Saison Hands - Tired Hands

[tagz]

Any info on this beer would be appreciated. It's a mixed culture saison. Definitely has saison yeast, Brett, and LAB, though I'm not sure if it has lacto or pedio. I'm guessing that it's pedio just because I don't get any of the yogurt aroma I usually detect in lacto beers. That said, it's one of their flagship beers so they would need a decent turn around time. Serving it draft only probably helps with that.

Here is the description:

"Our four-grain saison. Brewed with rye, wheat, oats, and malted-barley in homage to the original farmers (not brewers) that originated this style. Suggestions of tropical fruit, citrus rind, and black pepper."

"Four-Grain Saison brewed with rye, oats, wheat and Cascade hops."

4.8% ABV

I brought home a growler and have it on the stir plate. Any other details would be appreciated.

 

[atom]

Ed has some info...

http://www.alesoftheriverwards.com/2014/07/farmwards-and-wardfarms-homage-to-tired.html

I'm brewing a similar saison this weekend. not a clone but inspired by...

 

[tagz]

Yeah, that's one of the few posts I've found of homebrewers working on it. Not a ton of info there either though. Sounded like it came out too dry due to the Wallonian.

 

[tagz]

I found an interview with the brewer recently that talked about the yeast. He said they started with a saison yeast and added some bacteria from one of the labs and then just let it go from there. So it seems they copitch the house mix at the start of fermentation. Not sure how they keep it drifting to far in the acidity.

 

[Coff]

Since that post Ive gathered more info on the beer, well really just regarding the yeast. Jean uses a culture he originally propped from a bottle of Saison DuPont and has had it banked since then. I think the recipe I posted is close, and with DuPont bottle cultures not just WLP565, you can get yourself mighty close.

I didnt spend a ton of time brewing batches of this recipe like I did the HopHands clone but I did brew it ~5 times and each batch was solid. Give it a try and let us know how it comes out, but the yeast selection is more important than the grain bill imo.

 

[Coff]

BTW, this beer has changed a ton since before the Fermentaria opened. The way I understand it is that every batch runs through the foeders now, so youre likely going to want to try to mimic that in order to get close. The oak in those tanks are fairly nuetral so if you go with a barrel or cubes, chips suck, youre going to want to strip them as clean as possible.

The oak is where the aforementioned bacteria reside these days.

 

[tagz]

Nice! Should I let the DuPont finish low before adding the bugs/oak? Or add them at say 1.010 to give them a little extra food? Also, do you have any idea about the turn around time they are working on?

 

[Coff]

Add everything all from the start of fermentation, that would best emulate their process. Thats how I have been doing it for years with great success. I dont know their timeline, but if I had to guess it wouldn't be all that long. Like 6-12 weeks. But thats a total shot in the dark, and all that matters is your beer is finished dont worry about their timeline YMMV

 

[tagz]

Awesome. Thanks for the tips. I'll report back in a bit. And I love the blog; keep up the good work!

 

[tagz]

I typically ferment DuPont in the 80s. Should I start lower if I'm co-pitching with the SH dregs/starter?

 

[rlemkin]

What do we think for the bacteria? Brett Brux + Pedio?

 

[jordanfrenzy]

Reviving an old thread but Jean mentioned in the steal this beer podcast that they pitch their yeast at 85F for their saisons, and let them free rise to around 100F!