Aging saison??

[WaltG]

Ok. So getting ready to do a saison. Target is 1.065 OG 1.007 FG (7.6%). I'm thinking in primary for 14 days then 60 days in secondary.

Does this make sense?

If I hit my FG should I cold crash before secondary or should I leave some yeast in secondary.

 

[deadwolfbones]

What yeast? What's your goal in leaving it in secondary for that long?

 

[WaltG]

What yeast? What's your goal in leaving it in secondary for that long?

Mangrove Jack M29. I didn't want to deal with the stalling of the Wyeast and have had good luck with Mangrove in the past.

As for why, i know it's not a huge beer but i thought I would get some hot alcohol taste I wanted to smooth over.

Here is the recipe. Ignore the FG, beersmith doesn't like the yeast. Should be 1.005-7 or so.

http://beersmithrecipes.com/viewrecipe/1785594/walters-saison-2018

 

[deadwolfbones]

Are you planning to keg or bottle?

Honestly I don't see a reason for a) moving to secondary at all, OR b) leaving it in for 60 days. I've done more than a couple saisons (mostly with WY3711), bottling after ~4 weeks, and there wasn't any hot alcohol taste to smooth over. If you're bottling, you can just age in the bottle instead of the fermenter and free up some fermenter space.

 

[deadwolfbones]

FG might be accurate, btw... these saison yeasts tend to go bonkers. My 3711 batches routinely ended up at 1.001.

 

[SoCal-Doug]

No need to age it or clear it. When its done, keg it and enjoy it. The yeast flavor is what makes a saison. Mangrove is pretty good but a bit peppery for me.

The recipe doesn't appear to be a classic (light, crispy, quaffable, and kinda funky) Saison other than the choice of yeast, but if that's the style you are after go for it. Personally I think the high IBU's (albeit great choices on the hops!) and the ABV will stomp on the yeast and malt flavors and I would lose the crystal. Definitely mash low and keep it dry.

If you really like that classic Saison flavor (DuPont, etc), ferment it on the hot side, like 85+. I know that sounds nuts but that's how its done. It will probably finish in 8 or 9 days.

 

[Craigmn]

You’ll likely hit that fg. Either drop the og or accept it drink normally

 

[Jayjay1976]

If you really like that classic Saison flavor (DuPont, etc), ferment it on the hot side, like 85+. I know that sounds nuts but that's how its done. It will probably finish in 8 or 9 days.

Definitely ferment it hot to bring out the yeast character, plus it will finish sooner and dryer. No need to age that long though it will improve in the bottle over the course of a month or so. Saison is a great style.

 

[WaltG]

Definitely ferment it hot to bring out the yeast character, plus it will finish sooner and dryer. No need to age that long though it will improve in the bottle over the course of a month or so. Saison is a great style.

I know from a freak accident my fermementation chamber will hold at up to about 110F. I think i'll start at 85 and ramp up to 90 over 2-3 days.

 

[mirthfuldragon]

Take a look at Omega's Saisonstein hybrid as well - others in my club and myself had have good experiences with it.

 

[myndflyte]

Just kegged a saison after 3 weeks in primary. Used a combination of 3724 and 3711. I tried a glass a day after I kegged it and it is good. Unless you're adding something, just package after primary.