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What is your favorite saison yeast?

Thanks to all, this is why I love this site. 2010 Saison Edit 6.5 gal. Grain Bill 10 lb German Pilsner 2lb Wheat 2lb Rye 1.5lb orange blossom honey Hops 1oz. Kent Golding 1oz. Saaz Herbs .25oz orange zest .25oz grains of paradise Yeast White Labs WLP568 Belgian Saison/Ale I still might go with...

I used one Wyeast Trappist ale package.

Let me know what you guys think... Grain Bill German pilsner-10lb. Wheat malt-1lb. Rye-2lb German Munich-50lb. Biscuit-.50lb. Orange Blossom honey-1.5lb. Hop Schedule 1oz. Kent Golding @ 60 min. 1oz. Saaz @ 15min. Herbs .25oz. peppercorn .25oz. coriander .25oz. fresh orange zest...

This brew has been fermenting for 2 weeks now, and is still showing signs of good fermentation, with a nice head of krosen. I'm fermenting this beer at 60*f. I usually rack into a secondary at this stage, but this brew is still showing much more activity than previous beers I've done. Is this...

I made an all pomegranate apfelwein and it tuned out a little to tart for my taste. Your Idea to go with just 98oz. of pure pomegranate juice mixed with the apple juice is a great idea. This is my idea for the next aplfelwein recipe. 6.5 gal 2 gal. 100% apple juice 3 gal pure pressed apple cider...

just ordered my hops. 2oz Cascade, 2oz magnum, and 4oz Amarillo. Would anyone recommend adding the Amarillo to the mix, If so what would bee your hop schedule for this brew.

I haven't bought the hops for this brew yet, so I'm looking at some other options to replace the citra hops with. I just realized that I'm using almost all the hops that I currently grow in my hop garden; Cascades,MT. Hood, Nugget, and Magnums) are currently resting in the back yard. So I'm...

My knowledge of the hops: Chinook:A pine forest washed with exotic spice and infused with grapefruit. This alluring aroma and a high bittering value has gained this hop full respect from craft & major brewers. Citra:A very new high alpha Hallertauer hybrid with distinctive citrus aroma. MT...

Thank you, this is how I like to dial in my recipes, all the input I can get will help with this brew. Your right about the citra hops and I've decided to dry hop the 2 oz. instead of boil. Also I'm going to replace the saaz with either MT. hood or organic palisade. As for the Grain bill, I'm...

that sounds like a great idea. Do you have any opinion on the priming sugar that I should use. since I've been brewing, Ive used nothing but dextrose, but I'm not sure if I should use a grainier sugar or not for this style of beer.

Thank you for that thread, I will be re-pitching a WLP833 German Bock using these measurements. This should be one tasty beer in say 2 months. just in time to open a few with the Germans for this seasonal brew.

Thinking of brewing this in a week, let me know what you guys think. 6.5 gal. Grain bill 18LB. 2nd-Row 1LB. Carmel crystal 45L .25LB Honey malt 1LB pure Honey Hop Schedule- 1oz Citra @ 60min. 1oz Chinook @ 30 min. 1/2oz Citra @ 30 min. 1/2oz Citra @ 15min. Dry hop- 2 oz Cascade 1...

sorry of the confusion, I racked from my primary to the secondary after 14 days and then let lager for 5 months. The beer tastes and smells great. My question is pertaining to the secondary, were I see some yeast and trub sediment. should I just invest in some fresh yeast to get some activity...

I brewed a dopple bock Lager this winter that has been sitting for close to 5 months now and I'm ready to bottle this German. My only question is if I can use the yeast at the bottom of the carboy to add this for bottle conditioning? Is this yeast even still active?:drunk:

yes that is correct, and I know its not as exact as weighing, but from my experience with using hops by weight in the past, I would say around 1/2oz per 1cup depending on the density of the hop cones, whether they are more compacted buds like the organic palisade, or the Saaz which were lighter...

I've never used sassafras, but have tasted some strong root beer that uses it. I thought that 1/2oz would be good to experiment with. I will post the flavor when the beer reaches that point, I cant wait for this one. scales only complicate things, I'm trying to use ancient methods in brewing.

I ended up racking this one in to the secondary at 2 weeks and let lager in my cellar at 45-50*; temps ranging variously, for 4 months. my O.G was 1.060 and finished at 1.010. I had a sip straight from the carboy, and thought the beer was crisp for being in this state, with a hint of roasted...

I brewed this one on the 10th of this month, fermentation within 10 hours and has gone strong since then. I cant wait to drink this one come fall. 5.5 gal. batch Grain bill- 18lb Belgian Pail 1LB. Honey malt 1LB. Belgian Biscuit 1/2 LB. cara Munich 1oz carafa special 2 1LB candy sugar...

I brewed a Belgian double (1.094 O.G.) last night and pitched a wyeast 3787 Trappist yeast, and had great fermentation within 12 hours. I thought I gave enough head space for this beer only to find out later that I had an overflow problem. I can get the krosen to drop temporarily, by gently...