Saison du BUFF help

[sergetania]

MTAndy

Give it some time, it may be fine after a few months. The bittering drops rather quickly.

Also, I found that it is easier to balance hops and esters/phenols in saison if I skip aroma hop additions and do only bittering (60 min) and flavor (10-0 min) hops.

 

[Montanaandy]

MTAndy

Give it some time, it may be fine after a few months. The bittering drops rather quickly.

Also, I found that it is easier to balance hops and esters/phenols in saison if I skip aroma hop additions and do only bittering (60 min) and flavor (10-0 min) hops.

Well, I gave it the better part of 6-8 months to mellow out and it still sucked. Out of fairness to the Sorachi, I probably allowed the fermentation temps to get too high and that may have played a large part. I am drinking a Saison brewed with 3711 and noble hops as I type this and it is heavenly. Again, I believe that you need to exercise caution using Sorachi as a bittering hop.

 

[Ernst-Haeckel]

I'm brewing this today, I'll let ya'all know how it turns out in about a month!

 

[CrazedArmadillo]

FYI, Stone is publishing a book titled "The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance," due to be released on October 18th. According to the description and table of contents, the book includes multiple homebrew recipes, including Saison du BUFF. However, I'm not sure whether this will be all-grain or extract based.

 

[jpoder]

I had forgotten about this thread (but got the emails with the new posts). My clone turned out really great! I don't have any more bottles of the original Saison du Buff(s), but going from memory it is pretty close. Very well liked by all. The herbs meld nicely and are very prominent (added well chopped in a hop sack at flameout). Very nice! Thanks for everyone's help. I'll have to look into buying the Stone book...

 

[Jefathome]

Wanted to check out the recipe on this one now that the "official" one is out in the book.

Looks like it was pretty close. It was about 5lbs domestic two row, 5lbs Pilz instead of 10 Pilz. Hop types are right on, but there are less Centennial, more amarillo, and the Citra are dry hops, not finishing. Also, the herbs look WAY high. There was less than an ounce needed for my 10g batch!! According to above it would have been almost 6oz of herbs. WAY too much.

 

[Ernst-Haeckel]

Mine turned out pretty great, but definitely a spice bomb. I used a total of ~3oz herbs, and it is freakin' tough to drink more than one glass. But it really is a fantastic beer, I'm just having trouble killing the keg!

I will for sure be making the published recipe for comparison.

Oh, and I made a spice tea instead of adding the herbs to the boil. I basically just made the tea in a french press, then added the tea to the boil during the last 5 minutes. Worked like a charm.

 

[Jefathome]

Ah.... I had a little more than I thought I would (wouldn't all fit in 2 carboys) so I removed a bit of the mash and added it to some lower gravity sparge runoff to make a "small" beer.

I put my herb/spice bag into this one along with some clove, cinnamon, coriander and allspice. It also had all the hop dredges from the boil in it. I figure it will be a low gravity/alcohol holiday beer that I can drink a bunch of without getting too drunk. Still the same Saison yeast.

Cant wait for all of these to finish so I can start to drink. Brewed on Sunday and it was bubbling like crazy by Monday afternoon.

 

[Jefathome]

Oh... It turned out awesome. Haven't had a side by side but it is almost exactly what I remembered.