drakeskakes
Well-Known Member
- Joined
- Jan 7, 2013
- Messages
- 55
- Reaction score
- 4
My first saison turned out really good, by my amatuer standards. However it tasted just "standard." It as very drinkable and got very good reviews. The first keg got crushed at a gathering, but I had some bottles I conditioned for 3 months, and it didn't change much. If anything it just cleared up a little bit.
I decided to take a stab at a more agressive flavor profile. 565 wasn't as spicy as I had hoped.
My grain bill is the same, just added adjuncts.
Here are my concerns.
1) Mash temp held at 148 for 30 mins then started to drop. I brought it up to 152 and that held for about 15 minutes until it really started to drop (my buddy felt like stirring it while I was running an errand down the street). I already maxed out the Mashtun Volume so I couldn't bring it up anymore. The last 15 minutes it sat at around 141 (75min total mash time).
Will this be an issue? I batch sparged for 20 minutes at 154.
2) I'm fermenting in my garage. Avg day here is about 71 right now and I have it wrapped up in 3 heavy fleece blankets to lock in the warmth. Sticky side temp shows it holding in the mid to high 70s range
3) I really want to dry this beer out and was thinking of adding store bought wild yeast about 8days after initial pitch. Or, harvest Brett from my favorite beer Rayon vert
4) Socal has a bunch of really good local honey. I was reading up on the benefits in a saison to dry it out even more. What about adding 2# of local wildflower honey to the fermenter? I'm 48 hours in, so I would probably need to do it in the next day or two.
Any ideas?
Here is the recipe.
I decided to take a stab at a more agressive flavor profile. 565 wasn't as spicy as I had hoped.
My grain bill is the same, just added adjuncts.
Here are my concerns.
1) Mash temp held at 148 for 30 mins then started to drop. I brought it up to 152 and that held for about 15 minutes until it really started to drop (my buddy felt like stirring it while I was running an errand down the street). I already maxed out the Mashtun Volume so I couldn't bring it up anymore. The last 15 minutes it sat at around 141 (75min total mash time).
Will this be an issue? I batch sparged for 20 minutes at 154.
2) I'm fermenting in my garage. Avg day here is about 71 right now and I have it wrapped up in 3 heavy fleece blankets to lock in the warmth. Sticky side temp shows it holding in the mid to high 70s range
3) I really want to dry this beer out and was thinking of adding store bought wild yeast about 8days after initial pitch. Or, harvest Brett from my favorite beer Rayon vert
4) Socal has a bunch of really good local honey. I was reading up on the benefits in a saison to dry it out even more. What about adding 2# of local wildflower honey to the fermenter? I'm 48 hours in, so I would probably need to do it in the next day or two.
Any ideas?
Here is the recipe.