jeff
Well-Known Member
Hi all,
I'm brewing a saison this weekend. This one:
I made a starter last night (4oz DME, 1qt water and 1 smack pack). I usually see activity in my starters within a couple of hours, but this morning (12 hours later) nothing. Is this typically a slow-starting yeast? I didn't wait for the pack to fully expand, pitched only an hour or so after smacking, but it seemed like it was on its way.
I'm using this yeast for a couple of reasons. No saison yeast was available locally, and I didn't want to pay for overnight shipping for a brew-session this weekend. I have also seen several recipes online here and elsewhere that use this yeast for a saison. Will this yeast be appropriate for the style?
Regarding fermentation temps, should I still try and ferment on the warm side with this strain, or would it be better in the typical ale range?
Also, this is my fist attempt at formulating a saison, so any critiques of this recipe will be appreciated.
Thanks!
I'm brewing a saison this weekend. This one:
I have a couple of questions about this yeast:Jeff's Saison
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.080 Plato: 19.24
Anticipated SRM: 4.3
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.5 8.00 lbs. Pilsener Belgium 1.037 2
15.4 2.00 lbs. Pale Malt(2-row) Belgium 1.037 3
7.7 1.00 lbs. Wheat Malt America 1.038 2
15.4 2.00 lbs. Candi Sugar (clear) Generic 1.046 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Whole 5.25 20.5 60 min.
0.75 oz. Saazer Whole 4.30 2.1 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Bitter Orange Peel Spice 5 Min.(boil)
0.10 Oz Grains of Paradise Spice 0 Days(boil)
0.20 Oz Corriander Seed Spice 5 Min.(boil)
0.20 Oz Ginger Root Spice 5 Min.(boil)
Yeast
-----
WYeast 1214 Belgian Ale
I made a starter last night (4oz DME, 1qt water and 1 smack pack). I usually see activity in my starters within a couple of hours, but this morning (12 hours later) nothing. Is this typically a slow-starting yeast? I didn't wait for the pack to fully expand, pitched only an hour or so after smacking, but it seemed like it was on its way.
I'm using this yeast for a couple of reasons. No saison yeast was available locally, and I didn't want to pay for overnight shipping for a brew-session this weekend. I have also seen several recipes online here and elsewhere that use this yeast for a saison. Will this yeast be appropriate for the style?
Regarding fermentation temps, should I still try and ferment on the warm side with this strain, or would it be better in the typical ale range?
Also, this is my fist attempt at formulating a saison, so any critiques of this recipe will be appreciated.
Thanks!