Thinking about a Saison

[152Sumo]

I will be out of the house for a couple weeks around Memorial day and was thinking about trying a saison because of the desired high fermentation temps. Good idea? Here is the kit I was thinking of buying:

AHS Saison

From what I have been reading, these beers can take a little effort to get fully fermented. So, what I was thinking, is I can get it started a week before vacation, let it go, give it a little swirl, shut off the AC and head to the airport, come back in two weeks to hopefully a fully fermented saison.

I would appreciate some advice from you 'saisoned' veterans.

 

[EdWort]

I'd give good swirls during the first week before you leave. Just make sure you have plenty of vodka in your airlock before you leave. You should be fine.

 

[152Sumo]

I'd give good swirls during the first week before you leave. Just make sure you have plenty of vodka in your airlock before you leave. You should be fine.

The higher temps in the house will be desired for this beer style right?

 

[Synovia]

It really depends on the yeast on whether or not its hard to ferment.

3724 (belgian saison) has a reputation of petering out around 1.030 and needing to be heavily heated to go further.

3711 (french saison), on the other hand, is a monster, and will ferment sugar, rocks, children who step too close to the fermenter, etc.

 

[CrazyP]

I just ordered the AHS Hibiscus Ginger Saison a few minutes ago. But after researching the recommended yeasts (Wyeast 3724, WLP568, SafBrew T-58) I decided to go with Wyeast 3711 + yeast nutrients. A lot of people have reported stalled or prolonged fermentations with the 3724 unless the fermentation temps were very high (>90F). I like the idea of a saison because I lack cooling capability in the summer, but I would be hard pressed to find a place in my house consistently higher than 80 degrees.

 

[152Sumo]

I have never even had a saison. Is there anything readily available in the store that I could try? I am sure I will like it. So far, I haven't come accross many beers that I don't like (except Hop Czar which was horrible, but that's another story)

 

[ChshreCat]

3711 (french saison), on the other hand, is a monster, and will ferment sugar, rocks, children who step too close to the fermenter, etc.

+1 on this. I brushed my leg against the fermenter on the second day of fermentation with my saison last summer. I'm just getting feeling back in my toes...

Seriously... this is the yeast to use for a saison.

 

[152Sumo]

Thanks for the info on the 3711 CrazyP and ChshreCat. Good to know.

 

[EdWort]

The higher temps in the house will be desired for this beer style right?

Yep, I put my fermenter upstairs in the hot hallway where it exceeds 80 degrees in the summer. Works out great for my annual 10 gallon batch.

 

[Mose]

Thanks for posting this. I was going to brew mine next weekend or so with the 3724. Looks like I'll be headed to the LHBS to get the other version. I'll spend a couple extra bucks to release this legendary beast. From what you guys are saying my garage might just work fine, it's pretty warm this time of year. I'll start monitoring temps now. Thanks again.

 

[152Sumo]

Thanks for posting this. I was going to brew mine next weekend or so with the 3724. Looks like I'll be headed to the LHBS to get the other version. I'll spend a couple extra bucks to release this legendary beast. From what you guys are saying my garage might just work fine, it's pretty warm this time of year. I'll start monitoring temps now. Thanks again.

im glad I read about it. It seems the perfect answer to hot summer temps, at least until I get a controller for the fridge in the garage. It will be nice to brew something, and just let 'er go without worrying about frozen water bottles.

 

[paulczak]

yes me too. I'm going to have to check out saison recipes for myself too. Perfect timing for NH residents who choose not to AC their places.

 

[dummkauf]

Yep, I put my fermenter upstairs in the hot hallway where it exceeds 80 degrees in the summer. Works out great for my annual 10 gallon batch.

What are you putting in that airlock?

 

[CiscoKid]

It really depends on the yeast on whether or not its hard to ferment.

3724 (belgian saison) has a reputation of petering out around 1.030 and needing to be heavily heated to go further.

3711 (french saison), on the other hand, is a monster, and will ferment sugar, rocks, children who step too close to the fermenter, etc.

Excellent info... I used 3724 last year and had a heck of a time getting it down under 1.026. Maybe I should try another saison this year...

 

[vitoma]

What are you putting in that airlock?

IIRC, I think he uses Captain Morgan or some other cheap brown rum. If I remember the post, it was so he could see it when the fermentors are in some white container thing.