Be really careful with the cardamom. I'm not sure how much 3 grams are but I used one crushed up pod and it was pretty noticeable.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Yes, do not rack to secondary at that time. It really can only cause problems racking that earlyNot so sure about that...I routinely rack to a secondary carboy after five days or so (and if using my 'house' yeast, even less when making standard or 'session' strength beers) and I then let things finish out for a long as it naturally takes. That method still gives me better results than any of the the other procedures I've tried. It sometimes takes a little longer (especially for the stronger brews) but I'm in no hurry if the end product turns out better.
It's just a matter of personal preference, of course, arrived at after trying different ways. And there is no right or wrong way.
It's been said a thousand times, but bears repeating: it's best to experiment with different methods and decide which gives you the best result, rather than take anyone's word for it.t.
+1 - if you want to keep your ABV under 5% in a saison, I'd shoot for 1.040ish for your OG. Count on them finishing in the single-digits FG.So have been hammering out this recipe and think I have a good Saison to brew.
-8lbs Belgian Pale Malt(3.8L)
-.5 Biscuit Malt(25L)
-5oz Crystal 80
-Kent Golding Hops
* .75oz at 60
* .50oz t 30
-WLP565 Belgian Saison I Yeast(Fermented at 70F)
That's only 70% attenuation which I get is probably the software. I am not familiar with that strain but plan for a FG into the single digits...
Personally, that gain bill doesn't seem very Saison-like to me. Most Saison's have a Pils malt character to them, and rarely have crystal malt (even more rare to use a dark crystal like C-80). My table Saison is 78% Pils, 15% Wheat and 7% Aromatic, with an OG of 1.040 and a usual FG of 1.004. I usually go a bit higher on IBU's, around 25-30 IBU.