Saison Cottage House Saison

[millhouse9]

Thanks for your reply. I was planning on using green. Have you ever had 21st Amendment's Sneak Attack Saison? They use organic cardamom pods in that saison...that's the flavor I'm going after. I think I want to tone mine down a bit more than theirs though. They don't list whether they use black or green...but I don't get any minty or smoky flavors from that beer.

 

[bolus14]

Best option if you want something similar to theirs...email them. I've seen some other post where people have gotten info from 21st Amedment so it seems like they're willing to share info.

 

[flokason]

Just finished brewing 20 gallons of this
Just second brew on my new breweasy and my efficiency was lower than expected, ended with 1.052

Will hopefully be a decent beer

 

[pwnshop]

I wanted to brew this next week and I have two questions (There are so many pages in this thread I tried to read through for my answers, but I haven't made it through every page).

1: I don't think my efficiency is at 75%. I have only done 3 all grain batches with my set up and I have undershot my OG on all of them. I was wondering how to adjust the recipe for lower efficiency? say 65% - 70% ?

2: I only have one small fermentation fridge that fits one carboy. Right now I have another beer in there. I wanted to do a Saison because I have read that higher ferm temps are ok / even desirable. I thought I could brew this and just let it ferment at room temp (70-75ish). Is this a bad idea and should I wait for the ferm fridge to get freed up?

Thanks for any help! this recipe seems like a real winner I cant wait to try it!

 

[azscoob]

The answers:

you are close on efficiency, you could increase your grain-bill a tick to make up for efficiency..

And secondly, let that baby free ride the temps you have, it will be fine!!

 

[inkman15]

The answers:

you are close on efficiency, you could increase your grain-bill a tick to make up for efficiency..

And secondly, let that baby free ride the temps you have, it will be fine!!

Scoob,

I'm in a similar position. I have ambient temperatures in my basement around 65-68. I also have the option of using a temp controlled fridge to start it lower if I want. For yours, I know you're saying 68 as the fermentation temp. I'm assuming you mean wort temperature, correct? What would you recommend?

 

[bolus14]

My basement, where i ferment, is consistently 64, so I figure it's fermenting around 68-72. 3711 chewed this down to 1.004 in 7 days. It's been almost 2 weeks since then and I haven't checked the gravity again yet, but I would put money on it that it dropped down to at least 1.002. I might not get many of the fruity esters, have to see this weekend when I pull a sample out, but as far as the yeast performing I don't think mid 60's will give you any problem. The initial sample I got after the first 7 days had good citrus notes to it, I'm hoping it held through the whole fermentation.

 

[inkman15]

My basement, where i ferment, is consistently 64, so I figure it's fermenting around 68-72. 3711 chewed this down to 1.004 in 7 days. It's been almost 2 weeks since then and I haven't checked the gravity again yet, but I would put money on it that it dropped down to at least 1.002. I might not get many of the fruity esters, have to see this weekend when I pull a sample out, but as far as the yeast performing I don't think mid 60's will give you any problem. The initial sample I got after the first 7 days had good citrus notes to it, I'm hoping it held through the whole fermentation.

Thanks for sharing. I'm leaning toward fermenting at ambient temps but I guess that'll be a game-time decision. Will have to use a fermwrap and move a bunch of storage beer in order to use my fridge to ferment in.

 

[pwnshop]

The answers:

you are close on efficiency, you could increase your grain-bill a tick to make up for efficiency..

And secondly, let that baby free ride the temps you have, it will be fine!!

Alright man I'm going to ferment this at room temp and we'll see how it turns out! Thanks for the recipe, I really cant wait for this one!

 

[thefolkmetal]

For what it's worth, I have brewed several beers with 3711, at varying temperatures (from mid 60's to upper 70's). It has been my experience that this yeast is just a monster. Highly resilient to temperature changes, with very consistent performance. So, while you will end up with a slightly different beer depending on the temperature at which you ferment, I can tell you that it will be a solid beer, either way. In part due to the yeast, in part due to Scoob's solid recipe.

Cheers!

 

[inkman15]

I'm thinking with ambient temps around 65-70, that'll give a decent amount of ester production, which is good. Maybe I'll try a batch at 68 wort temp too, which should produce a less fruity beer.

 

[pwnshop]

one more question:

I'm playing with this in beersmith trying to figure out how to compensate for lower efficiency etc.

i put the ingredients in as stated in the recipe and lowered the efficiency to 65%. I also changed the batch size to 5gal.

it tells me the SG is 1.052. this is without the 1lb of honey. How much does the honey add to the gravity? Is1.052 without honey correct?

Im still trying to figure out why i dont hit my numbers. I suspect it is because of my low boil off rate (i do this on my crappy stove). So I am trying to adjust the batch size and boil off rate etc. while keeping the SG (or OG? what is the difference) the same/correct. The Honey thing is throwing me off!

thanks again for any help!!

 

[flokason]

Three days since I pitched the yeast and the gravity is down to 1.030, from OG 1.052.
I frankly thought if would be lower by now, not that it makes a difference.

The smell is really really good and the taste is also good. I can imagine that the taste will be suberb when this dries up with gravity going close to 1.000

I'm really excited

 

[bolus14]

Based of the link below it'll add about 7 points, so would put you up to 1.059

https://www.homebrewtalk.com/f36/how-many-gravity-points-would-pound-honey-add-233665/

 

[Scriv]

Think I can get away with fermenting this at room temp? It's been in the high 70's low 80's here. If I can do that I can get another brew in my mini-fridge at the same time.

 

[azscoob]

There are a few questions here needing answers... One: honey indeed adds about 7-8 points to the original/starting gravity (OG/SG).

Two: go ahead and ferment at room temp! I've fermented this at those temps with no issues! In fact I've had this one hit 118 degrees while fermenting in Phoenix in my garage, this yeast can take most anything you toss it's way... Trust me!

Three: RDWHAHB!

 

[Scriv]

Awesome! Thanks for the answer, I'm looking forward to brewing this.

 

[MattCee]

Brewed this recipe 24 January with modifications based on what I had on hand. Left out the oats, fwh with Chinook and Willamette, flavor with Willamette, dry hopped with a bit of Willamette and German tettnang. Added 1 T sweet Valencia orange zest (dry) at flame out.

Really, really tasty stuff - will definitely be brewing again. In fact, have another batch fermenting now with blackberries and brett. I will, however, be cutting down on the black pepper for any subsequent batches as it's a bit much in the throat. Otherwise, just want to weigh in that this is definitely worth brewing.

Obligatory picture attached. Cheers.

 

[stever1000]

I brewed this last night with my extract conversion
I only added 1 tsp of ground pepper because I used organic Kampot pepper from Cambodia
My OG was a bit low, which I am happy with if the 3711 lives up to its reputation and ferments down to 1.00X

Excited to see how it goes. I put a blow off tube and it is bubbling great so far

 

[inkman15]

My Sorachi is 11.6% AA versus the 10.5% the recipe notes. Also, my fuggles are 5.1% instead of 4.5%. When I punch this into Beersmith, I'm obviously getting a higher IBU estimate because of this, so I'm trying to adjust.

Do you think the beer will be impacted negatively if my FWH additions of Sorachi and Fuggles go down to .35oz instead of .50? This will put me close to the IBU's the recipe calls for.

 

[Hanso]

Nah you'll be fine, just use the extra at flame out.

 

[pwnshop]

Brewed yesterday. Hit OG and letting it ride at room temp! Very excited, go yeasties go!

 

[inkman15]

Also brewed this yesterday. OG was a few points higher than target but that's okay. 12 hours after pitching yeast, it's already bubbling away at room temp.

Quick question - did anyone do a 90 min boil on this because of the pils malt/potential DMS? I did a normal 60 min boil but I've never used pils before so I'm slightly nervous

 

[azscoob]

Keep everyone posted how it goes, I have $10 that says it hits 1.004 within a week.

 

[azscoob]

Also brewed this yesterday. OG was a few points higher than target but that's okay. 12 hours after pitching yeast, it's already bubbling away at room temp.

Quick question - did anyone do a 90 min boil on this because of the pils malt/potential DMS? I did a normal 60 min boil but I've never used pils before so I'm slightly nervous

I always forget to boil 90 minutes.. I do an extended boil without fail when brewing a wee heavy, everything else all bets are off

You will be fine!

 

[inkman15]

Thanks for getting back to me! Hoping to serve this at my wedding in June. So, fingers crossed!

 

[seandamnit]

I see a lot of lemon and orange zest additions...But has anyone tried tangerines? I happen to have a tangerine tree, and would find it to be in the farmhouse spirit to throw some zest in. How much would be appropriate?

Planning on brewing this as my first all grain next weekend.

 

[azscoob]

Zest a tangerine or two and roll with that! Why not?

Just rolling with what I had on hand is how I came up with the recipe in the first place!

 

[flokason]

Keep everyone posted how it goes, I have $10 that says it hits 1.004 within a week.

Not sure if you were talking about me, but I will nonetheless keep everyone posted

Was 1.014 last friday, was 1.008 yesterday (Sunday)

I'll probably measure it again on Tuesday, this one should end at 1.000-1.004, I have little doubt

(I have a conical so taking samples is super easy)

I really like the taste of it and am really excited about this beer!


edit: Down to 1.002 on Tuesday

 

[bolus14]

My basement, where i ferment, is consistently 64, so I figure it's fermenting around 68-72. 3711 chewed this down to 1.004 in 7 days. It's been almost 2 weeks since then and I haven't checked the gravity again yet, but I would put money on it that it dropped down to at least 1.002. I might not get many of the fruity esters, have to see this weekend when I pull a sample out, but as far as the yeast performing I don't think mid 60's will give you any problem. The initial sample I got after the first 7 days had good citrus notes to it, I'm hoping it held through the whole fermentation.

I know bad etiquette to quote myself, but seemed to make sense.

Just checked the gravity and it's at 1.000, don't think its going to go any further. A lot of the citrus has faded, it's there but not as noticeable. Dry but smooth, lime most descriptions of 3711.

I'm wondering if the citrus will come out when its carbed or if its is generally this subtle. Likely going to bottle this weekend so unless someone has more input in a couple weeks this one should be carbonated and at least a 6-pack will be cold. The rest I'll cycle into the fridge as I drink them.