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Old 09-05-2012, 01:27 AM   #221
natewv
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Jan 2011
baltimore, md
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So if I wanted to age this in a secondary for awhile, would I cold crash before putting it in a secondary glass bottle (I primary in buckets) or just rack and not cold crash until I keg later? Should I even be worrying about secondarying at all? I'd rather not, even thoug I'm still trying to wrap my head around whether or not there's really a 'danger' of autolysis. That said, I probably don't want to leave it for more than 5 or 6 weeks on the yeast...right?

 
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Old 09-05-2012, 06:33 PM   #222
JeepDiver
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Apr 2009
Highlands Ranch, CO
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I had mine in primary for 6 weeks on the nose with no problem then in the keg naturally carbbing for 3 weeks. Great beer that will be put into regular rotation

 
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Old 09-06-2012, 12:22 AM   #223
Jukas
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Dec 2011
Santa Rosa, CA
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Does the Rye Spicyness fade or mellow as this beer ages? I'm finding that at 26% the Rye spice is a bit sharper than I care for (which is odd as I love a good Rye Whiskey).

 
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Old 09-12-2012, 02:48 AM   #224
kagythings
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Oct 2011
State College, PA
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I decided to make this recipe as my first all grain today and everything went well. The wort tasted great, now I just have to wait for 3711 to do its magic. I'm excited to taste how it turns out. I did overshoot my OG. I was off with my water calculations and finished with 5 gallons rather than 5.5 so I ended up with 1.070 and hope the yeast does its work with the sugar but it doesn't taste to harsh with a higher alcohol. Thanks for the recipe.

 
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Old 09-12-2012, 06:44 PM   #225
jdub44
 
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Nov 2010
Frederick, MD
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This beer just took Reserve Best of Show in my local homebrew competition which had 123 entries. I actually brewed this as a 10 gallon batch that I split with a buddy. He decided to ferment his with Wyeast 3724 Belgian Saison. I was adament on using the 3711 based on this thread. His beer didn't even place in the top 6 for that category. We sampled them both side by side. The 3711 was definitely spicier and a little drier too. What a beautiful beer, will definitely be brewing again very soon.
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Old 09-30-2012, 03:00 PM   #226
usurpers26
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Jan 2009
Connecticut
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Even though it is well over a year since I posted this recipe, I have to edit the original post.

There were a few questions early on about the candi sugar and the color being SO dark... Yeah I know, it's "only" color but since we are making this a production beer on a regular schedule it was time to dot the i's and cross the t's. We should have caught this way earlier but to be honest, the color output we get from our software is probably the last thing that we verify.

The sugar is really only 75SRM, which results in a 9-10SRM beer.


 
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Old 10-01-2012, 08:11 AM   #227
CrystallineEntity
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Feb 2009
San Jose, CA
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Well then mine is way too dark. I used D180 and put it in at the beginning of the boil. Just kegged it tonight. Depending on how it turns out, I might try it again with a different sugar.
Thanks for the recipe, and the correction.
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Old 10-01-2012, 01:03 PM   #228
usurpers26
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Jan 2009
Connecticut
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Honestly, I wouldn't be the least bit concerned. The only difference will be the color and to be honest with ya when we first came up with the recipe we were shooting for a saison that was a little darker than the norm. The different color sugars will not alter the flavor at all.

You can say that maybe addidng the sugar earlier in the boil might have a small effect since you get more caramelization, etc. We have played aorund with when we add the sugar during the boil and haven't noticed any change in the flavor.

I just wanted to update the thread for posterities sake


Quote:
Originally Posted by CrystallineEntity View Post
Well then mine is way too dark. I used D180 and put it in at the beginning of the boil. Just kegged it tonight. Depending on how it turns out, I might try it again with a different sugar.
Thanks for the recipe, and the correction.

 
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Old 10-13-2012, 03:00 AM   #229
stevensmith501
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May 2012
Bryant, AR
Posts: 13
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Do you think Danstar Belle Saison would do alright with this recipe or is the Wyeast what really makes it? If this question has been asked before, I apologize. I read through several pages and didn't catch it. Thanks!

 
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Old 11-13-2012, 05:01 AM   #230
ballz50401
 
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Sep 2010
Mason City, IA
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Just brewed this recipe today. It was in the 70's here a couple days ago and of course my only day off this week was in the 20's! Saison is one of my favorite style's and it took me 47 previous batches before I finally brewed one. Can't wait to try this!!

 
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