Saison Cottage House Saison

[martiniw2olives]

Just cracked open my first bottle and wow, what a pleasant surprise! Very tasty and well balanced, and with that Belgian zing. This is one of my wife's favorites now.

 

[azscoob]

Just cracked open my first bottle and wow, what a pleasant surprise! Very tasty and well balanced, and with that Belgian zing. This is one of my wife's favorites now.

That's what it's all about, I like to bottle a few of these in bombers, perfect for sharing over dinner!

 

[uphillbrewer]

First bottle tonight. Amazing! To think that this came out of my hot basement. A thing of beauty, thanks for sharing the recipe!

 

[azscoob]

First bottle tonight. Amazing! To think that this came out of my hot basement. A thing of beauty, thanks for sharing the recipe!

You are welcome!

I do accept sample bottles to be used for "research and development" you know!

 

[BGBC]

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.

Brewing this today. Using Valley Malt Organic Pilsner. A little worried about the LHBS crush on this since the kernels are so much smaller than the Belgian/German pilsners.

Also changing up the hop schedule (going a little hoppier) as follows, converted for 5gal:
.5oz Sorachi Ace @FWH
.5oz Motueka @30
.5 oz Motueka @15
.5 oz each Motueka/Sorachi Ace @5
.5 oz each Motueka/Nelson Sauvin @0

We'll see how it goes!

 

[azscoob]

That will have some nice hop nose to it! Let me know how it turns out!

 

[atimmerman88]

Brewing this today. Using Valley Malt Organic Pilsner. A little worried about the LHBS crush on this since the kernels are so much smaller than the Belgian/German pilsners.

Also changing up the hop schedule (going a little hoppier) as follows, converted for 5gal:
.5oz Sorachi Ace @FWH
.5oz Motueka @30
.5 oz Motueka @15
.5 oz each Motueka/Sorachi Ace @5
.5 oz each Motueka/Nelson Sauvin @0

We'll see how it goes!

That hop schedule looks similar to SD-Slims lemon lime hefe recipe that's pretty popular

 

[m_stodd]

I brewed a partial mash last night, and think it came out at 1.060. I couldn't find sorachi ace, so the guy at Northern Brewer said to use Citra and lemongrass. I replaced the Sorachi Ace with Citra, and added .15 oz of lemongrass at 30 minutes, and again at 15 minutes. We'll see how it goes.

 

[bd2xu]

Lemongrass sounds like a great idea in beer I have it thought of that. If the flavor comes through I bet it would be good in many summery styles, hefe, pale ales, blondes...

 

[azscoob]

Lemongrass sounds like a great idea in beer I have it thought of that. If the flavor comes through I bet it would be good in many summery styles, hefe, pale ales, blondes...

Lemongrass is great in a hefe, and also in a pale ale, I brewed my pale with fresh lemongrass and sage one year, it was fantastic!

 

[NuclearRich]

I brought a bottle of this to a few big beer lovers last night, looking more for feedback than compliments, but thats all I heard, was impressed compliments. I think its a tad spicy, due to using fresh crushed pepper, but they all liked it!

 

[azscoob]

I brought a bottle of this to a few big beer lovers last night, looking more for feedback than compliments, but thats all I heard, was impressed compliments. I think its a tad spicy, due to using fresh crushed pepper, but they all liked it!

Congrats on brewing up a praise worthy beer!

It's a great feeling to know you have a winner you can share with friends!

 

[brkoerner]

just wanted to show this recipe some love.

brewed it for Big Brew and was my first saison to brew and i really like it.

also had a master brewer taste it and he said that with not being a saison fan that he liked it and that was true to style and wasnt too strong

 

[azscoob]

just wanted to show this recipe some love.

brewed it for Big Brew and was my first saison to brew and i really like it.

also had a master brewer taste it and he said that with not being a saison fan that he liked it and that was true to style and wasnt too strong

 

[brkoerner]

cheers to coming up with an awesome recipe

 

[Robin0782]

Boiling my 2nd batch with all Cascade right now! Loved my first batch using Citra.

 

[breweringbeaz]

I've brewed this a few times and has become a household favorite. I'm working on designing a pumpkin Saison for the fall and was curious if you thought this grain bill would work?

 

[govner1]

My keg just kicked on this. It's definitely on my brew schedule again. Probably mid August. Two recipes ahead of it.

 

[azscoob]

I've brewed this a few times and has become a household favorite. I'm working on designing a pumpkin Saison for the fall and was curious if you thought this grain bill would work?

How strong are you looking for the beer to be?

Similar to this one?

Also, are you looking to use a lot of canned/baked pumpkin or mostly looking for the pumpkin pie spice flavor?

 

[azscoob]

How strong are you looking for the beer to be?

Similar to this one?

Also, are you looking to use a lot of canned/baked pumpkin or mostly looking for the pumpkin pie spice flavor?

I'm working on a pumpkin ale recipe that is a fair bit closer to a wee heavy in both recipe and in process than a typical pumpkin ale recipe.

It is also going to have a hint of smoked jalapeño in it too.

 

[BGBC]

I'm working on a pumpkin ale recipe that is a fair bit closer to a wee heavy in both recipe and in process than a typical pumpkin ale recipe.

It is also going to have a hint of smoked jalapeño in it too.

That sounds interesting. Looking forward to seeing the recipe.

I sampled my Sorachi/Motueka/Nelson split this weekend. 3711 vs Ommegang house yeast. I prefer the flavor/mouthfeel of the 3711 so far, but it's only been 1 week and the Ommegang probably has a little more to drop still. Thinking I might bottle the 3711 next weekend, then rack the Ommegang onto some fruit and some of the 3711 cake. Why?

Why not?

 

[TCGoose]

Bottled one gallon of this. Belle saison dropped the puppy down to 1.002! Great fruitiness and some spice in the sample. Bone dry, obviously. Racked a second gallon onto 18oz of cherry plums from my backyard, pitted and skins removed. Fermentation has yet to kick back up again.

 

[fumanbrew]

Got all my ingredients together and going to brew on Wednesday. Only problem was my lhbs didn't have 3711 or belle saison so I got wlp 568 saison blend. Anyone ever use this before?

 

[uphillbrewer]

Got all my ingredients together and going to brew on Wednesday. Only problem was my lhbs didn't have 3711 or belle saison so I got wlp 568 saison blend. Anyone ever use this before?

Yes, that yeast worked really well. It was a fast starter and I think it tastes great. I did not let it go above 80 and started off cool during the initial phase of fermentation. Very nice yeast!

 

[fumanbrew]

Yes, that yeast worked really well. It was a fast starter and I think it tastes great. I did not let it go above 80 and started off cool during the initial phase of fermentation. Very nice yeast!

Cool, just made my starter a couple of hours ago.

 

[breweringbeaz]

How strong are you looking for the beer to be?

Similar to this one?

Also, are you looking to use a lot of canned/baked pumpkin or mostly looking for the pumpkin pie spice flavor?

Thinking of reducing grain bill to reach around 6.5-7 abv and using canned pumpkins baked

 

[m_stodd]

After 8 days, I'm at 1.004. I swirled it up, so maybe it will keep dropping.

Sure can smell the funk!

Does this need to condition for a while? I was hoping to bottle it next week, and take it on vacation the next week (if it carbs nearly as well as my hefeweizen did)

 

[altonjr]

I made this a little over a month ago and bottled it last night. I got a good taste (warm and not carved) and this stuff is goooood. I'm not even a huge saison fan.

 

[worthogg]

I made 10 gallons of this a couple of months ago with Belle Saison and 3711 mixed. Gravity got to 1.003 real quick with temps in the 70s. Well the first keg was great and I thoroughly enjoyed it. The first keg wasn't quite done before I went on vacation for three weeks so I racked the other 5 gals into a secondary to let it sit until I came home and killed the first keg. When I got back from vacation I noticed a little pellicle on top and sure enough, when I transferred to keg today and tasted, it's sour! Not puckery-sour, but it's a totally different beer for sure. I had to check and make sure it wasn't cider I had around and had accidentally kegged in a mixup. Hops are totally gone, and I can hardly tell it's a saison...but it isn't bad. Not sure what went wrong or what bugs or critters could be in there. I've never had Brett or Lacto in any of my lines or fermenters. So I'm wondering if anyone has any suggestions on what to do with it. Should I continue carbing it in the fridge, or take it out and let it age? I'm a little concerned that because it could be a wild infection that while it tastes ok now it may deteriorate instead of improving over time. I also thought about adding some fruit and letting it get even more sour. Thoughts?

 

[bd2xu]

I made 10 gallons of this a couple of months ago with Belle Saison and 3711 mixed. Gravity got to 1.003 real quick with temps in the 70s. Well the first keg was great and I thoroughly enjoyed it. The first keg wasn't quite done before I went on vacation for three weeks so I racked the other 5 gals into a secondary to let it sit until I came home and killed the first keg. When I got back from vacation I noticed a little pellicle on top and sure enough, when I transferred to keg today and tasted, it's sour! Not puckery-sour, but it's a totally different beer for sure. I had to check and make sure it wasn't cider I had around and had accidentally kegged in a mixup. Hops are totally gone, and I can hardly tell it's a saison...but it isn't bad. Not sure what went wrong or what bugs or critters could be in there. I've never had Brett or Lacto in any of my lines or fermenters. So I'm wondering if anyone has any suggestions on what to do with it. Should I continue carbing it in the fridge, or take it out and let it age? I'm a little concerned that because it could be a wild infection that while it tastes ok now it may deteriorate instead of improving over time. I also thought about adding some fruit and letting it get even more sour. Thoughts?

What yeast? I used wy3724 and it finishes very tart. Same with wl565 I believe.