OK I've brewed and have some questions. Here is what I brewed
Ole Zion Church Saison
5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal
Batch sparge 2.08 gal
Batch sparge 2.08 gal
Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067
90 min boil
.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min
1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest
cooled to 65 and pitched the mystery yeast (saved a couple tubes for myself)
OG 1.078
Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. First time I've checked it was today and it was crystal clear and tasted amazing but a little dry. got a gravity reading of
FG 1.004
Here is my question.
Is this too dry for me to bottle condition?
Will I have to add more yeast for it to carbonate properly in 3 weeks?
If it's too dry, what can I do to sweeten it just a tiny bit?
Thanks all. I Have to bottle it this weekend to have it ready to enter on May 13
The recipe looks great, though I would have held back on the spicing to let the yeast shine. You will never know which flavors are coming from the yeast and which are from the spices and flavors in the recipe. I really like the combination of the Maris and Pilsner for the base. Even though this is really dry, it should still have some backbone, body, and mouthfeel from the MO and wheat. Good solid choice of hops. Looks like a fantastic Saison
Speaking of yeast, that yeast is a beast! (Sometimes my inner Seuss just has to get out
)
1004? Holy yeast **** Brewman!!! I have gotten down to 1006, but I harvested yeast from the secondary to select for attenuation. Looks like the combined effects of a low mash temp, added sugar, a super attenuative strain, and your fermentation schedule got you an uber dry beer!!! However, I don't think there is any problem with a beer being "too dry" to bottle condition. There is no less yeast in this beer than any other, they just worked overtime!
I'm not sure how long you have had it in the primary in total, but it doesn't look like its much more than a month, if that. You should have plenty of yeast to do the job so I would not add any at bottling. You might end up with TOO much in the bottle which can contribute overly yeasty flavors. If it got that low it is not a very flocculant strain so there is a ton of yeast in suspension to chow through the priming sugar and carb your beer.
Finally, I would not do anything to try to change the character of this beer. It is what it is, tinkering will only screw it up like the artist who just couldn't stop adding a dab here and a brushstroke there. Leave it alone!
I can't wait to hear how you think this tastes after it has conditioned and you have to share any feedback you get from the competition judges. Break a leg