Author Topic: American Saison  (Read 2918 times)

Offline mmitchem

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Re: American Saison
« Reply #15 on: November 14, 2012, 07:18:33 AM »
Not a big fan of 3711.  The mouthfeel is a bit too slick for my palate.  I prefer WLP565, 566.

+1 WLP565 is a really solid saison yeast that I have used a few times with great success. Tastes great.

As for pilsner malt, I used to get a little DMS when I boiled only 60 minutes. Now when I brew anything with pilsner I always account for a 90 minute boil and DMS is a thing of the past.
Michael P Mitchem
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Offline snowtiger87

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Re: American Saison
« Reply #16 on: November 14, 2012, 04:04:37 PM »
I use WY 3711 and WLP 565 together to get the best of both.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
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Offline goschman

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Re: American Saison
« Reply #17 on: November 14, 2012, 04:18:16 PM »
I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

Offline andyi

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Re: American Saison
« Reply #18 on: November 14, 2012, 05:56:50 PM »

"I don't have any experience with any Saison yeasts"

You might want to try the 3711 - less finicky 565.  You dont need low mash temps or high ferm temps.

I mash at 152F and it will still get to 1.004-ish with noticeable mouthfeel. Pitch at 66F let freerise to low 70's or where ever it wants to go.

Offline guido

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Re: American Saison
« Reply #19 on: November 14, 2012, 06:28:27 PM »
I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

I used 565 for the first time.  At the advice of a friend, I cranked it up between 90-90F (with the help of an aquarium heater in an Igloo cooler).  It fermented completely in less than two weeks--from 1.062 to 1.004.  It's wonderful.  I'm kicking myself that I never brewed Saison before.
Well...I woke up this morning and I got myself a beer

     -"Roadhouse Blues,"  Jim Morrison

Offline goschman

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Re: American Saison
« Reply #20 on: November 14, 2012, 07:11:05 PM »
Thanks for all of the input guys. I think I will stick with the 3711 for my first try. I don't think I have the ability to get the fermenter up to 90 during the winter.