Saison How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

[Fritobandito]

It tastes fine and I think it will settle out. Guess I will just have to chew my way through the last bit of each pint!

 

[Grasslands]

It tastes fine and I think it will settle out. Guess I will just have to chew my way through the last bit of each pint!

If it's just yeast residue, then it should stop after a while, depending on how much got transferred into your keg.

If you don't have time to cold-crash, an easy workaround I've done is transfer from the carboy into my bottling bucket, then transfer from there into the keg. Once you get to the bottom, you can swirl any yeast that got transferred into the bucket to one side.

But that, of course, assumes that you've given the yeast enough in the fermentation stage to drop out of suspension.

 

[Fritobandito]

It's pouring clear now. I had it in primary for 5 weeks and it finished at 1.002. It was the first keg I have had any sediment past the first cloudy pint. It was also my first time using rye, so I wasn't sure if they were linked somehow.

 

[eviljay]

I'm making this again, we destroyed the first batch, everyone loved it.

 

[Beernewb]

I bottled this tonight, i got lot of spice (expected with rye), but also lots of clove...god i hate belgian yeast for that exact reason. I hope it dissapates, i just did a saison with 3522 and it came out awesome....everyone goes crazy over 3711 and i attenuated down to 1.002, but i despise clove. i took a sample two days ago while crash cooling and didn;t detect it, so hopefully it's just the yeast i roused up during bottling.

 

[eviljay]

I had tons of clove when bottling. It went away within 2 weeks. Good luck

 

[JeepDiver]

Mashing this right now and realized my hops are only 3% so going to only have around 20 IBUs instead of 24, but think it should still be good.

 

[Grasslands]

Mashing this right now and realized my hops are only 3% so going to only have around 20 IBUs instead of 24, but think it should still be good.

You should be totally fine. The yeast and the rye make this beer great

 

[eviljay]

Amen

 

[natewv]

So from a relative beginner who only makes IPAs APAs and hoppy wheats, so only one hop addition and no dry hopping? Stillwater Cellar Door is currently my favorite commercial beer, and I've had a lot of Saisons here lately so I'm excited for it, I guess I just didn't realize how different the ingredient bill would look. ~~~science!~~~

 

[usurpers26]

Yeah, Saisons are not high in IBUs whatsoever. Having said that, there is no reason you couldnt go crazy and dry-hop; it's just that the focus is usually on the yeast character.

Look at Brooklyn's Sorachi Ace as (to me) a prime example of a "crazy" saison. That beer is very "hoppy" for a saison and I thoroughly enjoy it.

So from a relative beginner who only makes IPAs APAs and hoppy wheats, so only one hop addition and no dry hopping? Stillwater Cellar Door is currently my favorite commercial beer, and I've had a lot of Saisons here lately so I'm excited for it, I guess I just didn't realize how different the ingredient bill would look. ~~~science!~~~

 

[JimTheHick]

Mine came in at 1.076 and attenuated to 1.003. It's 3 weeks in bottles and tastes great, but HOT.

That should settle down though. Anyone else overshoot the OG?

 

[eviljay]

Mine came in at 1.076 and attenuated to 1.003. It's 3 weeks in bottles and tastes great, but HOT.

That should settle down though. Anyone else overshoot the OG?

I did, but not nearly by that much. I had a little "hot", it faded away over the next month.

 

[JimTheHick]

I did, but not nearly by that much. I had a little "hot", it faded away over the next month.

Cool. This thing is a beast.

 

[schmiddy]

I'm thinking of splitting a batch, I have some 3711 on hand, and also some 3725 biere de garde. Any thoughts on how the OP grain bill works with that yeast?

 

[defenestrate]

i love this yeast. i did mine this year with just pils and and about 20 % rye with a bunch of saaz and added 5% honey at flameout. knocked the abv down to about 5.8. i believe my OG was was 1047 down to 1003, fermented 70-75. spicy, citrusy, yummy.

i think i'm going to use this yeast slurry for a partigyle golden strong and a table beer, and finish half the table beer with some brett. can't wait to play around with that one.

 

[Grasslands]

i love this yeast. i did mine this year with just pils and and about 20 % rye with a bunch of saaz and added 5% honey at flameout. knocked the abv down to about 5.8. i believe my OG was was 1047 down to 1003, fermented 70-75. spicy, citrusy, yummy.

i think i'm going to use this yeast slurry for a partigyle golden strong and a table beer, and finish half the table beer with some brett. can't wait to play around with that one.

I dig the idea of using a spicy/floral hop for this like Saaz. I washed a TON of 3711 over the course of two separate batches, so I'm down to experiment here & there.

 

[defenestrate]

I dig the idea of using a spicy/floral hop for this like Saaz. I washed a TON of 3711 over the course of two separate batches, so I'm down to experiment here & there.

i'm noticing a lot of citrus-pear this time around too... so i think for either the golden strong or table beer i'm going to hop it strongly with calypso- i've got some in the freezer that i never used and i think it might be a good combo.

 

[Straight6TT]

Oops I put 2lbs of sugar in my 6gallon batch how will the added sugar affect flavor?

 

[jmfitzgerald]

just wanted to say thanks for the recipe! i jumped on the band wagon and brewed a 3.5 gallon batch of this today, BIAB method. i thought this would be a perfect beer for the warmer temps in my basement and this serious heat outside! (104 out right now, but started brewing at 7:30am to beat the heat).. plus i've been on a BIG rye beer kick lately, so perfect! the samples tasted great, can't wait for the finished product. i hit 1.059, finished with 3.7 gallons, and pitched the 3711 at 72*... we'll see how it goes. when moving to a secondary, i think i'm going to split it, and put 1 gallon on oak cubes, and the other 2.5 gallons straight up. interested how the oak works with this! i'll report back, but thanks again for a great recipe, so far

 

[Grasslands]

Just a quickie update, my take on this recipe took down a gold medal in the saison category this past weekend at CASK's First Coast Cup in Jacksonville, FL!

There were so many saisons entered that they made it its own medal category aside from category 16. That makes this the third straight competition this ale has reached the medal rounds. Pumped!!!

 

[jdub44]

Awesome! Mine turned out great. Will bottle some this weekend for submission into some comps. It'd be awesome to win some medals.

 

[tgmartin000]

I'm getting ready to bottle my version of this one in a few days here. Just wondering, I see the original is carbed to about 2.7 volumes. How many volumes are all you bottlers carbing to? 2.7 seems like it may overcarbonate, to me. Any tips?

Thanks!

 

[natewv]

So I love Rye and I love a saison (though I never made one) I'm very lucky to live in Baltimore where Stillwater just opened a brewpub/restaurant, and it's only making me want it more. I'm less lucky that my LHBS doesn't carry Wyeast so i'm just going to use one of the WLP 56x saison yeasts. I don't have a choice (mostly because of laziness), so is there one that anyone would suggest as an alternative?

 

[eviljay]

Make the drive down to Annapolis home brew. They carry wyeast! There's really no wlp sub for the French Saison.

 

[Hopelesst]

I'm working on a version of this crossed with a historical recipie for a sage ale. I'm doing some experiments to figure out the bittering power of sage. The recipie looks like this:

48% Belgian Pilsner
18% Rye Malt
16% Turbinado Sugar
12% Flaked Wheat
06% Biscuit Malt

OG: 1.073
SRM: 8
IBU: 27

Half the ibus from saaz, half from sage. Some sage and saaz for aroma and dryhopping. Couple ounces of lemon juice in secondary. Idead is to get the peppery, spicy notes to play with the citrus and sage. Biscuit's is there to up the breadiness a bit.

I'm real excited about this one, and picked up the hops and sage to start my tests earlier today. I plan I brewing the original recipie in the spring too.

 

[beowulf]

I'm getting ready to bottle my version of this one in a few days here. Just wondering, I see the original is carbed to about 2.7 volumes. How many volumes are all you bottlers carbing to? 2.7 seems like it may overcarbonate, to me. Any tips?

When I bottled, I carbed at 2.5 vols and it came out wonderful. I love it so much! I suppose you could carb more, but my comfort zone is on the lower side as I wanted to avoid the potential for overcarbonation or even bottle bombs. It might have been even better had I went with 2.7, but I'm extremely happy with it where it is.

 

[jdub44]

So I love Rye and I love a saison (though I never made one) I'm very lucky to live in Baltimore where Stillwater just opened a brewpub/restaurant, and it's only making me want it more. I'm less lucky that my LHBS doesn't carry Wyeast so i'm just going to use one of the WLP 56x saison yeasts. I don't have a choice (mostly because of laziness), so is there one that anyone would suggest as an alternative?

Or come up to Frederick, Flying Barrel has it too.

 

[eviljay]

And say hi to Howard, because he's badass.

 

[tmains]

Brewing a variation of this today. 8.5 gallons worth.

I was considering collecting extra runnings and doing a partigyle table beer. I haven't had a lot of success with partigyle in the past. Anyone care to chime in and offer a little help as what I may need to add to the mash tun when collecting beer #2's runnings?

Cheers!