Saison Cottage House Saison

[Zippox]

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

Actually you might be right. The attenuation you got by going from 1.070 to 1.014 was 80% (using this formula [(OG-FG)/(OG-1)] x 100). According to Wyeast the attenuation of the yeast is between 77-83%. You definitely didn't hit the max alcohol tolerance of the yeast (which is 12%).

So my best guess is yes, you probably had too high of an OG. I honestly didn't think that the yeast would have ANY problem going from 1.070 to ~1.002ish.

Can anyone else confirm it is likely that the yeast have eaten as much sugar as that could explain why his FG was 1.014 (or around there)? I also noticed that you took this measurement at day 10. I would wait until day 20 or so and take another measurement to see if it was able to ferment more.

 

[stever1000]

Thanks for the help Zippox, I will probably wait at least 20 days + and check it again. The airlock still has bubbles from the starsan, so I know that it is occasionally bubbling. Slowly chewing away at the sugar....
I would be very very pleased if it dries out to 1.002-ish. My last experience with 3711 made me very happy, so I'm excited to see what this finishes at in the future. 9% would be rather interesting if it does try out!

 

[Zippox]

Want to see how different the same beer but with two different yeasts can look? This is a picture of this saison recipe that I poured into two different carboys and added 3711 on the left and 3724 on the right.

The 3711 (left) is soooo clear while the 3724 is insanely cloudy.

 

[stever1000]

Interesting,do you do 10g batches? Ill have to try that other yeast too

I checked my gravity this evening and I'm still at 1.013/1.013 so I think I maxed out

On that note, could I rack into a secondary and add some champagne yeast to dry it out? Or should I just bottle as is?

Thanks

 

[Zippox]

Interesting,do you do 10g batches? Ill have to try that other yeast too

I checked my gravity this evening and I'm still at 1.013/1.013 so I think I maxed out

On that note, could I rack into a secondary and add some champagne yeast to dry it out? Or should I just bottle as is?

Thanks

Yeah I'll normally do 10 gallon batches. Doesn't really make my brew day much longer and plus I get more beer

In regards to adding some champagne yeast: If the sugars aren't edible by the saison yeast, I'm pretty sure the champagne yeast wont fare any better. It would if the only reason the beer yeast crapped out was due to high alcohol content. That isn't the case here. I'd say your only hope to lower it would be to use brett or some various bugs and give it months for it to do its thing.

 

[m00ps]

You could try adding any other saison yeast. The flavor addition will be minimal at this point, although Im guessing you wouldnt mind some more saison complexity. Maybe just somethign weird happened with your 3711 and its not attenuating at is normally would. Any other saison yeast should get it below 1.010. Also, YB Belgian Dry Ale is pretty nuts. I jsut bottled a saison made with that and 3711 that got down to 0.998

 

[Shenanigans]

Maybe try adding a sanitized solution of half a pound or a pound of sugar and water? Would dry it out a bit and maybe kick start the yeast into eating more or the wort sugars.

 

[arnobg]

Can anyone comment on this recipe without the honey? This recipe looks awesome and I am adding it to my spring brew list but am wondering how the honey changes the taste profile. I am also wondering how much 1lb. adds to the OG as my software is showing a HUGE change with it, well above what the recipe shows on the first page.

 

[1977Brewer]

Can anyone comment on this recipe without the honey? This recipe looks awesome and I am adding it to my spring brew list but am wondering how the honey changes the taste profile. I am also wondering how much 1lb. adds to the OG as my software is showing a HUGE change with it, well above what the recipe shows on the first page.

I subbed a pound of raw sugar for the honey because I'm cheap. It made a very dry beer, almost a tartness to it. It was very good. I plan on re-brewing with the honey addition in the Spring, or sooner if I get temp control.

 

[arnobg]

I subbed a pound of raw sugar for the honey because I'm cheap. It made a very dry beer, almost a tartness to it. It was very good. I plan on re-brewing with the honey addition in the Spring, or sooner if I get temp control.

I see, I haven't brewed a Saison yet so I guess the whole point of the honey is a little flavor and something highly fermentable to make the beer dry?

 

[1977Brewer]

I see, I haven't brewed a Saison yet so I guess the whole point of the honey is a little flavor and something highly fermentable to make the beer dry?

Most likely, but most Saison strains already ferment so dry it might not even matter much, aside from the extra OG points. Not sure. I brewed a hoppy Saison on the slurry from this batch and it finished at 1.00 with no sugar at all, mashed at 158. Belle saison will ferment a horse.

 

[Rdom]

Can anyone comment on this recipe without the honey? This recipe looks awesome and I am adding it to my spring brew list but am wondering how the honey changes the taste profile. I am also wondering how much 1lb. adds to the OG as my software is showing a HUGE change with it, well above what the recipe shows on the first page.

I also used sugar instead of honey and it turned out fine.

 

[m00ps]

I see, I haven't brewed a Saison yet so I guess the whole point of the honey is a little flavor and something highly fermentable to make the beer dry?

I use honey like I would just simple sugar. Pound for pound, it add less to the OG than sugar though. Ive had good results using 12 or 24 oz (since I usually find it in 12oz containers).

The flavor doesnt really come through much in the end beer. It gets fermented out. I like adding it directly into the fermentor to preserve as much of the aromatics as I can. Adding 4oz or so of honey malt in the recipe will really give a decent honey flavor

 

[Brewbrewbeans]

This beer is an absolute dream. I made it as my 4th all grain batch and it's by far the best beer I've made, although I'm partial to saisons. This is definitely a must have on tap at all times type of beer. I have a poker night this weekend and I'm excited to see what everyone thinks of it.

 

[Terrapin]

Delicious, made with WY 3724

View attachment 1450490142735.jpg

 

[depper]

This beer is an absolute dream. I made it as my 4th all grain batch and it's by far the best beer I've made, although I'm partial to saisons. This is definitely a must have on tap at all times type of beer. I have a poker night this weekend and I'm excited to see what everyone thinks of it.

Be careful sharing this beer with others....it just means less for you!! The worst part about this beer is realizing it's all gone, but the best part is, you get to brew more! Enjoy this beer, it's a winner!

 

[azscoob]

This beer is an absolute dream. I made it as my 4th all grain batch and it's by far the best beer I've made, although I'm partial to saisons. This is definitely a must have on tap at all times type of beer. I have a poker night this weekend and I'm excited to see what everyone thinks of it.

That's awesome! I'm glad you love this beer, this still ranks up there as one of my crowning achievements in recipe design even after all these years

 

[stever1000]

I checked my gravity this evening and I'm still at 1.013/1.013 so I think I maxed out


Thanks

2 Weeks later...I bottled it today. It didn't dry up as much as I hoped, but the FG was ~1.008. Which means around 8%.
I bottled some into 3 champagne bottles to open next Christmas. The rest I will let sit for a few months so the flavours can develop!

Speaking of this recipe, I am brewing another batch today I am going to divide up my old yeast cake and pitch the new batch onto a portion of the yeast slurry

 

[stever1000]

Newest batch came to OG ~1.064...fingers crossed the yeast slurry brings this baby down to ~1.000

 

[arnobg]

What does everyone suggest for the CaraMunich? There are 3 different ones on NB.

Caramunich I, II, and III.

Also my software is putting the grain bill at 1.081 OG. To reduce should I cut the grain or cut the honey?

 

[m00ps]

What does everyone suggest for the CaraMunich? There are 3 different ones on NB.

Caramunich I, II, and III.

Also my software is putting the grain bill at 1.081 OG. To reduce should I cut the grain or cut the honey?

I always just went for the middle one when I would buy it. But for a saison, id want the lightest one. To reduce the OG, its really your choice. Cutting the honey down will make it have more body, cutting the grain will make it more dry. I like my saisons as dry as I can get them so Id go that route

 

[thunderwagn]

I've never done FWH with Beersmith before so maybe I'm missing something on the way it calculates the IBU's. Plugging the #'s into BS my IBU's are coming up 44.6 as opposed to the 36.3 listed in the original recipe.
I have the same units plugged in as the original. What am I missing here? I can't seem to find anything in BS throwing this off.

 

[Shenanigans]

I've never done FWH with Beersmith before so maybe I'm missing something on the way it calculates the IBU's. Plugging the #'s into BS my IBU's are coming up 44.6 as opposed to the 36.3 listed in the original recipe.
I have the same units plugged in as the original. What am I missing here? I can't seem to find anything in BS throwing this off.

Have you adjusted for the difference in the alpha acid % of your hops?

 

[thunderwagn]

Have you adjusted for the difference in the alpha acid % of your hops?

That's just it. I'm using the op's listed alphas just for reference and trying to figure why the difference or what %BS is using to adjust. Once i figure that out, I'll plug in my own alpha's.

 

[azscoob]

That's just it. I'm using the op's listed alphas just for reference and trying to figure why the difference or what %BS is using to adjust. Once i figure that out, I'll plug in my own alpha's.

Different measurement method, I can see what formula the software uses, I used to use different brewing software.

 

[thunderwagn]

Different measurement method, I can see what formula the software uses, I used to use different brewing software.

Hey thanks. I've read tons on how BS calculates fwh additions, but never having done it myself, i'm not real sure how to proceed. My understanding is they do add bittering units, but to a much more mellow degree.

 

[backsideslash]

Well I accidentally oxygenated the crap out of this one while trying to pressure transfer to the keg with a carboy cap for the first time.

Before I transferred it I bottled up three bottles for a competition and one extra one so I could test the carbonation level and to make matters worse (for me anyways) the extra one I bottled tasted absolutely amazing, nothing like the oxygenated mess that's in my keg now. I'll just have to make this one again I guess!

 

[babaganuj]

I just read every post on this thread. Looks like I know what my next brew will be! I'll have to pick up something to keep it warm but that should be a non-issue. LHBS is closed tomorrow so I'll brew it over the weekend!

 

[azscoob]

I just read every post on this thread. Looks like I know what my next brew will be! I'll have to pick up something to keep it warm but that should be a non-issue. LHBS is closed tomorrow so I'll brew it over the weekend!

I wear a kilt when I brew, even in sub zero temps, the burner will keep you warm enough!

 

[azscoob]

Hey thanks. I've read tons on how BS calculates fwh additions, but never having done it myself, i'm not real sure how to proceed. My understanding is they do add bittering units, but to a much more mellow degree.

I still need to go through my notes and see if the recipe is based on rager or tinseth hop formulas, this will go a long way towards calculating your adjustments.

I've been so busy that I honestly forgot to check on it for you. Sorry!