All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp - Page 15

usurpers26 · 01-18-2012, 12:55 PM

The main reason we went with 3711 is because you don't have to get outrageously warm with the ferm temps. Wyeast lists that range at 65-77 but I can't say that I remember any bubblegum esters. But it has been a while since we originally brewed this...think we might have to put version 2 on the brew calendar for this spring!!

Quote:

Originally Posted by coypoo

Bottled today. I did notice a fair amount of bubblegum esters in the sample. I fermented it at 70 for about 8 days then let it rise to about 76 for the remainder. In hindsight I should have kept it at 70-71, but hopefully when it carbs it will go down a bit. I'm surprised 3711 produced these favors at that temp as I have heard people taking it up to the 80's

coypoo · 01-18-2012, 04:37 PM

That is what I thought too. I didn't think anything under 75 would produce those kinds of favors. Hopefully it was just the sample and when they're carbonated everything will be hunky-dory

Unibrow · 01-29-2012, 07:52 PM

I brewed a 5 gallon batch of this recipe about 3 weeks ago. My OG was 1.081 which is the biggest beer I've made so far.

Going to transfer to secondary next week and plan to let it sit for at least a month...although I'm thinking this may need 2 months conditioning.

Cannot WAIT to try this, as my first attempt at a regular Saison came out perfect. Thx for posting!

coypoo · 01-29-2012, 08:01 PM

Quote:

Originally Posted by Unibrow

I brewed a 5 gallon batch of this recipe about 3 weeks ago. My OG was 1.081 which is the biggest beer I've made so far.

Going to transfer to secondary next week and plan to let it sit for at least a month...although I'm thinking this may need 2 months conditioning.

Cannot WAIT to try this, as my first attempt at a regular Saison came out perfect. Thx for posting!

What was the FG?

Unibrow · 01-29-2012, 09:05 PM

Quote:

Originally Posted by coypoo

What was the FG?

Have not checked gravity yet. Planned to check gravity when I transfer to secondary next week - after 4 weeks in primary.

I will post the SG I've got when I transfer. Hoping it's at least below 1.015 cause of my 565 starter and fermenting in high 70s/low 80s for first week. Either way, this will have to sit in 2ndary for at least a month.

Unibrow · 02-04-2012, 09:27 PM

Ok, so I racked to 2ndary today after about 4 weeks. My SG was 1.010!!!!

With my OG at 1.081....This puts me at 9.3% or thereabouts. I will let it sit in the 2ndary for 3-4 weeks and bottle from there. The sample tasted amazing but I know it will benefit for some bulk conditioning in the carboy.

CANNOT WAIT for this to be ready! My first saison attempt (without Rye) came out almost 100% perfect so this should be 110% better.

Grasslands · 02-14-2012, 07:27 PM

Brewed this again last weekend - 10g batch with a buddy. 25% rye (4lbs malted/1lb flaked) with 2 lbs flaked oats. Ended up with a SG in the 1.070ish range. Maxed out my MLT with a 24.4lb grain bill and a thin mash. Can't wait to taste the results!

**beowulf** · 02-22-2012, 01:56 PM

Brewed this on President's Day...underestimated both my efficiency and boil vigor, and ended up with 1.062. Pitched cold-crashed slurry from my 2.5L of 3711 starter at about 63F. Set it in the basement and let it go without any temp control. It's been humming along at about 67F ever since, and still going strong. I may bring it upstairs today sometime to see if it'll ramp up to 70.

I also subbed 2-row for the pilsener, so we'll see how it turns out....I just needed to use some of it up. Some people might be able to tell, but probably not me. I'm not a Saison aficionado, but I do like them. This is the first one I've made. I'm really looking forward to the finished product, based on all the responses to this recipe! Also, I subbed Willamette since I had a lot of it. Did 1oz at 60, 15 and 0 since I wanted more hopishness. But I did use rye malt (26%) and belgian d2 candi syrup (1/2#), so at least I was in the spirit of the original recipe!

coypoo · 02-24-2012, 12:42 PM

Mine has really improved over the past 2 weeks in the bottle. Tastes really good, but everyone should let it age a bit before making any assumptions.

hotpants · 02-28-2012, 07:28 PM

can anyone convert this to extract for us? were looking to brew it tomorrow!