lowtones84
Well-Known Member
Hello all,
First time poster, but I've brewed about 7 out 8 batches that all came out well. I'm looking to brew a malt extract saison and I have read plenty of posts etc. online about the topic but I still have some questions. I'm not necessarily looking for a Saison Dupont clone but I do enjoy it, I also enjoy Tank 7 Farmhouse Ale from Boulevard brewery. Not a huge fan of Ommegang Hennepin. I'm confident that I could do a sort of "mini mash" if anyone thinks it would be very helpful.
First of all, any recommendations on extract? I've mostly seen dry pilsener and wheat extract used in Dupont clones and the like. Secondly, I know it's a loose style so could I use a light or raw honey instead of candi sugar, or might this risk a slow fermentation? What kind of hops would people recommend? I've seen lots of English hops used as well as Saaz.
Spices and bitter orange peel, or just let the yeast do its thing? Wyeast 3724? Put in the bottom of a bottle of Dupont once fermentation has slowed or skip that part?
Lastly, does anyone have an easy, inexpensive method for turning the temp up closer to 80 or 90 degrees for the fermentation while the fall season rolls around?
Thank you all for your time and input!
First time poster, but I've brewed about 7 out 8 batches that all came out well. I'm looking to brew a malt extract saison and I have read plenty of posts etc. online about the topic but I still have some questions. I'm not necessarily looking for a Saison Dupont clone but I do enjoy it, I also enjoy Tank 7 Farmhouse Ale from Boulevard brewery. Not a huge fan of Ommegang Hennepin. I'm confident that I could do a sort of "mini mash" if anyone thinks it would be very helpful.
First of all, any recommendations on extract? I've mostly seen dry pilsener and wheat extract used in Dupont clones and the like. Secondly, I know it's a loose style so could I use a light or raw honey instead of candi sugar, or might this risk a slow fermentation? What kind of hops would people recommend? I've seen lots of English hops used as well as Saaz.
Spices and bitter orange peel, or just let the yeast do its thing? Wyeast 3724? Put in the bottom of a bottle of Dupont once fermentation has slowed or skip that part?
Lastly, does anyone have an easy, inexpensive method for turning the temp up closer to 80 or 90 degrees for the fermentation while the fall season rolls around?
Thank you all for your time and input!