All-Grain - Saison Ete - Page 3

**jbrookeiv** · 01-20-2011, 02:12 PM

Quote:

Originally Posted by andobajando

That's exactly what I did! It works out great, if you keep it sanitary and wash your yeast periodically you can keep the same culture going for quite some time.

I'm interested in trying this. Might just try it after I brew my next saison. I've heard this can lead to overpitching, have you experienced any off flavors from doing this?

Sixbillionethans · 01-21-2011, 09:50 PM

I know I mentioned I did it on a batch, but be careful with cell counts if you start putting wort batches on top of yeast cakes. If the 2 batches have similar gravities, you're probably over-pitching on the 2nd.

There's lots of other threads on that topic. But this is a case where you want to pitch on the low end for cellcount so the yeast throw off the esters and phenols.

Berock · 01-30-2011, 09:15 PM

I just brewed this bad boy today. Only modifications were using Hallertau instead of Styrains hops and turbinado instead of cane sugar. I made a 10 gallon batch. My OG was a little less but since I only get 65% efficiency it was expected. I wasn't sure I wanted an 8% saison so I'm ok with that.

nduetime · 10-23-2011, 08:04 AM

out of curiosity, what might one do if they want to keep it from fermenting all the way down? say i wanted to keep just a little sugar there to play with the spices? would i just crash cool it when i get the FG to where i want it? any other way?

**brewhappy** · 02-22-2012, 04:05 PM

Quote:

Originally Posted by nduetime

out of curiosity, what might one do if they want to keep it from fermenting all the way down? say i wanted to keep just a little sugar there to play with the spices? would i just crash cool it when i get the FG to where i want it? any other way?

Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.

**beergolf** · 02-23-2012, 12:46 AM

Quote:

Originally Posted by brewhappy

Yeah you can just cold crash it when it hits your desired gravity. You could also mash at a higher temperature to leave more unfermentable dextrins in the wort. Or you could boost the amount of unfermentable grains in the recipe, carapils or other crystal malts.

If you cold crash before it is done you are setting your self up for bottle bombs if you bottle. Don't even think about doing that.