Saison Cottage House Saison

[Zippox]

I, like a few others in this thread, had what appeared to be an infection. But it seems to taste ok.

Yours is the only one I've seen so far in this thread that looks like it may actually have an infection. Though it's hard to tell without a close up. Often an infection will look white and powdery on the bubbles, kind of like what I think I am seeing in your picture.

 

[pwnshop]

Yours is the only one I've seen so far in this thread that looks like it may actually have an infection. Though it's hard to tell without a close up. Often an infection will look white and powdery on the bubbles, kind of like what I think I am seeing in your picture.

Well it wasn't powdery and there were no bubbles. Those spots were all kind of translucent... They were like little oil spots. I posted a thread on the beginners forum and basically everyone said that it was infected. So I don't know, maybe it is but it tastes pretty awesome....

I'm mostly just worried about future brews being infected.

 

[Scriv]

I'm thinking of brewing this one again, but adding Thai basil instead of black pepper. The pepper didn't come through in my staple last week, maybe after bottling it'll be more present.

 

[Cheesy_Goodness]

Hi there,
Looking for a basic Saison recipe and came across this "eternal" thread!!! going on since 2011 - must be great !!
I want to try adding rieslig grapes to a saison so I am looking at a very basic recipe without too much spices. Wanted to brew the original recipe from the first page of this thread. Since the riesling will add some sugar and raise the ABV% I was aiming for saison around 5% which would end up closer to 7-8 with the grapes I guess....
I have Sorachi and fuggle as well.
All of you out there that brewed the original version of this one, can you provide insights about adding grapes and if you think this could be a good end result?
Cheers

This recipe with grapes sounds like a fantastic idea. 3711 is almost a wine yeast anyway I'm told.

Be sure to report back!

 

[bolus14]

I have a little more than a case of this left from brewing it a couple months ago. Thinking of making it again and adding blueberries, or mixed berries. Anybody have any thoughts on doing this? I'm looking to have the aroma and taste of Sea Dog's Blueberry Ale if you've ever had that. The blueberry is noticeable, more than most blueberry ales. I'm thinking i'll need more than 5lbs of blueberries or would it be better to combine extract and blueberries? I know that some extracts impart somewhat of a chemical taste so i'm thinking that using a combination may get rid of that.

Hoping I can brew this tomorrow and have it ready by July 4th, I think there's plenty of time unless getting the blueberry to come through takes more than a week or two.

 

[azscoob]

When I brew my blueberry summer ale I use 5 lbs of fresh picked berries, I wash em, freeze em, thaw and smush them prior to racking onto them, it adds a week to 10 days to my grain to glass timeframe.

 

[azscoob]

I need to add this to my short list again, next is an oatmeal chipotle stout, then this one

 

[azscoob]

Mayhap the same day, 10 gallons of each

 

[bolus14]

Sounds like a busy brew day

I read your Blueberry Ale recipe, you stated it's very subtle with 5 lbs of berries. If I want it noticeable do you think a couple more pounds would be good or should i push closer to around 10lbs, 2:1 ratio?

 

[azscoob]

7 lbs might work well, or get the Oregon puréed fruit, I think that it lends a bigger flavor

 

[depper]

I just brewed this saison today and my numbers were spot on!! My SG was 1.063 with a fermenter volume of 5.5gallons. Based on that SG and how 3711 ferments, this could be a more powerful saison than I originally anticipated......which I like!! Thanks azscoob for the recipe. I'll report back once I'm able to give her a taste.

Tim

 

[nickbrew]

Looking forward to brewing this next week. I couldn't get the Wyeast. I have one packet of Danstar Belle Saison, its all my LHBS had. If I rehydrate should it be enough for a beer with this OG, or would I be safer to do a starter.

 

[Scriv]

Bottled this today, sample tasted good but not getting honey or pepper.

 

[azscoob]

The honey ferments out almost completely, and depending on the pepper used its rather subtle, all things balance so as not to be single faceted.

 

[azscoob]

I also find the flavors come out more after carbonation

 

[Scriv]

I'm hoping it comes out good, I'm a new brewer and so far my beers have been slightly disappointing.

 

[marklog]

I just brewed this yesterday, but converted the recipe (in terms of water usage only) to BIAB. Ended up with 1.062 OG, but I had an extra lb of pilsner in there due to not wanting to keep an extra lb of pilsner in the house all alone. Tasted very sweet out of the kettle, it will be interesting to taste again when the honey ferments out. Mash temp started around 152 but I added some cold water and pushed it down to 149 rather quickly, and by the end of the hour it was 147. Hopefully we'll get the dryness that you showed in the original.

Cheers to what's looking to be a great recipe!

ML

 

[nickbrew]

Brewed this today as well. I had to do some changes based on what my LHBS had (British 2-row instead of pilsner malt, Caramel 60 instead of Caramunich, and as mentioned before I could only get one packet of Belle Saison yeast where no other relevant yeast was available). I don't know what happened but I ended up getting my worst efficiency ever on this batch: 64%, about 10% lower than I have averaged my last 5 brews. First time doing a mash-out, otherwise everything else was standard practice.

Regardless, looking forward to this beer for summertime and it's a great recipe.

 

[depper]

Ok, so here is a pic of my cottage house saison beer in the primary 4 days post brew. It's bubbling great but there is this white stuff that's mixed in the krausen. No idea what it is......is it part of the fermentation or could it be a possible infection. Never seen this before. The white part almost looks like foam in a beer. Any thoughts??

 

[pvpeacock]

Looks normal to me. Probably just CO2 escaping from the fermentation.

 

[depper]

I decided to take a closer look with a flashlight and what it looks like is the white is the normal krausen (sp?) and the brown-ish items are dried krausen......I don't believe it's an infection since I looked at it closer so disregard my last post. Sorry to panic, but I just feel this beer will be kick-a$$ and I don't want an infection to ruin it. LOL.....

Tim

 

[Zippox]

No idea what it is......is it part of the fermentation

Yes that looks completely normal. You have nothing to worry about with that batch :rockin:

 

[Zippox]

I'll definitely make this recipe again before the summer is over. I've recently tried about 4 local MN saisons and I hands down preferred mine over all the ones I chose. when I brewed this I did not use pepper and am happy with my decision as I've found the strong peppery flavor isn't my favorite.

 

[burninator]

Ok, so here is a pic of my cottage house saison beer in the primary 4 days post brew. It's bubbling great but there is this white stuff that's mixed in the krausen. No idea what it is......is it part of the fermentation or could it be a possible infection. Never seen this before. The white part almost looks like foam in a beer. Any thoughts??

What yeast are you using? I get a krausen just like that one with Belle Saison.

 

[terrenum]

I am also brewing this one. It's been in primary for 6 days and everything looks great. It smells great out of the airlock!
fermentation slowed down obviously but there is still activity going on.
I aimed for 15 gallons at 1.049 OG and got spot on for the OG and then I realized I only had 13 gallons and then I realized I forgot the honey!!! I guess with the honey I would have been close to reach full targets....

Anyone ever brewed this recipe without the honey? what do you think will be the impact on the finish product?
thanks

 

[Cheesy_Goodness]

@depper
Did you have starsan foam in the carboy when you racked it? I recently had a batch like that looked like that and i had a bigger than average amount of foam on top.
Could be a coincidence though.

Either way you're good

 

[depper]

What yeast are you using? I get a krausen just like that one with Belle Saison.

The yeast I used is WYeast 3711 PC French Saison. It's the first I have seen it so white, that's what worried me. But like I mentioned before, pretty sure it's completely normal.

 

[depper]

@depper
Did you have starsan foam in the carboy when you racked it? I recently had a batch like that looked like that and i had a bigger than average amount of foam on top.
Could be a coincidence though.

Either way you're good

I always use starsan and there is usually some left in the carboy once I add the wort. Usually all that is gone within the same day of adding the wort. I feel comfortable that this is normal....thanks for offering your advice!

 

[tgmartin000]

So mine is almost done fermenting. .1.064 down to 1.001, clocking in at 8%.

Is anyone aging this beer at all, or drinking it fresh?

 

[azscoob]

I prefer mine fresh, though with some time in the bottle it's very good but the flavours mellow a bit