eobie
Well-Known Member
Are saisons brewed with regular yeast, or do they have buggies in them too. Been searching the google and have not come up with a concise answer.
What WLP yeast uses strictly saccharomyces.
Not all Saison yeast need that kind of heat. There are several different ones on the market now. Saison can be made with and without bugs.
My Saison went from 1.057 to 1.005 in 2 weeks.
I'm fermenting with this one at the moment;
http://www.austinhomebrew.com/product_info.php?products_id=13303
how do you like it? I'd love to know how it compares to the more common saison strains. I'm a saison NUT- it will be most of the beer I brew this summer, so having some more variety in yeasts will be a big deal.
how do you like it? I'd love to know how it compares to the more common saison strains. I'm a saison NUT- it will be most of the beer I brew this summer, so having some more variety in yeasts will be a big deal.
Curiousity got the best of me, so I took a hydro sample today. It's sitting at 75F at the moment.
My OG was 1.049 and the reading I got today is 1.006. That's almost 88% attenuation. I'm very happy with that!
The beer is extremely clear and has a great amber color.
Taste is very nice. It has a subtle yeast flavor along with the spice tones you would expect from a saison. The rye malt and torrified wheat that I used play very nicely with the saison characteristics. I can see this being a great summertime brew. I might bottle it up this weekend!
engineer - what type of presence does the hazelnut extract bring? would you do it again? I can't imagine it working well, but you say it tastes great????
Unfortunately, one tablespoon per 10 gallons is apparently not enough
extract, I can detect nothing of the hazelnut.
I will try again at a later date.
Where did you get the extract? I was just looking at buying some from Austin. The stuff they carry is best used during bottling. I once put a bottle of chocolate extract I got from them in a 5 gal batch on bottling day, and it worked out very nicely...
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