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Old 03-04-2011, 02:26 AM   #11
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I'm adding this to the list of up coming brews...

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Old 03-04-2011, 07:06 PM   #12
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I'm brewing a saison soon without the honey and saaz or Mt hood instead of hallertau...also lower OG. Otherwise it's the same.

The original recipe was good, but didn't turn out exactly like I wanted it to.

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Old 07-13-2011, 08:29 PM   #13
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Am I missing something? If you ferment down to 1.000,isn't that just watery alcohol? I'm thinking of brewing one of these saison's. But in leue of months on end to age it,...summer will be thanksgiving.
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Old 07-17-2011, 02:22 PM   #14
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Quote:
Originally Posted by unionrdr View Post
Am I missing something? If you ferment down to 1.000,isn't that just watery alcohol? I'm thinking of brewing one of these saison's. But in leue of months on end to age it,...summer will be thanksgiving.
i've brewed 2 saisons with this yeast- FG of 1002 with sugar and FG of 1003 with all malt... both with 3 week turn around. FAR from watery alcohol. i suggest giving it a shot.
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Old 07-28-2011, 07:43 PM   #15
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So I modified this recipe, basically just excluding the Aromatic malt and honey so that it is just pilsner with a couple pounds of white wheat. I like it better now, and it really hits is sweet spot much faster than it did with the aromatic and honey. I aimed for an OG of 1.050.

As for the FG, alcohol is less dense than water so 1.000 is only an APPARENT attentuation of 100%, but the actual attenuation is less since you have to account for the change in desity as the ratio of alcohol to water increases with fermentation. Plus, there are tons of other compounds produced during fermentation the add to the flavor - sugars from the malt are only a small fraction of where the flavor comes from. It is actually a VERY flavorful beer, despite the FG.

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