Belgian Saison Extract Recipe

[logan3825]

I think you moved it to the secondary too soon. You don't want to move a beer out of the primary fermenter until it has reached it's final gravity. You didn't leave enough yeast to finish the fermentation. I am sure that is part of the problem. You don't really even need to secondary.

 

[wormraper]

holy crap!!! THIS was the Saison recipe I used to make. I'm back to brewing and wanted to go grab the ingredients at my LHBS this week to brew it up.
I remember this being utterly fantastic if you let it bottle condition for 4-6 months as it was such a high ABV (I always got about 8.6% when brewing with 3711)... welp, back to my LHBS now that I got the ingrdient list

 

[wormraper]

nice! did it stall? that's been my experience with the Dupont strain - ridiculously strong initial fermentation, then dies down without finishing the job (well, at least not immediately). but it's crazy - one day you've got a hurricane going on in there, the next day it's dead as a door nail.

a few years too late, but here goes. I looked at my brewing book notes and no it didn't stall.
at the time I was living in a small 1980s house with the insulation of tissue paper in Arizona, brewing during June/July.... and only having a swamp cooler and no A/C... getting it to 80 degrees was ZERO problem, and I put it in the alcove that had no ducting gonig to it and wrapped the brew pale in blankets. According to my notes I detected brewing temps of 87 degrees.... so no, it did not stall lol.. it ended up at roughly 1.010-1.011

I brewed subsequent batches with 3711 because I wanted to brew during winter or spring, and it would finish out at 1.000 or 1.001 every...effing...time. It was a brutally dry brew with a slight fuesol taste to it with the 3711, and less peppery spice, but was so much easier to work with.

with the 3711 I found bottle conditioning it for 4-6 months blended the flavors and made it sooooooooooooo much more smooth and got rid of all fuesol tastes