Special Saison

[judgecc]

@nesto.
Thank you for the inspiration to my newest saison. Its totally where I want it.. I did use a bit different hops and malts than you. But the candisyrap and honey makes wonders. Tasted a hydrometer reading today. 1002 with french saison wlp, great attenuation 1060 to 1002 that's perfect and crisp. Great mash schedule.. Looking forward to keg it.. Only thing thats a bit sad is my 10liter I thought about orval dreg.. Dosent feel its any use now.. Maybe togheter with sugar during bottling.. Hmm.. Thoughts?

[Batz]

WLP 568

My favorite! Although Wyeast's new Private Collection 3031 (Saison-Brett blend) might end up being a new fav. I picked up 2 smack packs from a friend who went to the Craft Brewers Conference - it was the Mt Adams Blend and has turned out delicious.

I kegged and bottled (12 champagne bottles) of Saison using W3031 yesterday, looking forward to how this one turns out.

[Nesto]

@nesto.
Thank you for the inspiration to my newest saison. Its totally where I want it.. I did use a bit different hops and malts than you. But the candisyrap and honey makes wonders. Tasted a hydrometer reading today. 1002 with french saison wlp, great attenuation 1060 to 1002 that's perfect and crisp. Great mash schedule.. Looking forward to keg it.. Only thing thats a bit sad is my 10liter I thought about orval dreg.. Dosent feel its any use now.. Maybe togheter with sugar during bottling.. Hmm.. Thoughts?

Hmmm, interesting idea. From reading Tonsmiere (spelling?) and others, even when there isn't much sugar left, Brett, Lacto and/or Pedio (can't remember if it was one in particular or all) can still work on other precursors for flavor development. You do have to be careful with sugar dosing when bottle conditioning with a Brett mix. And probably good to make a little wild starter to be sure. Read Tonsmiere's book. Don't have it in front of me as I'm supposed to be sleeping

[Nesto]

WLP 568

My favorite! Although Wyeast's new Private Collection 3031 (Saison-Brett blend) might end up being a new fav. I picked up 2 smack packs from a friend who went to the Craft Brewers Conference - it was the Mt Adams Blend and has turned out delicious.

I kegged and bottled (12 champagne bottles) of Saison using W3031 yesterday, looking forward to how this one turns out.

Make sure to post tasting notes! (I don't think I did)

[judgecc]

The plan is to add the grown up orval dregs during bottling. With an FG of 02 I will take off 1.5co2/v and add sugar for 2co2/v.. Will use belgian bottles and try one each week.. But thats next weeks task. And a new dark strong brew of course..

[judgecc]

@nesto.
Thank you for the inspiration to my newest saison. Its totally where I want it.. I did use a bit different hops and malts than you. But the candisyrap and honey makes wonders. Tasted a hydrometer reading today. 1002 with french saison wlp, great attenuation 1060 to 1002 that's perfect and crisp. Great mash schedule.. Looking forward to keg it.. Only thing thats a bit sad is my 10liter I thought about orval dreg.. Dosent feel its any use now.. Maybe togheter with sugar during bottling.. Hmm.. Thoughts?

Well.. The Rye dident make this saison as good as it should have been.. To much cara Rye..

[rmklaw]

Nesto, I noticed that you changed the original mash profile for the Saison. Which of your two profiles do you recommend? Thanks.

[Nesto]

Nesto, I noticed that you changed the original mash profile for the Saison. Which of your two profiles do you recommend? Thanks.

I like the 2nd one I posted in this thread. It's not all that much different. I eliminated the low mash-in temp and reduced the beta glucan rest to 40C and shortened it (read that too long can be counterproductive). The protein and 2 Sacc rests should be good and you can get away with a shorter mash-out rest than I used - 5 mins probably good enough.

[rmklaw]

Thanks Nesto. Love your brews.

[HopDaddy]

Plz help... i will try to brew this beer tomorrow, candi sucar it is dark or light??? Maby a link to the right one...

[OllieBBommel]

White candy

[Nesto]

Plz help... i will try to brew this beer tomorrow, candi sucar it is dark or light??? Maby a link to the right one...

Probably too late for your brew day, but I usually use Brun Fonce (Amber) - 36 SRM. It's not super dark. I'm sure light or dark would work fine too.

[rmklaw]

Nesto: Your recipe is happily fermenting. Today is day seven and the alcohol level is up to 6.5 at 78 temperature (bringing it up slowly). I am using the BeerBug to monitor the fermenting SG is steadily going down.

I am wondering if with this strong fermenting, I should still crank up the temperature or wait till the last two days. Thanks.

[Nesto]

Nesto: Your recipe is happily fermenting. Today is day seven and the alcohol level is up to 6.5 at 78 temperature (bringing it up slowly). I am using the BeerBug to monitor the fermenting SG is steadily going down.

I am wondering if with this strong fermenting, I should still crank up the temperature or wait till the last two days. Thanks.

Yup! Keep cranking! 1C/1.8F per day up to 84. Now this assumes you like all those phenolics in a saison - I do

[rmklaw]

Thanks Nesto. This one is a beast. It just stopped bubbling today which is day 13. Should I plan on crashing it for a couple of days before kegging and aging?