Saison BBD Saison Furtif

[ChshreCat]

Sweet. It should be nice and tasty with a little conditioning.

I got my batch in chugging away in the fermenter right now. Nailed the OG right on 1.067 again so I hope it finishes out right at 1.000 like last time.

 

[JNye]

here's what ended up brewing Sunday
8 LBs Belgium Pale
5 LBs Belgium Pilsner
2 LBs Munich
1 LB Wheat

Mashed 70 minutes 150-147*
90 minute boil
.5 OZ Hallertau 60 min
.5 OZ Saaz 60 min
1 OZ Hallertau 10 min
1 OZ Saaz 10 min

3711...its 84* right now. OG was 1.076.

My plan is to add table sugar to half, split the batch and try out some of that D2 candy sugar on the other half. This'll be one monster beer, my biggest by far, after its carbed up to 3 vols it should be approaching 11%. Hope she turns out good...let me know whatcha think...

 

[starrfish]

strisselspalt hops 1.4% aa's is awesome aroma true to style... brewing a light version soon with washed yeast. may try 1st wort hopping to bring up strisselspalt in finish... I love this hop~

I love this beer~ great recipe! makes me happy! had a few while mowing the lawn OOPS forgot to cut it short at 2. decided not to trim around the flowers or veggies!

Mines been darkened to dark end of style with 2 oz of roasted barley, belgian candy sugar instead of corn sugar.... I wanted a bit "dirty color" for a beer this big personal choice no flavor just color). will post pic soon. came out very nice. furtif is true to name 8% plus drinks like a 6%! final gravity 1.002. Dang close to water! knocked a few buddies into comas while camping... I went back to the beach to fish some more with one in the pack... let's just say... I'm glad I didn't hook a big shark... Alone... drunk on saison... I woke up to a awesome sunrise... a ghost crab pecking at my toes and an in coming tide at my feet. This stuff tastes great~... & is more dangerous~ I love it!

 

[ChshreCat]

Yeah, I use this as a POST-lawnmowing beer. Nice and refreshing, but too high in alcohol to be operating power tools after drinking even one or two.

 

[jgarretson]

SWMBO and I were at a local brewpub a few weeks ago and she had their saison. She loved it so I was searching for a recipe to brew tomorrow night. Seems like this is it. I'll be doing the extract version posted above. I should be able to ferment in the mid 70's and will also use white table sugar. I'll follow up with results.

 

[starrfish]

washed the yeast and going to do a lighter color lighter alcohol version when my primaries free up (just so I can have more in 1 sitting). I love the taste better than some very good commercial saisons. Ommegang is a good commercial, but it doesn't have the same GREAT yeast flavor of wyeast 3711!

Good luck with it jgarretson. I like what the low alpha strisselspalt hops did in the flavor & aroma hop stage. (It's a traditional saison hop, use them if you can, saaz is good too based on original recipe!). I'm going to use them in a belgian pale as aroma & flavor hop additions.

 

[jgarretson]

Alright, brewed it up tonight. Here's the details.

Extract version with steeping specialty grains.
Used 1/2oz of strisselspalt instead of saaz.
Used 1lb of white table sugar.
Used the Wyeast 3711

OG was 1.070 and fermenting at about 73 degrees. I'm going to wrap a blanket around the bucket tomorrow to bump up the temp a bit.

 

[jgarretson]

I checked my fermentation status yesterday morning. It had been fermenting for 11 days at about 76 degrees. The gravity was down to 1.002! It started at 1.070. Holy crap! That yeast is amazing. I tasted the little bit I had in my hydrometer tube and it's very citrusy and peppery. I'd expect that to mellow a lot with some aging but wow, this has the chance to be my best beer yet.

It's a little hazy, I'm thinking about racking to a secondary to clear it up a bit. This will be my first batch that I'm kegging as I've started a keezer project so I'm really excited.

 

[ChshreCat]

Seriously... I tried stirring mine after pitching the 3711 and it fermented the spoon!

 

[JNye]

drinking the 3rd runnings of this beer tonite(parti-gyle). only 2.5% alcohol but damn its tasty(i used wlp 320). I'm not sure how much of a preview this will be for the main beer, but its got me excited. I'm still at least 3-4 weeks away from tasting the saison.

 

[jturb]

I brewed this up about 3.5 weeks ago. I modified the grain bill a bit only a pound or two so it really should not effect the final results. Well anyway I hit the 1.067 SG right on the head, but it seems to have stalled at 1.020. I had to use the WLB 565 because that is all my LHBS had and from what I have heard this is not unusually for this yeast strain. My question is should I use some other yeast to finish it up, I have a packet of Safale 05 laying around but also have been thinking about trying to use some Orval dregs to finish it up. I am still somewhat new to the hobby so any input would be great. Thanks!!!

 

[ChshreCat]

S-05 won't dry it out like a saison should be. If you're going to repitch, then I'd do it with 3711. If you can't get that, then your only recourse is to keep it warm and wait it out.

 

[jturb]

Thanks for the quick reply. I could have my LHBS order it for me, they offered but I really didn't want to wait for it to come and make a second trip out there. So would the Orval dregs not dry it out either? The sample I pulled out tasted pretty good, I am excited to get to taste the final product:rockin: I always have made starters but have never repitched, should I make a starter if I go this route?

 

[ChshreCat]

Orval dregs would open a whole new can o' worms and to build up a decent population from the dregs you'd have to do a stepped starter. Just pitching the dregs won't be much of a cell count. Plus, with orval dregs you're getting more than just yeast.

Just let it sit, keep it warm and maybe rouse the yeast once or twice. Or call your LHBS and ask them to order the 3711 and pick it up later. Either way is about the same really because in the time it takes for them to order it and you to pick it up and make a starter, your 565 will be slowly working away at the beer and will have made progress.

 

[PuppetmanInBC]

I am sort of in the same boat. My LHBS had a Saison yeast, but not 3711. I believe it was the 3724 (Belgian Saison). WyYeast says,

"This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures."

At 1 week, I added sugar that had been boiled with a bit of water and citric acid - a very light belgian candy. The beer re-activated for 4 days and has now stalled.

If I racked it to the secondary fermentor, I wonder if it would "mix things up" a bit, without adding too much oxygen. Thoughts?

Next time, I am going to contact my LHBS and ask them to get 3711....

 

[ChshreCat]

Shouldn't have transferred to secondary until it was done fermenting. Now it's gonna have real trouble getting down.

 

[PuppetmanInBC]

ChshreCat,

Haven't transferred it to a secondary - was a question. What do you mean by getting down? The gravity?

I am going to take a hydrometer reading, see where it sits, and maybe move it to a warmer spot.

 

[ChshreCat]

Ahh, I misread you. I thought you had already transferred it. Yeah, I was referring to getting down to your final gravity.

Wait, keep it warm and maybe give it a gentle swirl once or twice to resuspend some of the flocculated yeast and it should eventually get down there.

 

[PuppetmanInBC]

Awesome - thanks. Should do the trick. Sounds like a slow yeast - not quite as robust as the 3711.

 

[ChshreCat]

Even with the 3711, I give it a month in primary. It'll shoot from 1.067 down to 1.005 or so, then slowly tick down a few more points after that. My most recent batch is 7 weeks in primary now.

 

[jgarretson]

I bottled my version of the Furtif on Wednesday night. I'm calling mine Hwy 57 Farmhouse Ale. My wife's family owns a dairy farm on Hwy 57 north of Milwaukee and I've got some photos of the farm from the 1900's that will go on my label.
It spent 3 weeks in the primary and another 2.5 weeks in the secondary. The final gravity reading was 1.002. It had the finest champagne like bubbles in the hydrometer tube. I sampled the beer after the reading and it's slightly citrusy and the peppery finish seems to have mellowed since I racked it to the secondary. It's incredibly easy going down which is scary given the high alcohol. I'm figuring at least three weeks in the bottle?

 

[starrfish]

mine carbed well at 3 weeks... love this recipe!

 

[IPAAAA]

Did you have to add yeast to the bottling bucket since this is such a high % beer? This is gonna be the first saison I make and I'm pumped!

 

[ChshreCat]

Carbs just great with no added yeast and mine hovers around 9% abv.

 

[starrfish]

carbs just great with no added yeast and mind hovers around 9% abv.

+1

 

[jbrookeiv]

This sounds incredible.

 

[jgarretson]

I ended up with about 4.5 gallons of beer so I used .675 cup of corn sugar to prime. I boiled that in 2 cups of water, put in a bucket, racked the beer into that and mixed very gently to combine and then bottled. I'll report back in three weeks, hopefully it's good to go.

 

[IPAAAA]

Carbs just great with no added yeast and mine hovers around 9% abv.

Just wondering cuz my pliney clone seemed to kill the yeast and the beer didn't carb so I just want to make sure.

Can't wait to make this.

 

[JNye]

mine is cold crashing right now. or call it frozen crashing...Last night i taped the probe in the keezer so it would hoover up high out of the way. The digital readout read 55*. there was a lot of beer on the floor(3-22ounces of my IPA broke and somehow leaked out the drain despite being frozen causing breakage). Opened the keezer and yeah, everything including the sides of the freezer were frozen solid. Never figured the temp gradient could be so dramatic. I guess I'll need to add yeast at bottling time right?

 

[ChshreCat]

You might, but unless the carboy was frozen solid, you're probably fine as long as you warmed it back up to a realistic temp after you found it.