Saison Cottage House Saison

[dchayer]

I am currently brewing this. I am going to pitch it on to a 3711 yeast cake from last weekend's brew which was a lighter Saison (OG 1.048). I just transferred last weekends to the secondary.

Has anyone pitched this onto a previous used cake?

This is a great yeast. My Saison from last week reached 1.001 by Thursday after 4 days in the carboy.

 

[NuclearRich]

Brewed a batch recently. .. gonna put a gallon of it on brett b if there's any sugar left in it!

 

[dchayer]

I am currently brewing this. I am going to pitch it on to a 3711 yeast cake from last weekend's brew which was a lighter Saison (OG 1.048). I just transferred last weekends to the secondary.

Has anyone pitched this onto a previous used cake?

This is a great yeast. My Saison from last week reached 1.001 by Thursday after 4 days in the carboy.

24 hours in and this is fermenting vigorously. Visible fermentation started in about 4 hours. I may have to brew another 5 gallon batch next weekend and drop it on the yeast cake.

The attached picture is 8 hours after pitching.

 

[NuclearRich]

Hmmm... I just checked SG, 1.003. If I transfer into a one gallon vessel, and pitch brett b., will it still have sugars?? It seems so low, I dont know if the brett will have much of an impact.

 

[Robin0782]

I'm about halfway through my keg of this brew. I made it with Centennial to bitter, Citra late in the kettle as well as an ounce to dry hop for a week. Lovely brew. Definite repeat. I'm glad I didn't use a lot of Citra because that stuff is strong. It's there, but in the background. I would make it with Citra again though. But I'm thinking of trying Cascade and hopping almost to IPA levels, other than the bittering charge.

 

[signpost]

Looks tasty.

 

[theQ]

I did use some WestMalle yeast(harvested). I pitched WM yeast in a 5 gal 3711 in the other 5 gal. Ended up with 1.001/1.002 but the OG was 1.050 due to most likely the grain crush.

 

[azscoob]

I did use some WestMalle yeast(harvested). I pitched WM yeast in a 5 gal 3711 in the other 5 gal. Ended up with 1.001/1.002 but the OG was 1.050 due to most likely the grain crush.

Do you crush your own or have it done at the LHBS/online retailer?

 

[theQ]

BTW - why is that I don't have that saison taste ? It's good, peppery but doesn't remind me of a saison. I fermented it around 64-68F for 2+2 weeks(1st&2nd)

 

[azscoob]

BTW - why is that I don't have that saison taste ? It's good, peppery but doesn't remind me of a saison. I fermented it around 64-68F for 2+2 weeks(1st&2nd)

What saisons are you compairing it to?
Perhaps post your process and the exact recipe you followed?

This may help with diagnosis.

 

[theQ]

I did let my local store crush them for that batch but since that batch I got a cereal killer and the last batch (strong blonde) did turn out just fine (1.072)

Here's what I did - changed up a bit

Just moved this to secondary today. Well it's not exactly like the original recipe but this was the inspiration.

0.75 oz Sorachi Ace [11.50 %] - First Wort 90.0 min Hop 5 18.7 IBUs
0.75 oz Tettnang [4.50 %] - First Wort 90.0 min Hop 6 7.3 IBUs
0.75 oz Tettnang [4.50 %] - Boil 30.0 min Hop 7 4.8 IBUs
0.75 oz Tettnang [4.50 %] - Boil 15.0 min Hop 8 3.1 IBUs
1 oz Ginger Root (Boil 5.0 mins) Herb 9 -
3.00 tsp Fresh Ground Black Pepper (Boil 5.0 mins) Spice 10 -
1 oz Orange Peel, Fresh (Boil 5.0 mins) Spice 11 -
0.75 oz Tettnang [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 0.0 min Hop

I dry hopped it with .5 Halletau when move it to secondary. Smelled a bit too much of pepper but I am sure it will subside in time. Also had a slight sour finish. very dry.

OG 1.050+ Secondary Gravity almost 1.000 and when I moved in in secondary it picked up again. Primary was fermenting 12 days at 64-65.

Did split my batch in 2 half with 3711 and half with Westmalle trippel yeast.
These yeasts might eat my carboys, they seem mean!

What saisons are you compairing it to?
Perhaps post your process and the exact recipe you followed?

This may help with diagnosis.

 

[chad_]

I don't have the time to read through the thread to see if this is answered, but I was wondering what keeping the temperature at 70 degrees F would do to this beer? I don't have the ability to start lower, and I don't have good control on raising the temperature. If anyone could let me know it would be much appreaciated!
Thanks,
Chad

 

[bd2xu]

What yeast? I think wy3711 or wl 566 or the dry belle saison would be perfect at that temp. But wy3724 and wl565 need to be a lot warmer, like 80-95. I recently used 3724 and it took 6 weeks at 90+ to finish off my saison.

 

[worthogg]

I don't have the time to read through the thread to see if this is answered, but I was wondering what keeping the temperature at 70 degrees F would do to this beer? I don't have the ability to start lower, and I don't have good control on raising the temperature. If anyone could let me know it would be much appreaciated!
Thanks,
Chad

+1 on the Belle Saison. I used it for this recipe and kept it about a steady 70ish in my closet. Came out excellent. The ester profile was mild, but very smooth. FG was 1.003 after about a week.

 

[orangemen5]

I used the belle saison yeast also. Fermented at 90-95. OG 1.065. FG 1.009. Didn't finish as low as I was expecting. Maybe due to high ferment temps.
But the flavor profile is excellent. Very balanced. Exactly what I was looking for.

 

[uphillbrewer]

Brewed this last Friday. Started at 1.054. Used a big starter, kept temps in the low at the start, then up to low to mid 70's. checked gravity yesterday, and it was at 1.002. Tastes great so far! I added some coriander and bitter orange to give it a bit of extra flavor. I used WLP568. No stall, just the craziest smelling beer farts ever. I'm going to let it finish up for another week or so. My question would be, do you cold crash a saison? I would think the style suggests a cloudy beer.

 

[Pkrd]

Put one of these down last night.
Used NZ Manuka honey, Nelson Sauvin instead of Sorachi Ace, no oats, and put in some honey malt.
Will see how it goes.

 

[NuclearRich]

Put one of these down last night.
Used NZ Manuka honey, Nelson Sauvin instead of Sorachi Ace, no oats, and put in some honey malt.
Will see how it goes.

I brewed two batches of this last year, one with nelson. I didnt like it honestly, the 'sauvin' character of the hop didnt balance the beer very well. I felt it had a sweetness that didnt fit, but it was still overall enjoyable. I used Citra for the other batch and enjoyed it much more. Definitely curious to see how yours comes out, let me know what you think!

 

[Pkrd]

I brewed two batches of this last year, one with nelson. I didnt like it honestly, the 'sauvin' character of the hop didnt balance the beer very well. I felt it had a sweetness that didnt fit, but it was still overall enjoyable. I used Citra for the other batch and enjoyed it much more. Definitely curious to see how yours comes out, let me know what you think!

Yeah I went easy on the NS, just one FWH addition.

8 wired do a great Sauvin Saison....
http://8wired.co.nz/our-brews/saison-sauvin-0

 

[timdsmith72]

Just tapped this year's batch of this. Just as good as I remember. Last year's on left. This year's on right.

 

[Brharo]

I brewed this beer pretty much exactly per the original post recipe 2 weeks ago and my OG was 1.064. I just checked it yesterday and the gravity read 1.000! I'm really happy with how it turned it, it takes and smells exactly how I think a saison should. Many thanks to the OP. One question though, what is the purpose of the second half of the 4 week fermentation at a higher temperature? So far I have fermented for two weeks at 68 degrees (room temp in my basement). I don't have a good way of keeping this beer at 78 other than turning off the AC in one room and even then I think the temp will fluctuate. Since I'm at the final gravity, will I be missing anything by bottling now and skipping the final two weeks?

 

[azscoob]

I brewed this beer pretty much exactly per the original post recipe 2 weeks ago and my OG was 1.064. I just checked it yesterday and the gravity read 1.000! I'm really happy with how it turned it, it takes and smells exactly how I think a saison should. Many thanks to the OP. One question though, what is the purpose of the second half of the 4 week fermentation at a higher temperature? So far I have fermented for two weeks at 68 degrees (room temp in my basement). I don't have a good way of keeping this beer at 78 other than turning off the AC in one room and even then I think the temp will fluctuate. Since I'm at the final gravity, will I be missing anything by bottling now and skipping the final two weeks?

The higher temps are to help get the gravity down and help encourage the esters from the yeast, worst case, you miss out on some funk, no worries just brew another batch and try to let the funk shine, heck toss it in the garage under a t-shirt for the last bit.... Let it get hot!

 

[atimmerman88]

Boy sometimes things just get answered before you even ask. I was wondering this exact thing. I'll be making this on Sat.

Is there a time frame when it becomes more beneficial to get temps up, 50% through ferm, 75%, whenever you choose because after all your a homebrewer?

 

[troutie]

I brewed this beer pretty much exactly per the original post recipe 2 weeks ago and my OG was 1.064. I just checked it yesterday and the gravity read 1.000! I'm really happy with how it turned it, it takes and smells exactly how I think a saison should. Many thanks to the OP. One question though, what is the purpose of the second half of the 4 week fermentation at a higher temperature? So far I have fermented for two weeks at 68 degrees (room temp in my basement). I don't have a good way of keeping this beer at 78 other than turning off the AC in one room and even then I think the temp will fluctuate. Since I'm at the final gravity, will I be missing anything by bottling now and skipping the final two weeks?

If I understand the brewing process correctly the second weeks are to allow the yeasties to clean up as some stuff they produce during noshing on the sugars .

I have just had a look at my saison bottles and there seems to be a strange thing happened Its clear as spring water and I thought saisons were supposed to be a bit cloudy .
Weird as the beers I brewed before never cleared as well as this brew and they were supposed to be clear

 

[theQ]

@troutie I had the thing happened to me. it got clearer. Also the peppery taste seems gone.

I was able to compare the version from the keg with the version I bottle conditioned.

Such a huge difference.

1. bottle is more bubbly, nicer bubbles. Fade aromas, clear
2. kegged beer is less bubbly, bubbles fade quicker, aromas are stronger and not as clear.

Bare in mind I only keg it and bottle it around same time - 6/26 - what a difference!

Is there a thread on this matter ?

 

[tagz]

If I understand the brewing process correctly the second weeks are to allow the yeasties to clean up as some stuff they produce during noshing on the sugars .

I have just had a look at my saison bottles and there seems to be a strange thing happened Its clear as spring water and I thought saisons were supposed to be a bit cloudy .
Weird as the beers I brewed before never cleared as well as this brew and they were supposed to be clear

I just brewed a similar recipe and went from grain to glass in 15 days. Those first few glasses were bright and flavorful. If you brew with healthy, adequate amounts of yeast and have some control over temps there's no need for long clean up time.

 

[glick]

I brewed this about a week ago following the original recipe. My O.G. was low at 1.055 however today it was 1.000. I pitched the yeast around 77 and let the fermentation temp free- rise as the yeast desired. I notice that much of the pepper aroma has faded if not disappeared altogether. The hydro sample tastes great with not much up front, but a lot of citrus in the back. I'm going to give it until monday and then bottle it.

 

[tgmartin000]

I'm currently enjoying this beer with a few revisions....I targeted an OG of 1.046, hoping for more of a summer quaffer. With a FG of 1.003 I'm at about 5.6% ABV, so you can drink a few when it's hot out. I also dialed the pepper back to 1 tsp.

I think my one mistake was starting fermentation at 64. Mine is a very clean beer - started at 64, ramped up 1 degree per 12 hours, and after day 3 I let it free rise to about 74. By day 7 temp was up to 80+, but by then the beer was almost fully attenuated, so I still got a very clean saison. In hindsight I should have started it at 68 and gone up from there. Otherwise a great beer.

 

[BGBC]

Still enjoying our PM version of the original recipe (added too much ground pepper, but I still enjoy it).

Planning to do a 2.5 gal AG batch, split between 3711 and some harvested yeast from an Ommegang Hennepin bottle, both at room temps. Both starters are going strong.

Has anyone tried adding fruit to this beer?

 

[azscoob]

Still enjoying our PM version of the original recipe (added too much ground pepper, but I still enjoy it).

Planning to do a 2.5 gal AG batch, split between 3711 and some harvested yeast from an Ommegang Hennepin bottle, both at room temps. Both starters are going strong.

Has anyone tried adding fruit to this beer?

I really need to go through this thread and copy the pm and extract recipes, the add the, to my OP.

As for the fruit, in ever really thought of that, but I would imagine it would be good with some stone fruit added in.