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Old 09-10-2007, 10:51 PM   #11
Beerrific
 
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Have you ever listened to The Jamil Show? Just did Saison (not up on the page but is available through iTunes). Jamil talks about the style and Chris White shows up and talks about the yeast too. I would highly recommend if this is your first attempt at the style.



 
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Old 09-20-2007, 07:27 PM   #12
jezter6
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Ok guys, I'm brewing my Saison again this weekend, so probably 6-8 weeks until it's ready for sending out.

Actually, I had to make some tweaks already due to some hops not available at my HBS and some changes to make it into a 10g recipe, so who knows if it'll turn out the same or not.

Wish me luck, and maybe we can get something going for a mid/end of November swap?


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Old 09-22-2007, 06:15 PM   #13
Ó Flannagáin
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I've changed my recipe.. quite a bit. I have to use what I have on hand since my starter is going and I'm brewing tommorow. The main problem is that I'm using American 2-row instead of belgian pils. Hopefully it won't be too noticable with all the f'in other flavors that are going to be in the spicy, dry-ass beer:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Se La Saison
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.057 SG
Estimated Color: 7.6 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 72.54 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.36 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.59 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 2.59 %
0.15 lb Caramunich Malt (56.0 SRM) Grain 1.55 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.7 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 7.2 IBU
0.25 oz Goldings, East Kent [5.00 %] (30 min) Hops 3.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 2.1 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 10.36 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.65 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 10.81 qt of water at 161.4 F 150.0 F

 
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Old 09-24-2007, 12:03 AM   #14
jezter6
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Well, I brewed mine again this weekend. As with every Saison I've did, things had to go horrible. Once we lost a hydrometer, once the false bottom fell off the mash tun, other times we've had horrid stuck mashes, today - the leaf hops clogged up the valve on the kettle, so we dumped it into another kettle through a strainer and back into the main kettle to go through the CFC.

Hot side aerated the crap out of it, but we'll see how that matters.

I should be ready in a few more weeks, maybe just in time for Halloween!!
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Old 09-24-2007, 12:13 AM   #15
Ó Flannagáin
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Quote:
Originally Posted by jezter6
Well, I brewed mine again this weekend. As with every Saison I've did, things had to go horrible. Once we lost a hydrometer, once the false bottom fell off the mash tun, other times we've had horrid stuck mashes, today - the leaf hops clogged up the valve on the kettle, so we dumped it into another kettle through a strainer and back into the main kettle to go through the CFC.

Hot side aerated the crap out of it, but we'll see how that matters.

I should be ready in a few more weeks, maybe just in time for Halloween!!
Mine's going quite smooth right now. Mashing out at the moment. Smells great, can't wait to throw in the hops

Mashed at 147 dropped to 145 over 70 minutes. PLan on fermenting around 70+ tonight into the 80's tommorow. Got a huge starter going righ tnow as well.

 
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Old 10-26-2007, 12:51 PM   #16
Ó Flannagáin
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Wooooo, son! This one turned out good. Needs some more time conditioning, but I just opened a bottle last night and it is nice. A "slight" hot alcohol, but I think that's allowed in Saison, and I kind of like it. Very smooth, peppery, and full of life. I realllly like this beer, and most of it is in a keg. Can't wait to tap into it. How bout you other folks that were brewing one. Still wanna swap?

 
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Old 10-26-2007, 01:22 PM   #17
jezter6
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I'm bottling/kegging mine this weekend, so I'll be ready for a swap in a few good weeks of carbonation!

o|||||o, how's yours going?
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Old 10-26-2007, 02:30 PM   #18
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Quote:
Originally Posted by jezter6
I'm bottling/kegging mine this weekend, so I'll be ready for a swap in a few good weeks of carbonation!

o|||||o, how's yours going?

It's been kegged for quite awhile. I hope to tap it this weekend. I'll pull off a few to bottle in Sunday perhaps.
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Old 10-26-2007, 03:18 PM   #19
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Mine is coming around, I think I prejudged the Whitelabs Saison II yeast a little early. At the last(my first) BURP meeting a guy tasted it and said it was very good and asked how old it was and I said only a few weeks. He replied, Oh give it six months to a year - mine turned out much better one year out.

The "too-high" fruitiness is fading and the peppery/spiciness is more evident. It ended dry, which I wanted and is style appropriate, but now it seems more dry with fruitiness is fading a bit(good thing).

Also, I bottled half the batch normally and then dumped the dreggs of one of my sour beers and one from Jolly Pumpkin in the other half and then bottled it. Trying to get a funky/sour saison like Fantome - may take a while. Saison can be a great beer, I'd really like to keep trying to improve mine over the years.

 
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Old 10-26-2007, 03:38 PM   #20
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Damn you and your sour beers landhoney.

Since my Belgium trip, everytime I think of sours, I get that craving and involuntary salivary response.

Now I salivate everytime I see John Cleese.

--Pavlov's Dog



BTW: Awesome idea!


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