[klickitat jim]

Crashed these yesterday, then pitched magic gelatin. Both had a nice classic bret pelicle at the time. We'll see how that effects gel I guess. Bottling these probably Wednesday

[Joe Sr.]

Nice.  This thread has inpsired me to try 3724 again.

It's chugging away right now in a side-by-side with 3711.

Hopefully, no stall.  But if so, I can be patient.

[brewinhard]

Just got my starter going for a delicious summer saison with WY 3724 (my absolute fav strain for this style).  Will be brewing up a new recipe this time around on Wed.  I am hoping for under a mos in primary, but ready to roll with whatever the strain throws at me!

Cheers!

[klickitat jim]

Next time I do saisons im going to make 1 gallon starters and let them go to completion, then decant and repitch, to try to get some of that second generation vitality I keep hearing about. But for now I'm pretty stoked that these will be bret saisons.

[klickitat jim]

Just took my terminal gravity which ended up being 1.002 on the 100% pils and 1.003 on the 100% red x. Both held a great balance between saison character and pineappley lambicus bret character. The red x is slightly hazy and the pils is crystal clear. These will be awesome to enjoy on a hot august evening! I'll have to hide a few to see how the bret evolves over time.

[Phil_M]

Sounds tasty! I need to try and brew another saison soon.

[HoosierBrew]

Just took my terminal gravity which ended up being 1.002 on the 100% pils and 1.003 on the 100% red x. Both held a great balance between saison character and pineappley lambicus bret character. The red x is slightly hazy and the pils is crystal clear. These will be awesome to enjoy on a hot august evening! I'll have to hide a few to see how the bret evolves over time.

Sounds good, man. I'm enjoying my 3724 saison (non-bretted) right now - came out really nice. I cracked a Boulevard Saison-Brett last weekend, though. I kept it long enough (a year-ish) to let the brett get nice and funky. Just a killer beer.

[klickitat jim]

Just took my terminal gravity which ended up being 1.002 on the 100% pils and 1.003 on the 100% red x. Both held a great balance between saison character and pineappley lambicus bret character. The red x is slightly hazy and the pils is crystal clear. These will be awesome to enjoy on a hot august evening! I'll have to hide a few to see how the bret evolves over time.

Sounds good, man. I'm enjoying my 3724 saison (non-bretted) right now - came out really nice. I cracked a Boulevard Saison-Brett last weekend, though. I kept it long enough (a year-ish) to let the brett get nice and funky. Just a killer beer.

Haven't tried Boulevard yet but I love Logsdon Saison Bretta

[brewinhard]

Just took my terminal gravity which ended up being 1.002 on the 100% pils and 1.003 on the 100% red x. Both held a great balance between saison character and pineappley lambicus bret character. The red x is slightly hazy and the pils is crystal clear. These will be awesome to enjoy on a hot august evening! I'll have to hide a few to see how the bret evolves over time.

Sounds good, man. I'm enjoying my 3724 saison (non-bretted) right now - came out really nice. I cracked a Boulevard Saison-Brett last weekend, though. I kept it long enough (a year-ish) to let the brett get nice and funky. Just a killer beer.

That beer is truly a treat.  Just be sure to have a big enough glass for the crazy head it produces.  I couldn't drink my last one for about 15 minutes even after a careful pour. 

[HoosierBrew]

That beer is truly a treat.  Just be sure to have a big enough glass for the crazy head it produces.  I couldn't drink my last one for about 15 minutes even after a careful pour. 

Yeah, for sure. At a year after purchase, this bottle had massive amounts of carbonation and foam, but it was worth the wait after pouring. I'd never been able to save a bottle of it that long 'cause it's so damn good. 

[JT]

Cool, Jim.  I have my saison coming up next week.  Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.  After 2-3 moths from that date - it should be getting good.  But, if I can hold off until 6 months later, it will be so good that I won't waste it on a comp. I had a gallon that I held out until late April this past spring and man was it good.  Glad you are into this!

This sounds very intriguing, care to share your full recipe?

[klickitat jim]

Kinda final check in here. I tried a bottle of the blond last night, expecting it to be a tad immature. Only negative is that the alcohol (~7%) is noticeable. No fusel though, no other off flavors either. Its nearly brilliant with a white head that lasts pretty well for a bigger beer that is that dry. Aroma is a blend of Belgian esters, Bret fruitiness, nobel hops, and pils malt. Flavor matches the aroma. Finish is bone dry and slightly tart with alcohol warmth I mentioned before. I think it turned out pretty good for my first saison.

[JT]

Nice, enjoy that brew!  I intentionally went for a lower OG this time around.  The last saison I made had more alcohol than I wanted too (I didn't account for the low FG when planning it and used champagne yeast to finish it). 

Sent from my SCH-I545 using Tapatalk

[klickitat jim]

Precisely my thought. At 7% its not easy to rip through a couple 750s on a hot afternoon

[reverseapachemaster]

Precisely my thought. At 7% its not easy to rip through a couple 750s on a hot afternoon

That could be a good or bad thing.