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Old 07-06-2012, 01:49 AM   #21
wormraper
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Jul 2011
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Quote:
Originally Posted by riss_rizzo View Post
How is it going? Still vigorous?
nah, after adding the sugar it went NUTS for about 12 hours then it calmed down to a bubble every 5 seconds at most. looks like those sugars were being gobbled up. Now I'm just waiting till the 3 week mark when I take my first gravity test to see how the 3724 has done and hope it hasn't stalled



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Old 07-14-2012, 05:45 AM   #22
wormraper
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Jul 2011
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took a FG reading today at the two week mark since i got my new hydrometer in. shocked as hell. after adjusting for temp I'm at about 1.004 for my FG. I honestly expected it to be stalled at about 1.025-1.035 after reading how picky this yeast can be. that 2 lb's of sugar sure did dry it out. This beast is as dry as a bone. all the citrus notes from 5 days ago seems to have vanished and is replaced by some harsher alcohal flavors and a serious dry taste. (of course I'm not worried or freaking out, this is green beer, aging and carbing will play a whole nother tale on this sucker just interested how in 5 days the taste can alter so much).



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Old 07-20-2012, 03:34 AM   #23
wormraper
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Jul 2011
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my wife wanted to taste what "green" beer tastes like so I popped a small 12 oz bottle for me to show her what non carbed beer would taste like. I was actually shocked. I primed and bottled 3.5 days ago. popped the top (beer didn't even hit the fridge yet) and it was distinctly half carbed already. Actually had it gush JUST a hair when I cracked it. now I'm worried that I might have bottled too soon and the beer needed to drop a few more points (was already at 1.004-1.005 when I bottled). Doesn't taste like an infection to me , taste is PHENOMINAL for only being 2.5 weeks from grain to glass.

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Old 07-20-2012, 11:40 AM   #24
hepcat
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May 2012
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I just had similar results, I bottled a pale ale style braggot on the 14th and could already see sediment in the bottles after only two days, and it had already started to clear really nice too so on day three, the 17th, I opened a 7 oz. bottle after chilling a couple hours and it tasted great and had good carb. Ten days grain to glass. It's hard, lol, but not going to drink any more of it til ~eom. Cheers.

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Old 07-20-2012, 12:20 PM   #25
phenry
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Feb 2011
Clemson, SC
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Quote:
Originally Posted by wormraper View Post
took a FG reading today at the two week mark since i got my new hydrometer in. shocked as hell. after adjusting for temp I'm at about 1.004 for my FG. I honestly expected it to be stalled at about 1.025-1.035 after reading how picky this yeast can be. that 2 lb's of sugar sure did dry it out. This beast is as dry as a bone. all the citrus notes from 5 days ago seems to have vanished and is replaced by some harsher alcohal flavors and a serious dry taste. (of course I'm not worried or freaking out, this is green beer, aging and carbing will play a whole nother tale on this sucker just interested how in 5 days the taste can alter so much).
I've always had to pitch a pretty big starter with 3724 for it to ferment in a timely manner. Good to hear yours worked out well for you. The yeast really is something special when you get it to behave properly.

My last Saison with this yeast did exactly what you're describing here, except it waited until after bottling. It was also the first time I've had 3724 stall and take forever to finish, so that may have something to do with it. All my other times using it, despite finishing very dry, has tasted very similar to Saison Dupont. I'm chalking it up to maybe a slight infection introduced during bottling, but none of the beers that I've bottled since have had the same problem. Who knows.

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Old 07-20-2012, 02:48 PM   #26
wormraper
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Jul 2011
Tucson, AZ
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Quote:
Originally Posted by phenry View Post
I've always had to pitch a pretty big starter with 3724 for it to ferment in a timely manner. Good to hear yours worked out well for you. The yeast really is something special when you get it to behave properly.

My last Saison with this yeast did exactly what you're describing here, except it waited until after bottling. It was also the first time I've had 3724 stall and take forever to finish, so that may have something to do with it. All my other times using it, despite finishing very dry, has tasted very similar to Saison Dupont. I'm chalking it up to maybe a slight infection introduced during bottling, but none of the beers that I've bottled since have had the same problem. Who knows.
yeah, I pitched 1 liter of starter in a 2 liter container for this beast and did a 24 hour time on it. this beast CHEWED through it. after all the horror stories of Saison 565/3724 stalling out I was floored. not only that this is a 7.5% beer and it's carbing that fast??? damn.

as for the hot alcohol tastes. they're GONE. the citrus notes are there again with a nice mix of pepper and a VERY dry taste (2 lbs of sugars on top of 6 lbs DME will do that ).... mind blowing how good this beer is in less than 3 weeks from brew date. this beer can only get better



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