Saison Cottage House Saison

[azscoob]

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.

It is quite forgiving, I thank as long as you keep the light off it wherever it is fermenting, you should be good to go.

 

[Smashing]

Did this last night. Boiled off a little more than planned and pulled a 1.064 for 5 gallons. I'll take it. The down side is I spilled a little mash on my hands right after adding my 212 mashout water. I'm still a bit sore today.

 

[mforsman]

Trust me they will know what to do!

Added it today, gave it a VERY gentle stir. I hope those little guys know to wake up. My stupid fish as a child could never figure out when I put food in for it :cross:

 

[enrybwerd]

Just kegged my first brew last night! FG was 1.008 (OG was 1.06X), so I'd have to say I came as close as I could for my very first brew.

We ended up with a little more beer than our keg could hold, so we put the rest in a 2-liter bottle, force carbed it, chilled it and gave it a taste. Safe to say, it was more than well received! So props and congratulations definitely go out to @azscoob who put this together.

Initial tasting notes: mixed aroma of orange and lemon at first, and quickly followed with the hops. First sip was very crisp and sharp with a mixture of earthy flavors and the citrus/orange. Letting it sit in the mouth a few seconds, the honey quickly sneaks up and sweetens the initial bitterness. While finishing the sip, finishes with the pepper and hints of the fruits at the end.

Going to let it carbonate for the rest of the week, and then bottle some of it up to take home. Nobody is expecting the beer to last more than a day or two since it will be on tap for our next brew day, so I want to save what I can!

What should I expect to change after full carbonation? What about after bottling some after carbonating? (I know it is going to clear up a lot, but don't know what else to expect).


Will post another photo after this weekend - cheers!

 

[mforsman]

Airlock is bubbling away, it appears the yeast rose from their deep sleep!

 

[azscoob]

Airlock is bubbling away, it appears the yeast rose from their deep sleep!

I told you they would know what to do!

 

[ucbedge]

Brewed this 5 days ago. I followed the recipe exactly except for the following changes:

1) Mashed for 90 minutes instead of 60
2) Added about 13-14 ounces of honey instead of 16
3) Cooled the wort to 74 degrees before pitching yeast

Hit the OG exactly. The wort is some powerful stuff, let me tell you. There's nothing mild-mannered about it.

Fermentation started maybe 18 hours after pitching (I made a starter). Warning: this yeast ferments like crazy. I highly recommend using a blow-out tube. It's still going strong 5 days later....lots and lots of bubbles....

 

[azscoob]

Brewed this 5 days ago. I followed the recipe exactly except for the following changes:

1) Mashed for 90 minutes instead of 60
2) Added about 13-14 ounces of honey instead of 16
3) Cooled the wort to 74 degrees before pitching yeast

Hit the OG exactly. The wort is some powerful stuff, let me tell you. There's nothing mild-mannered about it.

Fermentation started maybe 18 hours after pitching (I made a starter). Warning: this yeast ferments like crazy. I highly recommend using a blow-out tube. It's still going strong 5 days later....lots and lots of bubbles....

You used my recommended yeast then?

That is amazing yeast. Expect to ferment out to nearly 1.002 or lower.

Tip a pint my way when its ready and snap a pic!

I have a really nice label for this one, I should post it up if anyone cares to use it for their bottles.

It is a stylized pic of the cottage I grew up in, taken from the two track road going to it. Lots of memories rolled into that pic!

 

[timdsmith72]

That is amazing yeast. Expect to ferment out to nearly 1.002 or lower.

It is a stylized pic of the cottage I grew up in, taken from the two track road going to it. Lots of memories rolled into that pic!

True statement. Mine finished at exactly 1.002.
I don't bottle but would still love to see the pic.

 

[AGadvocate]

Started my yeast starter with the wyeast 3711 a few hours ago, and it's already bubbling away. Brewing this recipe tomorrow

 

[NuclearRich]

When you say bubbling away, you don't mean that you have an airlock on your starter, do you?

In either case, this yeast was the fastest I've had, took off in under 3hrs (i didnt check on it until 3hrs later after pitchign, so who knows how much sooner)

 

[AGadvocate]

Yeah starter in a 1/2 gallon growler I don't have a stir plate yet, but this always works fine for me. I swirl it every few hours.

 

[NuclearRich]

When growing yeast, you should not use an airlock. They need an oxygen exchange and once they use up whats in there, it will slow growth. This is why many who make starters use a sanitized piece of foil, loosely draped over the mouth of the jug/flask. just FYI FWIW

Anyway, I am getting ready to bottle mine soon. I am pretty excited to see how it tastes!

 

[AGadvocate]

When growing yeast, you should not use an airlock. They need an oxygen exchange and once they use up whats in there, it will slow growth. This is why many who make starters use a sanitized piece of foil, loosely draped over the mouth of the jug/flask. just FYI FWIW

Anyway, I am getting ready to bottle mine soon. I am pretty excited to see how it tastes!

Thanks for the info ive always hit my FG making starters this way but the oxygen exchange makes sense. Cheers

 

[AGadvocate]

I'm mashed in at 149 right now. Close enough for me ;-P

 

[azscoob]

I'm mashed in at 149 right now. Close enough for me ;-P

Yup, probably going to be a bad batch then.... what with missing your temp be a degree

Your best option at this point is to see it through, then just send me the beer so I can dispose of it honorably.

 

[FermentedTed]

Brewed this up yesterday... stayed true to the recipe with the exception of subbing EKG for Fuggels and added a little lemon zest with the black pepper addition. The wort smelled great... can't wait to get this into a glass! Oh, and that 3711 is a beast. I forgot to do my starter Friday, and didn't remember until Saturday night... only had about 12-14 hours on the stir plate, but I figured what the hell and pitched it anyway. Crazy activity within 4 hours of pitching, and I had to top off the liquid in the airlock 8 hours after.

Thanks for posting the recipe!

 

[enrybwerd]

After kegging this last Monday, I finally got to taste this beer at full carbonation on Saturday. All I can say is this is quite possibly the best Summer beer I could've chosen to brew, especially in the Texas heat!

I bottled about 18 beers and left the rest on tap for the guys who helped me brew this. Sadly the remaining beer didn't even last four hours, but that should speak volumes of how much this beer is being enjoyed. I stored a six-pack to see how well this beer clears out over the next few months, so I'll try and remember to post another photo when that happens.

Thanks again for posting this recipe - cheers!

 

[shoreman]

Looks like a great beer. I love the french saison yeast - I've made dark and light saisons - cold and hot fermentation and they all turned out spectacular

 

[azscoob]

Looks like a great beer. I love the french saison yeast - I've made dark and light saisons - cold and hot fermentation and they all turned out spectacular

Brew it! Its delish!!!!!

 

[AGadvocate]

5 days after Brewday and the wyeast 3711 still bubbling away!

 

[forcabrew]

Just pulled a sample of this beer it's been fermenting for 2 weeks and still going slowly. Og was 1068 today the gravity was 1004 and tasted great in going to rack to secondary and possibly filter as I think the beer is strong and dry enough. May possibly enter into comp next week if I can get it carbed right

 

[Sambecker1]

Just pulled a sample of this beer it's been fermenting for 2 weeks and still going slowly. Og was 1068 today the gravity was 1004 and tasted great in going to rack to secondary and possibly filter as I think the beer is strong and dry enough. May possibly enter into comp next week if I can get it carbed right

What carb level are you thinkin?

 

[forcabrew]

I'm going to try any carb it to 2.5. It's between this an a Citra IPA that I made. Which ever I feel is at is best taste and carb wise I will enter

 

[Sambecker1]

I'm going to try any carb it to 2.5. It's between this an a Citra IPA that I made. Which ever I feel is at is best taste and carb wise I will enter

Just finished kegging my cottage 5 mins ago. Im doing 2.5 as well. My gravity sample smelled and tasted great. Can't wait til it's carbed.

I was goin to brew a citra IIPA 2 weeks ago but couldn't find any citra at LHBS's in my area. Did a Sorachi IIPA instead.

 

[azscoob]

I carb mine to 3 volumes, I feel it compliments the dry mouthfeel

 

[dwarven_stout]

To me, high carbonation is an essential part of a saison. I do 3.0 or higher, always.

 

[AGadvocate]

OG was 1.065, took a gravity reading exactly 1 week from pitching yeast and it reads 1.003 lol. Wyeast 3711 is a beast. The sample tasted great for being 8% abv

 

[azscoob]

OG was 1.065, took a gravity reading exactly 1 week from pitching yeast and it reads 1.003 lol. Wyeast 3711 is a beast. The sample tasted great for being 8% abv

This was my thoughts when I first brewed this using the 3711, it could ferment out an old gym sock!

 

[AGadvocate]

This was my thoughts when I first brewed this using the 3711, it could ferment out an old gym sock!

Do you think 1.003 is to dry? Any suggestions when I put it into secondary? Maybe I shouldnt have did a starter, lol