[erockrph]

I think everything said here so far is spot-on. Saison using WY3711 is one of my go-to brews. My grain bill is:

78% Continental Pilsner malt
15% Wheat malt
7% Aromatic

I usually brew it at 1.040 for a nice table-strength session Saison, but I have scaled it up as high as the 1.070's with good results. I pitch in the mid 60's, then strap on my Brew Belt after a week or so to let it finish in the mid/upper 70's.

WY3711 is a beast, and it will get you down well into the single digits for FG every time. But I do find that it slows down at the tail end. I like to give it at least 3 weeks in primary to chew down those last few gravity points.

I really like to target a bit of a lower pH for this style. I shoot for a mash pH of about 5.3 and let the yeast take it from there. I compare the end product to a dry white wine - it has a nice snappy bite to it, with a juicy mouthfeel. It's a great lawnmower beer, and it is great for adding any kind of tart fruit. My personal favorite addition is hibiscus petals.

[pinnah]

I love to brew this style because it's so open for interpretation.

+2...I think back to the poor farmers who have come in from the fields for lunch;  they probably were not quite as snooty as we are today about brewing to style   It is farmhouse style...and open to experiment with whatever you have laying around!

Personally, I too like the 3711 yeast for no fuss drop it low attenuation.

Have fun!

[klickitat jim]

I love to brew this style because it's so open for interpretation.

+2...I think back to the poor farmers who have come in from the fields for lunch;  they probably were not quite as snooty as we are today about brewing to style   It is farmhouse style...and open to experiment with whatever you have laying around!

Personally, I too like the 3711 yeast for no fuss drop it low attenuation.

Have fun!

You are probably right. On the other hand, way back then the average farm hand may have been far more sophisticated than we are. I imagine myself chosing where to work based on how good the beer was.

For example: my current employer supplies NO beer for lunch. If a competitor was offering same pay plus two or three bottles of DuPont for lunch... two weeks notice three weeks retroactive.  See ya!

[pinnah]

 ...did you say pay?  Serfs don get paid

You could be right...I heard Simone down the road was serving their hands a Serf Sorachi Saison with some lemon grass thing going on.
See ya!



OP, also check Drew's work on a Saison for every season.

 

[HoosierBrew]

I really like to target a bit of a lower pH for this style. I shoot for a mash pH of about 5.3

+1.  I shoot for 5.2 - 5.3 for saison. It gives the beer a crisp, tart character that complements the tartness you get from most saison yeasts.

[Wort-H.O.G.]

Ok got me thinking again- saison yeast in a cider?

[morticaixavier]

Ok got me thinking again- saison yeast in a cider?

I've had a couple. never that impressed. I suspect that there are flavor precursors that are not present in apple juice so the yeast can't synthesize the esters and phenols we expect.

[dbeechum]

I've had a couple. never that impressed. I suspect that there are flavor precursors that are not present in apple juice so the yeast can't synthesize the esters and phenols we expect.

that's been my finding as well.

What I haven't tried, that might be interesting is running a saison graff.

[erockrph]

Jonathan/Drew - do you recall which yeast strains were used in the ciders you've tried? I've wondered if 3711 would be useful in a cider to help boost the mouthfeel a bit.

[morticaixavier]

Jonathan/Drew - do you recall which yeast strains were used in the ciders you've tried? I've wondered if 3711 would be useful in a cider to help boost the mouthfeel a bit.

I don't. it was the Common Cider Lemon Saison most recently. I was not able to find out which strain they used.

[dbeechum]

I've done 3724, 3711 and WLP 565.

None have had appreciable "Saison"ness.