wild saison...

[jtakacs]

doing a split batch saison... mashed low and long. batch #1 will be 100% Brett-c fermented and batch #2 will be 100% wild yeast.

we'll see what happens... gravity should come in at. 056 but I think my efficiency was higher than normal, pre boil gravity was already. 050 before adding a pound of sugar (6 gallons)

anyone do a saison w their wild yeast yet? I plan on fermenting it at a high temp to drive up esters, etc...

 

[Calder]

A simple Saison recipe is really the basic recipe for many wild brews. I think you will find that pretty much everyone who has done a few wild beers, could say they have done a wild Saison.

 

[Guess42]

Get the feeling he was talking about yeast he harvested from his surroundings.

 

[jtakacs]

yes, wild yeast.. pitched a very active starter this morning. the other half is commercially available brett...

 

[JLem]

I did this last year - I called it a New England Wild Saison. Turned out great, though much cleaner than i expected. Details at my blog if your interested (link below).

 

[dcHokie]

I did this last year - I called it a New England Wild Saison. Turned out great, though much cleaner than i expected. Details at my blog if your interested (link below).

I did a similar wild belgian last year with similar results to JLem. While a drinkable beer, it was pretty boring because the wild yeast was so clean.

jtakacs, keep us updated. I see you are in Santa Rosa, any chance your terroir is downwind from Russian River?

 

[jtakacs]

the wild portion took off in four hours while the brett-c version lagged by another 12. the immediate differences i've noticed from my original fermentation with this yeast (wild) and this one is the brett characteristics are very muted and smell more "sweet" than "hay-like" during fermentation. if it behaves like the original one it'll start fast and then take a long time to finish out.

everything is fermenting at high temps (75+) intentionally... both batches had 5% of the mash soured for 48 hours at 110. smelled great.

 

[jtakacs]

i am downwind from RRB by about three miles! but more importantly my office is about 40 steps away from the brewery downtown :::hic:::

 

[jordanelwell]

Sorry to dig this thread up again... I've just finished my keezer and want to attempt a wild saison from wild yeast harvested from my back yard. Would it be a bad idea to put such a beer through my tap lines? Should I expect to clean & sanitise more than I'd normally do?