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Quote from: HoosierBrew on May 13, 2015, 01:23:24 pmQuote from: narcout on May 13, 2015, 01:15:12 pmQuote from: HoosierBrew on May 13, 2015, 10:52:30 amYeah, I pitched one @ 90F and held there last year. Hit FG in like 9 days. Any other yeast would make a fuselly mess there, but it was surprisingly good. That strain is a different animal altogether.I also tried this last year. The beer turned out quite well, though it still took 5 weeks to hit FG.Wow. I remember mashing that one @ 147F, too. Did you mash higher ? I'm surprised it took that long at 90.I mashed at 148 for 75 minutes. I think it ended up finishing at 1.004 or 1.005; it just took awhile to get there. It was a nice change from the 3711 (which I use a lot). Next time I'm going to try pitching both strains.
Quote from: narcout on May 13, 2015, 01:15:12 pmQuote from: HoosierBrew on May 13, 2015, 10:52:30 amYeah, I pitched one @ 90F and held there last year. Hit FG in like 9 days. Any other yeast would make a fuselly mess there, but it was surprisingly good. That strain is a different animal altogether.I also tried this last year. The beer turned out quite well, though it still took 5 weeks to hit FG.Wow. I remember mashing that one @ 147F, too. Did you mash higher ? I'm surprised it took that long at 90.
Quote from: HoosierBrew on May 13, 2015, 10:52:30 amYeah, I pitched one @ 90F and held there last year. Hit FG in like 9 days. Any other yeast would make a fuselly mess there, but it was surprisingly good. That strain is a different animal altogether.I also tried this last year. The beer turned out quite well, though it still took 5 weeks to hit FG.
Yeah, I pitched one @ 90F and held there last year. Hit FG in like 9 days. Any other yeast would make a fuselly mess there, but it was surprisingly good. That strain is a different animal altogether.
I did a saison recently. Mashed at 148* for 90 minutes.Used Saisonstein Monster yeast, which is purportedly a hybrid of 3711 and 3724. Fermented at 65* for 3 days, then allowed to free rise. Ended up at 81*. After 14 days, went from 1.052 to 1.004. Something a little over 90% attenuation.
Quote from: riceral on May 13, 2015, 04:01:19 pmI did a saison recently. Mashed at 148* for 90 minutes.Used Saisonstein Monster yeast, which is purportedly a hybrid of 3711 and 3724. Fermented at 65* for 3 days, then allowed to free rise. Ended up at 81*. After 14 days, went from 1.052 to 1.004. Something a little over 90% attenuation.Have you tried it yet ? Just curious about the yeast character.
Topic: Saison 2.0 (Read 3061 times)
