Saison problem? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > Saison problem?

Reply
 
Thread Tools
Old 02-18-2010, 12:16 AM   #1
bigandy73
Recipes 
 
Aug 2009
Westfield MA, Fitzwilliam NH
Posts: 23


So I brewed the Sasion Kit from DIY on 1/30. OG = 1.054.

I racked it to secondary on 2/11, and the SG was 1.032.

Haven't seen any activity in a while, so checked it today and it is still 1.032.

It tastes good, it's just sweet. Here's the recipe -

http://diybrewing.com/recipes/Saison.doc

Any ideas?
__________________
Primary - LHB Granny Smith Hooch
Secondary - DIY Summer IPA
Conditioning - air
Drinking - LHB Dry Cider
Coming Up - Stout

 
Reply With Quote
Old 02-18-2010, 01:16 AM   #2
Synovia
Recipes 
 
Jan 2009
Chicago, Il
Posts: 1,330
Liked 6 Times on 6 Posts


Neither one of the yeasts in hthat recipe are Saison yeasts.


You racked WAY too early, and you're probably going to need to pitch more yeast.

 
Reply With Quote
Old 02-20-2010, 09:09 PM   #3
bigandy73
Recipes 
 
Aug 2009
Westfield MA, Fitzwilliam NH
Posts: 23

Hmmm interesting. When do you think I should have racked it? I think I actually used a yeast that was labeled "Saison", that might be a misprint in the recipe.
__________________
Primary - LHB Granny Smith Hooch
Secondary - DIY Summer IPA
Conditioning - air
Drinking - LHB Dry Cider
Coming Up - Stout

 
Reply With Quote
Old 02-21-2010, 02:08 AM   #4
cheezerman
Recipes 
 
Aug 2009
San Luis Obispo, CA
Posts: 52

Not sure which yeast you used, but that's the key indicator here. Saison yeast strains define the style.

Saison yeasts (WLP565, WLP566, WLP568, Wyeast 3724, etc) are designed to be fermented at generally high temperatures (75-80F), and require a few tricks to get it to attenuate fully.

A "Proper" saison should finish fairly dry, around 1.008 - 1.011 or so.

I would try pitching some more saison yeast with a proper starter, and keeping that sucker in the 75-80F degree range. If you don't have a saison strain available, you could add some WLP001 to help get things going.

For more info about saisons, try listening to the "Brew your own" radio show on Saison's.
__________________
Too many beers to keep track of...

 
Reply With Quote
Old 02-21-2010, 02:20 AM   #5
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


If you're going to repitch, get some Wyeast 3711. It's a saison yeast and it works like a MONSTER!
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-21-2010, 04:38 PM   #6
mixmasterob
Recipes 
 
Nov 2009
Marietta, GA
Posts: 253

Quote:
Originally Posted by ChshreCat View Post
If you're going to repitch, get some Wyeast 3711. It's a saison yeast and it works like a MONSTER!
I can vouch for this.

 
Reply With Quote
Old 02-23-2010, 01:32 AM   #7
bigandy73
Recipes 
 
Aug 2009
Westfield MA, Fitzwilliam NH
Posts: 23

I'll look into some of that 3711. I've never done a starter before, my understanding is I should mix up some sugar and water and pitch the yeast into it to give the little buggers a head start. Anything else I should do?
__________________
Primary - LHB Granny Smith Hooch
Secondary - DIY Summer IPA
Conditioning - air
Drinking - LHB Dry Cider
Coming Up - Stout

 
Reply With Quote
Old 02-23-2010, 02:19 AM   #8
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


Quote:
Originally Posted by bigandy73 View Post
I'll look into some of that 3711. I've never done a starter before, my understanding is I should mix up some sugar and water and pitch the yeast into it to give the little buggers a head start. Anything else I should do?
Yes. Put the sugar down and step away from the starter!

Use DME and water to make your starter. You don't want to train the little buggers to just eat simple sugar or they won't eat up the maltose (complex sugar) as well as they should and you can have this same issue with sluggish and/or stuck ferments.

If you don't know how to make a starter, I think DeathBrewer said it best when he said:
__________________
"Science + beer = good!"
-Adam Savage


 
Reply With Quote
Old 02-24-2010, 01:01 AM   #9
JaimeTheLimey
HBT_SUPPORTER.png
 
JaimeTheLimey's Avatar
Recipes 
 
Jun 2006
SoCal
Posts: 175
Liked 4 Times on 4 Posts


The Wyeast French Saison IS a monster but it can tolerate cooler temps. If you you used the Belgian Saison strain, it likes to ferment upwards of 70*; otherwise it will just quit.

 
Reply With Quote
Old 02-24-2010, 06:14 AM   #10
bigandy73
Recipes 
 
Aug 2009
Westfield MA, Fitzwilliam NH
Posts: 23

Quote:
Originally Posted by dalime View Post
The Wyeast French Saison IS a monster but it can tolerate cooler temps. If you you used the Belgian Saison strain, it likes to ferment upwards of 70*; otherwise it will just quit.
Thanks for the heads up. I got that from the Jamil Show link but didn't realize that the French strain would ferment out dry at lower temperatures. I guess that is what I need. Looks like I'll put an order in pronto.

Also, thanks for the great explanation of making a starter ChshreCat.
__________________
Primary - LHB Granny Smith Hooch
Secondary - DIY Summer IPA
Conditioning - air
Drinking - LHB Dry Cider
Coming Up - Stout

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison w/ WLP 565 Saison I yeast hapifam Beginners Beer Brewing Forum 20 06-07-2010 02:30 PM
I'm part of the problem... The leashed dog problem... TXCrash Drunken Ramblings and Mindless Mumbling 16 06-03-2010 02:51 AM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 03:11 PM
At a loss....Saison problem ColoradoXJ13 All Grain & Partial Mash Brewing 11 04-14-2007 06:04 PM


Forum Jump