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General Category => Beer Recipes => Topic started by: Iliff Ave Brewhouse on July 13, 2016, 04:01:33 PM

Title: first saison
Post by: Iliff Ave Brewhouse on July 13, 2016, 04:01:33 PM
First go round at a saison as my last attempt didn't have the proper yeast and turned out to be closer to a wit. Kind of going for a kitchen sink type thing here with a couple of questions.

First, will the hops clash with the lemon and basil additions? Should I scale the finishing hops back or remove them all together? I wanted to do something more hop forward but figured I shouldn't go too hoppy with the basil and lemon...

Second, can I expect 90% or greater attenuation from Belle Saison? What mash temp should I use? Should I add any sugar?

Lastly, do I need to even worry about color? This is calculated to be super light at around 3.7 SRM

72.1% pilsner
9.3% rye
9.3% wheat
9.3% flaked oats

~24 IBU
magnum 60 min
1 oz willamette 5 min
1/2 oz centennial 5 min

1/2 oz fresh sweet basil 5 min
zest of 2 lemons 5 min

Belle Saison started at 64F then let free rise above 75F after the first few days.

OG 1.052
FG 1.005? (considering 90% attenuation)
Title: Re: first saison
Post by: HoosierBrew on July 13, 2016, 04:15:22 PM
Saison is a pretty wide open style so you'll get lots of different answers. Don't worry about it being too light - saisons are all over the map in terms of color (and flavor). Mine is light, too. But it needs to be highly attenuated, and Belle will get you there. Mashing @ 147-148F/ 90 mins will get it down to the 1.004-1.002 range or slightly lower, but Belle will leave a nice mouthfeel. As for the hops, it's personal preference. I wouldn't go too heavy with late hops given the lemon and basil additions. But if it sounds good, go for it.


Edit for piss poor spelling.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 13, 2016, 04:18:54 PM
Sasion is a pretty wide open style so you'll get lots of different answers. Don't worry about it being too light - sasions are all over the map in terms of color (and flavor). Mine is light, too. But it needs to be highly attenuated, and Belle will get you there. Mashing @ 147-148F/ 90 mins will get it down to the 1.004-1.002 range or slightly lower, but Belle will leave a nice mouthfeel. As for the hops, it's personal preference. I wouldn't go too heavy with late hops given the lemon and basil additions. But if it sounds good, go for it.

Thanks Jon. I thought I might get a wide range of responses since it is such an open style. I will plan on extending my mash to 90 min.
Title: Re: first saison
Post by: kmccaf on July 13, 2016, 04:49:01 PM
Personally, I would go with a higher percentage of Rye. Anything below 20% I do not find to be noticeable. Looks good otherwise.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 13, 2016, 05:11:39 PM
Personally, I would go with a higher percentage of Rye. Anything below 20% I do not find to be noticeable. Looks good otherwise.

That's solid advice.
Title: Re: first saison
Post by: brewinhard on July 13, 2016, 05:33:48 PM
Is a low mash temp even required to dry out a saison wort using the Belle strain?

I bet if you mashed at 152F for 60 min. the beer would still dry out to low single digits.
Title: Re: first saison
Post by: Stevie on July 13, 2016, 05:41:46 PM
Is a low mash temp even required to dry out a saison wort using the Belle strain?

I bet if you mashed at 152F for 60 min. the beer would still dry out to low single digits.
My last saison was mashed at 147 for 90 and only got to 1.008 with belle saison. Same beer with 3711 or 3724 has finished below 1.005.

After one use I am not a fan of the flavor from Belle Saison and will not be trying it again.
Title: Re: first saison
Post by: brewinhard on July 13, 2016, 05:43:43 PM
Is a low mash temp even required to dry out a saison wort using the Belle strain?

I bet if you mashed at 152F for 60 min. the beer would still dry out to low single digits.
My last saison was mashed at 147 for 90 and only got to 1.008 with belle saison. Same beer with 3711 or 3724 has finished below 1.005.

After one use I am not a fan of the flavor from Belle Saison and will not be trying it again.

Agreed. I definitely prefer 3724 over both 3711 and belle.
Title: Re: first saison
Post by: Joe Sr. on July 13, 2016, 05:49:14 PM
I certainly wouldn't recommend 3724 for a first saison attempt.  It's just too darn needy.

I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 13, 2016, 06:10:59 PM
As rare as it might be, I prefer 3711 against 3724 in saisons I have tasted and don't want to worry about the dreaded stall. I really like 3711 and heard that Belle is similar. I have had a packet in the fridge for quite a while that needs to be used.
Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:20:09 PM
I think your recipe is great, the ingredients will not clash but should work well.

Belle Saison yeast has about 96% apparent attenuation.  I think your final gravity will probably be about 1.002, and that's without any added sugar.  Add a half pound or pound of sugar if you like and it could fall to 1.000 or anywhere in those ballparks.

Key thing to note, though: Belle/3711 is a trickster yeast.  You'll think it's done fermenting after a week or whatever, but it's not.  Let it sit for an entire month if you want low gravity.  It will keep on chugging very very very slooooooowly over the course of three more weeks.
Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:21:31 PM
I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.

Belle=3711
Title: Re: first saison
Post by: Stevie on July 13, 2016, 06:24:56 PM
I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.

Belle=3711
Maybe, but they might have different properties. I didn't like my results with Belle. I know some folks prefer 1056 over 001 over US05 over what ever other Chico strains are out there.
Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:26:29 PM
My last saison was mashed at 147 for 90 and only got to 1.008 with belle saison. Same beer with 3711 or 3724 has finished below 1.005.

After one use I am not a fan of the flavor from Belle Saison and will not be trying it again.

I'm curious if you gave it enough time.  Takes a whole month, even fermented in the mid-70s or hotter.  I start mine in the upper 60s then bring to about 75-76 F for a whole month.  Finishes rock bottom around 1.002 or whatever.

As for flavor, I love it.  It is mild but characterful, a little peppery spice and a little lemony.
Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:28:12 PM
they might have different properties. I didn't like my results with Belle. I know some folks prefer 1056 over 001 over US05 over what ever other Chico strains are out there.

You are correct.  Accept all of the above with grains of salt.  Yeasts from different manufacturers are all slightly different, even from the same original sources.  I totally agree.
Title: first saison
Post by: Stevie on July 13, 2016, 06:28:57 PM
My last saison was mashed at 147 for 90 and only got to 1.008 with belle saison. Same beer with 3711 or 3724 has finished below 1.005.

After one use I am not a fan of the flavor from Belle Saison and will not be trying it again.

I'm curious if you gave it enough time.  Takes a whole month, even fermented in the mid-70s or hotter.  I start mine in the upper 60s then bring to about 75-76 F for a whole month.  Finishes rock bottom around 1.002 or whatever.

As for flavor, I love it.  It is mild but characterful, a little peppery spice and a little lemony.
Went three weeks which leads me even further to believe that it isn't the same as 3711 when I can get something in the keg in <14 days, even when pitching a little low. I typically start at 68 and let it free rise to 74

Edit to add - it was at 1.008 for 8 days before I kegged.
Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:31:39 PM
Went three weeks which leads me even further to believe that it isn't the same as 3711 when I can get something in the keg in <14 days, even when pitching a little low. I typically start at 68 and let it free rise to 74

Edit to add - it was at 1.008 for 8 days before I kegged.

Oh... good data.  I hadn't heard of these kinds of differences previously but will keep on the lookout for more such data.  I love dry yeasts so I'm sure I'm biased as well.
Title: Re: first saison
Post by: Phil_M on July 13, 2016, 06:31:52 PM
FWIW, I've used 3724 in three separate saisons now. First finished at about 95% AA, pure 3724 and warm temps. The second I pitched 3711 later in the fermentation to ensure the high ABV of this beer didn't slow down the 3724, I wanted this beer to finish quickly. Third I stalled on purpose to inoculate with Orval dregs.

It's a tricky yeast, but it's certainly not an impossible or painful yeast. Pitch a healthy starter, cover the fermentor with foil for the first few days, then airlock and ramp temps up. It's like the opposite of a lager.

Take all this with a grain of salt though, I do not like 3711. As in I no longer buy craft Saison's because I don't know if they used 3711 or not.

I'm hoping I get the time to make a quick all pils malt 4% abv-ish saison before the summer is out.

Title: Re: first saison
Post by: dmtaylor on July 13, 2016, 06:34:21 PM
I do not like 3711. As in I no longer buy craft Saison's because I don't know if they used 3711 or not.

Wow, that's some dislike.  Personally, I no longer buy craft saisons because....

They're friggin overpriced and often/usually "meh".
Title: Re: first saison
Post by: Stevie on July 13, 2016, 06:35:42 PM
Oh... good data.  I hadn't heard of these kinds of differences previously but will keep on the lookout for more such data.  I love dry yeasts so I'm sure I'm biased as well.
I'm also getting bored with 3711 and will be looking to maintain some sort of blend at some point. Want to try the Imperial Rustic strain, but MoreBeer isn't restocking and I don't know if I can put a large enough order with Seven Bridges to justify the shipping. Also thinking about taking all of yeastbay's clean strains and dumping it into one batch.
Title: Re: first saison
Post by: Phil_M on July 13, 2016, 06:38:13 PM
I do not like 3711. As in I no longer buy craft Saison's because I don't know if they used 3711 or not.

Wow, that's some dislike.  Personally, I no longer buy craft saisons because....

They're friggin overpriced and often/usually "meh".

Well, there's that too...truthfully I wish some craft brewery would try and just make a good simple Dupont-like Saison.
Title: Re: first saison
Post by: redzim on July 13, 2016, 06:38:22 PM
great thread because I brewed my first Saison yesterday using a recipe from NB (93% Castle Belgian Pale, 7% C-20). came out to 1.055 OG, I pitched some Belle at 65F and just left it in a 70F room. 24hours later it is fermenting madly at 74F (warmer than the ambient).   I'm not sure what I'm supposed to do now... just let her run in the mid 70s for 3 weeks?  I'm more of a German lager guy so this is all a bit new and counter-intuitive.  (and then should I be crash cooling before transferring to kegs to carb? and how long should it "lager"?)

red
Title: Re: first saison
Post by: Stevie on July 13, 2016, 06:39:25 PM
I think you are doing it right Red.
Title: Re: first saison
Post by: Phil_M on July 13, 2016, 06:45:13 PM
Yep, just let'r rip in the mid 70's. My first 3724 Saison ended up in the upper 90's towards the end of fermentation. It tasted great, till an infection became apparent weeks after I bottled it all. (Blowoff tube contaminated the batch)
Title: Re: first saison
Post by: redzim on July 13, 2016, 06:50:01 PM
When does the mythical stall rear up? or phrased better, when should I bother taking the first gravity test?

And how long does one age a Saison before drinking?
Title: Re: first saison
Post by: Joe Sr. on July 13, 2016, 06:54:53 PM
When does the mythical stall rear up? or phrased better, when should I bother taking the first gravity test?

And how long does one age a Saison before drinking?

The stall comes with 3724.  Since you used Belle you shouldn't have to worry.

I like my saisons fresh, but they always taste better as the keg is running out.  I'd say they're at their best after three weeks in the keg.
Title: Re: first saison
Post by: Stevie on July 13, 2016, 07:10:27 PM
I agree with Joe with the condition that fermentation temps are held low-ish. Saisons fermented above 76° need a couple of months to mellow out the fusel alcohols.
Title: Re: first saison
Post by: 69franx on July 13, 2016, 07:16:43 PM
Great timing on this thread, as my next brew day is my third batch of a saison recipe I got from @AmandaK, and I have some of the same questions as Goschman. The recipe is pretty simple and I have loved it the first 2 times I brewed it:
9# Weyermann Pilsner
1# Weyermann Munich I
1oz Willamette to bitter
1oz Nelson @ 20
1oz Nelson @ Flameout
Originally just 3724, but will be using a blend of 3724 and 3711 per Jon's suggestion for this batch
OG: 1.051, IBUs: 48, SRM: 4.4, ABV: 5.8-6+ depending on how the blend does

For this batch, I am doubling the size to 10 gallons and then will split for secondary. Half will get 7.5# crushed and frozen blackberries and the other half will get some fresh picked garden Lemon Balm. I really have no reason to change the grist at all, as like I said, I have liked the brew both times so far. My questions are as follows:
1) With the secondary items, should I just go with the Willamette to bitter and skip the late and FO Nelson, or just possibly lower the amounts?
2) Any thoughts on how much fresh picked (like the day of transfer) Lemon balm to use for 5 gallons less transfer loss?
3) Would you change any of the hop varieties to help accentuate either the blackberries or the lemon balm? I have 20+# of random varieties on hand: I do have El Dorado, but no Lemon Drop. If its semi popular, I likely have some on hand

Anything anyone can offer would be great, thinking I should follow Jon's suggestion above to lower or eliminate the late hop additions, at least for the blackberry version, at least until anyone has a different thought.
Sorry to semi/fully highjack Goschman
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 13, 2016, 07:47:50 PM
Hijack away. I think I got what I needed. Just need to make a decision regarding the amount of rye and possibly the hops.

Not trying to start a 3724 vs 3711 argument as that is obviously a personal preference.

69franx: how is that hop character at 48 IBUs? I have been going back and forth with the prospect of using basil/lemon or going hoppy instead.
Title: Re: first saison
Post by: 69franx on July 13, 2016, 08:31:12 PM
     Although it is way over style at 48.8 IBUs, only 21.2 come from the bittering charge, so to me it does not come off as overly bitter. When I first made it, it was the first saison I had made. It came out as I had expected, thus I have remade it 1x and again in 2 weeks. The Nelson at 20 minutes adds 27.6 IBUs, but with the Nelson character added that late, I really dont perceive too much bitterness from that charge.
     I guess I am wondering most about whether or not the secondary ingredients will drown out the Nelson completely, making it easy to drop it from the recipe. In that case, I would likely up the Willamette to keep the IBUs up there to offset some of the sweetness from the blackberries. The lemon balm is just something we have growing in the garden after reading about someone adding it to a saison a couple years back. I really have no strong idea about what it will bring or how powerful it will be in the finished product, hence my questions. Just trying to learn something new everyday I guess
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 14, 2016, 02:09:00 PM
     Although it is way over style at 48.8 IBUs, only 21.2 come from the bittering charge, so to me it does not come off as overly bitter. When I first made it, it was the first saison I had made. It came out as I had expected, thus I have remade it 1x and again in 2 weeks. The Nelson at 20 minutes adds 27.6 IBUs, but with the Nelson character added that late, I really dont perceive too much bitterness from that charge.
     I guess I am wondering most about whether or not the secondary ingredients will drown out the Nelson completely, making it easy to drop it from the recipe. In that case, I would likely up the Willamette to keep the IBUs up there to offset some of the sweetness from the blackberries. The lemon balm is just something we have growing in the garden after reading about someone adding it to a saison a couple years back. I really have no strong idea about what it will bring or how powerful it will be in the finished product, hence my questions. Just trying to learn something new everyday I guess

In my experience, if you are trying to highlight a particular flavor I would back off or remove the late hops. I would likely remove the Nelson @ flameout. I am basically in the same predicament which is why I chose willamette and centennial in smaller amounts at the end of the boil than originally planned. Take my advice with a grain of salt since I have no experience with those hops or secondary ingredients. Sounds like nelson could work well with fruit and lemon balm and someone can likely chime regarding that.

Often, I want to brew a beer that achieves several things and encompasses the ideas of what should be 3 different beers but in the end (with a few exceptions) it usually ends up more muddled. For some reason, I think I can somehow brew a hoppy saison with lemon and basil but in the end I realize that is probably not a good idea...
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 14, 2016, 09:46:46 PM
What about water profile for a saison. Thinking yellow balanced with mash pH of 5.3
Title: Re: first saison
Post by: HoosierBrew on July 14, 2016, 09:50:23 PM
What about water profile for a saison. Thinking yellow balanced with mash pH of 5.3


I use yellow balanced @ 5.2-5.25 pH. The lower mash pH gives a slightly tart, crisp finish that goes great with the style IMO.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 14, 2016, 09:52:29 PM
What about water profile for a saison. Thinking yellow balanced with mash pH of 5.3


I use yellow balanced @ 5.2-5.25 pH. The lower mash pH gives a slightly tart, crisp finish that goes great with the style IMO.

Thanks. I figured that was the case. I don't think I have gone below 5.3 yet so I guess this would be a good opportunity.
Title: Re: first saison
Post by: 69franx on July 14, 2016, 10:33:43 PM
I have used Jon's advice on my saison before and loved the results, was right around 5.25
Title: Re: first saison
Post by: 69franx on July 14, 2016, 10:34:13 PM
Jon, any thoughts on my hop schedule above with fruit or herbs in secondary?
Title: Re: first saison
Post by: HoosierBrew on July 14, 2016, 10:46:12 PM
Jon, any thoughts on my hop schedule above with fruit or herbs in secondary?


The IBU sound high for saison, but if you've brewed it and like it, that's all that matters. Personally, I wouldn't go too heavy with late hops in a saison with fruit/herbs in the recipe. I like to leave room for the saison yeast character to shine, but if the late hops sound good here, go for it!
Title: Re: first saison
Post by: 69franx on July 14, 2016, 10:47:18 PM
Thanks again Jon
Title: Re: first saison
Post by: dilluh98 on July 14, 2016, 11:44:45 PM
Jon, any thoughts on my hop schedule above with fruit or herbs in secondary?


The IBU sound high for saison, but if you've brewed it and like it, that's all that matters. Personally, I wouldn't go too heavy with late hops in a saison with fruit/herbs in the recipe. I like to leave room for the saison yeast character to shine, but if the late hops sound good here, go for it!

Agreed. A saison is a saison largely because of the yeast character coming through the beer. As has been mentioned previously - doing too many things in one beer makes for muddle. If I were to go the route of fruit and herbs with a saison - I wouldn't add any late hops, just a bittering charge.
Title: Re: first saison
Post by: 69franx on July 15, 2016, 03:04:20 AM
Thanks all, gonna just go with a bittering charge for this batch
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 15, 2016, 02:47:02 PM
Thanks all, gonna just go with a bittering charge for this batch

I will likely do the same...
Title: Re: first saison
Post by: brewinhard on July 18, 2016, 08:27:51 PM
I was going to second the notion that you may want to consider dropping the IBU's if you are adding fruit. Keep in mind that blackberries will add a noticeable acidity to your finished saison and might clash a bit with the high IBU's in your initial recipe. I do think that a nice blend of Willamette and Nelson could pair well with the fruit addition, but I would not go over the top with late additions if you are looking for the fruit to be in the forefront.
Title: Re: first saison
Post by: 69franx on July 18, 2016, 11:34:03 PM
Thanks, brew day is still not till the 30th and I cant wait, gonna probably stick with 25-28 IBUs Willamette at 60 and likely drop the Nelson altogether to keep it simple
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 19, 2016, 02:36:14 PM
Brewing mine on Friday. Gonna shoot for about the same amount of IBUs but am still considering a small amount of late hops since I think they could complement the lemon/basil character. Just trying to figure out what hops would work best out of what I have in the freezer...
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 22, 2016, 10:12:08 PM
Just finished brewing this. Hit my numbers which happens about 25% of the time or less so that is good. Went with the 90 minute mash at 148F so hoping that this sucker gets below 1.005 and hopefully 1.003.

I decided to go with 3/4 oz of centennial added with the lemon zest and basil at 5 min. The lemon/basil character seemed pretty mild in the sample so I am assuming it is not really going to carry through to the final product. I only went with 12 g of basil as it seemed like a lot so I wish I would have went with the full 1/2 oz. I may consider adding some more to the fermenter or just leaving it. Wishing I would have added another malt to provide some color which was probably suggested. It look like it is definitely going to be a pale yellow color.
Title: Re: first saison
Post by: brewinhard on July 22, 2016, 10:44:01 PM
Pale yellow color is perfect for a summer saison and will pair well with the lemony theme. Also, once you get some carbonation into it, I bet the basil character will pop a bit more. Let us know how it turns. Sounds like it will be awesome late August.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 23, 2016, 01:36:31 AM
Pale yellow color is perfect for a summer saison and will pair well with the lemony theme. Also, once you get some carbonation into it, I bet the basil character will pop a bit more. Let us know how it turns. Sounds like it will be awesome late August.

Thanks man. I am excited for something different from my usual.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 23, 2016, 03:14:16 PM
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.
Title: Re: first saison
Post by: HoosierBrew on July 23, 2016, 03:20:10 PM
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.


It depends on the strain and what you're after. Your plan would work fine, or to get a little more of the yeast character (which I like in saison) you could hold at 67F-ish for a couple days , then just let rise and hold at ~ 75F. It'll be good regardless.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 23, 2016, 03:29:59 PM
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.


It depends on the strain and what you're after. Your plan would work fine, or to get a little more of the yeast character (which I like in saison) you could hold at 67F-ish for a couple days , then just let rise and hold at ~ 75F. It'll be good regardless.

Thanks Jon. I think this time around I am going to restrain it just a bit. Saison for beginners if you will. I am just starting to get into Belgians and Saisons can be a little hit and miss for me. I am thinking keeping it a bit more neutral this go around to see how I like it. In my mind, I am thinking about more of 'cleaner' Saison. Blasphemy, I know...
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 30, 2016, 07:00:58 PM
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.
Title: Re: first saison
Post by: HoosierBrew on July 30, 2016, 07:39:49 PM
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.


Nice. Sounds like a saison to me !
Title: Re: first saison
Post by: Iliff Ave Brewhouse on July 30, 2016, 08:04:34 PM
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.


Nice. Sounds like a saison to me !

It seems to be done with the yeast settled out but I roused the yeast back into suspension and will let it sit for a few more days to see if it keeps going. Definitely seems a bit cleaner which I am happy about.
Title: Re: first saison
Post by: HoosierBrew on July 30, 2016, 08:07:59 PM
From 1.052 to 1.003 in 8 days. Sample is pretty rough tasting right now with a lot of flavors going on. As you would expect, I am getting citrus, pepper, earthiness, and a little bit of funk.


Nice. Sounds like a saison to me !

It seems to be done with the yeast settled out but I roused the yeast back into suspension and will let it sit for a few more days to see if it keeps going. Definitely seems a bit cleaner which I am happy about.


Yeah, saison yeasts can take a little longer to hit FG sometimes. It could drop a couple more points. Time will tell.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on August 06, 2016, 01:23:47 AM
Yeast seems to still be working. Will take a sample here in a bit. Thanks for the advice to let it sit. I brewed a few really good beers that I got ready super quick. Since then I have been unintentionally rushing some batches of late which has led to disappointment.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on August 06, 2016, 02:46:25 AM
1.001. It's fun to do something completely new and different from what I normally do. I have never brewed a beer that finished below 1.005.
Title: Re: first saison
Post by: brewinhard on August 06, 2016, 11:54:25 AM
1.001. It's fun to do something completely new and different from what I normally do. I have never brewed a beer that finished below 1.005.

As Jon was saying, sometimes those saison strains take an extra week or so to chew through those final gravity points. Just when you think they are done, they keep eating away at anything left.
Title: Re: first saison
Post by: dmtaylor on August 06, 2016, 12:54:55 PM
Yep.  Be careful not to declare victory quite yet.  I think this one is going to finish in the 0.990s which is not unheard of for a saison.
Title: Re: first saison
Post by: dilluh98 on August 10, 2016, 01:51:24 PM
1.001. It's fun to do something completely new and different from what I normally do. I have never brewed a beer that finished below 1.005.

As Jon was saying, sometimes those saison strains take an extra week or so to chew through those final gravity points. Just when you think they are done, they keep eating away at anything left.

+1. I use 565 pretty much exclusively for saisons now and I give it an extra week in the fermenter relative to other average gravity ales for exactly this reason.
Title: Re: first saison
Post by: Iliff Ave Brewhouse on August 11, 2016, 07:10:02 PM
This beer is carbed up and I couldn't be happier with it. The lemon and basil seem a bit lost which is fine. I would rather it be that way than too powerful. It is very pale in color, crisp, refreshing, and drinkable. It drinks more like a 4% abv beer than a 6.7 one. Next time I may add a bit of Munich or aromatic to provide a smidge of malt complexity. The presence of the oats is noticeable now but I expect that to fade a bit as the beer ages. This is pretty much the saison I was hoping to brew. A great first experience with belle saison.

Thanks for all of the help!
Title: Re: first saison
Post by: dilluh98 on August 12, 2016, 03:01:22 PM
Woohoo! Sounds like a you made a good one.

Enjoy.