Brewing my first saison...

[JLW]

I tried to stay true to the historical style with the recipe.

Just mashed in at 147 I'll check again in 10 minutes to see if I need to add any hot water.

For the yeast I made a 2.7 liter starter last night

Recipe: Saison
Brewer: Jeremy
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.92 gal
Estimated OG: 1.065 SG
Estimated Color: 6.6 SRM
Estimated IBU: 33.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 69.23 %
3 lbs Munich Malt (9.0 SRM) Grain 23.08 %
1 lbs Vienna Malt (3.5 SRM) Grain 7.69 %
1.75 oz Fuggles [4.50 %] (60 min) Hops 23.4 IBU
2.00 oz Fuggles [4.50 %] (Dry Hop 7 days) Hops -
1.00 oz Styrian Goldings [5.40 %] (20 min) Hops 9.7 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 16.25 qt of water at 162.9 F 148.0 F

 

[mlyday]

How do you make a 2 liter starter in 1 night?

 

[JLW]

How do you make a 2 liter starter in 1 night?

Yes I did. I follow the directions on Mr. Malty and use the calculator.

 

[coypoo]

Yes I did. I follow the directions on Mr. Malty and use the calculator.

I think they are trying to say that only 24 hours wont be sufficient time to grow the yeast needed to ferment that particular brew. There will be more yeast than you pitched, but it would be very hard to accurately predict how much you have and you'll more than likely underpitch. At the least, I would give a starter a 3 day head start (...pun intended)

 

[mlyday]

I was questioning it, because it usually takes a couple of days to fement the starter and grow more yeast.

 

[coypoo]

I was questioning it, because it usually takes a couple of days to fement the starter and grow more yeast.

You're right. I get mine going 7 days before I brew and cold crash/decant. I guess you could do 2-3 days and pitch at high krausen, but I think that's unecessary

 

[mlyday]

I think they are trying to say that only 24 hours wont be sufficient time to grow the yeast needed to ferment that particular brew. There will be more yeast than you pitched, but it would be very hard to accurately predict how much you have and you'll more than likely underpitch. At the least, I would give a starter a 3 day head start (...pun intended)

Yes, thats what I was getting at.

 

[mlyday]

You're right. I get mine going 7 days before I brew and cold crash/decant. I guess you could do 2-3 days and pitch at high krausen, but I think that's unecessary

For a lager I start at least 7-10 days out and step it up a few times. For ales depending on the gravity I do 3 days for low gravity stuff , and 6 days and 1 step up for the higher gravity stuff. I usually dont brew anything over a 1.070.

 

[JLW]

I don't disagree with getting the starters going way ahead of time but I hadn't planned on brewing today until last night. So it was a last minute plan.

Good advice though.