Saison Shipwrecked Saison

CornyKegs 728
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I brewed up an Old Bay version of this and just tapped the keg a few days ago. I used an ounce each of Halletaur (bittering), Cascade, and Motueka. I made my own Old Bay spice mix so it wouldn't include salt. Came out very delicious and smooth with just a slight Old Bay taste (I used 3 tsp at kegging; you can taste it but not overpowering or spicy).

I made a starter but don't have a way to consistently heat the fermenter, so ambient was probably only 70-75 at the highest. The saison yeast crapped out at about 1.20, so I threw in some US-05 I had on hand which got it down to about 1.10. I think that since I didn't have the high temps I didn't get quite as much yeast funk as I would like, but the result is still very pleasant. SWMBO has had several fills and is quite pleased with it, as well as few other people I shared with.

Thanks for the recipe!
 
ratbastrd05 said:
I brewed up an Old Bay version of this and just tapped the keg a few days ago. I used an ounce each of Halletaur (bittering), Cascade, and Motueka. I made my own Old Bay spice mix so it wouldn't include salt. Came out very delicious and smooth with just a slight Old Bay taste (I used 3 tsp at kegging; you can taste it but not overpowering or spicy).

I made a starter but don't have a way to consistently heat the fermenter, so ambient was probably only 70-75 at the highest. The saison yeast crapped out at about 1.20, so I threw in some US-05 I had on hand which got it down to about 1.10. I think that since I didn't have the high temps I didn't get quite as much yeast funk as I would like, but the result is still very pleasant. SWMBO has had several fills and is quite pleased with it, as well as few other people I shared with.

Thanks for the recipe!
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I gave one of the guys at work a bottle of my latest batch of Shipwrecked; he told me it's the best beer he's ever tasted. Of course he's a youngster who grew up in the middle of the desert surrounded by Bud Light, so what does he know? :p

But still, it's encouraging... there's hope for him.
 
I'm very interested in brewing this but can't find 3726, would anyone be willing to send me a culture? I'd be happy to grow it up from just a few cells.

I'd be happy to do a yeast trade if I can supply anything from my yeast bank in exchange.
 
WhamFish said:
I'm very interested in brewing this but can't find 3726, would anyone be willing to send me a culture? I'd be happy to grow it up from just a few cells.

I'd be happy to do a yeast trade if I can supply anything from my yeast bank in exchange.
Click to expand...

Wyeast responded to my inquiry and they are thinking about releasing WY3726 PC Farmhouse in Oct/Nov of this year.
 
FermentNEthinG said:
Wyeast responded to my inquiry and they are thinking about releasing WY3726 PC Farmhouse in Oct/Nov of this year.
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cool, it would be good to get a fresh vial. A member contacted me and is going to send me a small amount of yeast/trub from their previous batch. I'll be plating it out then growing it up from single cells.

it sounds like a great saison yeast if it produces the farmhouse flavor and gets down to 1.006ish in under a week. Looking forward to working with it.
 
I just pitched some washed yeast and top-crop harvested at high krausen (second skim) to capture the freshest cells possible. Seems to have worked pretty well as I am on my 5th batch with this strain and it is still working beautifully. If you need some more at a later date shoot me a pm. I will be washing a 3 gallon batch whenever I get a day off again.

:mug:
 
I brewed this up a few weeks ago but lost more water in the boil than I anticipated. My OG is 1.072 and I ended up with 8 1/2 gal out of the secondary. It actually worked out perfect because I am conditioning it in a bourbon barrel that had a second life aging honey!
Samples I have taken are amazing and I think I will bottle/keg today as I don't want the oak and bourbon to be too strong. I like Saison to have subtle flavors.
gaga1Sj
 
That's awesome BrewMoto. Nice work!

FYI Everyone The Wyeast 3726-PC is being released for the 4th Quarter should see it on shelves soon.
 
Drinking a bottle from my first batch while brewing up another.
ImageUploadedByHome Brew1414340085.425329.jpg
First batch came in north of 9% so I'm dropping the sugar from this version. Also, I'm brewing up an 11 gal batch to do the base recipe, brett'd version and a sour as well.

Cheers!
 
With some six month old washed 3724, my latest batch dropped from 1.063 to 1.001 in two weeks. This yeast is a MONSTER!

Now I'm worried it's not gonna have enough malt and hop balance to match the hotness of all that alchohol. Any suggestions - secondary it on top of something? Dry hop it a bit?
 
I've made saisons with 3711 that had OG over 1.070 and they came out smooth. Somehow saison yeast it's able to eat everything but leave a full body anyways, so I wouldn't worry about it being to hot.
 
I just cleaned up after brewing this BIAB style. I added kafir lime leaves, chamomile, the coriander, a bit of orange peel, and about 1/2 of the sugar as the Belgian candy sugar and the other half just plain white sugar. In reading through this again, I realized I did a 60 minute boil, not 90. OG clocked at 1.062, so pretty darn close. I used a locally made farmhouse yeast. Let's see how it goes, but I am most nervous that I may have used too much lime leaves.


Sent from my iPhone using Home Brew
 
This is really solid recipe.

It's held up so well over 6 months.

Brewing this weekend with 3726 since it can still get it from farmhouse

Won't have the best temps but still looking forward to it
 
Farmhouse I guess had it listed incorrectly that they had 3726 in stock.

Is anybody willing to ship me a culture if I cover shopping? They have 3724 in stock by I'm put off by its reports of stalling
 
atimmerman88 said:
Brewing ten gallons this weekend split between 3726 3724 and loloMT7s sour blend

New mash paddle to boot
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Nice. I brewed up twelve gallons a couple weekend ago and split between belle saison and the yeast bay saison blend, with a gallon getting ecy20. They all smell fantastic!
 
I just brewed this for the first time on 1/23. I used wyeast 3726 with an og of 1.068 and tonight I just pulled a reading I'm at 1.006. 6 days later, what should I do?
 
Thanks guys. I currently have it at 84 degrees. Would it be best to lower it or leave it up there?
 
Last night I brewed a batch of this in my friend's Braumeister using fancy stepped mashes and all that stuff. Curious to see whether it makes any significant difference.

On a side note, brewing with a braumeister is very easy but also a little boring...
 
@atimmerman88 The saison I brewed with that sour blend is down right amazing... LOVE IT! Was bottle dregs from De Garde, Hill Farmstead, and tired hands.. Dude soooooooo good! Cheers
 
I can't wait to try mine. What was your OG/FG with it and how long did you let it sit in primary?

Haven't check mine it's just a baby @ 2weeks old
 
I only left it in primary for about 1 month then bottled. It's tart and dry and going fast.
 
Did you just pitch the one sour vial? Or did you use a starter.. I've got another vial and I'm looking to brew another batch this weekend.
 
LoloMT7 said:
Did you just pitch the one sour vial? Or did you use a starter.. I've got another vial and I'm looking to brew another batch this weekend.
Click to expand...


I made a 1L starter. Stepped it up from 200mL then to 1L.

1.061 - 1.004

I pitched another 1L started into my 4 gallon of 3724 that was stuck at 1.020 on Sunday.

I made starters so I could save a pint in the fridge for future use since the samples were so good
 
So my quick 2 cents on this recipe. I used a farmhouse strain from the LHBS that they ce commended and it came way down to 1.001. I also added kafir lime leaves and chamomile. I went a bit overboard on the lime leaves and needed to wait about 2 or 3 months after bottling for the Lemon Pledge flavor to mellow out to a drinkable level. Still a very cool beer, one that I will try again with a bit less adjuncts. Recipe though is beautiful!
 

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