Saison Cottage House Saison

[azscoob]

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

No, not at all, mine usually drops to 1.002 for this recipe, perfect for a saison!

 

[forcabrew]

This yeast is taking a while to clear probably won't be ready for my comp. but I will carb it closer to 3

 

[azscoob]

This yeast is taking a while to clear probably won't be ready for my comp. but I will carb it closer to 3

This is from the BJCP guide for saison.

Appearance: Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.

 

[MMachi]

Ingredients have been purchased for a Saturday morning brew day of this recipe. I'm not a huge fan of Fuggles for some reason so I substituted EKG, like some others. Thanks for the recipe. I'll update with pictures during the brew...

 

[ironfish]

Thanks for sharing this great recipe, in the fermenter now and anxiously have to wait to enjoy a few moe weeks.
Iron fish

 

[Smashing]

2 weeks in the fermentor and it looks like I stalled at .011. Moved of to an 80 degree room for the second phase and gave it a stir. Looks like some activity so I hope it knocks down a few points.

 

[MMachi]

Ingredients have been purchased for a Saturday morning brew day of this recipe. I'm not a huge fan of Fuggles for some reason so I substituted EKG, like some others. Thanks for the recipe. I'll update with pictures during the brew...

Pitched about 10 hours ago and it's bubbling away. Hit nearly 84% efficiency and underestimated the honey impact to gravity so I was a tad high on the OG at 1.067, but I can already call it a success. The first wirt hop smelled AMAZING and now I just need to find out a way to be patient for 6-7 weeks! Thanks for the recipe. Pictures to come...

 

[azscoob]

Pitched about 10 hours ago and it's bubbling away. Hit nearly 84% efficiency and underestimated the honey impact to gravity so I was a tad high on the OG at 1.067, but I can already call it a success. The first wirt hop smelled AMAZING and now I just need to find out a way to be patient for 6-7 weeks! Thanks for the recipe. Pictures to come...

I look forward to the pics!

 

[vpuleo]

I'm a little behind in my home brew duties for my wedding on 9/29. Any opinions on if I got a brewing session in this week with this recipe, that it could be ready by that date?? Something like two weeks in primary, two in secondary, and the rest (around 2.5 weeks) of the time conditioned in bottles? Also will be scaling it up to do a double or triple batch with my brewing buddies. I hate to rush it, but reading through this, it seems like folks have had decent luck with the shorter fermentation/conditioning times. We'll use it for toasts during the reception if it turns out!

Thanks,
Vin

 

[ucbedge]

Three weeks in the primary. Gravity was 1.006 one week ago - it's 1.004 today.

Any downside to bottling today? I'm running out of my Pale Ale so my patience is running thin. I'm also worried about off-flavors from leaving the beer in the primary for more than three weeks. I'd rather not secondary it if possible.

 

[ucbedge]

My opinion? It's doable but you getter get brewing. Like I just posted, my wort is still dropping in gravity three weeks in the fermenter. It's definitely one of the longer-acting yeasts that I've worked with. Based on my experience, I'd devote no less than three weeks in the fermenters. Two weeks minimum in the bottles...the more, the better.

Honestly, I'd consider brewing a nice Hefe instead. Hefe's taste better fresh/green and are fast fermenters. You could have them in bottles by the end of the month and bottle condition for three weeks. It would be at its peak in late September.

I'm a little behind in my home brew duties for my wedding on 9/29. Any opinions on if I got a brewing session in this week with this recipe, that it could be ready by that date?? Something like two weeks in primary, two in secondary, and the rest (around 2.5 weeks) of the time conditioned in bottles? Also will be scaling it up to do a double or triple batch with my brewing buddies. I hate to rush it, but reading through this, it seems like folks have had decent luck with the shorter fermentation/conditioning times. We'll use it for toasts during the reception if it turns out!

Thanks,
Vin

 

[azscoob]

Three weeks in the primary. Gravity was 1.006 one week ago - it's 1.004 today.

Any downside to bottling today? I'm running out of my Pale Ale so my patience is running thin. I'm also worried about off-flavors from leaving the beer in the primary for more than three weeks. I'd rather not secondary it if possible.

I would hold off for stable gravity before bottling, as for off flavors from a long primary I have left many beers for several months with no ill effects.

 

[barhoc11]

I have my starter on the stirplate now, planning to make this on Saturday. I would like to try and get some green apple flavors in this Saison, anyone have experience with doing so?

 

[vpuleo]

My opinion? It's doable but you getter get brewing. Like I just posted, my wort is still dropping in gravity three weeks in the fermenter. It's definitely one of the longer-acting yeasts that I've worked with. Based on my experience, I'd devote no less than three weeks in the fermenters. Two weeks minimum in the bottles...the more, the better.

Honestly, I'd consider brewing a nice Hefe instead. Hefe's taste better fresh/green and are fast fermenters. You could have them in bottles by the end of the month and bottle condition for three weeks. It would be at its peak in late September.

... I probably should have done that, but a Saison will be so cool for a toasting beer!

So it was a bit of a scramble, but we got this in around midnight yesterday. The shop only had one 3711 (french) left, so we are trying one batch with that and the second batch with a 3274 (Belgian).

The OG was a slightly low, and this morning both were fermenting, although maybe a little warm (~72 deg F in fermenter).

I am still relatively new to doing AG, so hopefully there's some room for error in this one! Our friends/family will appreciate that we made it ourselves, even if it isn't perfect...

 

[Smashing]

Funny, I'm doing this for a wedding too. Monday is 4 weeks in the bucket. I did a gravity and taste test @ 2 weeks and it was really good. Still needed to drop the gravity a few points though. Moved it upstairs to an 80 degree room and still getting a few bubbles in the airlock. Shooting for kegging on Sunday. I might bottle condition 2 of them and tell them its for their 1 year anniversary.

 

[Slyko]

Our beer club just met yesterday & we had an all bling judge with 20+ years experience. Our brew of the month is Saison. He gave a 30 minute lecture about the beer, history, country, nature of Saison. We tasted 4 commercial brews & 2 home-brews.

This has everything he talked about. He did warn me about the complexity of brewing a Saison i.e. steer away from Saison as a newbie. Now this seems deceptively easy, what do I need to pay specific attention to?

I'm thinking........................ next week!

 

[azscoob]

Our beer club just met yesterday & we had an all bling judge with 20+ years experience. Our brew of the month is Saison. He gave a 30 minute lecture about the beer, history, country, nature of Saison. We tasted 4 commercial brews & 2 home-brews.

This has everything he talked about. He did warn me about the complexity of brewing a Saison i.e. steer away from Saison as a newbie. Now this seems deceptively easy, what do I need to pay specific attention to?

I'm thinking........................ next week!

This is actually a simple recipe as far as saisons go, and with the 3711 yeast there in no silly complex fermentation temp schedule, brew it next week as written then start modifying it on successive batches to make it unique to your brewery.

 

[knownfactor]

Brewed this Sunday with a friend.

This is my first beer, as i just purchased my AG kit from another buddy.

We did 10 gallons. 5gal with 3711 and 5 gal with 3711 French saison and 3724 Belgian saison blended.

We didnt hit our og that we wanted because we didnt add the honey and i dont think i milled my grains enough (n00b). OG was 1.04x are we going to encounter problems?

Also we switched up the hop schedule because im obsessed with Citra so this is what we did.

0.50 oz. Citra, 13.40%aa @60 min.
0.50 oz. Fuggle, 4.75%aa @60 min.
0.50 oz. Fuggle, 4.75%aa @30 min.
0.50 oz. Fuggle, 4.75%aa @15 min.
0.50 oz. Citra, 13.40%aa @15 min
0.75 oz. Citra, 13.40%aa @5 min with the black pepper addition

we pitched the yeast at 82 degrees, its down to 72-73 for the past 3 days. Thinking about moving the carboys into another room to raise it up above 75 degrees. Thoughts on that?

i guess this is gonna come in pretty low abv and pretty hoppy, im ok with that, any thoughts and suggestions are much appreciated and thanks for posting up the recipe!

 

[azscoob]

Brewed this Sunday with a friend.

This is my first beer, as i just purchased my AG kit from another buddy.

We did 10 gallons. 5gal with 3711 and 5 gal with 3711 French saison and 3724 Belgian saison blended.

We didnt hit our og that we wanted because we didnt add the honey and i dont think i milled my grains enough (n00b). OG was 1.04x are we going to encounter problems?

Also we switched up the hop schedule because im obsessed with Citra so this is what we did.

0.50 oz. Citra, 13.40%aa @60 min.
0.50 oz. Fuggle, 4.75%aa @60 min.
0.50 oz. Fuggle, 4.75%aa @30 min.
0.50 oz. Fuggle, 4.75%aa @15 min.
0.50 oz. Citra, 13.40%aa @15 min
0.75 oz. Citra, 13.40%aa @5 min with the black pepper addition

we pitched the yeast at 82 degrees, its down to 72-73 for the past 3 days. Thinking about moving the carboys into another room to raise it up above 75 degrees. Thoughts on that?

i guess this is gonna come in pretty low abv and pretty hoppy, im ok with that, any thoughts and suggestions are much appreciated and thanks for posting up the recipe!

Add the honey now, that should bring it closer to balanced, you should be good to go otherwise.

 

[AGadvocate]

[ame]http://youtu.be/u8_NmqMXuV0[/ame]

shot a youtube vid of me trying this Cottage Saison that I brewed.

Props to azscoob on this one!!

 

[azscoob]

You were correct it is A-Z-scoob, thanks for the good review, I have forwarded the video off to some friends! I love the cap going flying, that's a well carbed saison!

 

[NuclearRich]

Add the honey now, that should bring it closer to balanced, you should be good to go otherwise.

Without honey, the OG will be down and the FG will be up from the recipe. It actually may mot be perceived as hoppier with the residual sugars. If you add the honey, it will increase your gravity, then dry it out once fermented.

I actually missed OG myself, but im hoping the lower abv only makes it more sessionable.

 

[ucbedge]

So I ended up getting impatient and bottling the bastard. It dropped to 1.003 - so I was only a point off from the recipe. The dang thing was in the fermenter for a full month and was still active....crazy.

I bottled it about a week ago. Couldn't help myself and popped a bottle after only 4 days. Holy crap is this good. I mean, amazingly good. I was skeptical based on the wort taste, but it really turned out incredible. A nice orange-ish hew. Spicy on the palate. Kinda a cross between a citrusy Hefe and sour.

Followed OP's recipe exactly. Wouldnt make a change.

 

[Mckenzie]

I Just got into AG brewing and this Saison recipe is exactly what I was looking for. Brewed ten gallons of this yesterday. I've got one carboy fermenting with Wyeast 3711 French Saison, the other with 3724 Belgian Saison. Should be a good comparison on yeasts. OG was 1.055 and after 12 hours is already bubbling like crazy!

 

[vpuleo]

8/26: I'm 12 days into fermentation and the gravity of the 3711 batch is 1.003. The gravity of the 3724 batch is down to 1.019.

I'm moving the 3724 into a warmer temp (90 deg.) to see if things start to churn again.


9/8 update: the 3711 is still at 1.003 and the 3724 is at 1.006. Increasing the temp helped (apparently), I'm psyched!

 

[azscoob]

I'm 12 days into fermentation and the gravity of the 3711 batch is 1.003. The gravity of the 3724 batch is down to 1.019.

I'm moving the 3724 into a warmer temp (90 deg.) to see if things start to churn again.

There was an earlier post about someone in their brew club warning them off brewing a saison early in their brewing experiences.

I feel it is more the complexity in getting most saison yeasts to finish fermenting out.

With the 3711, there is almost no fussing at all, it just churns out great beer!

 

[theshoe82]

......so extract with grains it is.

Substituted 5.5 LBS of DME for the 2 Row, the rest of the grain bill is the same. Same with spice and honey additions.

I didn't have any Sorachi, but I had 1oz of Amarillo on hand.

I ended up with this:

.5 Amarillo FWH
1.00 Williamette FWH
.25 US Goldings FWH
30 min - .75 Williamette and .25 US Goldings
15 min - 1.00 Williamette and .5 US Goldings
5 min - .5 Amarillo

FWIW, the hops were pretty old, and I had a boilover after the FWH, so I added a bit more on the later additions.

I am also using a different yeast - WLP 568 Belgian Saison Yeast Blend

I just have regular honey, so I added a bit of Orange Zest with 5 min left in the boil.

It doesnt help that I got home late from work, am a few beers in to the night, had the boilover, and nearly ran out of propane, but we will see how this comes out!

 

[PintOfPlain]

Hi
Just brewed this last night as my second AG. the picture by the OP was just too good to pass!

my first AG was a bit of a disaster (way too much going on at the same time!) but this one went great. My first batch has a watery taste, I think its due to the fact I used 100% distilled water, so this time I made sure to buy some mineral water ( I live in China.. tap water is maybe not so good here - who knows!). The water was still pretty soft and didnt have a full list of minerals, so I added one tsp of gypsum and 1/4 tsp of table salt.

- used Cascade hops as couldn't get Sorachi
- used a the zest of one lemon steeped in a shot of vodka for a few hours (Also put the black pepper in here)
- my wife is from spain so she picked me up some Orange blossom honey from some orange farm in Valencia (nice! - and still have 0.5kg for next batch!)

I am VERY happy, I hit my OG bang on 1.061

I used the stovetop mash method, mashing on the stovetop in my 8G alu pot for an hour, using the gas to keep the temp steady.
since my lauter tun is only 5 gallons , with this amount of grain, I couldnt add more water to make the rest stage, so I just put on the gas and raised what I had to 170F.
Then poured it into my lauter tun and lautered out.

Took about 3 sparges but hit 6G then boiled for 60mins.

I made my first yeast starter, wasn't sure if it was really working but according to Palmer maybe this is because it works so fast. The guy gave me a discount on the 3711 yeast because the yeast was 5 months old already. I used a quart of wort from my previous batch and boiled it up the previous night, then cooled and pitched the yeast with a 1/4 tsp gypsum also since that wort was made with the distilled water. It was active enough. After pouring in the whole starter into the fermenter, after 9 hours, it was already developing a good head of krauesen and bubbling away. Photo attached! definately the nicest looking of my 4 batches, beautiful white head! I will keep you posted as it ferments.

Its pretty hot here, I pitched it at 75C , couldnt get it any lower as burned through all my ice stash making an ice bath for cooling. Seems to be working good enough so I'll keep it at this temp in my swamp cooler unless anyone thinks I should do otherwise.

happy brewin

 

[azscoob]

Hi
Just brewed this last night as my second AG. the picture by the OP was just too good to pass!

my first AG was a bit of a disaster (way too much going on at the same time!) but this one went great. My first batch has a watery taste, I think its due to the fact I used 100% distilled water, so this time I made sure to buy some mineral water ( I live in China.. tap water is maybe not so good here - who knows!). The water was still pretty soft and didnt have a full list of minerals, so I added one tsp of gypsum and 1/4 tsp of table salt.

- used Cascade hops as couldn't get Sorachi
- used a the zest of one lemon steeped in a shot of vodka for a few hours (Also put the black pepper in here)
- my wife is from spain so she picked me up some Orange blossom honey from some orange farm in Valencia (nice! - and still have 0.5kg for next batch!)

I am VERY happy, I hit my OG bang on 1.061

I used the stovetop mash method, mashing on the stovetop in my 8G alu pot for an hour, using the gas to keep the temp steady.
since my lauter tun is only 5 gallons , with this amount of grain, I couldnt add more water to make the rest stage, so I just put on the gas and raised what I had to 170F.
Then poured it into my lauter tun and lautered out.

Took about 3 sparges but hit 6G then boiled for 60mins.

I made my first yeast starter, wasn't sure if it was really working but according to Palmer maybe this is because it works so fast. The guy gave me a discount on the 3711 yeast because the yeast was 5 months old already. I used a quart of wort from my previous batch and boiled it up the previous night, then cooled and pitched the yeast with a 1/4 tsp gypsum also since that wort was made with the distilled water. It was active enough. After pouring in the whole starter into the fermenter, after 9 hours, it was already developing a good head of krauesen and bubbling away. Photo attached! definately the nicest looking of my 4 batches, beautiful white head! I will keep you posted as it ferments.

Its pretty hot here, I pitched it at 75C , couldnt get it any lower as burned through all my ice stash making an ice bath for cooling. Seems to be working good enough so I'll keep it at this temp in my swamp cooler unless anyone thinks I should do otherwise.

happy brewin

I'd say that yeast is working fine! Good job on your second AG batch!

 

[Smashing]

Bottled mine up on Friday and gave it as part of a wedding gift Saturday( I keg conditioned then bottled). I bottled a few extra for a competition, homebrew club samples and personal use too. Had a friend (certified judge and brewery owner) try it and he loved it. Mine was a little closer to 8% than anticipated, due to excessive boil off, but it was still good. Definitely brewing this as a 10 gallon soon.