Saison Cottage House Saison

[NuclearRich]

The farmhouse blend has brett in it, and will give yiu something different than the recipe here intends. I bet it would work really well, but just know that it is "wild". Some people are petrified of brett contamination, so I wouldn't want to recommend that yeast if you are one of those people.

I think the belle sounds like it would fit well. I have no experience with it, but for Belgian yeasts in general, temp control isn't as strict. You actually want the high temp esters a lot more than other strains of yeast. Depending on how spicy, clove, bubblegum/bannana you want, with the basic rule that the higher end of the yeasts temp range will give you more. Now each different belgian strain may give more pepper or less funk, or what have you, so follow the flavor description on the package and go from there.
Another thing to do is after 3-5 days, start bringing the temp even warmer. Maybe bring it to a warmer room. This is what people do to ensure no stalling, and will keep a flavor profile that is desirable in a saison.

Good luck!

 

[studio1one]

Can you get good bottle condition Saison where you are?

if so I would just take a bottle of my favourite and make a starter out of the dregs then pitch that.

There is a good manual here

http://homebrewmanual.com/harvesting-yeast-from-bottles/

 

[Likefully]

Can you get good bottle condition Saison where you are?

if so I would just take a bottle of my favourite and make a starter out of the dregs then pitch that.

There is a good manual here

http://homebrewmanual.com/harvesting-yeast-from-bottles/

Thanks! Very few breweries here do Saison, but there is one who makes a Saison close by and I will beg them for some slurry!

 

[bd2xu]

Try to find saison DuPont. Comes in 750s.

 

[studio1one]

sneaked a taste out of the FV yesterday, wanted to take a 3 week gravity reading. It is sitting at 1.002 and tastes absolutely amazing. Great recipe.

 

[atimmerman88]

Thanks! Very few breweries here do Saison, but there is one who makes a Saison close by and I will beg them for some slurry!

Try to find saison DuPont. Comes in 750s.

Looks like Likefully is in South Africa...

Might be a challenge to find some of the stuff that is prevalent here in the states [colonies ]

 

[tankcrash]

Just drank about a six pack of this tonight. Don't have my notes in front of me and a six pack of this will ruin anyone's memory, but... This is amazing. By far the best beer I have made so far. I just put a case of this away to age.

 

[azscoob]

Just drank about a six pack of this tonight. Don't have my notes in front of me and a six pack of this will ruin anyone's memory, but... This is amazing. By far the best beer I have made so far. I just put a case of this away to age.

Brew more before summer runs out!

Glad you dig the recipe!

 

[Ibrewaletx]

Finally have a keg open to rack this into, I brewed this on 8/4/13 (1 month ago) and used Belle Saison yeast, excited to finally get to try this out soon.

 

[Likefully]

So, after asking about french verse belgian yeast above I started asking some craft brewers here in South Africa where I could get some French Saison Yeast. This guy sent me a tweet asking if he could help.

It looks like he a is a consultant brewer (what an awesome job). This is what he says about the Devils Peak Saison:

Saison Dupont from Brasserie Dupont in Tourpes, Belgium is my favorite saison. For many, it defines the style – bone dry, champagne-like effervescence, fruity, and somewhat bitter. Silver Tree Saison was my
salute to Dupont for producing such a simple, yet elegant beer that begs me to drink more (until the 6.5% ABV catches up!).

While Dupont’s recipe is as basic as it gets in the grain department with nothing more than pilsner malt, I’ve thrown in a bit of historical flare for something different. The grain bill comprises pilsner malt, Munich malt, oats, and wheat malt. For hops, I use the traditional Styrian Goldings and Saaz, but also throw in an interesting hop from New Zealand called Motueka, which possesses a bit of lime character. In terms of Belgian beers, saisons tend to have much higher hopping rates than the bulk of the malt forward, Abbey-style beers. For bitterness, I target 23IBUs with a lot of late hopping.

The signature of a properly made saison is an extremely dry finish and fruity esters, and there are really only two main saison yeasts that can pull off 95% apparent attenuation without turning into a phenolic mess – Dupont’s yeast and Brasserie Thiriez’s, from just over the border in France. Legend has it that Dupont’s yeast is actually a descendant of red wine yeast that made its way to Belgium a number of centuries ago. The result of using proper saison yeast in Silver Tree Saison is a terminal gravity of about 1.003, a bit more than 5% ABV, and citrus-fruit esters.

So...that grain bill he lists look familiar. The hops are a bit different.

 

[studio1one]

Brew more before summer runs out!

Glad you dig the recipe!

mine has been in primary FV for 3 weeks now SG is stable and the lock has gone to even pressure on either side. Considering bottling now and conditioning in there, what are your thoughts?

 

[azscoob]

mine has been in primary FV for 3 weeks now SG is stable and the lock has gone to even pressure on either side. Considering bottling now and conditioning in there, what are your thoughts?

If its dead in the water at 1.002 with no activity, then go ahead and bottle it! :rockin:

 

[studio1one]

been in bottle 5 days. This is one of the best beers I ever brewed, the simplicity of the hop and grain bill allows the yeast to do its job and let the esters sing as they should. It needs another couple of weeks to carb up properly but this is a really fine example of Saison and right up there with the best.

 

[studio1one]

ok so I have only been in bottle 2 weeks so it isn't really fully carbed yet but....

at the risk of blowing endless smoke up azscoobs ass this is hands down the best beer I have ever brewed and one of the best examples of a Saison I have ever tasted, it is so delicate, subtle and delicious I am literally in awe of it.

All I can say is that if you are a fan of the classic dry lemony, peppery Saison flavour this will float your boat and happily hold its own against a bottle of DuPont. If AZScoob tastes anything like mine I am not surpised Jef Versele was giving him big respect.

Respect also has to be given to Wyeast for producing such an absolute killer strain in the 3711, I wouldn't dream of brewing this with anything else.

Amazing. Brew it.

 

[bd2xu]

ok so I have only been in bottle 2 weeks so it isn't really fully carbed yet but....

at the risk of blowing endless smoke up azscoobs ass this is hands down the best beer I have ever brewed and one of the best examples of a Saison I have ever tasted, it is so delicate, subtle and delicious I am literally in awe of it.

All I can say is that if you are a fan of the classic dry lemony, peppery Saison flavour this will float your boat and happily hold its own against a bottle of DuPont. If AZScoob tastes anything like mine I am not surpised Jef Versele was giving him big respect.

Respect also has to be given to Wyeast for producing such an absolute killer strain in the 3711, I wouldn't dream of brewing this with anything else.

Amazing. Brew it.

Can't wait for my 10 gallons to be ready!! Brewed on 9/7, still slowly bubbling. I can also recommend the Northern Brewer Petite Saison D'Ete, I brewed it (based on their recipe, not the kit) using 3711 and it was fantastic. I added whole peppercorns and a zested grapefruit at 5 mins.

 

[azscoob]

ok so I have only been in bottle 2 weeks so it isn't really fully carbed yet but....

at the risk of blowing endless smoke up azscoobs ass this is hands down the best beer I have ever brewed and one of the best examples of a Saison I have ever tasted, it is so delicate, subtle and delicious I am literally in awe of it.

All I can say is that if you are a fan of the classic dry lemony, peppery Saison flavour this will float your boat and happily hold its own against a bottle of DuPont. If AZScoob tastes anything like mine I am not surpised Jef Versele was giving him big respect.

Respect also has to be given to Wyeast for producing such an absolute killer strain in the 3711, I wouldn't dream of brewing this with anything else.

Amazing. Brew it.

I'm blushing......

Aaaaand.... My head is once again swollen up like a beach ball!

 

[azscoob]

Can't wait for my 10 gallons to be ready!! Brewed on 9/7, still slowly bubbling. I can also recommend the Northern Brewer Petite Saison D'Ete, I brewed it (based on their recipe, not the kit) using 3711 and it was fantastic. I added whole peppercorns and a zested grapefruit at 5 mins.

Let me know how the northern brewer recipe compares to mine!

 

[bd2xu]

Let me know how the northern brewer recipe compares to mine!

Well I can tell you it will be an apples to oranges comparison. The petite saison d'ete is a 4.5% saison and I did the extract version. VERY good and very drinkable. Super dry and light. Yours is going to be much more impactful with an OG 25 points higher!

 

[azscoob]

This recipe is winding down as summer draws to a close I see,

As for this guy? I'm planning on brewing it a few times this winter, using a heating pad connected to my fermentation chamber controller...

A Chicago winter isn't stopping me from stockpiling kegs of saison!

 

[glick]

I brewed it back in July and it keeps getting better with age. So smooth! Thanks for a great recipe.

 

[Pastorken]

Just had to jump in and say a huge "thank you!" For this recipe. The best Saison I've done yet! Beautiful color, excellent head and lacing, and the flavor is delightfully peppery, light but complex, and just a hint of the pound of honey I added.
Oh, god, swmbo just said I sound like a wine snob! Oh we'll. I'm loving this one!
I made a second batch at one week in and put it right on the yeast cake after racking this one. I used a pound of piloncillo instead of honey for that one and will be bottling it tomorrow.
Thanks again. This one will be in the regular line up from now on.
Btw, I used the Belle Saison yeast and ferment in the mid eighties for the first week. I like this yeast.

 

[beergolf]

This recipe is winding down as summer draws to a close I see,

As for this guy? I'm planning on brewing it a few times this winter, using a heating pad connected to my fermentation chamber controller...

A Chicago winter isn't stopping me from stockpiling kegs of saison!

I love my saisons and your recipe is great.

I brew them all year. In the cooler months a cooler full of water to put your fermenter in and a good aquarium heater works wonders. I have one that I can keep the temp up to almost 90 in a 58 degree basement.

 

[bd2xu]

I love my saisons and your recipe is great. I brew them all year. In the cooler months a cooler full of water to put your fermenter in and a good aquarium heater works wonders. I have one that I can keep the temp up to almost 90 in a 58 degree basement.

Ditto here, when I did a Tank 7 clone (ish) I used 3724 and was able to keep it at or above 90 in the swamp cooler. It still took 6 weeks!!!

 

[studio1one]

took a bottle of this down my local bar last night. Bar owner loved it so much he said he would swap me a pint for every bottle I brought in, as many as I wanted

I told him it was better than any of his tap beers so I wouldn't be taking him up on the offer too often,.

 

[bd2xu]

Tasted mine this weekend that i brewed on 9/6, 10 gallon batch. One fermenter at 1.005, another at 1.007. The 1.005 was better of course, dry and a little peppery, but even the 1.007 is good. Going to give this a little while longer, I put them in swamp coolers with heaters at 77 and swirled a little, and have noticed a tiny bit of airlock activity today... can't wait to get this batch on tap. Even at 1.005 this batch is at 7.9%...

 

[theferalkid]

Don't mean to be redundant...I couldn't go through all post. What's the ABV% on this bad boy! I soo want to brew it this weekend!! Thanks!

 

[azscoob]

Don't mean to be redundant...I couldn't go through all post. What's the ABV% on this bad boy! I soo want to brew it this weekend!! Thanks!

With an OG of 1.062 and a FG of 1.002 it's hitting 7.8-7.9% ABV.

 

[Trail]

Brewed this on 8/21. I subbed out all German hops, partly because it's ironic and partially because that's what I had lying around, and midway through the bottle conditioning period I'm thinking that the gentler, noble hops aren't enough to balance out the beer's sweetness. We'll see, though. I just couldn't resist cracking one open early!

 

[TCGoose]

I subbed out all German hops, partly because it's ironic...

How hipster of you!

This beer dried out for me (FG 1.002), so I don't find it sweet. The honey (which has a perceived sweetness) was fairly prominent in mine when it was young but it faded after a month of conditioning. What was your FG?

 

[Trail]

1.016. Suspect insufficient aeration was the culprit, we'll see how the next batch does. I brewed a mild last week which I aerated that way and despite being the smallest beer I've ever brewed it was by far the most violent. Krausen everywhere.