Saison Conditioning Time

[Morrey]

Saison in fermenter now, 5.5G with two sachets of rehydrated Belle Saison. OG 1.063. Pitched at 65F, brought into closet ambient 74F area. I read the outside of the FV to be 77F as the yeast is in the high activity mode now. Wrapped in hunting jacket to keep temps up.

I'll be checking along the way for FG, but I understand Belle Saison attenuates smoothly until done w/o stalls.

My thoughts are 2 weeks in fermenter, but my hydrometer will guide me to completion. I'll figure on a 1.005 or in that general range to finish. Since I'll keg, bottle bombs don't come into play. But I do want the beer to sit on the yeast for a bit to clear any off flavors.

My main question is: How long after I crash and keg, should I cold condition this beer in the keg as per the norm? 4-5 weeks G2G in the average range? Somewhere between a Hefe and Pils?

This is my first Saison so thanks!!

 

[m00ps]

you can easily be drinking it in less time than that, but I've noticed a peculiarity with saisons in that, about half the time, I get very distinctive "green" flavors from them when they are fresh. These arent the typical green apple flavors, but taste much more like the banana and bubblegum youd find in a hefe. Given another 2-3 weeks, the flavor fades out and it tastes much more distinctively saison.

Some strains are less prone to it than others. I havent used belle saison in a long time, so I cant really say. I would just give it a taste after its been kegged for a few weeks and see

 

[Morrey]

you can easily be drinking it in less time than that, but I've noticed a peculiarity with saisons in that, about half the time, I get very distinctive "green" flavors from them when they are fresh. These arent the typical green apple flavors, but taste much more like the banana and bubblegum youd find in a hefe. Given another 2-3 weeks, the flavor fades out and it tastes much more distinctively saison.

Some strains are less prone to it than others. I havent used belle saison in a long time, so I cant really say. I would just give it a taste after its been kegged for a few weeks and see

I got the FV all bundled up with my goose down hunting jacket. Good tip for temp retention!

If I keg at 2-3 weeks, then cold condition another 2-3 weeks, I can go from there looking for a mature taste. Seems my timelines are somewhere in the "average" zone. Thanks for the good advice along the journey!

 

[Happywanderer]

I bottled a 5 gallon batch of a Saison. I bottled at about 3weeks. Let it bottle condition for about 2 weeks. Then began sampling.

I used a different yeast strain - so ymmv.

I found it was great at first sample. Then it went downhill for about 2 months...

Then at 6 months it was nice again. Good and funky like a saison should be.

I didn't do anything for temp control - just let it sit and get as warm as it wanted.