Why Not Dry Hop A Saison - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Why Not Dry Hop A Saison

Reply
 
Thread Tools
Old 05-12-2008, 01:25 AM   #1
Will b
Recipes 
 
May 2007
Posts: 73


Someone posted a thread and asked if they should dry hop a saison because they might have fermented too high, I say why not. If the Hops cover up some unwanted flavers who cares if it's not to style. Besides they should be drank quick this summer not laid down anyway right?

 
Reply With Quote
Old 05-12-2008, 02:24 AM   #2
EinGutesBier
Recipes 
 
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts


Darn right. Luckily the taste in mine is just fine, it's the odor that was a bit unusual. Maybe the yeast will clean it up a bit more, yet, and the Hallertauer will complement it.

 
Reply With Quote
Old 05-12-2008, 02:34 AM   #3
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


While I occasionally dry hop a saison, I prefer to let the yeast do it's magic. Saisons are all about yeast aroma and flavor, most brewers choose not to dryhop because the hop aroma might conflict with the yeast aroma and make the beer muddy. It all comes down to preference and experience, you have to try it, at least once, to see if you like it.

 
Reply With Quote
Old 05-12-2008, 03:33 AM   #4
EinGutesBier
Recipes 
 
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts


Update: The beer still smells like burnt rubber/earthy/sweaty horse blanket despite the dry hopping. What a waste of Hallertau. Taste is still good though. I'm starting to get concerned because I noticed some white stuff on the surface of the beer that looks a little unusual. It seems to be "slick" and in patches, not like the bubbles that were there earlier, which are mostly gone as the beer has attenuated.

Is it possible for the hop bag to have infected the beer, despite rinsing it, spraying it with sanitizer, etc? Between the alcohol in the beer (about 6%) and the anti-microbial properties of the hops, you'd think that wouldn't be a problem. : /

 
Reply With Quote
Old 05-12-2008, 02:32 PM   #5
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Sep 2007
Houston, Texas
Posts: 3,670
Liked 28 Times on 26 Posts


Unless you kill the yeast, I'm not sure you can ferment a saison too high. That earthy, horse blanket aroma comes out in many of the farmhouse style ales. It sounds like you have a touch of brett in there.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 05-12-2008, 04:56 PM   #6
EinGutesBier
Recipes 
 
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts


Quote:
Originally Posted by TexLaw View Post
Unless you kill the yeast, I'm not sure you can ferment a saison too high. That earthy, horse blanket aroma comes out in many of the farmhouse style ales. It sounds like you have a touch of brett in there.


TL
Oh man...That's not good. I took as many precautionary measures as I could, but I must've slipped up somewhere if that's the case. So the alcohol in the beer wasn't enough on top of that to keep it safe? Hm, any advice on what to do?

 
Reply With Quote
Old 05-12-2008, 07:08 PM   #8
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Sep 2007
Houston, Texas
Posts: 3,670
Liked 28 Times on 26 Posts


Quote:
Originally Posted by EinGutesBier View Post
Hm, any advice on what to do?
Yep. Enjoy it. Brett often is present in farmhouse-style ales, so it might actually turn out a bit nice. Some people like it, some don't. If you are going to brew Belgian and farmhouse styles, though, you better get used to it.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 05-14-2008, 02:21 AM   #9
GloHoppa
Recipes 
 
Dec 2007
Posts: 440
Liked 2 Times on 2 Posts


Quote:
Originally Posted by TexLaw View Post
It sounds like you have a touch of brett in there.
now if i opened my fermenter and saw this in there...



I might have to dump the batch...
__________________
Primary: (empty)
Carboy: Apfelwein, aged 11 mo
Mr. Beer: (empty)
Bottled/Conditioning: (empty)

Planning: Belgian Pale Ale, Hop Harvest Ale

 
Reply With Quote
Old 05-14-2008, 02:08 PM   #10
Tommish
Recipes 
 
Dec 2007
Tulsa, OK
Posts: 97
Liked 1 Times on 1 Posts


Quote:
Originally Posted by TexLaw View Post
Yep. Enjoy it. Brett often is present in farmhouse-style ales, so it might actually turn out a bit nice. Some people like it, some don't. If you are going to brew Belgian and farmhouse styles, though, you better get used to it.
+1 to that! Also, you might want to let this batch age longer than normal. If it has some brett in it, the aging will allow the farm-y smell to mellow a bit.
__________________
Quote:
Originally Posted by zacster
Just remember, it doesn't have to be perfect to be really good beer.
Quote:
Originally Posted by Aust1227
I am glad you think my keg is cute.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison w/ WLP 565 Saison I yeast hapifam Beginners Beer Brewing Forum 20 06-07-2010 02:30 PM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 03:11 PM
anyone done with their saison yet? jigidyjim Beginners Beer Brewing Forum 40 08-05-2009 01:51 PM
Saison Ete JeffPhD2005 General Techniques 3 06-05-2008 08:55 AM
I like Saison Raffie General Techniques 0 05-30-2007 08:29 PM


Forum Jump