Saison BBD Saison Furtif

[xdalisx]

Brewed this yesterday (AG rather than PM).

My only mistake was I did a 60min mash instead of 75. OG came out a little low at 1.059.

Pitched at about 10 last night and it is fermenting happily today. Ambient temp in my brew closet is about 74*. Gonna give it a few days and add the sugar.

Wish I could get the ambient temp up a few degrees :/

Really excited I finally got this one brewed.

 

[Hitokiri]

I plan to bottle this one tomorrow. I'm planning on using about 140 grams of corn sugar for priming my 5.5 gallons. According to the various priming calculators out there, that is about 2.5 volumes but I trust these things about as far as I can throw them (assuming they're massive calculating mainframe machines somewhere out there) based on the some of the results I've had in the past.

Does this sound like a pretty decent carb level for a Saison?

 

[ChshreCat]

Traditionally, saisons are pretty bubbly. I like mine kind of middle of the road and use about 5 ounces of priming sugar.

 

[nppeders]

I usually go up to 3.0 volumes but I also typically bottle my Saison's in thick champagne bottles

 

[manofthewild07]

Looking forward to brewing this beer soon. Here in Florida it's harder to ferment in the traditional ale range (68-72) without a fermentation chamber.
I'm going to measure the temperature in the garage and see if I can ferment in there (probably 90+) or bring it in the 76 degree house and wrap a sleeping bag around the fermenter. I'll post some pics when its done.

Yeah, I've just moved to Florida, and I hope I can try this one as my first brew down here.
I usually keep the apt. at 78 but its still in the low 90s outside so that's too warm.
But I was reading the specs about the yeast and it says upper 70s is fine.

 

[Hitokiri]

Bottled successfully yesterday and FG was 1.006 after 21 days. A little higher than I expected based on others' results but the taste is phenomenal. 3711 rocks!

My OG was 1.058 which puts me at 6.9% ABV which is pretty much what I was shooting for. Since this isn't quite as "Furtif" as the original, I decided to name it Saison du Chat in ChshreCat's honor. Thanks man! Can't wait to taste the final product!

 

[PIKAchooch]

If you do want a bit more bubbly saison you could use the same amount of cane sugar as you would corn sugar. It ferments just a little bit more oz per oz than corn sugar. (thank you John Palmer).

 

[xdalisx]

So I am 6 days in. Fermentation has slowed, krauson has dropped quite a bit, but there is still significant airlock activity (once every 2-4 seconds) and I can still see the yeasties moving around.

Should I add the sugar now? or should I give it a few more days?

Thanks!!

 

[ChshreCat]

Go for it.

 

[Jublin]

Did this with Wlp566 (platinum series yeast). Couldn't get 3711 in time for brew day.

Sitting in about 72-78 ambient temperatures while I'm out.

 

[MrBlackjaw]

Just bottled this. Hit 1.002. Started at 1.061. I think the crush from Northern Brewer hurt my efficiency. Drank the FG sample and it tastes amazing. Can't wait until it is carbed.

Doing another Saison from Brewing Classic Styles (added ginger, coriander, orange zest) with the slurry from this batch, it is in the primary right now with a krausen already.

 

[Jublin]

I just kegged this for keg conditioning (hit 1.004 with the Whitelabs Platinum version) while I wait for my fridge (this weekend) Tasted excellent! From the description you've given, I'd say the WL yeast gives a very similar flavor. Definitely no need to add spice or anything when using it.

 

[Grumpybumpy]

I'm going to be brewing this tomorrow but I only got half the Pearle needed in the recipe. Ooops

I have some East Kent Goldings of a lower AA sitting in my freezer. Would it be better to add 0.75 oz of this for bittering vs using it to make up for the 10 min Pearle addition?

Cheers

 

[TallyPatriot]

Looking forward to brewing this beer soon. Here in Florida it's harder to ferment in the traditional ale range (68-72) without a fermentation chamber. As a result my last few cream ale batches had some bad off-flavors, compared to my winter brews. I'm going to measure the temperature in the garage and see if I can ferment in there (probably 90+) or bring it in the 76 degree house and wrap a sleeping bag around the fermenter. I'll post some pics when its done.

Brewed this beer at the beginning of the month and it is bottled now. Tasted great from the hydrometer readings. Made some changes based on availability of ingredients.

11.0# Pale Malt (Domestic)
2.0# Dark Munich Malt (Weyermann)
1.0# German Wheat Malt (Weyermann)
3.0 oz Hallertau (whole leaf)

A little lower efficiency got only a 1.054 OG but it fermented down to 1.000 so Beersmith still estimates a 7.4% ABV. Will post pics when I crack the first bottle.

 

[Hitokiri]

Absolutely great recipe Cat. Such a great beer. And the first that I've made that I've been 100% happy with. Thanks for sharing!

 

[Grumpybumpy]

This one is making happy in the fermenter as of today. I'll report back later!

 

[xdalisx]

Just bottled this yesterday, hit an FG of 1.000 or maybe 1.001 if you correct for temp.

the sample I took tasted amazing. A little bit of a hot alcohol taste to it, but only a little. hopefully that will mellow out in the bottles.

 

[Grumpybumpy]

I pitched 11 days ago and I'm still getting little bubbles coming to the top of the fermenter and the gas coming out of the airlock. (I know, I know, the airlock isn't blah blah blah) Either this is off gassing, temp/pressure changes, or that yeast is one crazy SOB. I haven't checked the gravity yet seeing as I'm going to leave it at least 3 weeks anyways. No need to disturb the end of the party. Here's to hoping for 1.000000000000

 

[xdalisx]

Just cracked my first bottle of this and it is amazing! 15 days in the bottle perfectly carbed ( I did 1.8 volumes). I'm gonna give it another week til I open another, still a slight hint of hot alcohol.

I got more funky banana flavors and not to much peppery notes due to fermenting at 72ish

Great beer!

 

[mckay75]

I'm fairly new to extract brewing world...so excuse my lack of knowledge and terms...but could someone please explain what 20LVB is? I'm looking at my local supplier's ingredient list to see if they have all the goods for me to give this recipe a whirl...it sounds amazing!

Thanks in advance!!

 

[starrfish]

20lvb is 20 lovibond crystal malt.

 

[mckay75]

Great! Thanks very much!

 

[Grumpybumpy]

This turned out great! Delicious and will knock you on your butt if you aren't careful.

 

[starrfish]

Yes!!!!

 

[mckay75]

Picking the goods up for this tomorrow...yeast arrived special order today! Can't wait to brew this up this weekend!

 

[mckay75]

Well i didn't get to it as soon as I would have liked...but just as well as I have another question...after reading some of the comments about brewing temperatures...I'm generally in the range of 71 and 73 during fermenting. I picked up a brew belt to try to bump the temp up to the 80 range. Has anyone used one of these before that would recommend it or would i just be better off leaving it where its at (71-73 range). The instructions say not to leave the belt on for longer than 8 days...and I see some of you guys have been leaving this brew in the primary for 3-4 weeks.

 

[ChshreCat]

If you're usually in the low 70's, you can get it up around 80 by just wrapping the fermenter in a blanket and letting it's own heat warm it up.

 

[Grumpybumpy]

I started around 71 ambient then slowly ramped it up through the fermentation process to 78 ambient. This was before my fermometer so I'm sure it was warmer during the initial stages and stayed fairly constant as fermentation slowed and the room temp went up.

Sent from my SCH-I500 using Home Brew Talk

 

[mckay75]

Awesome! thanks for the advice..I appreciate it!

 

[diablodawg]

30 minutes into the mash right now... looking pretty good. I don't know if I can get the temp right- will 65-70 work?