Hot ASS Saison - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > Hot ASS Saison

Reply
 
Thread Tools
Old 06-28-2012, 04:26 PM   #11
kmos
HBT_LIFETIMESUPPORTER.png
 
kmos's Avatar
Recipes 
 
Apr 2012
Bryan, TX
Posts: 139
Liked 10 Times on 8 Posts


Quote:
Originally Posted by wormraper View Post
just out of curiosity what does "free rise" mean?
Free rising refers to letting the heat that is produced by the fermentation naturally warm the fermenter. So for instance, if you pitch at 68F, the fermentation should be able to get you up to at least the mid 70s, if not higher. In my experience, it produces a balanced character. I think raising the temp in this matter is better than pitching and immediately heating to 80F.

Thank God for Belgian strains that can take some heat -- It's about all I can brew this time of year in Texas!
__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;

Ace_Club Likes This 
Reply With Quote
Old 06-28-2012, 04:36 PM   #12
wormraper
Recipes 
 
Jul 2011
Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts


Quote:
Originally Posted by kmos View Post
Free rising refers to letting the heat that is produced by the fermentation naturally warm the fermenter. So for instance, if you pitch at 68F, the fermentation should be able to get you up to at least the mid 70s, if not higher. In my experience, it produces a balanced character. I think raising the temp in this matter is better than pitching and immediately heating to 80F.

Thank God for Belgian strains that can take some heat -- It's about all I can brew this time of year in Texas!
gotcha, makes sense. yeah, that's how I was planning on doing it anyways. Just pitch it and let the ambient temps and the fermentation cause it to rise. I have a small addition to the house thta doesn't have any venting for the swamp cooler so it's a few degrees (at most) hotter than the rest of the house. that should get me at 80+ degrees most of the time ambient in there . and I understand your pain on summer brewing. the swamp cooler technique (rope tub and LOTS of ice bottles ) was the way I could keep temps down for my Hefeweizen I just brewed and even then I was about 71 degrees so I got more banana (which is perfect for me since I like a more estory Hef than a dry one)

Ace_Club Likes This 
Reply With Quote
Old 06-28-2012, 05:58 PM   #13
brewmaster101
Recipes 
 
Feb 2012
Posts: 63
Liked 3 Times on 3 Posts


I am trying the dry yeast version. Safale T-58, Belgian yeast for my saison. Anyone try it? Does it have a slow fermentation as well? Planning on fermenting two weeks in primary, one week in secondary at exactly 70F.

Ace_Club Likes This 
Reply With Quote
Old 06-28-2012, 06:13 PM   #14
slarkin712
HBT_SUPPORTER.png
 
slarkin712's Avatar
Recipes 
 
Sep 2011
St. Louis, MO
Posts: 796
Liked 61 Times on 51 Posts


Quote:
Originally Posted by brewmaster101 View Post
I am trying the dry yeast version. Safale T-58, Belgian yeast for my saison. Anyone try it? Does it have a slow fermentation as well? Planning on fermenting two weeks in primary, one week in secondary at exactly 70F.
I've used T58 for a Belgian Wit before. It fermented fast, probably less than a week at 64F. I think my FG was 1.012, so it will probably not give as dry of a result as a true saison yeast.

Ace_Club Likes This 
Reply With Quote
Old 06-28-2012, 11:27 PM   #15
wormraper
Recipes 
 
Jul 2011
Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts


yeah, the T-58 is not really a SAISON yeast if my LHBS is to be believed.

Ace_Club Likes This 
Reply With Quote
Old 06-29-2012, 11:43 AM   #16
tbrown4
Recipes 
 
Feb 2012
Baltimore, MD
Posts: 117
Liked 3 Times on 3 Posts


Kicking around some ideas for my next saison, checking in here. Thanks for sharing!

Ace_Club Likes This 
Reply With Quote
Old 06-29-2012, 12:07 PM   #17
eanmcnulty
Recipes 
 
Sep 2009
Addison, IL
Posts: 782
Liked 9 Times on 9 Posts


Quote:
Originally Posted by tbrown4
Kicking around some ideas for my next saison, checking in here. Thanks for sharing!
Try using some Mexican piloncillo. It is like brown sugar, and it comes packed into the form of a cone. I disolve it in a pint/quart of boiling water and add that to the boiling wort. Gives a nice flavor.
__________________
Mmm, beer.

Ace_Club Likes This 
Reply With Quote
Old 06-29-2012, 01:03 PM   #18
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,106
Liked 167 Times on 119 Posts


The cool thing about piloncillo? It's dirt cheap. 90 cents for 2 cones from the local Mexican grocer...

Ace_Club Likes This 
Reply With Quote
Old 07-02-2012, 11:03 PM   #19
wormraper
Recipes 
 
Jul 2011
Tucson, AZ
Posts: 509
Liked 24 Times on 24 Posts


well, been 3 days in primary for the saison using wlp 565 (same as Wyeast 3724) so I boiled a quart of water dissolved the 2 lb's of table sugar into it and added it to the fermentor after cooling it down in an ice bath. smells DELICIOUS just popping the top and adding the sugars in. my hydrometer broke so I have to grab one in the next 2.5 weeks so I can take a gravity reading at week 3

EDIT... HOLY CRAP.. fermentation took off again in less than 20 minutes. My airlock is bubbling at least 3-4 bubbles a second

Ace_Club Likes This 
Reply With Quote
Old 07-05-2012, 11:24 PM   #20
riss_rizzo
Recipes 
 
Apr 2012
Dallas, Texas
Posts: 21
Liked 2 Times on 2 Posts


How is it going? Still vigorous?

Ace_Club Likes This 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison Help woodwaybrewz Extract Brewing 4 04-03-2012 05:34 PM
Rye Saison ardonthorn5 Extract Brewing 1 02-01-2012 09:03 AM
When to Keg my Saison todd49401 Extract Brewing 0 08-06-2011 12:27 PM
Saison problem? bigandy73 Extract Brewing 15 02-27-2010 01:09 AM
Saison daveooph131 Extract Brewing 12 09-07-2009 03:08 PM


Forum Jump