Saison Cottage House Saison

[tellyho]

This looks excellent, definitely adding to the list. What would anyone think of using T58 instead?

I've definitely made this with T58. Tasty.

 

[tellyho]

This is my go-to saison. I've brewed it probably 10x. Recently brewed this spring with WLP670 - sacc and Brett. It is sitting in a keg at cellar temp. The mixed yeast strain is awesome. Character it's developing over time is superb.

 

[fourfarthing]

View attachment 677822

I honestly kegged this guy super early, 2 1/2 - 3 weeks fermenting, due to the yeast going mad crazy!

Aroma: Citrusy for sure. Don't really get a lemony scent - I get grapefruit/orange zest. Slight pepper bite - the same "sting" you'd get smelling freshly ground pepper. Light "alcohol" or "boozey" smell.

Head: Thicccccccck 2 finger head - light, fine bubbles.

Color: Bright Gold.

Taste: Here's where it gets weird. At least for me, when I take a normal sip the beer goes down like water - super drinkable. The flavors come in after you've swallowed. The initial tasting notes once swallowed is a punch of citrus - again, more bitter like grapefruit, or an orange peel. "Spicy" from the pepper added. Then a tad bit of malty alcohol flavor towards the end - literally on the cusp of being "too" alcoholic - I figure this as my beer finished around 7.7abv.

All around great beer that will be a staple in my house for the summer. Already sold half my keg and will be brewing this tomorrow to keep up with the demand!

I think this recipe fits the BJCP Style Guidelines to a T. Great Saison recipe to show your buddies what a real Saison should taste like, and while it comes in at 7+abv, making it a "super," I'd still recommend this to anyone trying to get into this style. Hell, it made me buy a pound of EKG and Sorachi Ace for future brews.


Would love to get feedback on those who have brewed this with WLP565.

First, nice ink.

Second, I have had moderate success with 3711 (though it kicks off some phenols that I am sensitive to), but recently switched to a combo of 3724 and 3726 which got me to 1.002 in my lastbatch.

 

[lashack]

Well, I brewed this one again, and here is the outcome. I used 1lb. of Louisiana Honey from my father’s homegrown beehives. I also used WLP565 Belgian Saison 1 for the yeast.

Here are the stats:

• Final ABV: ~7%
• IBUs: ~40
• SRM: 6.5
• Original gravity: 1.063
• Final gravity: 1.010

It was done fermenting in 8 days, but I actually let it age for 6 weeks to try and rid any off-flavors. It does have some off-flavors of “boozy” and slight green apple. But it’s still very much drinkable. Here are the stats that I captured during fermentation for temperature and gravity readings: all the readings for this beer here.

 

[fragged]

Been eyeing this one for a while and finally brewed this up on May 5th. Tastes amazing in the sample today.


Missed by a few points, OG 1.057. I bought my own mill as soon as I had everything from this one cleaned up(next recipe hit OG...yay).

Chilled to 70 degrees and pitched a 1L starter of 3711. Free rise to 75, then held that for 7 days, it was at 1.007 tasted really good. Bumped temp to 79, 3 days later its at 1.005 and has just a touch of fruitiness, incredible. I figured I'd get a couple points by raising the temp, and was also hoping to get a little fruitiness at the same time - worked out well.

Racked to keg today, I'll leave it at room temp another couple days to see if I get another point or two. Cannot wait to get this gassed up. I can tell already I should have made this one long ago...

 

[fragged]

Been eyeing this one for a while and finally brewed this up on May 5th. Tastes amazing in the sample today.


Missed by a few points, OG 1.057. I bought my own mill as soon as I had everything from this one cleaned up(next recipe hit OG...yay).

Chilled to 70 degrees and pitched a 1L starter of 3711. Free rise to 75, then held that for 7 days, it was at 1.007 tasted really good. Bumped temp to 79, 3 days later its at 1.005 and has just a touch of fruitiness, incredible. I figured I'd get a couple points by raising the temp, and was also hoping to get a little fruitiness at the same time - worked out well.

Racked to keg today, I'll leave it at room temp another couple days to see if I get another point or two. Cannot wait to get this gassed up. I can tell already I should have made this one long ago...

Now kegged and carbed, dangerously good. It's an awesome beer, though tends toward "entry level" for a saison. If you've converted a BMC drinker to like your APA, then this will get them into saisons, or Belgians in general. No huge expressions from it in any direction, just well rounded. Definitely saison, make no mistake, and well deserving of the esteem it gets. Yum.

Edit: Pic

 

[fourfarthing]

Now kegged and carbed, dangerously good. It's an awesome beer, though tends toward "entry level" for a saison. If you've converted a BMC drinker to like your APA, then this will get them into saisons, or Belgians in general. No huge expressions from it in any direction, just well rounded. Definitely saison, make no mistake, and well deserving of the esteem it gets. Yum.

Preedit- Pics tonight, too early for drinking right now

what yeast did you use?

 

[fragged]

what yeast did you use?

3711. It's a beast, but not that expressive.

 

[BandonBrewingCo]

Must try this with some Voss over the summer. Hopefully the high temps will get the attenuation over the line

 

[Cheesy_Goodness]

Brewed this beauty for the first time in 9 years yesterday. I'm sure it'll hold up in 2024 as well as it did in 2015!