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Jeff "TruthBrew"
07/20/05 01:05 PM  
Experence with brewing Saison? Care to share?
I'll be brewing a saison in the coming week. I know SteveG has produced some, but anyone else have any hints or resources?

I've loved both Pizza Port saisons I've tried, and generally have a stock of both Dupont and Blaugies on hand. So, anything in that realm would be a good target for starters and I'd look into a more funky one in future batches.

Jeff "TruthBrew"
07/20/05 01:07 PM  
Re: Experence with brewing Saison? Care to share?
PS: I already have the Farmhouse Ales book*
SteveG
07/20/05 01:11 PM  
Re: Experence with brewing Saison? Care to share?
What yeast are you planning to use Jeff? Were I just starting the saison adventure I would probably be thinking less of the little funky things that can be goin on with the final beer and focus more on the cleaner aspects. Don't know if you ever had McKenzies but I can say that was a great example of a technically very well executed saison that was pretty much sans-funk. It was a terrific drinkin' beer. I think to really capture saison you need at least a little funk, but before playing with fire really need to have a grip on the base beer.
Jeff "TruthBrew"
07/20/05 01:18 PM  
Re: Experence with brewing Saison? Care to share?
Right now I just have the White Labs Belgian Saison I Yeast

(WLP565), which I believe is the Dupont yeast.

Jeff "TruthBrew"
07/20/05 01:19 PM  
Re: Experence with brewing Saison? Care to share?
Found this link below too, wonder why I didn't catch it first:

http://ww2.babblebelt.com/newboard/thread.html?tid=1108752780&th=1116987459

Jeff "TruthBrew"
08/25/05 01:57 PM  
Secondary or Bottle?
Alright, well my saison should be about done, haven't checked FG yet, but it's been in primary for about 3 weeks.

So, the choice now is to bottle in 750ml bottles or just transfer to secondary and bottle later. Any opinions or experience?

Brad
08/25/05 02:19 PM  
Re: Experence with brewing Saison? Care to share?
Take a gravity reading I doubt WLP565 has the ability to finish in 3 weeks. I have one going now appox 66% WLP565 and 33% Brett. Lamb. I am giving it 5 weeks before I worry about it.

Brad

Jeff "TruthBrew"
08/25/05 02:52 PM  
Re: Experence with brewing Saison? Care to share?
It'll be four full weeks on Sunday, so I will surely check the FG and see how low it is. If it's at about 1.006 or below, I think I'll be bottling it, if it's close, I may transfer to secondary to get it off the dregs.
Jeff "TruthBrew"
08/29/05 11:06 AM  
Re: Experence with brewing Saison? Care to share?
Well, after a month half of the batch is at about 1.008/9 and the other half still around 1.011/12. So not done. I am getting a bit concerned about autolysis, I might rack out of the primary into secondary to age longer.
Jeff "TruthBrew"
09/07/05 12:50 PM  
Re: Experence with brewing Saison? Care to share?
I racked off into 2 cornies. Not sure why these pooped out even at high temps even with large starter, but after 1+ months they are still sitting at about 1.009 and 1.012, a bit too sweet in my mind.

organic brewer
09/07/05 01:34 PM  
Re: Experence with brewing Saison? Care to share?
I've only started using this yeast recently but all of my brews have stopped at 1.008 which from what i've read from you guys is a bit high. But I havn't been using this yeast very long.
SteveG
09/07/05 02:50 PM  
Re: Experence with brewing Saison? Care to share?
Jeff, I scanned the thread, I didn't see any indication of where the beer started. It's hard to comment on the final gravity without knowing the starting gravity. Maybe 1008 isn't so bad.
Jeff "TruthBrew"
09/07/05 03:10 PM  
Re: Experence with brewing Saison? Care to share?
My OG was approx 1.059, it was split into 2 fermenters. FG for the first 5 gallons is 1.010 and the other half 1.012 (after correcting for temp).

The rated attenuation for that yeast is 75%, and mine is better than that (approx 79%), but many people here have talked about it finishing below 1.008.

I guess after reading the White Labs description, mine isn't that bad:

"Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation."

SteveG
09/07/05 03:55 PM  
Re: Experence with brewing Saison? Care to share?
To be fair Jeff, a lot of beers that reach a low finishing gravity do so because of added sugars. I think you should probably know a lot about the construction of a beer before comparing yourself to it on these terms. If you have exceeded the specs of the yeast I think you should call it a victory and run with it.
Jeff "TruthBrew"
09/07/05 04:08 PM  
Re: Experence with brewing Saison? Care to share?
I agree Steve. This is one area where forums/books can get in the way of just going with the flow. If I wouldn't have read about the super-slow fermenting and ultra-attenuation, I would have called 1.010 good and been off and running 2 weeks ago.

I'll be bottling mine soon, then just needs carbonation time.

 
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