*Subscribed
Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?
Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?
What batch size?
Hanso said:It will get you about 3 volumes, which is really high but probably ok for the style and not in bottle bomb territory. I have never brewed a saison but know a bit about bottle conditioning. Just the facts.
It will get you about 3 volumes, which is really high but probably ok for the style and not in bottle bomb territory. I have never brewed a saison but know a bit about bottle conditioning. Just the facts.
your original recipe is for 5.5 gallons. I am doing 2.5 gallon batches. How far do you think I will be off if I simply cut your recipe in half?
I wouldn't sweat it, I sometimes drop the volume too low when boiling too vigorously, not much of a difference honestly, perhaps a point or two higher on the gravity is all.
Just took one last gravity check before kegging after a 24 day primary and MAN is it clear! The fastest beer to clear I've done yet (not counting anything with s-04), not cloudy in the slightest. And it's been sitting in my 75 degree beer closet, no cold crash (I wanted a little haze, oh well).
Tastes awesome and that dang yeast even shaved another .002 off the FG from the last time I measured it 2 weeks ago. Now it's down to 1.003, super dry and smooth with that nice saison twang. A bit of an alcohol nose, coming in at 7.5%, but I'm sure getting some CO2 in there will lighten it up considerably. Can't wait to get this carbed and serving! This is gonna be dangerously easy to drink too much of.
Anyone have thoughts or experience on adapting this recipe to a lower alcohol saison? Or possibly another recipe for a session saison?
Liquisky said:Just read all 35 pages. Any thoughts on water additions. Use soft water, ro, DI? Azscoob, what is your water like? rI've gotten good results using the water primer in the Brew Science section. Any thoughs on adding 2% acid malt to the grain bill and 1/2 tsp CaCL to RO water to mash and sparge with? My water is horribile in El Paso and the water primer has made a world of difference in my brews?
jdopchibrew said:So my roommate is a big fan of saisons, and I've been eyeing this recipe for months now... but I live in Chicago, it's cold as hell outside, and my ambient room temperature is at 63-64. I was thinking of maybe trying to insulate it with a thick blanket and place it ontop of the floor heating vent, but I'm guessing the most I'll be able to get out of it is 70. do you think it's worth making in that case, or should I wait for a warmer month?
Liquisky said:Anyone who has tried this recipe also try Ommegang's Hennepin Farmhouse Saison?
How does this recipe compare?
Haven't tried Ommegang's but mine turned out almost spot on to Shiner's FM 966 Farmhouse Ale.
Tasty.
Anyone who has tried this recipe also try Ommegang's Hennepin Farmhouse Saison?
How does this recipe compare?
Once this has aged a month or so in the keg I would easily put this over Hennipin. Thats just my honest no holds barred 0.02c on the matter. This is one of the best recipes I have brewed on this website. I actually limited the tap to a couple of pours a week just so I could enjoy it a bit longer!
Enter your email address to join: