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Old 09-17-2010, 10:54 PM   #11
Banjoman76
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I just got done kegging a Lawnmower de Saison (extract) from Midwest on Monday after 3 weeks in the primary.
OG 1.060 FG 1.013 78% Attenuation
They recommended WLP 400. I am looking forward to the first taste tomorrow.
The hydrometer taste was interesting.

 
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Old 09-18-2010, 01:47 AM   #12
Sithdad
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I brewed a saison about 2 months ago. I used 3724 and pitched around 68-70. I let it sit around there for a few days and then I moved it into my garage where it was in the mid 80's. My OG was 1.065 and after 3.5-4 weeks it finished at 1.003. I used 1/4oz of Sorachi Ace at 20 minutes. I didn't want to go overboard with the hops since it was my first time using it.

The beer finished off very fruity smelling and tasting. I don't get the lemon flavor from the hops so I'll have to add more next time. For how low this beer finished off it isn't dry at all. It's actually kind of sweet tasting, which is surprising and somewhat disappointing.

 
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Old 09-18-2010, 02:20 AM   #13
WPStrassburg
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My first Saison is dry hopping right now and going into the bottle on Wednesday. 3711 wyeast in to the fermenter at 80 in a 85 degree water bath. 1.074 OG down to .0045 a week and a half later (but was prob there after 3-4 days) and at .0035 (9.4%) now at 3 weeks. I upped the temp to 90-92 for the secondary. This thing is super clear, a bit spicy, has no hot alcohol, and should be balanced nicely after the dry hop and a bit in the bottle. If the 3711 produces this much flavor I can only imagine what the 3724 does at 90-95!! One of the members in our club who makes phenomenal Belgians and sours says to just hammer the yeast, but keep the ferment at the same high temp throughout with only a 2-4 degree increase as the ferment slows.

 
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Old 09-20-2010, 07:45 AM   #14
Bru
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Thanks all.
I pitched at 80F on Saturday. Im going to increase to 85F today.
I left out the coriander and orange peel - I want to see what the yeast can do on its own.

 
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Old 09-21-2010, 04:58 AM   #15
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Quote:
Originally Posted by Bru View Post
Thanks all.
I pitched at 80F on Saturday. Im going to increase to 85F today.
I left out the coriander and orange peel - I want to see what the yeast can do on its own.
Good choice IMO. I've never spiced a saison and don't really see the reason to ever need/want to.

Keep us posted
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Old 09-21-2010, 03:13 PM   #16
Austin_
 
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Quote:
Originally Posted by smellysell View Post
I've never spiced a saison and don't really see the reason to ever need/want to.
Come on, man. Live a little. My favorite beer that I make all the time is a saison spiced with ginger, green peppercorn, and hibiscus flower petals. Just made one last weekend, as a matter of fact.

As for the OP, I've made tons of saisons with 3724 and ferment them all at 80 degrees. I've never had a problem reaching my FG. A low mash and a healthy pitching rate will get you all the way down every time.

 
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Old 09-21-2010, 04:33 PM   #17
Homercidal
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I got advice on a Golden Cap clone from the brewery and the brewmaster there said to mash very low and ferment very high (90-95). And it could take a long time to ferment completely. If it doesn't get down, try finishing with a second yeast.

The high temps will bring out the fruit and spice.

 
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Old 09-22-2010, 02:37 AM   #18
smellysell
 
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Quote:
Originally Posted by Austin_ View Post
Come on, man. Live a little. My favorite beer that I make all the time is a saison spiced with ginger, green peppercorn, and hibiscus flower petals. Just made one last weekend, as a matter of fact.

As for the OP, I've made tons of saisons with 3724 and ferment them all at 80 degrees. I've never had a problem reaching my FG. A low mash and a healthy pitching rate will get you all the way down every time.
Haha, different strokes.

I'll try a hibiscus saison or lambic at some point probably, but just not a fan of spices in my beer personally.
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Old 10-01-2010, 05:21 AM   #19
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I brewed a Saison two weeks ago. Luckily in Houston I didn't really have to do much to keep the temps up - sample tasted really nice. One question though, the ambient temp. throughout the fermentation (in my closet) was about 80F - so I assumed it was really fermenting at 85-90F - was I right to assume?

Also, I hit the target FG, so what's the appropriate amount of time to wait to bottle a Saison? been in the fermenter for 2 weeks
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Old 10-01-2010, 05:53 AM   #20
Bru
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What was your FG ?
Mine was at 1.012 after a week. I thought it would be lower but I'm sure it will drop some more - will check this weekend.
This is my first saison as well but Im going to leave mine for at least four weeks before bottling.

 
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