amarilo and saaz saison??

[ldtagtrip]

hello there, im brewing a saison next monday and ince it my first one, do you think it a good combo? i also got available, colombus, ekg and willamete.

i want slighltly hoppy but i want the yeast and the funk to shine. im using wyeast 3711 french saison.

for water profile, vancouver water is really soft, but i only got calcium chloride and sulfate available, how much should i use??

thank you very much.

 

[Jonkl]

I wouldn't call 3711 "funky," but it's the yeast that's given me the most spicy character in a saison. I think Amarillo/Saaz would probably go pretty well with that.

Don't be afraid to keep it warm. I tossed my last batch in my insulated garage, so the temp was warm, but fairly stable. It got up above 88F, and turned out amazing.

I'll be following for the water answer. I just use straight RO, all of the time, but I'm interested to learn about water profile in a saison.

 

[Rdom]

I've used Saaz at 60min and Amarillo at 5min in a saison with good results. I typically target chloride and sulfate levels of 50-75mg/l in my saisons and they generally turn out well.

 

[m00ps]

3711 is actually one of the cleanest saison yeasts you can get IME. Saaz is always good for saisons and amarillo will be a nice compliment to the fruity esters from 3711. I wouldnt waste saaz for bittering at 60min though. Use something else that actually has bittering potential