Saison Cottage House Saison

[timdog]

Cool. I think I was too careful with the temps on this one then. I will do higher 70s next time....

 

[mforsman]

I'm going to give this a go as my first all grain! Thanks for the recipe.

 

[azscoob]

I'm going to give this a go as my first all grain! Thanks for the recipe.

Anytime! If you have questions ask away.

 

[timdsmith72]

I'm going to give this a go as my first all grain! Thanks for the recipe.

You won't regret it. This recipe is delicious!

 

[azscoob]

Saisons are perfect for brewing in summer, they like higher temps so there is less worry about off flavors.

 

[BREWCREW44]

About to throw this into the keg. Anyone know the PSI for this brew? A standard 10? Took a sample and it was very good. Thanks for the receipe.

 

[azscoob]

I carb this to 3 volumes, so with the temp in my kegerator at 40° I set the pressure at 18psi according to the force carbonation chart

 

[azscoob]

http://www.kegerators.com/carbonation-table.php

 

[NuclearRich]

Brewing this now. I sadly coulnt find Sorachi Ace. So I have decided to experiment. I am splitting the batch into 2 seperate boils. batch 1 with citra replacing the sorachi, batch 2 with nelson sauvin replacing the sorachi. Otherwise pretty much the same. I will likely ferment a bit warmer, 75-80F. I want a little more of that funk!

 

[AUEnder]

I'm brewing this Saturday. My ingredients just shipped. I couldn't find Sorachi Ace either, so I'm going to give Galena a whirl. Does that raise any red flags for anybody? I'll probably toss some lemon peel in as others have done in conjunction with Willamette.

Also, instead of honey I think I am going to use medium amber syrup that I will make from the instructions in this thread:
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

I'm pretty stoked about this. I love Saisons. The more funk the better.

 

[NuclearRich]

I have never used Galelna, but it would seem that it is a reasonable replacement as it is described as having a pleasant and lightly citrus flavor.

 

[AUEnder]

So. Yeah. Maybe I just put 1.5 oz of cracked peppercorn in my wort instead of 1.5 tsp. Oops. Gonna try to filter it out when I our it into the fermentor. Crap.

 

[ne0t0ky0]

To be honest, it may come out nicer... 1.5 tsp, i couldn't even taste the pepper... didn't give it any bite.

 

[azscoob]

To be honest, it may come out nicer... 1.5 tsp, i couldn't even taste the pepper... didn't give it any bite.

I wanted the pepper to assist the yeast driven pepper notes as opposed to dominating.

However I have tossed in a handful of ground pepper when brewing this, turns out great that way too.

 

[timdsmith72]

This has turned out to be one of my favorites! Thanks again for the recipe.

 

[azscoob]

This has turned out to be one of my favorites! Thanks again for the recipe.

That is a fine pic there! Saved on my netbook as my wallpaper! Glad you are digging the recipe!

 

[forcabrew]

going to brew this tomorrow night . spontaneous late night brew session and no time for a starter should i get one or two smack packs?

 

[azscoob]

going to brew this tomorrow night . spontaneous late night brew session and no time for a starter should i get one or two smack packs?

You like saison funk? One pack will be enough, underpitching will stress the yeast and add to the esters common to saisons. Give it a try, experimentation is half the fun!

 

[Smashing]

I'm wondering about the starter too. I have to do my primary in a room with a temp of 62-64. Being a little colder than ideal I was thinking under pitching would make up for it. Or am is my thinking backwards......

 

[forcabrew]

Brewing this tonight with slight changes. Hop additions will be fuggles at 60 fuggles at 30 and willamette at 15 all one ounces each. And I decided to go with one smack pack and no starter. I will also be adding the 1 and 1/2 tsp of pepper, zest of one lemon and the orange blossom honey. Can't wait

I may throw some coriander in there too

 

[forcabrew]

Done. I think the coriander is going to complement the honey nicely. I did pitch a little high at 80degrees kind of mad about that but I m still trying to figure out my new plate chiller and didn't have anymore time with my 3 yr old home

 

[azscoob]

Done. I think the coriander is going to complement the honey nicely. I did pitch a little high at 80degrees kind of mad about that but I m still trying to figure out my new plate chiller and didn't have anymore time with my 3 yr old home

I think it's going to be great, post your thoughts when you try the gravity sample post fermentation!

 

[forcabrew]

This may be to far in advance but do you guys reccomend kegging or bottle conditioning? Should I gelatin this beer?

 

[azscoob]

This may be to far in advance but do you guys reccomend kegging or bottle conditioning? Should I gelatin this beer?

I keg as I am not set up to bottle, the beer is naturally hazy but will clear over several months should you let it age, but I see no need to add gelatin

 

[mforsman]

I brewed this up a couple of weeks ago, and my OG was 1055. I was a bit bummed since I clearly missed it but figured it was because this was my first AG batch. Fast forward to today, I'm cleaning up and re-organizing my brewing supplies and I find the 1lb of Honey. Boy did I feel stupid. What can I expect to change since I forgot to add the honey?

 

[azscoob]

I brewed this up a couple of weeks ago, and my OG was 1055. I was a bit bummed since I clearly missed it but figured it was because this was my first AG batch. Fast forward to today, I'm cleaning up and re-organizing my brewing supplies and I find the 1lb of Honey. Boy did I feel stupid. What can I expect to change since I forgot to add the honey?

Is it still in the fermenter? If so warm up the honey to thin it out a bit and pour it in!

 

[mforsman]

And the yeast will wake up again? Maybe give it a gentle shake?

 

[eobie]

Brewed this today. 11 gallons. Can't wait.

 

[azscoob]

And the yeast will wake up again? Maybe give it a gentle shake?

Trust me they will know what to do!

 

[skills0]

Brewed this yesterday, it was my second all grain recipe although I've been extract/partial mash brewing for quite awhile. Was looking for a saison recipe and based on all the chatter here this seems like a good one. I added a little bit of coriander and bitter orange peel just because I like tinkering with flavors. Sure tasted good going into the carboy, although a bit peppery which I expect will fade slightly as it ferments. Seeing a lot of references to fermenting this really hot (80s or even 90s). I don't have a heater, but I do have a hot attic. Is it worth putting it up there after a few days? I'm starting in a cooler cellar (probably 68-70), was going to bring it into the main part of the house after a day or two. But could then put it somewhere warmer... Anyway, sounds like this one is somewhat forgiving, although takes much longer at cooler temps.