Saison Shipwrecked Saison

[MagicMatt]

Wanting to brew this recipe this weekend but Wyeast told me they have no plans to release 3726 this year. Any idea of a decent substitute? Was thinking a 2:1 3724 to 3711 mix, or even pitcing 3724 first and then throwing a smack pack of 3711 a few days after fermentation starts. I have full temp control so not as worried about 3724 stalling as some. What's the best ferm schedule for it - pitching temp and ramp temp?

I used 3724 before, and it took 8 weeks to get down to 1.018 (still not done) before I said screw it and kegged anyway. It eventually finished in the keg over the next two months (and even naturally carbed, yeah!).

FWIW I had full temp control going too. Pitched at 68°F, let free rise over the next day to about 76°F, then ramped up to 90°F over the next 3 days and let it sit there for the next 7 weeks. It obviously still stalled on me. So don't think that just because you have temp control will mean it won't stall on you.

But yes I'd say using 3711 to clean up is a good idea. I'm using Belle on this brew this weekend.

 

[jmill]

Bottled my batch of this today. Looking forward to trying this in another month now that it had bulk aged for a month.

 

[Guidry]

Has the original recipe requirement of 1/2 oz crushed coriander been discussed? I brewed it with just over 1/4 oz and the coriander flavor is way prominent.

 

[MagicMatt]

One of the earlier posts by LoloMT7 said he eliminated the coriander completely on the batch he scored 50/50 on.

I brewed this 10 days ago and didn't use coriander.

 

[cuda6pak]

9 days into fermentation on my first try at this. Pitched 3724 @68° 13hrs later vigorous fermentation and went ahead and ramped to 90° and have kept it there since, has slowed down a bit but still chugging along. May drop back down to ambient in a few days and check gravity and see where it's at.

 

[jplowe]

I didn't think the coriander stood out too much but i used a bottle and rolled it over two paper plates so i didn't get a fine crush. Maybe if they were a finer crush i would have had the same results.

 

[vance]

I'm thinking of making sort of a tart and citrusy saison using this recipe as a base. My first thought it to up the acid malt to 10% of the grain bill and then dry hop it with some citra towards the end of fermentation. Any ideas? Is this going to turn out horribly?

 

[LoloMT7]

One of the earlier posts by LoloMT7 said he eliminated the coriander completely on the batch he scored 50/50 on.

I brewed this 10 days ago and didn't use coriander.

How did yours turn out Matt? Yup I've always skipped the coriander.

 

[MagicMatt]

It was great. 9.1% abv. We served it at a beer fest here in New Orleans, it was the 2nd (of 8) kegs to kick (first was a blood orange wit). Went with the Motueka for the late additions, and dry hopped with an oz of Mosaic.

It was super good. Fermented from 1.070 to 1.000 like a champ. You'd never know it was 9.1% though, it was really smooth and a lovely saison aroma going on. I plan to make this again soon so I can enjoy it. I'll probably double the dry-hop amount I think.

 

[orangemen5]

Kegged this up about a month ago. Turned out great.
Going to brew up a Brett version. Mash a little higher and drop the sugar. Using Belle saison yeast and Brett bottle dregs.
Should turn out good.

 

[vbrew]

Brewed a batch today sticking to the OP's recipe with the exception of yeast.

LHBS does not carry 3726, so I used Belle Saison pitched directly from the package.
Less than 6 hours in the fermenter @ 72* and this thing is going nuts already.

Plan to up the temperature about 2* per day until around 90* to finish off.

Looking forward to trying this one.

 

[stever1000]

What would be a good substitute in this recipe for the Williamette?
I have EK goldings, cascade, hallertau and lots more saaz

 

[govner1]

How about Mt. Hood?

 

[stever1000]

How about Mt. Hood?

I only have the hops mentioned above Store was closed last night and today

 

[govner1]

Then I'd go w/ the Saaz or Hallertau

 

[stever1000]

Brewed this today, rounded up the numbers so it was easier to weigh
9lbs pils
3 lbs wheat
0.5lb vienna

Left out the candi sugar so its not as strong
Used belle saison yeast slurry from a previous batch

I used Saaz and EK Goldings...it will taste different for sure but I ran out of time to get anything else

OG: 1.059

 

[MagicMatt]

Brewed a batch today sticking to the OP's recipe with the exception of yeast.

LHBS does not carry 3726, so I used Belle Saison pitched directly from the package.
Less than 6 hours in the fermenter @ 72* and this thing is going nuts already.

Plan to up the temperature about 2* per day until around 90* to finish off.

Looking forward to trying this one.

I brewed my 2nd batch of this yesterday, and also used Belle Saison yeast (both times). Although I always rehydrate as per the instructions.

My suggestion is to let the wort temp free rise as it likes. Just cut power completely to your ferm chamber and let the wort dictate the temp. Last time, I pitched at 68°F, held there for about 18 hours (until I saw activity....which could have been sooner but I was at work), and then cut power to my chest freezer. Here's my notes on the temp thereafter:

At 26 hours, 72°F.
At 36 hours, 76°F.
At 48 hours, 78°F.
At 72 hours, 80°F, still bubbling nicely.
At 100 hours, 82°F, little signs of activity though nice krausen remains.
At 120 hours, 80°F.
After 2 weeks, pulled carboy and set at room temp for another 2 weeks, then dry hopped 2oz Mosaic for 5 days; cold crashed @ 34°F for 36 hours.

It turned out absolutely fantastic. One of the best beers I've brewed (top 5 for sure). Belle yeast brought it from 1.070 to 1.000 (9.1%), but you'd never know by drinking it.

Cheers.

 

[stever1000]

I brewed my 2nd batch of this yesterday, and also used Belle Saison yeast (both times). Although I always rehydrate as per the instructions.

My suggestion is to let the wort temp free rise as it likes. Just cut power completely to your ferm chamber and let the wort dictate the temp. Last time, I pitched at 68°F, held there for about 18 hours (until I saw activity....which could have been sooner but I was at work), and then cut power to my chest freezer. Here's my notes on the temp thereafter:

At 26 hours, 72°F.
At 36 hours, 76°F.
At 48 hours, 78°F.
At 72 hours, 80°F, still bubbling nicely.
At 100 hours, 82°F, little signs of activity though nice krausen remains.
At 120 hours, 80°F.
After 2 weeks, pulled carboy and set at room temp for another 2 weeks, then dry hopped 2oz Mosaic for 5 days; cold crashed @ 34°F for 36 hours.

It turned out absolutely fantastic. One of the best beers I've brewed (top 5 for sure). Belle yeast brought it from 1.070 to 1.000 (9.1%), but you'd never know by drinking it.

Cheers.

So about 4 days you dont see anymore activity? I brewed with the belle saison as well and I delayed the temperature ramp up (48hours in from 68F), but I'm seeing no activity now...I pitched on Monday. Not sure what temperature to ramp up to if there is no activity when I started

 

[MagicMatt]

Yeah, I'm guessing there was probably a few more points to drop, but the main activity had stopped. I have a batch in the ferm chamber right now from Sunday, so 5 days, and it's been pretty slow since yesterday. Looks done fermentation-wise, but I'm going to keep it in there in the high 70's for another week or so, and then let it age at room temp for another week or two before dry hopping.

Here are the monitored temps this time (again, all free-rise, no heat or cooling source):

Pitched rehydrated yeast into 67°F wort.  Held at 67-68°F for 20 hours, then cut temp control.
Temp at 24 hours was 69°F.
At 27 hours, 71°F.  
At 36 hours, 73°F.   
At 45 hours, 76°F.
At 60 hours, 77°F.
At 69 hours, 79°F.
At 72 hours, 80°F.
At 80 hours, 80°F.
At 92 hours, 79°F.
At 116 hours, 79°F.

 

[lawrenjl]

Here is my version:

View attachment 1480798071837.jpg

 

[MagicMatt]

Looks good to me!

I forgot to mention that I made my own candi sugar for this batch, first time doing so:

 

[stever1000]

Brewed this today, rounded up the numbers so it was easier to weigh
9lbs pils
3 lbs wheat
0.5lb vienna

Left out the candi sugar so its not as strong
Used belle saison yeast slurry from a previous batch

I used Saaz and EK Goldings...it will taste different for sure but I ran out of time to get anything else

OG: 1.059

Opened the bucket to test the gravity (1.003-ish) and it smelled like sulphur... is this a common thing with belle saison? I have never smelled it before

Edit: read into it and apparently Belle Saison is a "prodigious sulfur producer"
http://www.themadfermentationist.com/2014/06/american-saison-reimagining-farmhouse.html

 

[BeerCityBrew]

So I accidentally left a batch of this in the fermenter for like 6 months. Just bottled it yesterday and curious to see how it comes out. Tasted it pre-bottle and it seemed okay, but maybe I was just being optimistic. Any thoughts on what off-flavors to look for?

Also - my FG was super low right at about 1.000

 

[lawrenjl]

I am sure it is good

 

[lawrenjl]

My finished version fermented from 1.068 to 1.011 with 2724 and finished with Belle saison to 1.008. This beer is awesome

View attachment 1483500886467.jpg

 

[stever1000]

Brewed this today, rounded up the numbers so it was easier to weigh
9lbs pils
3 lbs wheat
0.5lb vienna

Left out the candi sugar so its not as strong
Used belle saison yeast slurry from a previous batch

I used Saaz and EK Goldings...it will taste different for sure but I ran out of time to get anything else

OG: 1.059

Brewed 11/28
I should probably transfer this batch now...oops...

keg vs bottle...which do people prefer for this recipe? I'm leaning towards keg because I'm lazy

 

[lawrenjl]

I kegged my version...

 

[Stove_Pipe]

Looks like a good recipe as the weather warms up here in TX. My house doesn't get below 76 in the summer. Is the acid malt solely for PH adjustment based on your water profile, or is it a flavor component as well?

 

[IloveWorts]

Did you cold crash and keg or did you transfer into keg? Was this aged or conditioned at all? Saisons are the new thing

 

[bkboiler]

holy smokie-doodles! i just tried a fermenter sample of this, it's gonna be goooooooood!!