time but even after just 1 week in the bottle the taste was great! I have learned to never judge a beer until its been in the bottle a week or more!

I love the little bit of pepper that comes up slowly, next time I might town down the honey just a tiny bit. I will be repeating! thanks!


pstrohs 11-03-2012 06:44 PM

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atri 12-29-2012 11:41 PM

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I just brewed my second batch this afternoon. Managed to pick up some sorachi ace and wow is it ever fragrant!

Here is a pic from my first batch - bottled. I had made about 23 Litres: kegged most of it and bottled the rest. Keg lasted about 2 weeks! I served a bunch of it at my daughter's 4th birthday party and it was a hit!



Attachment 90986


Used Belgian saison yeast instead of the 3711.


Cheers to all you saison brewers! And thanks so much to Azscoob for the recipe and tips! May your kegs never stay dry.



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atri 12-29-2012 11:41 PM

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I just brewed my second batch this afternoon. Managed to pick up some sorachi ace and wow is it ever fragrant!

Here is a pic from my first batch - bottled. I had made about 23 Litres: kegged most of it and bottled the rest. Keg lasted about 2 weeks! I served a bunch of it at my daughter's 4th birthday party and it was a hit!



Attachment 90986


Used Belgian saison yeast instead of the 3711.


Cheers to all you saison brewers! And thanks so much to Azscoob for the recipe and tips! May your kegs never stay dry.



Attachment 90989



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