Saison Cottage House Saison

[azscoob]

Thanks for the reply, I am going to give it some more time before kegging. That taste was excellent, I can't wait to get it on tap.

Let it go for a while, check the gravity, let it go another week, and recheck, until it is holding at the exact same reading you can keg it up.

Just keep In mind the yeast has slowed down drastically because of your current temp. So it could take a while, you might want to try a heating pad to try to get the temp up to help it ferment out

 

[Eli55]

Is there a big difference in using regular 2 row instead of pilsner 2 row? I tried to read a lot of the thread, but couldn't find much info. This recipe is on my short list to be brewed.

 

[NuclearRich]

2-Row Malt

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Grain in the fields


The is the standard starting point for almost all beer recipes.
Smooth with a less grainy more moderate flavour.
Origin US
Yield 79.0 %
Potential 1.036
Color 2.0 SRM
Max in Batch 100.0 %
Moisture 4.0 %
Protein 12.3 %
Coarse Fine Difference 1.5 %
Diastatic Power 140.0 %
Recommend Mash TRUE
Notes Compare various malts with the Malts Chart

Pilsner Malt
This base malt is used primarily for Pilsner style beers.

[edit] Belgian 2-Row Origin Belgium
Yield 79.0 %
Potential 1.036
Color 2.0 SRM
Max in Batch 100.0 %
Moisture 4.0 %
Protein 10.5 %
Coarse Fine Difference 1.5 %
Diastatic Power 105.0 %
Recommend Mash TRUE
Notes Base malt for Continental lagers
Compare various malts with the Malts Chart


Base 2-row has a better diastatic power, and I dont exactly remember why, but pilsner malt may contribute DMS without extended boiling times (90mins instead of 60, IIRC it has to do with the lack of kilning/modifying which keeps DMS on the pilsner malt)

 

[Redhawk96]

I actually used regualr 2 row in my brew rather than the Pilsner, I did not mention that in the last post. I have only used Pilsner malt in small amounts, and typically use American 2 row for my base malt for all my beers. My comment would be that using regular 2 row still gives an excellent tasting eer with this recipe.

 

[azscoob]

I actually used regualr 2 row in my brew rather than the Pilsner, I did not mention that in the last post. I have only used Pilsner malt in small amounts, and typically use American 2 row for my base malt for all my beers. My comment would be that using regular 2 row still gives an excellent tasting eer with this recipe.

Yup, I done this myself, very slight flavor difference but its still fantastic..

 

[Eli55]

Yup, I done this myself, very slight flavor difference but its still fantastic..

Cool, that's what I was interested in. I've read some technical stuff about the differences, bit was more interested in flavor difference. If they both make a great beer, I may just go with plain two row.

 

[PintOfPlain]

This beer is improving a lot in the Bottle!

What's people's experience with this ? I still have half my batch bottled so good news!

After about 3 months now the flavours are really coming together, great honey sweetness and that Belgian yeast mmmm

 

[Eli55]

I was looking forward to making this yesterday , but LHBS didn't have the 3711 yeast. Looks like ill be ordering online.

 

[BrewLou]

This beer is improving a lot in the Bottle!

What's people's experience with this ? I still have half my batch bottled so good news!

After about 3 months now the flavours are really coming together, great honey sweetness and that Belgian yeast mmmm

Ive had mine in the keg for about that same time frame and I agree. It gets better every time I pour one I swear. Took a growler of this to my companies xmas party along with a nut brown I made, and people went berserk over the Saison. I should have brought 3-4 growlers, but I want to keep as much for myself as humanly possible .

 

[Robin0782]

Just found this thread looking for a good Saison recipe to be my first. This is definitely going to be it. Sounds delish and just what I want from the style. Can't wait to brew it!

 

[Garrett]

I love this recipe! I just brewed a big 10 gallon batch for a wedding next month! Also have adopted the base recipe for a fantastic black saison dry hopped with sorachi ace.

 

[azscoob]

I love this recipe! I just brewed a big 10 gallon batch for a wedding next month! Also have adopted the base recipe for a fantastic black saison dry hopped with sorachi ace.

That sounds fantastic! I inspired an offshoot recipe, that is damn cool.

 

[Garrett]

That sounds fantastic! I inspired an offshoot recipe, that is damn cool.

yeah ill post the recipe later... bottling tomorrow!

 

[atri]

I just brewed my second batch this afternoon. Managed to pick up some sorachi ace and wow is it ever fragrant!

Here is a pic from my first batch - bottled. I had made about 23 Litres: kegged most of it and bottled the rest. Keg lasted about 2 weeks! I served a bunch of it at my daughter's 4th birthday party and it was a hit!






Used Belgian saison yeast instead of the 3711.


Cheers to all you saison brewers! And thanks so much to Azscoob for the recipe and tips! May your kegs never stay dry.

 

[morticus]

I just brewed my second batch this afternoon. Managed to pick up some sorachi ace and wow is it ever fragrant!

Here is a pic from my first batch - bottled. I had made about 23 Litres: kegged most of it and bottled the rest. Keg lasted about 2 weeks! I served a bunch of it at my daughter's 4th birthday party and it was a hit!

Used Belgian saison yeast instead of the 3711.

Cheers to all you saison brewers! And thanks so much to Azscoob for the recipe and tips! May your kegs never stay dry.

Ya I've heard those 4 year olds can really pack away the Saison!

 

[morticus]

Brewing my own tweaked version of this tomorrow morning!

 

[azscoob]

I just brewed my second batch this afternoon. Managed to pick up some sorachi ace and wow is it ever fragrant!

Here is a pic from my first batch - bottled. I had made about 23 Litres: kegged most of it and bottled the rest. Keg lasted about 2 weeks! I served a bunch of it at my daughter's 4th birthday party and it was a hit!



View attachment 90986


Used Belgian saison yeast instead of the 3711.


Cheers to all you saison brewers! And thanks so much to Azscoob for the recipe and tips! May your kegs never stay dry.



View attachment 90989

Glad you love the recipe! And that's some tasty looking beer you have there!

 

[morticus]

Mines bubbling like crazy in the fermenter. I got a little crazy with this batch and added rose hips. Hopefully it turns out. They gave it a nice color anayway.

 

[Matterpro]

Making this the NEW YEAR'S brew, even got the wife in on this brew session since it's her favorite style. In true fashion of a noob assistant she's helping me clean and sanitize everything first.

Starters been chugging away, can't wait to dump it in this afternoon. I switched to EKG instead of fuggles but kept the sorachi as I haven't brewed with it before and can't wait to see what it brings to the table.

Here we go!

 

[azscoob]

Making this the NEW YEAR'S brew, even got the wife in on this brew session since it's her favorite style. In true fashion of a noob assistant she's helping me clean and sanitize everything first.

Starters been chugging away, can't wait to dump it in this afternoon. I switched to EKG instead of fuggles but kept the sorachi as I haven't brewed with it before and can't wait to see what it brings to the table.

Here we go!

Hope your brew day turns out perfectly!

Glad your wife is helping out! Mine never helps and only drinks my hefe. And that is even a rare thing

 

[Matterpro]

Ha, ya, she wimped out halfway through the mash. Brew day went great, and it's bubbling away like the yeast are trying to air up a freaking tire.

 

[LoloMT7]

*Subscribed

 

[azscoob]

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Yay!!

I'm enjoying going back through this thread, lots of good beer porn!

 

[Matterpro]

7 days in the fermenter and it's still bubbling! This is my first time using 3711 and man is this yeast crazy.

I did my starter at 68F, pitched at 70F and let it rise during the first two days to 75F on it's own (brew closet room temp). Then I threw a temp controlled heater in the closet and let it slowly ramp up to 80F over the next couple of days. Now it's at 82F and I'm thinking about holding it there till after fermentation finishes, maybe even longer. Thoughts on keeping it hot while it rests or letting it drop down to 74 and letting the yeast rest a bit while it conditions?

Bring on the Saison Funk!

 

[azscoob]

Have you taken a gravity reading? If its dropped down to single digits I wouldn't worry about keeping the fermenter warm, I just let mine sit at ambient temp for a while.

The saison funk will come from that really active period, the bulk of bubbles after it has stabilized is just out gassing from co2 in solution.

 

[nickmv]

I'm brewing this up weekend after this coming one.

This is my first saison so I'm pretty excited. Don't let me down azscoob . By the way, any water additions (gypsum, Calcium carbonate, etc)?

 

[Garrett]

Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?

 

[nickmv]

Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?

Sure we can tell you that, but would it be truth?

 

[pstrohs]

Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?

What batch size?

 

[Garrett]

What batch size?

a little over 5 gallons in the bottling bucket.