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Old 04-21-2011, 12:57 PM   #11
mattldm
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Originally Posted by Homebrewtastic View Post
You might also consider upping the percentage of wheat. It will really help with the mouthfeel.

Something important when brewing a saison is to properly carbonate it. I typically carb mine up to 3.2 volumes.
Ill need some longer beer lines for that high a carb level. I can get 2.6-2.7 ish out of my current setup without too much trouble, but 3.2 Ill have a glass of saison du foam! lol

 
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Old 04-21-2011, 01:00 PM   #12
DannPM
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Originally Posted by mattldm View Post
thanks for the comments.

Would upping the sugar during the boil be a good idea or should I reserve some sugar and add it to the carboy during fermentation? Say 1/2 lb. in the boil and 1/2lb. in the carboy?
Just try and keep the sucrose at 15% or less of the Fermentables in the SG. Yeast will quickly lose the enzyme power it takes to digest maltose if there is an abundance of simpler sugars such as sucrose in the wort.

As a rule of thumb, if it's over 15% of fermentables, add it in increments like you have listed above. If it is not, add it during the boil.
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Old 04-21-2011, 01:00 PM   #13
mattldm
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Originally Posted by KyleWolf View Post
The biggest thing I see is that you probably need to trade out the abbey ale yeast for a saison yeast. I would recommend either wyeast 3711 french saison, or WLP578 Belgian Saison Ale Style blend.

Otherwise, some people might say take out the special B as it will add plum/raisin flavors, but that is all to a persons taste. So feel free to keep it. But I will say, it is not a saison without a saison yeast.
I do like the flavor of the special B, I hope that It adds a little complexity to the brew. I will have to try the 3711 next time, it seems quite popular around these parts. However I already have the 530 so Im going to go with it this time.

 
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Old 04-21-2011, 03:16 PM   #14
KyleWolf
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Quote:
Originally Posted by mattldm View Post
thanks for the comments.

Would upping the sugar during the boil be a good idea or should I reserve some sugar and add it to the carboy during fermentation? Say 1/2 lb. in the boil and 1/2lb. in the carboy?
I would say add all of it (as a simple syrup) half-way (2-3 days) into fermentation.
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Old 04-21-2011, 05:27 PM   #15
mattldm
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Originally Posted by KyleWolf View Post
I would say add all of it (as a simple syrup) half-way (2-3 days) into fermentation.
so skip the sugar in the boil and add the full pound during fermentation?

 
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Old 04-21-2011, 05:50 PM   #16
KyleWolf
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Originally Posted by mattldm View Post
so skip the sugar in the boil and add the full pound during fermentation?
That is what I do now with all of my simple sugars.
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Old 04-21-2011, 11:24 PM   #17
Homebrewtastic
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Quote:
Originally Posted by mattldm View Post
I do like the flavor of the special B, I hope that It adds a little complexity to the brew. I will have to try the 3711 next time, it seems quite popular around these parts. However I already have the 530 so Im going to go with it this time.
Not trying to be too critical here, but I'm telling you that a saison yeast is really important to making a good saison. If you already have the 530, and are set on using that for a beer, why not tweak your recipe to make a different style altogether?

I don't think that your beer will turn out bad with that yeast at all, in fact you'll probably make a pretty good beer. But it probably won't be the beer for which you are hoping.

My .02.
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Old 04-22-2011, 03:22 AM   #18
mattldm
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Originally Posted by Homebrewtastic View Post
Not trying to be too critical here, but I'm telling you that a saison yeast is really important to making a good saison. If you already have the 530, and are set on using that for a beer, why not tweak your recipe to make a different style altogether?

I don't think that your beer will turn out bad with that yeast at all, in fact you'll probably make a pretty good beer. But it probably won't be the beer for which you are hoping.

My .02.
No Problem. I guess It doesnt really fall into the saison catagory without the yeast, but It doesnt fit any other catagory either. Oh well, will see how it comes out!

 
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Old 04-22-2011, 04:11 AM   #19
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If you insist on adding orange peel I would suggest bitter instead of sweet.

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Old 04-22-2011, 05:05 PM   #20
mattldm
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Originally Posted by paulthenurse View Post
If you insist on adding orange peel I would suggest bitter instead of sweet.

PTN
Just wondering,
Is there A specific reason, or is that a personal preference?
thanks

 
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