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Old 01-17-2013, 03:52 AM   #1
angemus
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Hey guys! Sooooooo yea this would be my first saison............. Any advice on what I should plan for and expect?

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Old 01-17-2013, 08:38 PM   #2
stpug
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Plan for a ferment anywhere from 4 days to 2 months.
Expect a beer with some fruitiness and funkiness.

It really depends on your recipe, yeast, and fermentation schedule/temperature. If you give a little more info we can give some advice if you're interested.

 
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Old 01-17-2013, 08:44 PM   #3
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A lot depends on the recipe and the yeast you use.

Let us know that and we can give some advice.

 
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Old 01-17-2013, 08:51 PM   #4
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1.050 OG, WLP566, 100 billion cells in 4 to 5 gallons, 78 degrees in a water bath.

I like it, and it's one of my wife's favorites.
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Old 01-18-2013, 07:02 PM   #5
angemus
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So I was thinking using mostly pilsner and small percentage of golden naked oats....... Yeasty I have is Lallemand Belle Saison Ale Yeast.......... The saison flavors will b with cherry and rosemary

 
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Old 01-18-2013, 07:50 PM   #6
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The grain bill sounds fine. Are you thinking of adding rosemary and cherries?

I'm curious about that yeast and will be very interested in hearing how it turns out.
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Old 01-18-2013, 07:54 PM   #7
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I absolutely love the french saison yeast from wyeast(3711). Very awesome yeast. I would recommend some carapils to the grain bill, but thats just me.

One of my favorite recipes is my saison(a 7.5% abv saison with carapils, 2 row, munich and wheat/New Zealand hops).
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Old 01-18-2013, 08:44 PM   #8
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I'm interested how this turns out. Planning on doing something similar soon

 
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Old 01-19-2013, 04:39 AM   #9
angemus
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3711..... I'll definitely keep that in mind for next one, and look into carapillis.........

as far as the flavors I plan on boiling the rosemary @ initial boil. thought about using fresh cherries but couldnt decide to use it during mash or primary....... So im stickin to extract for a secondary..........

 
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Old 01-19-2013, 12:17 PM   #10
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Some people like a dirty farm house taste in their Saision. If you like that then fresh fruit might be okay. Personally I think using extract is wise. You might even consider waiting until bottling to add it. You could even bottle half of the batch and then add the extract so you have a split batch. Again another personal preference, I like to have a variety of beers in my fridge.
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