Saison Shipwrecked Saison

Doomsday · Jul 3, 2014

Grabbed everything I need today from the brewshop.
Using 3724 Belgian saison for the yeast (didnt have the exact one per the recipe)
Also ended up using organic german wheat instead of belgian wheat malt.

wobrien · Jul 10, 2014

Bottled 2.5 gallons regular and 3 gallons dosed with Brett B. Waxed the Bretted bottles

ImageUploadedByHome Brew1404966789.558330.jpg

BeWilder · Jul 14, 2014

I've researched this thread top to bottom and see lots of questions on fermentation temp. but none addressing getting it too hot. Round these parts hitting 90 isn't an issue. What's the hottest anyone has ever let this yeast get to? I can't find tech details on the Wyeast web page but I've got my carboy in a water bath in the garage with a fan blowing on it and I anticipate having to add ice periodically to keep the temp below 100. Could I just let it go or is there a known max?

neilpcraven · Jul 14, 2014

BeWilder said:
I've researched this thread top to bottom and see lots of questions on fermentation temp. but none addressing getting it too hot. Round these parts hitting 90 isn't an issue. What's the hottest anyone has ever let this yeast get to? I can't find tech details on the Wyeast web page but I've got my carboy in a water bath in the garage with a fan blowing on it and I anticipate having to add ice periodically to keep the temp below 100. Could I just let it go or is there a known max?

I had mine sitting on a heat mat while in ambient temperatures that got close to 100. I didn't measure the internal temperature but I bet at times it got comfortably above 100. It came out great.

Having said that, it did stall for a while, as this yeast is known to. Not sure if that was related to the temperature?

LoloMT7 · Jul 15, 2014

100 seems pretty darn high.. that said I wouldn't sweat it at all I've started at 75 and gone to the mid 90s and had no issues. I'd try and start it on the lower for the first few days though maybe 70-75 and then let it rise as it goes and you'll be fine. Even if it gets to 100 I wouldn't worry about it. I'll swap you a couple and let you know if they are ok or not

. Just bottled a 5-gallon batch myself.

bulldogwinters · Jul 22, 2014

LoloMT7 said:
100 seems pretty darn high.. that said I wouldn't sweat it at all I've started at 75 and gone to the mid 90s and had no issues. I'd try and start it on the lower for the first few days though maybe 70-75 and then let it rise as it goes and you'll be fine. Even if it gets to 100 I wouldn't worry about it. I'll swap you a couple and let you know if they are ok or not . Just bottled a 5-gallon batch myself.

I spy an empty case of my favorite pilsener!

I agree with you though, mine got up to the mid 90's and it turned out fine.. Those yeasties love the heat

LoloMT7 · Jul 22, 2014

Bayern Rocks Bulldogwinters.. Did you try the Bad Santa at Christmas time?? WOW that was good!

bulldogwinters · Jul 24, 2014

LoloMT7 said:
Bayern Rocks Bulldogwinters.. Did you try the Bad Santa at Christmas time?? WOW that was good!

I didn't get a chance to unfortunately.. Which is my own damn fault, I live half a mile from their brewery!

wobrien · Jul 26, 2014

Just opened my first bottle. It's GREAT. Thanks for this recipe!

wobrien · Jul 26, 2014

Pic:

ImageUploadedByHome Brew1406425973.193550.jpg

ratbastrd05 · Jul 27, 2014

I brewed up an Old Bay version of this and just tapped the keg a few days ago. I used an ounce each of Halletaur (bittering), Cascade, and Motueka. I made my own Old Bay spice mix so it wouldn't include salt. Came out very delicious and smooth with just a slight Old Bay taste (I used 3 tsp at kegging; you can taste it but not overpowering or spicy).

I made a starter but don't have a way to consistently heat the fermenter, so ambient was probably only 70-75 at the highest. The saison yeast crapped out at about 1.20, so I threw in some US-05 I had on hand which got it down to about 1.10. I think that since I didn't have the high temps I didn't get quite as much yeast funk as I would like, but the result is still very pleasant. SWMBO has had several fills and is quite pleased with it, as well as few other people I shared with.

Thanks for the recipe!

troy2000 · Jul 28, 2014

ratbastrd05 said:
I brewed up an Old Bay version of this and just tapped the keg a few days ago. I used an ounce each of Halletaur (bittering), Cascade, and Motueka. I made my own Old Bay spice mix so it wouldn't include salt. Came out very delicious and smooth with just a slight Old Bay taste (I used 3 tsp at kegging; you can taste it but not overpowering or spicy).

I made a starter but don't have a way to consistently heat the fermenter, so ambient was probably only 70-75 at the highest. The saison yeast crapped out at about 1.20, so I threw in some US-05 I had on hand which got it down to about 1.10. I think that since I didn't have the high temps I didn't get quite as much yeast funk as I would like, but the result is still very pleasant. SWMBO has had several fills and is quite pleased with it, as well as few other people I shared with.

Thanks for the recipe!

I gave one of the guys at work a bottle of my latest batch of Shipwrecked; he told me it's the best beer he's ever tasted. Of course he's a youngster who grew up in the middle of the desert surrounded by Bud Light, so what does he know?

But still, it's encouraging... there's hope for him.

WhamFish · Jul 29, 2014

I'm very interested in brewing this but can't find 3726, would anyone be willing to send me a culture? I'd be happy to grow it up from just a few cells.

I'd be happy to do a yeast trade if I can supply anything from my yeast bank in exchange.

LoloMT7 · Jul 31, 2014

WhamFish I just brewed a 10 gallon batch this year using this strain and it turned out awesome! Give it a try. Cheers

http://www.williamsbrewing.com/BELL...fhu=33323332&gclid=CMOmyruf8L8CFcZDMgodRAkAYQ

neilpcraven · Jul 31, 2014

I really want to do another batch of this but it's too cold here at the moment

WhamFish · Jul 31, 2014

LoloMT7 said:
WhamFish I just brewed a 10 gallon batch this year using this strain and it turned out awesome! Give it a try. Cheers

http://www.williamsbrewing.com/BELL...fhu=33323332&gclid=CMOmyruf8L8CFcZDMgodRAkAYQ

Good to know that it produced great results. Does it like to get up to the high 80's ?

I have dupont's strain on hand, I may mix the 2 strains to try to get the flavor from dupont but avoid the stuck ferment at 1.030

FermentNEthinG · Jul 31, 2014

WhamFish said:
I'm very interested in brewing this but can't find 3726, would anyone be willing to send me a culture? I'd be happy to grow it up from just a few cells.

I'd be happy to do a yeast trade if I can supply anything from my yeast bank in exchange.

Wyeast responded to my inquiry and they are thinking about releasing WY3726 PC Farmhouse in Oct/Nov of this year.

WhamFish · Jul 31, 2014

FermentNEthinG said:
Wyeast responded to my inquiry and they are thinking about releasing WY3726 PC Farmhouse in Oct/Nov of this year.

cool, it would be good to get a fresh vial. A member contacted me and is going to send me a small amount of yeast/trub from their previous batch. I'll be plating it out then growing it up from single cells.

it sounds like a great saison yeast if it produces the farmhouse flavor and gets down to 1.006ish in under a week. Looking forward to working with it.

FermentNEthinG · Jul 31, 2014

I just pitched some washed yeast and top-crop harvested at high krausen (second skim) to capture the freshest cells possible. Seems to have worked pretty well as I am on my 5th batch with this strain and it is still working beautifully. If you need some more at a later date shoot me a pm. I will be washing a 3 gallon batch whenever I get a day off again.

:mug:

rainmanak44 · Aug 26, 2014

I brewed this up a few weeks ago but lost more water in the boil than I anticipated. My OG is 1.072 and I ended up with 8 1/2 gal out of the secondary. It actually worked out perfect because I am conditioning it in a bourbon barrel that had a second life aging honey!
Samples I have taken are amazing and I think I will bottle/keg today as I don't want the oak and bourbon to be too strong. I like Saison to have subtle flavors.

BrewMoto · Sep 16, 2014

I won a honorable mention ribbon at my homebrew club with this recipe! Cheers on a good recipe!

Sent from my iPhone using Home Brew

LoloMT7 · Oct 2, 2014

That's awesome BrewMoto. Nice work!

FYI Everyone The Wyeast 3726-PC is being released for the 4th Quarter should see it on shelves soon.

wobrien · Oct 26, 2014

Drinking a bottle from my first batch while brewing up another.

ImageUploadedByHome Brew1414340085.425329.jpg

First batch came in north of 9% so I'm dropping the sugar from this version. Also, I'm brewing up an 11 gal batch to do the base recipe, brett'd version and a sour as well.

Cheers!

neilpcraven · Nov 21, 2014

With some six month old washed 3724, my latest batch dropped from 1.063 to 1.001 in two weeks. This yeast is a MONSTER!

Now I'm worried it's not gonna have enough malt and hop balance to match the hotness of all that alchohol. Any suggestions - secondary it on top of something? Dry hop it a bit?

LoloMT7 · Nov 24, 2014

I think you will be fine Neil but dry hopping farmhouse ales is always good too

gometz · Nov 25, 2014

I've made saisons with 3711 that had OG over 1.070 and they came out smooth. Somehow saison yeast it's able to eat everything but leave a full body anyways, so I wouldn't worry about it being to hot.

mariahman · Dec 1, 2014

I just cleaned up after brewing this BIAB style. I added ***** lime leaves, chamomile, the coriander, a bit of orange peel, and about 1/2 of the sugar as the Belgian candy sugar and the other half just plain white sugar. In reading through this again, I realized I did a 60 minute boil, not 90. OG clocked at 1.062, so pretty darn close. I used a locally made farmhouse yeast. Let's see how it goes, but I am most nervous that I may have used too much lime leaves.

Sent from my iPhone using Home Brew

atimmerman88 · Dec 29, 2014

This is really solid recipe.

It's held up so well over 6 months.

Brewing this weekend with 3726 since it can still get it from farmhouse

Won't have the best temps but still looking forward to it

atimmerman88 · Jan 2, 2015

Farmhouse I guess had it listed incorrectly that they had 3726 in stock.

Is anybody willing to ship me a culture if I cover shopping? They have 3724 in stock by I'm put off by its reports of stalling

mishadude · Jan 4, 2015

I'm saving this one for a future brew, looks too good to pass up.

Saison Shipwrecked Saison

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