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Old 01-19-2013, 02:05 AM   #1
Brewtah
 
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So I brewed Saison on 11/26/12. It has been in the bottle since 12/20. I tried it tonight, no bueno batman. How long in the bottle is typical for those crazy Belgium flavors to meld and mellow?

 
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Old 01-19-2013, 02:09 AM   #2
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I brewed a Saison not too long ago (still aging) and was wondering the same thing. I know some of the styles that better with age, but I am clueless on the Saison's. Curious to hear the answer to this!
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Old 01-19-2013, 02:22 AM   #3
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I know Saisons need some aging. Worst case scenario, still is rough in April. Best case scenario good by Super-Bowl?

 
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Old 01-19-2013, 02:41 AM   #4
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Last saison I brewed peaked around 3 months.
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Old 01-19-2013, 02:47 AM   #5
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Saisons were originally made to store for a fairly long time to have ready at harvest time, but I'd figure a Saison that isn't any good at 4 weeks in the bottle and 8 weeks since brewing probably isn't going to turn out bueno.

 
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Old 01-19-2013, 08:47 AM   #6
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I disagree. I sampled several saisons recently from a CO microbrewery that specializes in such beers. Many of them were only 2-3months old, with respect to the brew date. Well balanced and integrated were some of the descriptors I recalled. So saisons certainly don't NEED lengthy ageing.

 
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Old 01-19-2013, 01:42 PM   #7
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I think next time I use wyeast 3711 I will pitch more and keep max temp under 80 F. I will try it again in a week or two.

 
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Old 01-19-2013, 02:41 PM   #8
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Quote:
Originally Posted by Brewtah
I think next time I use wyeast 3711 I will pitch more and keep max temp under 80 F. I will try it again in a week or two.
These are good ideas if you want a smoother beer. My three batches of 3711 Saison fermented at 72, were ready to drink in two weeks, and 2 won me gold medals at about 6 weeks.
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Old 01-19-2013, 04:47 PM   #9
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I find that most Saisons do not need a lot of aging to be good, but with aging they change. I brew a lot of them and they are very drinkable as soon as they carb up. I always bottle 1/2 the batch in 12 oz bottles that are meant to be drunk when they are younger, and then the other half goes into 22oz bottles that go in the cellar.

A lot depends on the yeast you use and the temp you ferment at.

What yeast did you use and what was your fermentation schedule?

 
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Old 01-19-2013, 06:17 PM   #10
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I'll stand by what I said previously, Saisons were originally made to store for a fairly long time to have ready at harvest time.
I didn't say that they can't be good soon after brewing.
"Saisons were brewed at the beginning of winter in a farmhouse brewery in order to quench the thirst of the farmhands who worked in the fields in summer." According to Yvan De Baets in the book 'Farmhouse Ales'.
A saison can and should be good young too, but can significantly change with time.

 
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