Thought this would be a good resource for anyone starting to work with new styles/yeast strains. I have only done Stouts and IPA's to date and lately the Saison has been creeping up on me. I can't get enough and so naturally my next batch had to be one.
Developed a recipe rooted in the "Brewing Classic Styles" Saison recipe. My local HBS helped tweak it into a partial mash and off I went.
Great brew day. Took OG @ 1.076. At this point, I should tell you that I pitched Wyeast #3724 Belgian Saison. Let it sit for almost 4 weeks in primary. Next reading @1.050. Hit the forums and realized that this can be a very finicky strain. I re-worked my temp control and let it sit another 2 weeks. Same thing @ 1.050. HBS recommended an additional pitch of Red Star (Dry Wine Yeast). After two additional weeks I finally reached a 1.025'ish reading. Patience wearing thin, I thought I might be good to bottle and did so.
That was my mistake.
Kept on hitting HBTalk and started thinking I bottled too soon. I have yet to experience a bottle bomb...and I didn't want to explain to the wife what it was. Went to open my bomber's and the hyperlinks are the result. Close call and thanks again to the HBT community for input...thinking these could have gone off at any moment.
In retrospect, I would have moved to a secondary and let it work itself out. You hear it a lot but patience is a key ingredient.
Any thoughts/recs? I know Wyeast #3724 has threads dedicated to it ha, but I think the next batch is going to be another try at this...hopefully with better results.
Cheers,
Bert.
http://youtu.be/f1-jeZufv1g
http://youtu.be/kMdAoGED2oY
Developed a recipe rooted in the "Brewing Classic Styles" Saison recipe. My local HBS helped tweak it into a partial mash and off I went.
Great brew day. Took OG @ 1.076. At this point, I should tell you that I pitched Wyeast #3724 Belgian Saison. Let it sit for almost 4 weeks in primary. Next reading @1.050. Hit the forums and realized that this can be a very finicky strain. I re-worked my temp control and let it sit another 2 weeks. Same thing @ 1.050. HBS recommended an additional pitch of Red Star (Dry Wine Yeast). After two additional weeks I finally reached a 1.025'ish reading. Patience wearing thin, I thought I might be good to bottle and did so.
That was my mistake.
Kept on hitting HBTalk and started thinking I bottled too soon. I have yet to experience a bottle bomb...and I didn't want to explain to the wife what it was. Went to open my bomber's and the hyperlinks are the result. Close call and thanks again to the HBT community for input...thinking these could have gone off at any moment.
In retrospect, I would have moved to a secondary and let it work itself out. You hear it a lot but patience is a key ingredient.
Any thoughts/recs? I know Wyeast #3724 has threads dedicated to it ha, but I think the next batch is going to be another try at this...hopefully with better results.
Cheers,
Bert.
http://youtu.be/f1-jeZufv1g
http://youtu.be/kMdAoGED2oY