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Old 05-02-2011, 05:01 PM   #21
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We underpitched by ~20% - I probably wouldn't stress them too much more than that.
i'll go with a small starter then. rather have it finish cleaner than not enough.
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Old 05-02-2011, 06:00 PM   #22
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Beersmith gives a 5.5 gal version a FG of 1.013, how did OP get 1.004?

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Old 05-02-2011, 06:02 PM   #23
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Beersmith gives a 5.5 gal version a FG of 1.013, how did OP get 1.004?
low mash + high ferm temps + saison yeast + sugar = monster attenuation
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Old 05-02-2011, 06:15 PM   #24
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info says mash at 152, that is not low! I was just wondering.

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Old 05-02-2011, 06:30 PM   #25
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WY3711 is just an animal.

Even though we pitched low on purpose, we had an extremely healthy, viable starter (O2 and stir plate). I can't stress how important healthy, viable yeast is.

The sugar and higher ferm temp helps too.

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info says mash at 152, that is not low! I was just wondering.
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Old 05-02-2011, 07:04 PM   #26
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thanks for the info. need to get to LHBS for some rye and that yeast, going to brew that by mid May. Have brew club meeting saturday, sunday is for the mrs and then it brew weekends for the following few.

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Old 05-04-2011, 05:04 PM   #27
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Thanks for all the info! This recipe looks great. I'll be brewing it soon, maybe just with lighter sugar for my desired color.

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Old 05-05-2011, 08:13 PM   #28
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Making something very similar to this on Saturday. Replacing the Pils with 2-row, since it's what I have one hand. Excited!

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I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
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Old 05-12-2011, 06:30 PM   #29
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just added my sugar to this last night, gravity was @ 1008 and krausen had just fell. i used turbinado so the color is going to be pretty light, and fermented @ 73-74. it smells/taste great even at a week, pretty pumped.

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Old 05-12-2011, 06:43 PM   #30
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Interesting recipe! I have a few questions about it. What type of sugar are you using? The syrups I've seen have much lower SRM's, are you using rock sugar? If you could link the product that would be great. Also, did you bottle condition these? I kegged a batch of Saison and bottled from the keg for a competition to about 3 vols and got dinged for under carbonating.

EDIT: And one more questions, did you enter as a specialty Belgian (16E) or a Saison? It seems pretty dark for a saison.

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