Saison Cottage House Saison

[bolus14]

You'll likely be fine, most of the conversion is done in the first 15-20 min so your temp at point was likeyl still close to 148. It may just finish close to 1.000 or go lower and seem a little thin or watery, but 3711 will give it a little fuller mouthfeel.

As for the yeast/nutrient pack nothing hurt there, you just have the yeast a little extra food, not that 3711 really needs it

I normally see activity within a few hours with most Saison strains, but I wouldn't worry too much. Are you just not seeing airlock bubbles? Many will tell you and there's proof to it that airlock activity does price/disprove fermentation activity.

 

[GeorgeH2013]

Hey bolus14. Yea, the temp was up around 148-149 for a good 20 minutes, then slowly made its way down to 143ish. Just caught me by surprise because I had good luck holding temperature in the mash tun with a lid and a couple towels draped over the sides.

The 3711 got going pretty good about 16 hours after pitching, and was cranking this morning, about 30 hours into it. Temp was up to 70, and I wouldn't mind it going a little higher. I have a sweatshirt around it, to try and hold that heat in as long as possible.

The Omega "Bring on da Funk" yeast was a slow starter, but I noticed on the package that it had a packing date of 11/19, so I was probably pushing it for viable yeast, since I didn't do a starter.

I've read and heard that the bubbles in the airlock are a good way to gauge/judge fermentation activity, but darn it, I like seeing the action!!

Seems like we are all good today. Relax, don't worry, and have a home brew, right?

 

[RodrigoEick]

Brewed this recipe yesterday and pitched Belle Saison dry yeast around 11PM at 68F and left it out of the fermentation chamber to free rise.

By the time I wake up at 8 in the next morning it already had a big krausen!

Added the zests of 1 lemon on the boil, let see how will turn out

 

[Shenanigans]

Did anyone ever dry hop this?

I bottled a batch of it about a month ago and it tastes great but I would like to experiment with it. I haven't been drinking much lately so I still have about 40 bottles of it and I would like to experiment a bit.

Considering that I would usually use 1 to 2 oz per batch for dry hopping that would work out about 1g in a 355ml bottle.

I'm going to try 1g of one hop for 7 days per bottle in with the following hops.

El Dorado, Galaxy, Topaz, Vic Secret and Summit.

I will start in about 2 weeks time.
Should be a good learning experience.

 

[babaganuj]

Did anyone ever dry hop this?

I bottled a batch of it about a month ago and it tastes great but I would like to experiment with it. I haven't been drinking much lately so I still have about 40 bottles of it and I would like to experiment a bit.

Considering that I would usually use 1 to 2 oz per batch for dry hopping that would work out about 1g in a 355ml bottle.

I'm going to try 1g of one hop for 7 days per bottle in with the following hops.

El Dorado, Galaxy, Topaz, Vic Secret and Summit.

I will start in about 2 weeks time.
Should be a good learning experience.

So you're going to crack them open, dry hop, re-prime (slightly), and re-cap?

 

[Shenanigans]

So you're going to crack them open, dry hop, re-prime (slightly), and re-cap?

Yes - except for the re-prime.
Don't think I'll have any oxidation issues if re-cap them immediately and drink them within a week or two. I will also chill them before doing it just to be sure they don't foam too much. Then I will leave them at room temperature for 5 days, give them a bit of a shake to assist the hops with dropping and then cold crash for 2 days.

 

[babaganuj]

Yes - except for the re-prime.
Don't think I'll have any oxidation issues if re-cap them immediately and drink them within a week or two. I will also chill them before doing it just to be sure they don't foam too much. Then I will leave them at room temperature for 5 days, give them a bit of a shake to assist the hops with dropping and then cold crash for 2 days.

I'm sure oxidation won't be a problem. I was just wondering if carbonation would suffer.

 

[Shenanigans]

I'm sure oxidation won't be a problem. I was just wondering if carbonation would suffer.

Ah OK, good point.

 

[ctufano]

My wife told me last night at our local pub she wants to brew a saison next. I would have never expected her to say that, but I will absolutely jump at that opportunity. I prefer sours over saisons, but she hates sours. So... Saison it is! This one sounds great, and has a ton of feedback and comments to boot.

Have to go thru all 172 pages and see what has been said now :\

 

[babaganuj]

My wife told me last night at our local pub she wants to brew a saison next. I would have never expected her to say that, but I will absolutely jump at that opportunity. I prefer sours over saisons, but she hates sours. So... Saison it is! This one sounds great, and has a ton of feedback and comments to boot.

Have to go thru all 172 pages and see what has been said now :\

Brew it as is and you can always add something in secondary if you feel like you need it! I really enjoyed this recipe.

 

[1977Brewer]

Have to go thru all 172 pages and see what has been said now :\

Lots of stuff. Mostly people saying they love the crap out of this beer. It's an awesome recipe.

 

[arnobg]

Anyone used something other than orange blossom honey for this recipe with good results?

How about this one? http://www.homebrewsupply.com/honey-1-pound.html

 

[ctufano]

Im probably going to try to find some locally sourced OB honey

 

[arnobg]

Also am I overlook water chemistry for this recipe in the thread?

 

[bolus14]

Wouldn't worry about water chemistry, the style itself encourages using what's on hand.

 

[babaganuj]

Anyone used something other than orange blossom honey for this recipe with good results?

How about this one? http://www.homebrewsupply.com/honey-1-pound.html

Im probably going to try to find some locally sourced OB honey

I would use whatever honey is easiest to get and is cheapest. You won't taste it and it's just there to dry out the beer. You could probably get away with sugar without noticing, but honey is more traditional so I didn't feel bad using it.

 

[tellyho]

It's really a great beer. Not sure why it's so remarkable, as a saison is a simple recipe and one is pretty much like any other, but this one is my go to in the spring. Heck, it's my go to year round.

 

[MEPNew2Brew]

Anyone used something other than orange blossom honey for this recipe with good results?

How about this one? http://www.homebrewsupply.com/honey-1-pound.html

Local - a friend of mine keeps bees. I use his stuff almost exclusively. Always great and I really like using local when I can.

 

[MEPNew2Brew]

It's really a great beer. Not sure why it's so remarkable, as a saison is a simple recipe and one is pretty much like any other, but this one is my go to in the spring. Heck, it's my go to year round.

I have used this recipe as a base for a 3711, Omega Yeast Saisonstein and now a DuPont version, which is ready to be kegged. Next version, I think I am going to drop the honey and use the Omega, unless the DuPont turns out to be some awesome I have to use it again. I am looking for something a bit more sessionable.

 

[depper]

Has anyone brewed this with a little rye in the grain bill? I've done this brew twice before (because I love it so much) but I thought I would play with this next batch a bit. I plan on fermenting it warmer than the 68 degrees which I've done before, and I thought about throwing some rye in as well, but wanted to see if anyone else has tried this before and liked or disliked the addition.

Tim

 

[J311gonzo]

Brew it as is and you can always add something in secondary if you feel like you need it! I really enjoyed this recipe.

Babaganuj - are you talking about brewing the original recipe?

 

[arnobg]

Is everyone doing a 90 minute boil with the pilsner malt?

 

[orangemen5]

Is everyone doing a 90 minute boil with the pilsner malt?

Some ppl still do. Some don't. Pils malt is well modified now a days. I've personally have only done 60 min boils with pils malt. Never an issue.

 

[depper]

Is everyone doing a 90 minute boil with the pilsner malt?

60 minutes here! All 3 times I've brewed this.

 

[Shenanigans]

Im a typical sit on the fence type of guy and boiled for 75 mins.
No noticeable off flavours

 

[babaganuj]

Babaganuj - are you talking about brewing the original recipe?

Yes. I made the original recipe and drank half a keg before experimenting with spices.

 

[arnobg]

Awesome can't wait to make this! Found some local Orange Blossom Honey and got my pack of 3711. Going to brew this Wednesday! Weather should allow me to get this into the mid to upper 70's easily room temperature alone.

 

[JonM]

Just pulled 3711 off a slant to get the starter going.

 

[azscoob]

Is everyone doing a 90 minute boil with the pilsner malt?

I don't do 90 minute boils on anything but my wee heavy recipe! as stated in my original recipe a 60 minute boil is all that's needed.

And as to the pils malt end, I rarely keep pils in the house anymore, I sub plain 2-row and to be honest though there is a taste difference I can pick up in SMaSH beers, I can't say I can tell a difference in any but the lightest beer styles like kolsch, etc.

 

[pmaster]

So, I plan on doing this batch on Sunday. I started a 750ml starter last night, left it on the stirplate all day, and I get home and it doesn't seem like its been fermenting much? Compared to my last yeast starters, it has pretty much no little white particles flying around. However that being said I just stopped the stirplate, left it on its own for 15mins and now that I look back I have a thick layer of yeast at the bottom...so I guess I'm alright? Maybe the yeast just really blended well with the wort?

Look forward to trying out this recipe...