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Old 06-09-2013, 02:25 PM   #661
phuff7129
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Nov 2011
Lino Lakes, MN
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Quote:
Originally Posted by tagz
There are a lot of conflicting reports about temp with 3711 but I got much better flavor from 70-80 than 60-70.
That's good information. My understanding is at lower temps ester production will be somewhat muted and phenol production will be emphasized. I have read that a great way to manage fermentation on a Saison is to start it on the low end of temp and increase the temp into the 80's over approx. 5 days. It's thought that this gives you the best phenol and ester production.
I am new to brewing saisons and I wanted to be able to experiment with different types of fermentation and some different types of yeast. Also I've had a few saisons which I thought were just too funky and I thought it might be from high ester production so I decided to keep this fermentation cool to inhibit ester production to see if that suits my taste. When I checked gravity it smelled and tasted great. I can't wait to get it carbed. Here's a question. What level to you guys carb your saisons and do you bottle or keg?


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Old 06-09-2013, 07:22 PM   #662
Polboy
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Jun 2011
Chicago, IL
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Quote:
Originally Posted by phuff7129 View Post

That's good information. My understanding is at lower temps ester production will be somewhat muted and phenol production will be emphasized. I have read that a great way to manage fermentation on a Saison is to start it on the low end of temp and increase the temp into the 80's over approx. 5 days. It's thought that this gives you the best phenol and ester production.
I am new to brewing saisons and I wanted to be able to experiment with different types of fermentation and some different types of yeast. Also I've had a few saisons which I thought were just too funky and I thought it might be from high ester production so I decided to keep this fermentation cool to inhibit ester production to see if that suits my taste. When I checked gravity it smelled and tasted great. I can't wait to get it carbed. Here's a question. What level to you guys carb your saisons and do you bottle or keg?
I bottle but i bottle all my beer and when some beers are better in the bottle i dont think saison is one of them as it doesnt age very well, for co2 i like to get it to 3 volume



 
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Old 06-10-2013, 04:59 AM   #663
BigRob
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Jan 2011
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I think you could spend years figuring out the nuances of 3711 and how temp affects it.

Also Saison is traditionally a bottled beer, and it ages exceedingly well.

 
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Old 06-10-2013, 03:21 PM   #664
sweetcell
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i bottle in thick belgian bottles (mostly Duvel bottles) and i typically carb in the 3.5 range. i wouldn't go that high with regular bottle, i'd stay around 2.7-2.8.

saisons age very nicely although i find a higher alcohol level (say over 6%) helps. magic happens when you add brett and let that sit for a few months.
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Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

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Old 06-11-2013, 12:32 PM   #665
highgravitybacon
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Quote:
Originally Posted by sweetcell View Post
i bottle in thick belgian bottles (mostly Duvel bottles) and i typically carb in the 3.5 range. i wouldn't go that high with regular bottle, i'd stay around 2.7-2.8.

saisons age very nicely although i find a higher alcohol level (say over 6%) helps. magic happens when you add brett and let that sit for a few months.
I go to 3.5 in regular bottles all the time. No issue.

 
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Old 06-16-2013, 05:21 PM   #666
tagz
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Ok I'm brewing up another. Any objections to starting at 70-72 rather than the usual 68? I see a lot of people say that fusels are not a problem...

 
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Old 06-17-2013, 10:58 AM   #667
Piratwolf
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Tagz,

You'll be fine at those temps. Expect more of the fruit esters, less of the spicy phenols. Good for summer!
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Old 08-04-2013, 01:03 PM   #668
maltoftheearth
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I used 3711 on my saison this summer. Let it sit for three weeks in primary - mostly at 80-85F - and removed it from the freezer yesterday to keg. When I did the yeast kicked up at the bottom and began fermenting all over again (bubbles and new krausen for the last 24 hours since!) So now I need to wait some more with my carboy wrapped in a dark blanket on my kitchen floor. Once the bubbles stop I'll drop soome gelatin on this bad boy and be done with it.
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Old 08-04-2013, 07:01 PM   #669
ChshreCat
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Quote:
Originally Posted by maltoftheearth View Post
I used 3711 on my saison this summer. Let it sit for three weeks in primary - mostly at 80-85F - and removed it from the freezer yesterday to keg. When I did the yeast kicked up at the bottom and began fermenting all over again (bubbles and new krausen for the last 24 hours since!) So now I need to wait some more with my carboy wrapped in a dark blanket on my kitchen floor. Once the bubbles stop I'll drop soome gelatin on this bad boy and be done with it.
Did you take a hydrometer reading?
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Old 08-05-2013, 11:34 AM   #670
maltoftheearth
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No, no hydrometer reading yet. I'll take one tonight since activity has stopped, then see if we're ready for gelatin.


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