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Author Topic: Saison attempt  (Read 15299 times)

Offline troybinso

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Re: Saison attempt
« Reply #90 on: May 09, 2015, 08:50:12 am »
If I had to guess, I would say your starter fermented out in just a few hours and that is why you might not have a krausen now.

Offline klickitat jim

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Re: Saison attempt
« Reply #91 on: May 09, 2015, 11:18:09 am »
If I had to guess, I would say your starter fermented out in just a few hours and that is why you might not have a krausen now.
Very possible, but I was home babysitting grandson and kept a close eye on my starters out of sheer wishing I was brewing. Im not too worried, im sure it will be fine. On Wednesday morning I think I'll decant and add back a liter of starter each just to get them woke up, than pitch the whole shebang that afternoon.

Offline klickitat jim

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Re: Saison attempt
« Reply #92 on: May 12, 2015, 11:26:29 pm »
I think the starters worked out. I decanted and fed them each a quart of starter. By the time I pitched tonight they were very lively, and smelled like belgian heaven.

I ended up altering my hop plan just slightly. I went with magnum bittering on both, but then one got 2 oz Hallertau Mittelfruh and the other got an ounce of domestic Hallertau. The one with mittelfruh will get two more ounces dry hopped, and the domestic will get an ounce of domestic dry hop. I gotta say though, that 3724 smelled so good I almost wish I hadn't hopped at all.

They're all oxygenated and pitched, sitting at 65º for the night. Then I'm going up 5º per day to 90º.

Offline klickitat jim

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Re: Saison attempt
« Reply #93 on: May 21, 2015, 12:55:54 pm »
Update:

Checked gravity on one of my two Saisons. Its at 1.024 after 13 days. Tons of yeast still in suspension, some floating on top. Its pleasantly Saisony with the trademark peppery-spiciness. No fusel solventy alcohol at all. My Mittelfruhs come through just barely, which is what I wanted at this stage. Its going to get more dry hopped. I'll give them another week and check gravity again. Looks like this may take a full month to finish.

Offline HoosierBrew

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Re: Saison attempt
« Reply #94 on: May 21, 2015, 01:01:14 pm »
Update:

Checked gravity on one of my two Saisons. Its at 1.024 after 13 days. Tons of yeast still in suspension, some floating on top. Its pleasantly Saisony with the trademark peppery-spiciness. No fusel solventy alcohol at all. My Mittelfruhs come through just barely, which is what I wanted at this stage. Its going to get more dry hopped. I'll give them another week and check gravity again. Looks like this may take a full month to finish.

Did you ramp it up, Jim ?  I let my ferm wrap take the 3724 saison I'm doing now up to 90F after 3 days. I haven't checked gravity yet. I'm curious to see if the open fermentation helps it finish easier. I've got foil over the airlock opening.
Jon H.

Offline klickitat jim

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Re: Saison attempt
« Reply #95 on: May 21, 2015, 01:28:29 pm »
Yes. Pitched at 65, added 5 deg per day to 90. Its been at 90 for a week.

Offline HoosierBrew

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Re: Saison attempt
« Reply #96 on: May 21, 2015, 01:35:25 pm »
Yes. Pitched at 65, added 5 deg per day to 90. Its been at 90 for a week.

Well, we'll see how Drew's method works. I did basically the same thing as you (I pitched @ 66F) except for not using the airlock. I may check gravity and see where it's at soon.
Jon H.

Offline klickitat jim

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Re: Saison attempt
« Reply #97 on: June 02, 2015, 07:47:38 am »
25 days in, has been at 90º for about the last 20 days, SG is 1.016. Its still got a skim of yeast foam and a ton of yeast still in suspension. This is definitely a yeast that takes patients. I think I'll go by terminal gravity but also appearance. Once it hits TG and drops clear I will consider it done. I suspect that will be a couple more weeks.

Offline HoosierBrew

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Re: Saison attempt
« Reply #98 on: June 02, 2015, 08:30:50 am »
Yes. Pitched at 65, added 5 deg per day to 90. Its been at 90 for a week.

Well, we'll see how Drew's method works. I did basically the same thing as you (I pitched @ 66F) except for not using the airlock. I may check gravity and see where it's at soon.


Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.
Jon H.

Offline homoeccentricus

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Re: Saison attempt
« Reply #99 on: June 02, 2015, 09:07:13 am »
This is definitely a yeast that takes patients.

I do hope you have health insurance.
Frank P.

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Offline Joe Sr.

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Re: Saison attempt
« Reply #100 on: June 02, 2015, 09:49:23 am »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.
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Offline HoosierBrew

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Re: Saison attempt
« Reply #101 on: June 02, 2015, 10:04:17 am »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1.056 OG.  The only time I've not stalled it (using it alone) was pitching and holding @ 90F.  Here's an easy trick to keep the 3724 character and have it not stall, though -  pitch it 2:1  3724 to 3711. Whether it means a 1/2 gallon starter of 3724 and a quart starter of 3711, or 2 packs to 1 pack (pricier).  I just tried to open ferment the 3724 alone to see how it went.  The 2:1 method makes a great beer, much better than 3711 alone IMO.
Jon H.

Offline brewday

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Re: Saison attempt
« Reply #102 on: June 02, 2015, 10:11:35 am »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1.056 OG.  The only time I've not stalled it (using it alone) was pitching and holding @ 90F.  Here's an easy trick to keep the 3724 character and have it not stall, though -  pitch it 2:1  3724 to 3711. Whether it means a 1/2 gallon starter of 3724 and a quart starter of 3711, or 2 packs to 1 pack (pricier).  I just tried to open ferment the 3724 alone to see how it went.  The 2:1 method makes a great beer, much better than 3711 alone IMO.

Anybody try the Omega hybrid?  Jon, not sure if GF carries it, but might be worth look.

Offline HoosierBrew

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Re: Saison attempt
« Reply #103 on: June 02, 2015, 10:14:45 am »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1.056 OG.  The only time I've not stalled it (using it alone) was pitching and holding @ 90F.  Here's an easy trick to keep the 3724 character and have it not stall, though -  pitch it 2:1  3724 to 3711. Whether it means a 1/2 gallon starter of 3724 and a quart starter of 3711, or 2 packs to 1 pack (pricier).  I just tried to open ferment the 3724 alone to see how it went.  The 2:1 method makes a great beer, much better than 3711 alone IMO.

Anybody try the Omega hybrid?  Jon, not sure if GF carries it, but might be worth look.

Haven't tried it. I'd be curious to read some reviews though.
Jon H.

Offline Iliff Ave

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Re: Saison attempt
« Reply #104 on: June 02, 2015, 10:38:28 am »

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

I haven't tried it for this reason plus, I just really like 3711
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