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My only experience with this yeast saw my beer go from 15*P to 2.5*P (roughly 1.060 to 1.010) at 65F in 3 weeks. I wouldn't call the results typical though as I have a friend who is a professional microbiologist and he grows up all my starters for me in his lab. :D

When you say "Wyeast Saison" I'm assuming you mean 3724 (aka WLP565), correct? If so, get that temperature up around 90F if you can. I know pros who pitch this yeast at 90F and let it go with the jackets off. I pitched mine at 75F and ramped up to 90F over a week. The head brewer where I work...

Shouldn't be a problem with proper conditioning. Iron Hill Brewery pitches "as soon as you can stick your finger in the wort and not get burned" (around 90F) and sees their tanks top 98F during fermentation. They then condition for 6 months after bottling. I ramped mine up to 90F from 75F with...

That's good advice for the Dupont strain (3724). I know a local brewery who pitches at 90F and sees the tanks hit 98F+ before fermentation finishes. They follow with a 6 month bottle conditioning. 3726, from what I've heard, is from Saison de L’Epeautre, Blaugies. I don't know if the same...

Keep in mind that there are various methods for calculating IBUs and that all of them are just estimates. I know that the Troegs method considers the perception of bitterness from flavor and aroma in their IBU numbers.

Some co-workers and I had many beers with one of Victory's brewers last week and I asked about Wild Devil during our midnight brewery tour. He said it was Hop Devil fermented with nothing but Brett.

A coworker of mine just did a sour mash weiss. He mashed as normal in his cooler, brought the temperature down to 120F, stirred in some crushed 2-row and screwed the lid on. After 3 days he sparged and proceeded as normal. The whole place smelled like sauerkraut during the boil, which someone...

1214 usually doesn't have problems finishing like WLP565 (W3724) is notorious for. If you want to try to add a second yeast to help things out, go with a neutral flavor yeast like W1056 and add it once your gravity drops to roughly 2/3 of OG. You don't want the second yeast to completely take...

There is a graph in Farmhouse Ales that shows the author's ferm. with 565 taking 20 to 30 days to finish. I threw in a bit of WLP001 with the Styrians and after 2 weeks, ended up finishing around 1.009 which I'm pretty happy with. I've talked with several pros that use 565 and all say that...

Table sugar will work just fine. Add it late in the boil or dissolve it in a small amount of boiling water and add it to the wort at knockout. I've only done one extract saison and I used 1 lb of raw cane sugar. It still finished a bit sweet, but I think that was mostly because my WLP565...

Looks like a pretty tasty saison recipe, but I wouldn't expect it to taste much like Dupont. Dupont is made with 100% pilsner malt (last I heard) and a very distinctive house yeast. WLP565 would give it that Dupont spiciness, but more often than not it craps out around 75% attenuation and...

I've seen descriptions of PranQster mention that they're using 2 yeasts for fermentation with no re-yeasting at bottling. I'd assume you've got a bit of both in the bottle, but the proportions of each is probably off a bit compared to what they're pitching.

I think your FG will be within style guidelines without the sugar, but if you want to add it, it will help dry the beer out a bit more. ma2brew's suggestion to boil it with some water and then cool before adding is what I've done in the past. I add it through a hose submerged in the beer so I...

Well, it appears to be finished. Gravity is at 1.012 and airlock activity has ceased. I'm throwing in some Styrian Goldings while it clears. The plan is to bottle next weekend with a bit of fresh yeast. Thanks for the advice everyone.

Great stuff folks, thanks! Interesting that Wyeast recommends starting it at 90 as that's exactly what I did last time and the final product was awful: way too peppery and lots of hot alcohol. The good news is that mine is still doing something. I'm at 85F and I've got airlock activity again...

I've brewed with 565 before, but ran fermentation too hot, too soon and ended up with a beer that was barely drinkable. This time around I wanted to try to ramp up the temp a bit slower. On Sunday, I brewed wort at 1.056, cooled to 70F, and pitched ~83 billion cells (4mil/ml) of very healthy...

Keep us posted celtic. I've been toying with brewing up a 16th c recipe that starts fermentation the same way: "when she setteth her drink together, she addeth...a handful of wheat flour, [then] proceedeth in such usual order as common brewing requireth." I've been curious for some time how that...

An important thing to consider is that the candi sugar used in belgian breweries is very different from the rocks available in most homebrew shops. Go for the syrups if you can get them. That said, I regularly use raw cane (turbinado) in my belgians with very good results.

The best source of info I've found on Saisons is the book Farmhouse Ales. It covers the history of the style, historic and current brewing techniques, the importance of the right yeast/fermentation temperature, and offers several recipes.

Given the Hobbits' professed love for good food and drink I'm sure they would have discovered ways to produce the most desirable flavors in all their cooking and brewing. Perhaps they too would have found malting techniques similar to the early English: The History of England, 1577: "In some...