anyone done with their saison yet? - Home Brew Forums
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Old 07-19-2009, 10:55 PM   #1
jigidyjim
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Mar 2009
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A few weeks back it seemed like there were more than a handful of us doing Saisons... anyone try theirs yet?

I bottled mine today with about 4 oz of corn sugar. Went from about 1.048 down to around 1.015, using wlp565 (so I got 68% attenuation for a range of 65-75% it seems?). It spent 3 weeks in primary. Seemed to taste pretty yummy, though a little sweet. It's really cloudy though, guess we'll see what it looks like coming out of the bottle.

I don't think the recipe I followed ended up with an official Saison - according to Beer Alchemy the color is too dark. It's also the first recipe I've followed after doing 5 previous pre-packaged-kit-brews.

How are all yours doing?



 
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Old 07-20-2009, 12:47 AM   #2
Teletrout
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Mar 2009
Montana
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Mines only been in the fermenter for two days, going to start to ramp the temp up to 85 tonight. I tell you how it is in a month.



 
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Old 07-20-2009, 05:16 AM   #3
BrewN00b
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Mar 2009
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I started mine last Thursday, an extract kit from AHS called Belgian Summer Saison. Oddly, this kit used half wheat extract, half standard malt extract, so I imagine that this is more a wheat beer-saison hybrid. Whatever, I imagine it will be marvelous.
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Old 07-20-2009, 05:17 AM   #4
ChshreCat
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Aug 2008
Camano Island, Washington
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Mine is still a twinkle it it's daddy's (mine) eye. Hope to get it going in the next few weeks.
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Old 07-20-2009, 05:33 AM   #5
mkorpal
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Oct 2008
Fort Collins, Colorado (Fort Fun/Foco)
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My Saison was a beer from hell. A bunch of Pils, some wheat, some aeromatic, and honey. I had several spills of wort on my stovetop, couldn't get a decent gravity reading, and overshot my volume by almost a full gallon. And finally forgot to add the honey until I had the wort in the fermentor. In the end, I said the hell with a starting gravity. After two weeks in primary at about 80 degrees, it had bottomed out at 1.015ish (I suspect my hydrometer is all screwed up). So, I racked to a secondary to do a little dry hopping. Stirring up the yeast restarted fermentation and dried it out to somewhere about 1.005ish. I finally bottled it last week. I have no idea what to expect.
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Old 07-20-2009, 01:56 PM   #6
nealf
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Jan 2008
Hiram, GA
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Mine is doing just fine, I ended up repitching some nottingham yeast when the Saison yeast stalled out around 1.018. It finally ended up at 1.004... It is a solid beer, but it needs some more time to age because it came out at around 7% ABV.

 
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Old 07-20-2009, 02:03 PM   #7
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Mine is chugging away nicely - White Labs Saison II yeast. I've been impressed with this yeast. It doesn't seem to crap out like other Saison yeast. I did a 10% ABV beer with it last year, fermented in the upper 60's F and it chugged right through it ending up at 1.008. My current beer spent a week in the mid 60's, then a week at 70F and now it's at about 75F and still bubbling slowly.

7 lbs pils, 1 lb wheat, 0.5 lb aromatic OG 1.056

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Old 07-20-2009, 02:10 PM   #8
mattmcl
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I didn't know about the group effort, but I bottled a Saison two weeks ago. Looks good so far.

 
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Old 07-20-2009, 02:38 PM   #9
jigidyjim
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Mar 2009
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To those of you who got yours under 1.01 - how did you know it would do this?

I basically waited until I hit the attenuation range, which 1.015 is in. But now I'm nervous about bottle bombs after hearing about yours drop more. Were you using 565 also?


 
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Old 07-20-2009, 02:42 PM   #10
Arkador
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Apr 2009
Fort Worth, TX
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I primaried mine for 3 weeks then secondary for a week.

after 2 weeks, I needed to resuspend the yeast to get it to finish it's job.

turned out to be a danmed fine beer



 
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