Saison Cottage House Saison

[drainpour]

So I just brewed this recipe after alot of procrastination...brew almost went off with out a hitch except when I go to check the OG at the end of brew day it's a few points off...so I say whatever being that it's 100 degree here today. While I'm cleaning up I notice the pound of honey I FORGOT TO ADD at the 5 min.!!!!
I blame it on hot Texas afternoons and dam Jester King for making great beers but anyway how could I add the honey and pepper now?
I already pitched the yeast and it's in my ferment chamber.
I can't be the only one this has happened to...🙎🔫

 

[azscoob]

So I just brewed this recipe after alot of procrastination...brew almost went off with out a hitch except when I go to check the OG at the end of brew day it's a few points off...so I say whatever being that it's 100 degree here today. While I'm cleaning up I notice the pound of honey I FORGOT TO ADD at the 5 min.!!!!
I blame it on hot Texas afternoons and dam Jester King for making great beers but anyway how could I add the honey and pepper now?
I already pitched the yeast and it's in my ferment chamber.
I can't be the only one this has happened to...🙎🔫

Meh, piss on it, warm the honey and dump it in with the pepper!

 

[Shenanigans]

So I just brewed this recipe after alot of procrastination...brew almost went off with out a hitch except when I go to check the OG at the end of brew day it's a few points off...so I say whatever being that it's 100 degree here today. While I'm cleaning up I notice the pound of honey I FORGOT TO ADD at the 5 min.!!!!
I blame it on hot Texas afternoons and dam Jester King for making great beers but anyway how could I add the honey and pepper now?
I already pitched the yeast and it's in my ferment chamber.
I can't be the only one this has happened to...����

Shouldn't be a problem.
Just boil the honey and pepper in about 12oz of water for 10 mins and then add to the fermenter. It probably doesn't really matter when but if you already have a krausen I would wait until it has gone before doing this.

 

[thefolkmetal]

Agreed. For what it's worth, I've dumped honey into the fermenter several times with no problems.

 

[klowneyy]

Brewed something similar today kept the base the same except took out the honey added an oz of sorchachi ace hops,cascade hops, half oz of simcoe hops, half oz citra hops. Added brettanomyces and Belgian abbey wyeast. Planning on dry hoping with another half oz citra and oz simcoe

 

[tellyho]

I'd totally dump the honey in with no boil. It will be fine.

 

[thefolkmetal]

It sure is a beautiful beer! Only alteration was that I used both 3711 and Belle Saison together. I'm pleased with the results. A little more of that saison funk that I'm used to than 3711 alone produces.

View attachment 1438664186418.jpg

 

[azscoob]

It sure is a beautiful beer! Only alteration was that I used both 3711 and Belle Saison together. I'm pleased with the results. A little more of that saison funk that I'm used to than 3711 alone produces.

That looks delicious, I want to lick my iPad....

 

[azscoob]

I'm thinking I need to brew this up next weekend, I may make some changes depending on my grain stockpile, also living in a different state means different local honey, I've contacted my local beekeeper club and am excited to see what they have available

 

[Rhaop]

I have a wlp568 vial to build up got it half off because its outta date, gonna mix it up with carared and some clover honey i have to use up

 

[Rhaop]

Plus my wife bought me a custom made wooden mash paddle, with cherrywood supposedly from the civil war era, hopefully within a week or two will get my next saison brewed up
View attachment ImageUploadedByHome Brew1439134475.668132.jpg

 

[GeorgiaMead]

Thats a sexy paddle!

 

[Superdown]

My variation on Cottage House is in its 6th week of secondary. Looking to bottle on Wednesday!

 

[azscoob]

My variation on Cottage House is in its 6th week of secondary. Looking to bottle on Wednesday!

What's your variation? I'm planning on a couple changes myself, due to grains on hand... what did you do?

 

[Superdown]

What's your variation? I'm planning on a couple changes myself, due to grains on hand... what did you do?

I mentioned this a few pages back, but it got buried!

I stuck to your grain bill, but split the honey with brown sugar (due to me forgetting to buy honey). I also changed the hops completely, as I rec'd a bunch of random free hops from my LHBS the morning of brew day: Huell Melon, Hallertau and Jarrylo.

Oh, and I skipped the spice addition, as I anticipate adding brett to half this batch and prefer that flavor profile for slight souring.

Recipe details here: https://www.brewtoad.com/recipes/toecutter-saison

 

[Jayfro21]

Hey I am planning on brewing this tomorrow and just wondering if people did 90 minute boils because of the pilsner malt? The recipe states 60 miinutes, so just curious what others did? Thanks!

 

[m00ps]

Ive never done a 90min boil with pilsner malt and that across 50 batches of so with pils as the base. The first 2 I did 90, then 1 was 75, then I just said F%^* it. Never had any issues with DMS

 

[depper]

Hey I am planning on brewing this tomorrow and just wondering if people did 90 minute boils because of the pilsner malt? The recipe states 60 miinutes, so just curious what others did? Thanks!

Both times I brewed this I did a 60 min boil....no issues!

 

[azscoob]

Ive never done a 90min boil with pilsner malt and that across 50 batches of so with pils as the base. The first 2 I did 90, then 1 was 75, then I just said F%^* it. Never had any issues with DMS

This, modern malts are well converted and don't really need a 90 minute boil. I gave up on that somewhere in 2009-2010

 

[Brettomomyces]

Here's the hydro sample after a few weeks sitting at room temp. 1.000!!! Or close enough. Pretty excited for this batch

 

[1977Brewer]

Just mashed in on this. I'm doing cane sugar instead of honey, and in true farmhouse style, I added 1 lb of instant rice to the grist. Using Belle Saison because I'm not set up for starters yet. Pretty excited about this one, as I have been focused on American styles exclusively.

 

[danok1]

Blergh! Brewed this yesterday, pitched the yeast, it's fermenting away, and I realized I forgot the honey! Too late to add it to the fermenter? (My gut says it is, just let it go, and remember for next time.)

Thanks,
Dan

 

[m00ps]

Blergh! Brewed this yesterday, pitched the yeast, it's fermenting away, and I realized I forgot the honey! Too late to add it to the fermenter? (My gut says it is, just let it go, and remember for next time.)

Thanks,
Dan

No way, just add it right into the fermentor. I always like to add honey after 2-3 dfays of fermenting. It helps retain the aromatics and stresses the yeast less due to a lower OG to get started in

 

[Rhaop]

No way, just add it right into the fermentor. I always like to add honey after 2-3 dfays of fermenting. It helps retain the aromatics and stresses the yeast less due to a lower OG to get started in

Never tried this, do you dilute with water first or add it straight and stir it in?

 

[bassclefbrewing]

Just bottled this and it tasted awesome! Didn't get all the way down to 1.002 though...mine was pretty much finished at 1.005 which i'm okay with.

We had lots of 90F days and I fermented it in open air for 3 weeks instead of two so mine probably has a bit more funkiness going on (which I wanted). But very dry and unbelievably tasty. Can't wait to drink it once it's carbed up.

I will say this recipe could probably benefit from being aged for a while. Has anyone let it sit for 6-8 months? Was it worth it?

 

[m00ps]

Never tried this, do you dilute with water first or add it straight and stir it in?

I just dumped (more liek drizzled) it straight in. Ive heard people say it wont get mixed up well enough, but I always dump it at high krausen. Theres so much yeast activity and upwelling ive never ran into any issues. I do the same thing with candi syrups. As long as its from a sealed container, i dont worry about sanitation

I've found some high gravity saisons can be great candidates for aging, but they dont really get any better like imperial stouts. Id just drink it now if its tasty

 

[danok1]

No way, just add it right into the fermentor. I always like to add honey after 2-3 dfays of fermenting. It helps retain the aromatics and stresses the yeast less due to a lower OG to get started in

Thanks Bubble Boy! I'll add it when I get home tonight...that'll be about 48 hours after pitching.

-Dan

 

[Superdown]

Tasted my batch of Jarrylo/Huell Melon/Hallertau Cottage House last night and WOW, it's exactly the iconic, clean Saison I hoped it would be. The hops aren't as present as I thought they'd be with 6oz in the boil, but it's wonderful! Thanks again for the base recipe.

FG 1.002 (or less!?) This yeast is a BEAST.

Gonna add orange/lemon/lime rind to a keg of this, and rest the other half on a flat of peaches.

I'm a very happy guy rinnow.

 

[bassclefbrewing]

Brewed this once and its sitting in bottles now. Super tasty, exactly what i wanted in a saison. Fermented at 63F the first three weeks then after three more weeks in an un-airconditioned closet I couldn't get it to drop any lower than 1.005.

Thinking I'm going to try this again with some guava pulp and use the wyeast saison/brett blend to add a little more funk to it.

 

[Wiesty]

Just brewed this the other day. It was my first all grain batch, so I lost a lot efficiency, but so far I've got 4.5 gallons of 6.75% brew. I think I may have used a whole ounce of sorachi ace by accident....Lets hope the alpha was depleted!