Saison Cottage House Saison

[BGBC]

That will also make beer

It's just a pain to deal with measuring partial amounts of LME. Easier IMO to use full LME can amounts or use DME if fractions are required.

The more grain you're able to use (PM recipe), the better I think, especially for a saison which is typically a dry style.

 

[stever1000]

That will also make beer

It's just a pain to deal with measuring partial amounts of LME. Easier IMO to use full LME can amounts or use DME if fractions are required.

The more grain you're able to use (PM recipe), the better I think, especially for a saison which is typically a dry style.

I can't easily get DME locally so I have to deal with measuring the LME. My brewpot isn't big enough for partial mash either.

it's all on my wish list

 

[azscoob]

Make a keggle and cooler mash tun, then all you need is a chiller and you can brew most anything from full boil extract batches to 10 gallon all grain brews

 

[stever1000]

Make a keggle and cooler mash tun, then all you need is a chiller and you can brew most anything from full boil extract batches to 10 gallon all grain brews

I'm stuck with what I have at the moment, but acquiring new equipment is on the list for Spring

 

[bolus14]

I transferred 1 gal to a a 1 gal jug with Sofie drugs this weekend, not sure how long i'm going to let it sit yet. Will likely do smal tastes ever 2 -3 weeks until it gets to where I like it, will then bottle and set at least 2 or 3 bottles aside to age longer.

The Saison tasted great, nice citrus to it right now and just a little bit of spice, a lot different profile than what WLP 566 throws, that strain throws peppery spice like crazy. Never realized it until I started talking to a local brewery and sampled a couple he made with different strains. I didn't check the gravity yet, i know it still has some time before I bottle, at least a couple weeks, but I can't wait for this to be cold and carbonated!

Many say 3711 isn't that complex, I like to think of it as more "refined." It doesn't throw a ton of esters, it doesn't taste like you threw a bunch of black or white pepper in, and it doesn't have a lot of funkiness to it. All the normal characteristics are there just more subtle than other strains, which allows bringing out malt or hops more than what you can usually get from other strains. If I had to say one characteristics stands out more than others it's the citrus, mainly lemon to me.

 

[askchucky]

Brewed a 5gal batch on February 8th. OG was 1.062. Took readings last week and I got stuck at 1.008. I don't have the greatest fermentation temp control, so maybe I couldn't raise the temp as much as it was necessary to get it down to 1.0. Not sure if there's something to kickstart fermentation again.

 

[bolus14]

Did you use 3711? What was your mash temp?

 

[askchucky]

Did you use 3711? What was your mash temp?

Used 3711. Thought I used plenty of yeast. Mash temp was between 148-151.

 

[bolus14]

Hmmm. Mines been in the fermenter for 1.5 weeks and is at 1.003 or 1.004, too many bubbles to tell for sure. My OG was low too at 1.051, my water measurements were way off. I ordered yeast late so just pitched the smack pack a day after I received in the mail.

Any idea what temp your at? I pitched at 67 and just let it free rise, from what I saw it never got over 73, this is in a room with an ambient temp of 64.

 

[azscoob]

Did you make a big starter? Another thought is wonky thermometer, if you mash too high you have less fermentables even for 3711

 

[stever1000]

How critical is it to remain at a specific temperature for the 3711?
I really want to brew this, but I don't have a ferm. chamber built yet and my brewing room fluctuates between 65-70+ depending on the weather outside and whether its afternoon or midnight...

 

[BGBC]

How critical is it to remain at a specific temperature for the 3711?
I really want to brew this, but I don't have a ferm. chamber built yet and my brewing room fluctuates between 65-70+ depending on the weather outside and whether its afternoon or midnight...

Should be fine. Most saison yeasts are happy at higher temperatures. I've only brewed w/ 3711 at room temps. If it gets too high, you might get some fusels, but those should age out. I'd chill to 65, aerate and pitch, and let it free rise. I'm sure others might have different recommendations, but that's probably the simplest.

 

[stever1000]

Since I am going to try doing the extract recipe I converted... how can I mimic your first wort hop? What would be different for me if I just added them at 60min?

 

[BGBC]

You could at the first hops after you take out the steeping grains and start heating the wort to a boil, or you could at them at 60 min.

Most people believe you get a 'smoother' bitterness from FWH. If you added them at 60, the beer would be different, but probably not by much.

 

[stever1000]

You could at the first hops after you take out the steeping grains and start heating the wort to a boil, or you could at them at 60 min.

Most people believe you get a 'smoother' bitterness from FWH. If you added them at 60, the beer would be different, but probably not by much.

Thanks, I will add them after steeping the grains.

Picking up ingredients tonight - very excited!

 

[azscoob]

Thanks, I will add them after steeping the grains.

Picking up ingredients tonight - very excited!

Take pics of your brewday, I'd love to see your process :rockin:u

 

[flokason]

Just got a wyeast 3711 slurry from a local brewery.

I plan to make 20 gallon of this recipe next weekend. This will be my second brew on my 20 gallon electric breweasy
According to mrmalty, saying this is pretty pure and thick yeast I should only need about 250-300 ml of this yeast

 

[stever1000]

Just got a wyeast 3711 slurry from a local brewery.

I plan to make 20 gallon of this recipe next weekend. This will be my second brew on my 20 gallon electric breweasy
According to mrmalty, saying this is pretty pure and thick yeast I should only need about 250-300 ml of this yeast

Wow! you have a great friend!!

 

[flokason]

A little question,

I'm brewing with electricity and am using Breweasy and it has the Boil Coil inside the brewkettle.

I was wondering about they honey. In the recipe it says it should be added the last five minutes of the boil. I was wondering if there is any danger that in will sink to the bottom of the kettle and burn on the boilcoil?


With another brewing rig.. with a camco element, I once added candy syrup to the last 5 minutes of the boil. Some part of it stuck to the element and got burnt there. I thought if I was ever going to do that again, I would stir it up in warm water first. I never got to do that, so I don't know if that method is better

I was wondering if I should mix it with water first. Or is it perhaps just ok to dump the the boilkettle

I wouldn't want no burnt flavour in this marvelous saison

 

[chalkdust41485]

Mixing the honey up in warm water first is fine. Just make sure to account for the amount of warm water. Also, I'm assuming that you are also stirring on the bottom of the kettle while adding the honey (or candy syrup)..

 

[bolus14]

Be safe and mix it with some warm water and dump it in after initial fermentation finishes.

 

[Scriv]

Planning on brewing this, stupid question: is white wheat the same as white wheat malt? I can't seem to find just white wheat.

 

[azscoob]

Yes, white wheat malt is what you are looking for.

 

[flokason]

Would you agree that the safest option for the honey is to add it to the fermenter?

I asked since i have electric element in the bk and do not want the honey to burn on the element

What would you recommend

Edit: this was supposed to be a qoute to azscoob

 

[tellyho]

I'm for adding honey after "flameout", which is what I did with my e-kettle and this recipe. No risk of burn, preserve the honey flavor. In fact, I've even added it at high krausen if I'm too lazy to make a big enough starter to accommodate.

 

[flokason]

I contacted Blichmann, and they told me not to worry about the honey burning on the element. So I will probably add it in the last 5 minutes of the boil

I am though tempted of adding it to the fermenter after high krausen. Has anyone tested both?

 

[azscoob]

I contacted Blichmann, and they told me not to worry about the honey burning on the element. So I will probably add it in the last 5 minutes of the boil

I am though tempted of adding it to the fermenter after high krausen. Has anyone tested both?

I have not, but I would think adding the honey at full krausen would be akin to pouring gas on a fire.

My original thought was to caramelize the honey just a tad in hopes of retaining a bit of honey flavour...

 

[bolus14]

Adding honey at high krausrn will be like pouring gas on a fire, have the blow off tube ready or lots of head space.
In a dubbel I made I added dark Candi syrup 2 weeks after pitching. Some yeast had settled at that point, still got a vigorous ferment but not like added sugar at high krausen.
One thing I read recently was some people seem to like adding honey and syrups early in the boil to get some maillard reaction out of it. Might have the same effect as caramelizing the honey.

 

[millhouse9]

@ azscoob - I've done this recipe before and love it. I'm thinking about switching it up and using a different kind of peppercorn...maybe szechuan peppercorn which would give it a bit of a lemony flavor. Also thinking about adding a tiny bit of cardamom. I'm going to be using two different kinds of yeast from theyeastbay for this one...their saison blend and the farmhouse sour ale. Thoughts about these changes?

 

[azscoob]

I would try the peppercorns, sounds interesting!!! As for the cardimom, were you thinking black or green? Black will bring a bit of minty smokiness to the party, though I'm not sure how it will hold up, it seems to loose it's oomph shortly after milling