Saison Cottage House Saison

[Mofoa]

Bottled 5 gal and kegged another 5 gal today.

Counting down the days.

 

[Madmannvan]

This is from day 4 View attachment ImageUploadedByHome Brew1447088277.923928.jpg

 

[Madmannvan]

I was just going over my recipes and just realized I used flacked barley instead of flaked oats. Is that going to make a big difference

 

[m00ps]

IME, not really. Oats may give more of a slick mouthfeel and barley a bit mroe head retention, but you wont notice unless it was like 30% of the recipe. Even then, it wouldnt be too discernable

 

[Mofoa]

It's only been 5 days in the Keg so it's not fully carbed at the level you might expect for a Saison. HOWEVER, it is every bit as good!

I am so impressed with this...it might be the best batch of beer I have made!!

Thank you so much for this recipe...this has given me hope that I CAN make very good beer.

 

[Zippox]

I'm going to pick up ingredients for this today. Last time I made this I came in at 1.052 and it ended up being one of the best beers I have made. So I am going to shoot for 1.055 (not 1.062 per the original recipe). Last time I used 3711. I will make 10 gallons this time and do 5 gallons with 3711 and 5 gallons with 3724. No adjustments to the hop ratios or times.

 

[m00ps]

I'm going to pick up ingredients for this today. Last time I made this I came in at 1.052 and it ended up being one of the best beers I have made. So I am going to shoot for 1.055 (not 1.062 per the original recipe). Last time I used 3711. I will make 10 gallons this time and do 5 gallons with 3711 and 5 gallons with 3724. No adjustments to the hop ratios or times.

I would try blending them. Either together or with any other saison or belgian yeast. All of the best saisons Ive made have been from blending yeasts

 

[Zippox]

I would try blending them. Either together or with any other saison or belgian yeast. All of the best saisons Ive made have been from blending yeasts

That's an interesting idea. Not sure if I would be able to talk myself into doing that. I've used 3711 before but I want to know what 3724 is like on its own. Seeing as how good this recipe is, I'll probably end up making it again next year and can do it then. Thanks for the suggestion though.

Side note: just picked up the ingredients and the yeast they gave me is from July 15th, and it's already November 13th. Seems pretty old to me. I'll probably have to make a starter for each tonight then... I wasn't planning on making a starter for each of the 5 gallon batches.

 

[Zippox]

Not my intention to double-post and perhaps I could make a separate thread for this question, but I'll start here anyways. Since I now know how to accurately hit my pre-boil gravity by either adding more water to dilute it and then adjust the hops accordingly, or on the flip side boil down more to concentrate the wort, I'm trying to figure out in my head how to properly FWH. I would be hesitant to add them as I am sparging because I may need to boil longer to get the desired pre-boil gravity. Anyone how to to do this properly?

 

[stever1000]

Finally found the time to brew another batch.

I did a minimash with 2-row, c-60 and flaked oats, then used LME to make up the rest. My mini mash was more effiient than I was aiming for, so my OG is 1.070 Unfortunately I wasn't very organized and left out some hops at the end of the boil Hopefully this doesn't effect me too bad!

Pitched my old slurry in the low 60's and I will let the 3711 do its thing

 

[azscoob]

Not my intention to double-post and perhaps I could make a separate thread for this question, but I'll start here anyways. Since I now know how to accurately hit my pre-boil gravity by either adding more water to dilute it and then adjust the hops accordingly, or on the flip side boil down more to concentrate the wort, I'm trying to figure out in my head how to properly FWH. I would be hesitant to add them as I am sparging because I may need to boil longer to get the desired pre-boil gravity. Anyone how to to do this properly?

It's easy, don't fret over your preboil gravity as much, I use a refractometer to check post boil gravity, I check at 45 minutes into the boil, and adjust my burner a tad to boil faster or slower to hit my target gravity, I might be a tad over or under my volume but my gravity is usually spot on.

So to FWH, just toss in the hops before you boil, and stress over gravity at the midpoint, or a bit later to be sure you are on target.

 

[BrunDog]

As I mentioned earlier, used 3724 and let it ferment in my 87-90 degree garage for two full months. Yes, that's right - over 8 weeks!! It was still giving off the occasional bubble but I ran out of patience and kegged it. Finished at about 1.004 so I probably could have got lower with another week or two. Two weeks prior it was 1.010, so that's about the rate slowing down. But like I said, I was ready for this thing to be done even though the yeast weren't.

So the description on 3724 seems correct. Time, temp, and patience are required!

Interesting beer. Color / opacity is on point. Big lacey head. And it's a pepper bomb! Good fruit, works very well with food. Still needs more carb to match the style and a bit of softening in the keg. I didn't like the sample so much but cold and carbed it's very drinkable.

-BD

 

[azscoob]

As I mentioned earlier, used 3724 and let it ferment in my 87-90 degree garage for two full months. Yes, that's right - over 8 weeks!! It was still giving off the occasional bubble but I ran out of patience and kegged it. Finished at about 1.004 so I probably could have got lower with another week or two. Two weeks prior it was 1.010, so that's about the rate slowing down. But like I said, I was ready for this thing to be done even though the yeast weren't.

So the description on 3724 seems correct. Time, temp, and patience are required!

Interesting beer. Color / opacity is on point. Big lacey head. And it's a pepper bomb! Good fruit, works very well with food. Still needs more carb to match the style and a bit of softening in the keg. I didn't like the sample so much but cold and carbed it's very drinkable.

-BD

That's awesome! I love this style with food, it's at its best along side a plate of just about anything!

 

[Rhaop]

Finally found the time to brew another batch.



I did a minimash with 2-row, c-60 and flaked oats, then used LME to make up the rest. My mini mash was more effiient than I was aiming for, so my OG is 1.070 Unfortunately I wasn't very organized and left out some hops at the end of the boil Hopefully this doesn't effect me too bad!



Pitched my old slurry in the low 60's and I will let the 3711 do its thing

Left out hops? I wouldn't worry about such things that beer will have lots of flavor [emoji482]

 

[stever1000]

My old slurry is chewing through the sugar like a beast, my bucket lid is domed and I'm glad I have a blow off tube. Sitting at 65/66 and ill raise it over the next week to the low 70's

 

[backsideslash]

just brewed this up today, thanks for the recipe! i added a little more honey and a little honey malt (saw someone else do this earlier in the thread) to fit in with the theme of a contest i'll be entering it into. definitely a lot of good information to read through on this thread.

 

[Zippox]

Well I brewed this yesterday...

Accidentally dropped half of the grain on the dirty garage floor when stirring it into my mash. I was pissed so I just used my hands and started picking it up off the ground and throwing it into the mash. I tried not to scrape the ground floor but I didn't really care at that point.

I ran out of my RO water and of course I didn't hit the pre-boil gravity I was going for. So I added some DME and with the extra water I picked up I was back to where I wanted.

I split the 11 gallons into two batches. Pitched 3711 in one and 3724 in the other. I tasted the yeast starters and 3724 was similar in taste to commercial saisons that I've tried that have like a coriander taste (or something like that). I personally am not a huge fan of that. The 3711 had a far milder flavor on that and I think I'll prefer that over the 3724.

Hopefully I didn't pick up too many dead crickets and dirt from the garage floor...

 

[azscoob]

just brewed this up today, thanks for the recipe! i added a little more honey and a little honey malt (saw someone else do this earlier in the thread) to fit in with the theme of a contest i'll be entering it into. definitely a lot of good information to read through on this thread.

I will toast to your upcoming victory!

 

[azscoob]

Well I brewed this yesterday...

Accidentally dropped half of the grain on the dirty garage floor when stirring it into my mash. I was pissed so I just used my hands and started picking it up off the ground and throwing it into the mash. I tried not to scrape the ground floor but I didn't really care at that point.

I ran out of my RO water and of course I didn't hit the pre-boil gravity I was going for. So I added some DME and with the extra water I picked up I was back to where I wanted.

I split the 11 gallons into two batches. Pitched 3711 in one and 3724 in the other. I tasted the yeast starters and 3724 was similar in taste to commercial saisons that I've tried that have like a coriander taste (or something like that). I personally am not a huge fan of that. The 3711 had a far milder flavor on that and I think I'll prefer that over the 3724.

Hopefully I didn't pick up too many dead crickets and dirt from the garage floor...

Sometimes you just have to take a step back and start over on the garage floor and work your way back to the top!

 

[tgmartin000]

Well I brewed this yesterday...

Accidentally dropped half of the grain on the dirty garage floor when stirring it into my mash. I was pissed so I just used my hands and started picking it up off the ground and throwing it into the mash. I tried not to scrape the ground floor but I didn't really care at that point.

I ran out of my RO water and of course I didn't hit the pre-boil gravity I was going for. So I added some DME and with the extra water I picked up I was back to where I wanted.

I split the 11 gallons into two batches. Pitched 3711 in one and 3724 in the other. I tasted the yeast starters and 3724 was similar in taste to commercial saisons that I've tried that have like a coriander taste (or something like that). I personally am not a huge fan of that. The 3711 had a far milder flavor on that and I think I'll prefer that over the 3724.

Hopefully I didn't pick up too many dead crickets and dirt from the garage floor...

Hey, that's just more flavor! Keep in mind this is a saison, after all!

 

[Zippox]

Hey, that's just more flavor! Keep in mind this is a saison, after all!

heh, yeah there's no doubt there will be extra "funk"

 

[Madmannvan]

Pulled my first glass of this tonight, it's only been in the kegorator 2 days but I couldn't wait any longer. Very cloudy but I'm sure it will clear a bit more over the next week or two. I use some yeast i cultured from grapes I found growing along the beach on Gabriola Island in British Columbia Canada. I tested the yeast with some DME In a starter, then a half gallon of wort from a batch of ipa, and after tasting both of those I couldn't help but think it would work great in a farmhouse ale and its amazing! ABV is only 6.5% but the flavor is great and come on wild yeast in a farmhouse ale I'm pretty stoked.
View attachment ImageUploadedByHome Brew1448426057.344474.jpg

 

[Shenanigans]

Looks very tasty; I can almost taste it
I've been meaning to brew this for about two years now.
I'm going to make sure it will be one of my first brews for 2016 so that I have it ready for spring.

I'll use Bell Saison and Falconer's flight for bittering. Hopefully by then I will still have a few ounces of Fuggles left.
If not then I will use Willamette.

 

[stever1000]

Finally found the time to brew another batch.

I did a minimash with 2-row, c-60 and flaked oats, then used LME to make up the rest. My mini mash was more effiient than I was aiming for, so my OG is 1.070 Unfortunately I wasn't very organized and left out some hops at the end of the boil Hopefully this doesn't effect me too bad!

Pitched my old slurry in the low 60's and I will let the 3711 do its thing

10days later and my gravity is down to 1.014... I hope I can get it down to <1.005

 

[m00ps]

1.014 after 10 days? How much Yeast did you pitch and was there a long lag?

That seems suspicious to me. Especially with that strain. I've never had anything not be under 1.010 in 10 days with 3711 or any saison Yeast for that matter.

You try warming it,up?

 

[stever1000]

1.014 after 10 days? How much Yeast did you pitch and was there a long lag?

That seems suspicious to me. Especially with that strain. I've never had anything not be under 1.010 in 10 days with 3711 or any saison Yeast for that matter.

You try warming it,up?

This worries me. I am slowly warming it up to see if I can get it to finish up. I used old slurry and had lots of activity within 24 hours

 

[m00ps]

What temp did you mash at, or did you deviate from the OP recipe much and use a lot of specialty malts?

Agitating it a bit may help too. But FWIW, I heat my saisons up past 90F and that should surely get it to finish

 

[stever1000]

I did an extract with mini mash
I have it at 75 and its bubbling a small amount,ill bring it up above 80 and see if that works
thanks!

 

[Zippox]

I did an extract with mini mash
I have it at 75 and its bubbling a small amount,ill bring it up above 80 and see if that works
thanks!

Since you don't have control over the mash temperature they used for the extract, don't expect to get the final gravity as low as the OP. But you are doing the right thing by raising it to 80.

 

[stever1000]

Since you don't have control over the mash temperature they used for the extract, don't expect to get the final gravity as low as the OP. But you are doing the right thing by raising it to 80.

Thanks! Is it because my OG was so high, at 1.070?

The first time I made a recipe like this with the original 3711 package and a starter, it brought my extract recipe down to 1.005-ish so I was hoping the same would happen here