Saison Cottage House Saison

[Ethompson28]

Thanks for the help. I'm still new at it so I need a little more clarification. Are you saying to skip the fwh and maybe go from the 30 minute boil schedule or use the EKG for the fwh and the Citra tto wars the end? Getting the hop schedule right is still the hardest thing for me to grasp and I'd rather go less bitter than too bitter.

 

[thefolkmetal]

I once brewed this beer but changed the hop schedule to have an ounce each of citra and sorachi ace at flameout. Turned out very nicely. At that point the only real bitterness should be coming from the fwh. So, if you're going to do something like that, I wouldn't change the schedule too much apart from that. Azscoob's base recipe is a fantastic one.

 

[thefolkmetal]

Note that I only did the fwh and flameout additions. I should have been more specific.

 

[Ethompson28]

That sounds like a good idea which leads me to another question. I'm doing it BIAB so I don't have a sparge. Can you FWH just adding the hops as the wort comes up to a boil? I'm mashing now so nothing like waiting til the last possible minute to get the recipe down.

 

[troglodytes]

Note that I only did the fwh and flameout additions. I should have been more specific.

I was just going to suggest the same. Try to scale back the EKG/Citra ratio a little in the FWH to like

1oz EKG FWH
.25oz Citra FWH
.75oz Citra @ 5min or flameout

or because this is a saison and will most likely not be drunk young. Go for the extra citrus flavor that will mellow over time, granted you will be changing the original recipe which is fantastic, with the following

1oz EKG FWH
.25oz Citra FWH
.75oz Citra @ 5min
1 oz Citra @ flameout and hopstand

You won't be adding much more by way of IBUs (arguably), only flavor and aroma with those late additions.

 

[troglodytes]

If you are doing BIAB, toss in your hops when you pull your bag and start to raise the temp to boil. Should give you a similar effect.

 

[Ethompson28]

Thanks for the help! I think I finally have my plan.

 

[dordelli]

Brewed 10 gals of this about a week and a half and still signs of visible fermentation even today. This batch is sharing my ferm chamber with another batch (different recipe) so I would not be able to ramp up the temp from 68 to 80 degrees until the 3 week mark, will this affect my Saison and if so how?

 

[azscoob]

Brewed 10 gals of this about a week and a half and still signs of visible fermentation even today. This batch is sharing my ferm chamber with another batch (different recipe) so I would not be able to ramp up the temp from 68 to 80 degrees until the 3 week mark, will this affect my Saison and if so how?

It will likely just take a bit longer and have less saison funk to it.

Depending on where you live, you might want to just cover the carboy with a towel and move it somewhere warmer like a closet, the garage, attic room, etc

 

[pstoll]

This is my first message here on the HBT. Just thought I'd add a note - I brewed this about a month ago, whole grain, 5 gal batch, kegged it. It's my third brew on my own, after "apprenticing" with a friend for 6 or 7 brews.

I was surprised that this thread is still active given it's original date was ... 07-02-2011, so three years! That alone caught my eye as I went looking for a saison to brew after having a great local saison (Trillium Saison here in Boston). And actually, that's what got me to settle on this as the beer I'd brew.

After brewing it I have to say: azscoob - thanks! The thread is alive and kicking because it's such a great beer.

I'll add that I failed to notice that you suggested a yeast starter. After reviewing the thread a couple days after pitching I got worried. But you know what - the WYeast 3711 did just fine all by itself - got the OG down to 1.006.

Cheers,

Perry

 

[govner1]

+++1 on the kudos to azscoob for this recipe. I've brewed it at least 4 times and it's always a hit!!


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[dordelli]

It will likely just take a bit longer and have less saison funk to it.

Depending on where you live, you might want to just cover the carboy with a towel and move it somewhere warmer like a closet, the garage, attic room, etc

I'm in SoCal, outside temp is in the mid 80's to low 90's right now, I don't have AC, so my in house temps are above 80 and falls to low 70's at night, are these temps ok? Not so much worried about the mid 80 temp but more the temp fluctuations at night?

 

[govner1]

I think consistent temps are important. Particularly in the first week. This saison likes 75-80. So
Stones even higher depending on your yeast choice.
Do you have a place(closet, basement) where the temps are steadier? Even if they're in the low 80's?


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[NuclearRich]

What temp did you ferment with the saison 2? I'm using it for the first time this weekend.

I know this is a late reply, I haven't checked this thread in awhile, so my apologies.

I have made it with a primary ferment at 70F, and then another 2 weeks in the low 80s in an upstairs room. Did that one with pepper.
I just made it recently with no pepper (since I found this strain to throw a lot of its own spice), and fermented around 72F, with no ramp up. It is slightly more subdued, but I wouldn't call it a downfall. Its still a pretty rad beer, and still finished with a real low FG around 1.005

 

[dordelli]

I think consistent temps are important. Particularly in the first week. This saison likes 75-80. So
Stones even higher depending on your yeast choice.
Do you have a place(closet, basement) where the temps are steadier? Even if they're in the low 80's?


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I kept it at exactly 68 for the first two weeks but wanted to now ramp it up to 80 or so, I pulled from my ferm chamber and put it under the stairs indoors. We'll see what that does for it!

 

[govner1]

I like to let mine ramp up a few degrees each day after fermentation is underway. This helps w/ the development of the esters that give Saisons it's signature flavor.
If you've already fermented for two weeks at ale temps I'm not sure ramping up now will help w/ producing esters.
Do you still have active fermentation? What's your SG ?


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[dordelli]

I like to let mine ramp up a few degrees each day after fermentation is underway. This helps w/ the development of the esters that give Saisons it's signature flavor.
If you've already fermented for two weeks at ale temps I'm not sure ramping up now will help w/ producing esters.
Do you still have active fermentation? What's your SG ?
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This is my first Saison so tried to follow the recipe as closely as possible, that's why I did the full 2 weeks at 68. Active ferm seems to be done and my OG was 1.060. I'm sure the beer will be good as this recipe seems to be pretty popular. If I make it again, maybe I'll try ramping the temp up sooner and see how it changes the outcome.

 

[lane19d]

So my OG was 1.060, I had to use white labs saison 2 due to availability in my LHBS. It's been 13 days, and it's down to 1.010. It tastes great! Probably my best brew yet, only my second all grain beer, and probably my 8 th brew altogether. Should I give it another week? Or bottle it this week? I have a small space to brew in so it's about 70 - 72 degrees in my brew room.


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[govner1]

Wait until your SG readings are steady for several days. I just legged a Saison that finished at 1.003.
You could raise your temp.now to let the yeast finish up.

 

[lane19d]

Okay I'll try moving it to a closet! Thank you


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[azscoob]

So, anyone have pics? I'm thirsty!!

 

[govner1]

My latest is keg conditioning. Will post pix as soon as it's on tap.


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[Nait]

Cheers! Kegged this one last week. Second time around on this recipe. I used triple the black pepper and a bunch of sage from the garden. Awesome! Finished down to 1.000.

 

[azscoob]

That looks delicious AND refreshing!!

 

[millhouse9]

I don't have any pics, but I have two kegs of this on right now. I brewed 10 gallons and split the batch with 3711 and 3724. The 3711 is almost gone, and the 3724 is just a week in to the keg. The 3711 sat in primary for a month, and the 3724 took a couple months to finish.

I really like both of these brews, but I actually like the 3724 a little better. I will say that 3724 is a finicky yeast. It stalled at 1.030 and then I moved it out of the ferm chamber in to a closet and it started back up a week or two after it stalled. I let it ride til it got to 1.008, and then I kegged it. It seems strange, but the 3711 seems like it's sweeter to me even though it attenuated all the way to 1.000. The 3724 has that really funky saison flavor that I love but some people don't like as much. The SWMBO likes the 3711 better. To each his own I guess .

Thanks a lot for this recipe, I absolutely love it, and I think I will repeat it with some Saison yeasts from the Yeast Bay. I have a vial of their Saison/Brett blend sitting in the fridge right now that I think I will use with it. Definitely going to use 2-row pale instead of pilsen this next time around to try and lower the costs. I spent $80 on a ten gallon batch of this! Definitely worth it though! Cheers!

 

[j1n]

Got this fermenting right now. Its been only a few days but the fermentation seemed to stop. Gonna take a reading today to see if i need to move it into somewhere warmer.

 

[Cheesy_Goodness]

I cracked a bottle last night (after promising myself it would be saved for special occasions...forgive me azcoob for I have sinned ) and this stuff just gets better and better. There seems to be a lot more to it now than what I remember a few months ago.
One more bottle left. This time I'll seriously save it for a super special occasion. Honest.

 

[azscoob]

I cracked a bottle last night (after promising myself it would be saved for special occasions...forgive me azcoob for I have sinned ) and this stuff just gets better and better. There seems to be a lot more to it now than what I remember a few months ago.
One more bottle left. This time I'll seriously save it for a super special occasion. Honest.

Only one bottle left? You should have brewed more months ago!!

 

[j1n]

So i checked my FG and its stuck at 1.035. Typical for Wyeast 3724. i was hoping it wouldn't get stuck but it did. Moved it into the garage where it gets hot but weather hasn't been so bad lately so i hope its warm enough in there.

 

[govner1]

So i checked my FG and its stuck at 1.035. Typical for Wyeast 3724. i was hoping it wouldn't get stuck but it did. Moved it into the garage where it gets hot but weather hasn't been so bad lately so i hope its warm enough in there.

What's the temp in your garage?
You might consider an interior closet.
Also, 3724 stuck on me once so I re-pitched w/ T-58.
Add a tbs of orange juice to the yeast just before you pitch. You'll be amazed !!


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