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Old 04-17-2013, 12:38 AM   #1
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Default Saison looking a bit flat.. pimp it?

Hi all.

My next brew is exactly this recipe and even tough it looks pretty good, I think it's on the spiceless or thin side.

I think I could spice it up to make a tastier beer.. My options so far are :
  • Orange peels
  • Orange bitter peels
  • Coriander
  • Dry hopping (I am not sure tough..)

What do you think? What about the Safbrew S33 ?


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Old 04-17-2013, 12:46 AM   #2
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Well, saisons are not always spiced. I, for one, prefer to taste the spiciness from the yeast rather than monkeying with balancing orange peel and the like. Bump the ferment temperature up a bit if you want to get more spice from the yeast. I have had more beers that end up ruined by spices than improved.


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Old 04-19-2013, 01:42 AM   #3
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Ok I'll take your advice. I am thinking about going for 2 packs of Wyeast 3724. This is the only liquid yeast 'season style' i can get in town. I am a bit wondered about the slow fermentation comments from some members.
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Old 04-20-2013, 12:13 AM   #4
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I was thinking of adding specialty grains. Worth it?
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Old 04-20-2013, 12:23 AM   #5
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I enjoy some spice in my Saison. I like coriander and black pepper. Just my personal preference!!
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Old 04-20-2013, 07:09 AM   #6
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Avoid S-33. Not a saison, or even Belgian, yeast. If you use 3711 or 3724 you'll get spicy/peppery and fruity, and some funk with the 3724. Spicy flavor can also come from the hops.
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Old 04-20-2013, 07:25 AM   #7
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Definatly go with the dry hop. If you can get it, Perle would work very well in this.
Also, if you were to ditch the sugar and use honey instead it would be better and you wouldn't have to wait too long to be at the bottles(you would with that much sugar).
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Old 04-21-2013, 04:36 PM   #8
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Quote:
Originally Posted by davekippen View Post
I enjoy some spice in my Saison. I like coriander and black pepper. Just my personal preference!!
How much of whole grains of pepper/coriander would add 15 min before the end of boil?
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Old 04-21-2013, 04:41 PM   #9
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Quote:
Originally Posted by badlee View Post
Definatly go with the dry hop. If you can get it, Perle would work very well in this.
Also, if you were to ditch the sugar and use honey instead it would be better and you wouldn't have to wait too long to be at the bottles(you would with that much sugar).
I just bough about 1 oz or Amarillo! Next time Perle maybe my choice. Thanks for suggesting!
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Old 04-21-2013, 05:12 PM   #10
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Quote:
Originally Posted by badlee View Post
Also, if you were to ditch the sugar and use honey instead it would be better and you wouldn't have to wait too long to be at the bottles(you would with that much sugar).
I don't understand what you are implying here. Why would having corn sugar in the recipe cause the fermentation to lag, if anything that should ferment out pretty quickly. Honey is fructose and glucose, corn sugar is dextrose (d-glucose) - all simple sugars and all ferment out well.


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