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Old 06-16-2011, 01:31 AM   #1
Bensiff
 
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I brewed up 10 gallons of a rye saison (14.5 lb pilsen, 3.5 lb rye, 1 lb corn sugar). OG was supposed to be 1.052; however, I forgot to add the sugar at the end so my gravity was 1.048 (which upon realizing I forgot the sugar explained why my gravity was off, which was really perplexing me).

Anyway, so my question is this, should I boil up a pound of corn sugar and add it to the carboys to get my gravity and help dry it out or should I let things be at the bottom of the OG scale for the style? Yeast is Wyeast 3711. This is the first time I'm using this yeast, but from what I have read with or without the sugar this saison will be dry...will sugar make it too dry?

 
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Old 06-16-2011, 02:06 AM   #2
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Don't know the recipe, but in my book there's no such thing as "too dry" with saison. Totally your call of course, but if I were in your shoes I'd add the corn sugar.

 
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Old 06-16-2011, 02:21 AM   #3
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Yeah, that is where I was leaning...just haven't dealt with this yeast yet. I'm also playing with finishing one carboy with brett, probably won't do much with how much this yeast supposedly chews through, but a hint of brett in the background would be a nice touch and an excuse to go get something like an Avery 15 for the dregs.

 
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Old 06-16-2011, 03:01 AM   #4
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Go ahead and add the sugar. Its gonna be bone dry with that grainbill and that yeast no matter what.

 
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Old 06-16-2011, 03:05 AM   #5
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add the sugar. it's preferable for a saison
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Old 06-16-2011, 04:30 AM   #6
BigRob
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3711 will dry your beer out, period, sugar or not. I haven't made a single 3711 fermented saison in 20-odd batches that finished above 1.002, but it doesn't taste/feel dry in the mouth, the yeast is magical.

 
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Old 06-16-2011, 05:02 AM   #7
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Quote:
Originally Posted by BigRob View Post
3711 will dry your beer out, period, sugar or not. I haven't made a single 3711 fermented saison in 20-odd batches that finished above 1.002, but it doesn't taste/feel dry in the mouth, the yeast is magical.
And I thought that I loved Saison...

 
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Old 06-16-2011, 05:08 AM   #8
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Not meaning to hijack this thread, but it seems like a very appropriate place for this question.

I brewed a saison last week, it was my first all grain and I did it split boil. Not accounting for increased boil off I missed my 1.058 target and came it at 1.070. Do you think this yeast will dry the beer out enough? My mash was at 153*
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Old 06-16-2011, 12:52 PM   #9
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From everything I have read, I would say yes. At the very least you have the best shot with that yeast. 153 is a little high on the mash so that will leave a little extra in there. The good thing is if you decide it finishes too high you will have something for brett to chew on to get it down the rest of the way...it'll take a while, but brett will get you there.

 
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Old 06-17-2011, 01:23 AM   #10
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So, I opted for .5 lbs corn sugar in one carboy and .5 lbs of some darkcandi.com D syrup I have in the other

 
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