Saison Cottage House Saison

[Oddball]

Sorry if this is a dumb question but what is FWH on the hop additions?

 

[Neopol]

No question is a dumb question if you don't know the answer... First Wort Hop.. put them in while sparging, I say this not knowing your setup of course.

 

[Oddball]

No question is a dumb question if you don't know the answer... First Wort Hop.. put them in while sparging, I say this not knowing your setup of course.

I was planning on doing a partial mash of this beer. What exactly do you mean though by putting them in while sparging? Do you mind elaborating a bit?

edit: I use a maxi biab partial mash method and dunk-sparge.

 

[Neopol]

I'm not going to side track a great thread beyond this reply, fwh is a technique or rather timing for hop intro, I.e. when your sparging into the boil kettle, for bittering. Hope that makes sense, if not clear search FWH I'm certain its covered ad nauseum on this site.. happy brewing.

 

[Oddball]

Thanks...

 

[azscoob]

Sorry if this is a dumb question but what is FWH on the hop additions?

First wort hopping is a method to get what many believe is a smoother bittering, the hops are put into the boil kettle as you are doing your sparging, instead of once it begins to boil.

The thought is some flavor characteristics are locked in at lower heat, and as the wort boils it locks in the bittering as well, seems to reduce the sharpness of a normal bittering addition, and smoothe the transition to the flavor additions as well.

I figured it was a good method in this beer, to smoothe things out, besides most saisons don't have a harsh bitterness to them but rather a balanced level of spice, bitterness, and aromas.

I hope that cleared things up for you!

 

[Oddball]

First wort hopping is a method to get what many believe is a smoother bittering, the hops are put into the boil kettle as you are doing your sparging, instead of once it begins to boil.

The thought is some flavor characteristics are locked in at lower heat, and as the wort boils it locks in the bittering as well, seems to reduce the sharpness of a normal bittering addition, and smoothe the transition to the flavor additions as well.

I figured it was a good method in this beer, to smoothe things out, besides most saisons don't have a harsh bitterness to them but rather a balanced level of spice, bitterness, and aromas.

I hope that cleared things up for you!

Thanks for the info. I ended up looking it up in Palmer's book, which I should have just done in the first place. Sorry, I wasn't trying to highjack your thread.... It looks like great recipe and I am looking forward to brewing it tonight. The black pepper is intriguing. Do you get much flavor from the amount listed in the opening post?

 

[azscoob]

Thanks for the info. I ended up looking it up in Palmer's book, which I should have just done in the first place. Sorry, I wasn't trying to highjack your thread.... It looks like great recipe and I am looking forward to brewing it tonight. The black pepper is intriguing. Do you get much flavor from the amount listed in the opening post?

The black pepper simply accentuates the pepper flavors developed by the yeast during fermentation

I didn't want to mask it, or overpower it, but just boost the flavor already there.

Give it a try and see how you like it as is, then brew a tweaked version if you would like a little more of this, or less of that.... I'm here to help!

 

[JonGrafto]

Just took a hydro reading after going for 2 weeks. 1.000 !!!!

Sample tastes great but not getting peppery notes.

Can't believe it went down so far. Lettin it clean up for a week or two then time to keg and carb up.

 

[Madlob75]

I brewed this recipe yesterday, and even went out and got a bottle of Saison Dupont to enjoy during the process. For my second all-grain batch, I was pretty happy. Hit my OG dead on, but I had a little trouble with post-boil volume because I guess I didn't have a hard-enough rolling boil going throughout the boil. I ended up having to go a little longer to get it down to ~5.5G. Do you all think that will have a huge effect on the hops? I added time at the end before I added the honey and pepper, and ended up going about 20min longer.

 

[azscoob]

I brewed this recipe yesterday, and even went out and got a bottle of Saison Dupont to enjoy during the process. For my second all-grain batch, I was pretty happy. Hit my OG dead on, but I had a little trouble with post-boil volume because I guess I didn't have a hard-enough rolling boil going throughout the boil. I ended up having to go a little longer to get it down to ~5.5G. Do you all think that will have a huge effect on the hops? I added time at the end before I added the honey and pepper, and ended up going about 20min longer.

You will get more bittering from the additions, but not so much as to greatly effect the beer, come times you just need to roll with the punches

 

[Garrett]

Came out absolutely phenomenal! Everyone kept saying it was the best saison they've ever had keg was tapped in 3 hours.

 

[azscoob]

Came out absolutely phenomenal! Everyone kept saying it was the best saison they've ever had keg was tapped in 3 hours.

This is why I now brew this one 10 gallons at a time!

 

[EdMerican]

Used this recipe as a base with T-58 and added 4 ounces of chamomile at 5 minutes left. Don't know how different the T-58 made it, but it turned out phenomenally. Started out about 68 degrees and slowly ramped up to 80 or so. Got down to 1.003 and did it quickly. This one will be in regular rotation.

 

[morticus]

Getting ready to brew this recipe, I just have one quick question. When using the orange blossom honey do you find that it adds any flavor over using regular honey, even though it pretty much ferments out completely? I was thinking about using this awesome kiwi honey from a farmer down the road from me. If the honey adds flavor, I think kiwi would pair great with the lemon and pepper notes. But if it doesn't add flavor I won't bother since the kiwi honey is more expensive.

Thanks for the recipe!

 

[azscoob]

Getting ready to brew this recipe, I just have one quick question. When using the orange blossom honey do you find that it adds any flavor over using regular honey, even though it pretty much ferments out completely? I was thinking about using this awesome kiwi honey from a farmer down the road from me. If the honey adds flavor, I think kiwi would pair great with the lemon and pepper notes. But if it doesn't add flavor I won't bother since the kiwi honey is more expensive.

Thanks for the recipe!

It is subtle that's for sure, I have brewed this with wildflower honey, mesquite honey, and orange blossom, there is a difference, but so subdued it is tough to pick up on, I might brew it with whatever is local and affordable and your next batch, maybe go for the kiwi honey.

 

[fishersfirst]

I'm going to have a bash at this recipe this weekend.
Being in Australia, I'm not sure I'll get hold of the Sorachi Ace, but might try Centennial instead.

Question on the fermentation..

Have you tried an open fermentation on this recipe?? I'm thinking of opening it up for a few days between when the Krauzen rises and the yeast drops.
What, if any, do you think this might add?

 

[azscoob]

I'm going to have a bash at this recipe this weekend.
Being in Australia, I'm not sure I'll get hold of the Sorachi Ace, but might try Centennial instead.

Question on the fermentation..

Have you tried an open fermentation on this recipe?? I'm thinking of opening it up for a few days between when the Krauzen rises and the yeast drops.
What, if any, do you think this might add?

You may introduce some natural wild bugs to the beer, that may over time sour the beer, could be a bad I fetched type flavor, could be a magical sour beer blend that develops over a few months, might be worth harvesting the yeast after that one... If it starts tasting fantastic you may have a nice wild blend to use in following beers, if it goes satans anus, the yeast could be tossed in the drain. Time will tell!

 

[fishersfirst]

You may introduce some natural wild bugs to the beer, that may over time sour the beer, could be a bad I fetched type flavor, could be a magical sour beer blend that develops over a few months, might be worth harvesting the yeast after that one... If it starts tasting fantastic you may have a nice wild blend to use in following beers, if it goes satans anus, the yeast could be tossed in the drain. Time will tell!

I'm planning to open it up in my fermentation fridge once its been sprayed put with Starsan.

Funny that Starsan is an anagram for Satan (r)

Though I've got a healthy interest in experimentation, I'd be looking to avoid satan's butthole pleasures for the time being!

Don't think I've been as excited about a brew weekend as this one in a while!!

 

[Pie_Man]

It would be a shame (downright alcohol abuse) to ruin a great beer intentionally or by being careless. Performing an open fermentation after peak krausen in a ferm fridge exposes the beer to bacteria and wild yeasts ("bugs") even if the surfaces have been pre sanitized. As mentioned, these bugs could add wonderful complexity, acidity, sourness, etc. to a beer, or they could completely ruin it a la satan's anus infection (btw - that's a great description).

Many people leave small batches of wort out in differenct places around their house or property to see what type of bugs they have in different areas. They can then determine where satan's anus is hiding and where promising bugs reside. Different outside temperatues, times of the year, weather patterns, etc. affect the type of microflora in a particular area. In addition, if a lactobacillus or brettanomyces strain did end up in your beer, these bugs typically benefit from extended aging, so make sure you're equipped for that if needed.

I'm no expert on wild fermentation, but I have read a few articles and listened to several podcasts about the topic (basic brewing did a show with the brewer from Allagash). There's some good info in the Lambic & Wild Brewing section of this site as well if you're curious to learn more. I don't mean to burst your excitement or deter you from experimenting, just trying to set you up for success. Good luck! I hope this helps.

 

[NuclearRich]

Yeah I am all for the open fermentation, but ins't the point of it to usually introduce good wild bugs? I cant imagine that the inside of ANY fridge houses good bugs. You need a window at a farmhouse, and not downtown metropolis on garbage night.

 

[ArnooBrew]

I'm going to have a bash at this recipe this weekend.
Being in Australia, I'm not sure I'll get hold of the Sorachi Ace, but might try Centennial instead.

I have this fermenting now.

I'm in Australia too, and couldn't get hold of Sorachi Ace. I subbed with Glacier. I'm sure Centennial would be fine too.

 

[Madlob75]

I'm about 2 weeks into fermentation, and the temp has been steady in the high 60's. I know it says to raise the temp to 78, but I don't have a way to do this. Will that make a huge difference? Any suggestions? When I first chose to brew this I didn't stress too much about it, but now am starting to worry about it.

 

[NuclearRich]

bah, dont stress. The yeast strain is sensitive to temperature adjustments. Just like any other ale yeast, the lower temp it ferments at, the more subtle flavor the yeast will impart. The difference here is that a nice belgian beer has a good yeasty quality, and to get that a higher fermentation temperature is recommended. You wont get a bad beer. It'll still likey be great, just more of a clean and nuetral yeasty quality rather than a big bold spicy funk.

 

[morticus]

I was also thinking about adding either some yarrow or rose hips to this recipe when I brew it. Anybody have any thoughts on this?

 

[atri]

Thanks so much for sharing this recipe.

This is my first crack at kegging. I'm hoping you see the pretty little bubbles.

[ame="http://youtu.be/lpEfPUxrJ6A"]http://youtu.be/lpEfPUxrJ6A[/ame]

Beer tastes great! Wonderful lacing and the taste kinda reminds me of Chimay.

SG: 1064
FG: 1010

I scaled this recipe to 23 liters. Kegged most of it and bottled the remainder in 500ml swing tops for extra aging as I don't think the keg will be long for this world.

Will be brewing this again very soon.

 

[azscoob]

Thanks so much for sharing this recipe.

This is my first crack at kegging. I'm hoping you see the pretty little bubbles.

http://youtu.be/lpEfPUxrJ6A

Beer tastes great! Wonderful lacing and the taste kinda reminds me of Chimay.

SG: 1064
FG: 1010

I scaled this recipe to 23 liters. Kegged most of it and bottled the remainder in 500ml swing tops for extra aging as I don't think the keg will be long for this world.

Will be brewing this again very soon.

Looks great, I wanted to take a sip!

 

[Redhawk96]

Hi, I've been lurking on this site for quite awhile, and just recently joined to start posting. I made this recipe one month ago with a couple of tweaks. I used Centennials for the battering hops, and added some lemon zest with the pepper at the end of the boil. I also used Wyeast 565 instead of 3711. It has been slowly fermenting after the normal rapid start. I did not do the temp increase after two weeks either, as I have no way to do it currently (we keep the house at 66F).

I just took a sample to test for gravity, and it was at 1.018 (1.062 start). It also tasted great. I am trying to decide whether to put it into the kegs (10 gal batch) today, or give it another two weeks to work down the gravity. My gut is to keg it now, but I would be interested to get some opinions on whether the gravity will get down to 1.012 or so, and if that will improve the beer.

I look forward to participating more on the forums, this site is fantastic.

 

[azscoob]

Hi, I've been lurking on this site for quite awhile, and just recently joined to start posting. I made this recipe one month ago with a couple of tweaks. I used Centennials for the battering hops, and added some lemon zest with the pepper at the end of the boil. I also used Wyeast 565 instead of 3711. It has been slowly fermenting after the normal rapid start. I did not do the temp increase after two weeks either, as I have no way to do it currently (we keep the house at 66F).

I just took a sample to test for gravity, and it was at 1.018 (1.062 start). It also tasted great. I am trying to decide whether to put it into the kegs (10 gal batch) today, or give it another two weeks to work down the gravity. My gut is to keg it now, but I would be interested to get some opinions on whether the gravity will get down to 1.012 or so, and if that will improve the beer.

I look forward to participating more on the forums, this site is fantastic.

The WLP565 will probably drop the gravity down to 1.005 or lower, so I wouldn't keg it yet as its not near done, it just likes warmer temps to work faster, but it should chew it down to single digits...

 

[Redhawk96]

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.