Haydn-Juby
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- Oct 21, 2012
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I'm looking or a simple Saison to brew up for this summer anybody got some interesting recommendations?
70% pils
20% Munich
10% wheat
Do rye and wheat work well together in a saison? Or am I asking for a stuck sparge?
Do rye and wheat work well together in a saison? Or am I asking for a stuck sparge?
Use till 20% sugar.
Belle Saison (lallemand) yeast is a killer.
Fermentation close to 100%.
+1! Just took my 1.072 Ginger Citrus Saison down to 1.003.
Did it leave you with the typical peppery slightly estery saison profile? I might contemplate doing one with this yeast.
Yes sir. Definitely saison character in there. A bit of alcohol taste/warmth as well. The citrus is slightly overpowering the ginger, which I'll have to remedy with a secondary addition of fresh grated ginger. The beer is for an Iron Brewer competition where ginger was the secret ingredient. I have some time to fix this though.
Do rye and wheat work well together in a saison? Or am I asking for a stuck sparge?
About what temp did you ferment at? Would you recommend it over something from White labs? I rarely use liquid yeast as my starter making equipment is pretty crap but for belgian styles I've always felt it necessary to get a good liquid strain. Maybe I'll give "Belle saisos" a try if I can be convinced
If you want your saison pointless and trendy go ahead and use rye.
I've heard good things about the yeast bay blends. THis one looks like fun!
http://www.theyeastbay.com/wild-yeast-and-bacteria-products/saison-brettanomyces-blend
I would fret less over grain bill and more on yeast/ferm temps.
If I was you, I'd start low 70's, then ramp it up to 85 after 3-5 days to finish off. Less off flavors that way.
If you want your saison pointless and trendy go ahead and use rye.
Did I touch on a sore subject for you?
Not really, I just don't like that 85% of the craft beer in stores right now seem to be IPAs or something with rye gratuitously thrown into it.
I'm worried about ambient temps in my house. Its about 65 normally and that might not give me those saison pepper phenols.
Also I'm not too hyped to do something with Brett as I've heard horror stories of it lingering in plastic materials for years and infecting beers post to it. Is this the same with Lacto? Because I quite like the little tartness Lacto gives in a saison. I would consider it....
Do rye and wheat work well together in a saison? Or am I asking for a stuck sparge?
Not really, I just don't like that 85% of the craft beer in stores right now seem to be IPAs or something with rye gratuitously thrown into it.
Not really, I just don't like that 85% of the craft beer in stores right now seem to be IPAs or something with rye gratuitously thrown into it.
I feel sorry for your craft beer stores.
Thats great! At least you can get a good selection that way. I personally feel that the whole IPA trend is more a "movement". It's been going this way for what... 10 years? I don't see the IPA boom ending anytime soon. It's more a craft evolution for better or worse... just look at the hop breeders for proof.It's not just here, it's a lot of places. At least there's a few stores here that don't buy into the fads
Thats great! At least you can get a good selection that way. I personally feel that the whole IPA trend is more a "movement". It's been going this way for what... 10 years? I don't see the IPA boom ending anytime soon. It's more a craft evolution for better or worse... just look at the hop breeders for proof.
That said i'm lucky to be on the east coast where it's not "as" IPA dominant. If anything id say there are more pale ales, porters, stouts and sours in craft stores here. Now sours do seem to be in a crazy boom lately.
Yeah IPAs have been growing in popularity for a while but it seems the last couple years it's gone crazy. I like a good IPA or IIPA but I don't go crazy for the highest ibu beer every day like some people
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