Brewing a Saison

[jhart94949]

I like White labs Saison II. It's a beast and doesn't mind the cold. I've got two beers going right now with this yeast. Both pitched from the same yeast cake. Both were chugging away within 24 hrs - at 58 F. I'm brewing tomorrow and will use more of the same yeast cake.

Plenty of spice at these temperature, well, at least in the low 60's I've used it at before. I was going to put the first batch in a water bath as I thought it might be a bit too cold. Nope, at least as far as activity, we'll see what kind of flavor I get. I'm going to move the oldest to a new room in the upper 60's for it to finish out. This yeast has no problem dropping a beer down to 1.006, even fermented in the mid 60's, and I find is lends a little sweetness to the beer, in spite of the low FG

I should note that I like "Belgian" flavors, but not when they get real strong. I still like to taste the malt and hops

I think this answered my question but I want to double check. I want to make a Saison/Farmhouse but my house this time of year is abou 60-68 degrees, what yeast strain is going to be best for me and still provide that funky awesome saison flavor?

 

[DoWBrewer]

I think this answered my question but I want to double check. I want to make a Saison/Farmhouse but my house this time of year is abou 60-68 degrees, what yeast strain is going to be best for me and still provide that funky awesome saison flavor?

I use the WLP Saison III. I usually start fermenting at 64 for two days. I then boil my sugar addition and add it. I then let it free rise with a blanket wrapped around it. If it is really cold I wrap the fermenter in an electric blanket and then the regular blanket around that. I try to raise the temp slowly and settle around 74. I get very good results.

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[pjj2ba]

I think this answered my question but I want to double check. I want to make a Saison/Farmhouse but my house this time of year is abou 60-68 degrees, what yeast strain is going to be best for me and still provide that funky awesome saison flavor?

I wouldn't say the flavors from 566 (Saison II) fermented cold are funky, but they certainly are quite spicy and have the classic Belgian notes. I haven't tried any other saison strains this cold.

 

[Oceantendency]

I cool down to about 64* until fermentation starts up and let it tick up slowly on it's own to 74-75* and I've had great success with my Saison yeast, matter of fact I have my Honey Nelson Saison going now. I plan to ramp up to 78* in a few more days until it finishes. The longer mash and 80-90 min hard boil adds to the character as well as dimishes DMS flavors to the body. I had a really quick cold break as well with fermentations usually starting wihtin 3-4hrs. Instead of Candi Sugar, I use Honey at the last 1-2 minutes to knockout. Either sugar or the honey will help add crispness and dryness to the character.

 

[jhart94949]

I am making a Nelson Saison as well, the recipe calls for 1lb of table sugar, when should I add this??? And is there a better substitute than regular table sugar?

 

[Oceantendency]

I am making a Nelson Saison as well, the recipe calls for 1lb of table sugar, when should I add this??? And is there a better substitute than regular table sugar?

So many variables. I'd use a good cane sugar, add just enough water and boil til it's like a syrup and then add to the last 5-10 min of the boil to retain the sweetness and dryness that the sugar character will add to it. The longer you boil it for the less residual sweetness in proportion to the character. Some people will argue and say to let fermentation take off, but I don't like removing my carboy bung til it's done in the primary, so I add at the very end of the boil for sanitation purposes as well.

 

[DoWBrewer]

I am making a Nelson Saison as well, the recipe calls for 1lb of table sugar, when should I add this??? And is there a better substitute than regular table sugar?

I always add my sugar after two days. The reason for this is that the yeast self-selects during the growth phase to produce the enzymes needed to break down maltose (malt sugar). The yeast can always go back to simple sugar. I let them get through their growth phase on maltose. I then add the sugar by boiling enough water with the sugar so that it boils for 15-mins. I then cool it, but just enough to be able add to the fermenter.

Fermentation will then blast off with a fury. I let my ferment free rise at this point which is another good reason to wait. The heat of the re-invigorated fermentation will allow the temp to ramp pretty easily.

I found my saisons finished with a lower final gravity using this technique. However, there are a lot of variables and you will most likely still come out fine either way. Sometimes simpler is better and adding to the kettle is a lot easier.