I know a few of you are connoisseurs of this style. Going to make my first in about two months so I've started researching which yeast to use. Found this article which was interesting: https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts
I want to get some interesting spice and fruit flavours while keeping the pheonolics low to none. Since it's such a dry style, a bit of acidity won't hurt either, maybe even slightly lactic.
I was thinking of going with WLP565 Saison 1, starting at 18C for 3 days, then ramping to 25 over the next 7. Also thinking maybe WLP585 Saison 3, but concerned about it finishing too sweet.
EDIT: Ohh, wonder can we ever get Wyeast 3726-PC here. Check out the description:
"tropical fruit front nose - pineapple mixed with cinnamon and clove. woody notes underlie it all. bright sour character like a lemon candy mixed with earthy spice muted cinnamon type of flavor (not cassia - cinnamon). Finish is of ginger. (crowd favorite at NHC 2015)"
Any other thoughts?
That Wyeast 3726-PC has Brett in it. Just bottle conditioning a brett saison now with Yeast Bay Saison/Brettanomyces Blend 4626 which should be available from the homebrew company if it's the brett route you want to go down.
Sounds delicious!
One of the recent Experimental brewing podcasts talks about using that wlp565 strain and some tips. They reckon they found better results by having an open ferment. Worth listening to if you're about to use 565.
I did a 50:50 lend of dupont and french saison, now stall and you can brew it at 22-23c
I can see a lot if fun rebrews with this now... :)
(http://i66.tinypic.com/b4bzms.jpg)
Simon Labs Raheny Farmhouse blend 8)
Hehe bet that jar is get to ng nicely funky by now :)
Just growing it up now. Have stepped it up in the bottle over 2 weeks. Very fruity aromas
I've always had good results with the saison blend that WhiteLabs do. It's got a couple of saison strains and a Belgian ale strain (rumoured to be WLP550, which I think is the Chouffe strain). I haven't used any of the Wyeast saison products, but I've heard great things about the French saison strain they do.
I've never used a single saison strain, always blends. Keep the mash temperature low (~64C). You can use simple sugar to push the attenuation but if you do this watch your pitching and fermentation temperatures. I've made saisons in the past that ended up a little bit hot in alcohol, and they all had high % of sugar.
On my first saison, I was worried about it not attenuating fully, and I nearly fell over when I checked the gravity after 2 or 3 weeks: 1.004. :)
Nice tips. I think the 586 is the blend, so good to hear it finishes nice and dry.
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Another tip would be to watch your OG. The yeast is such a monster that it will attenuate so highly that even a moderate gravity wort will produce a high alcohol beer. Before you know it, you have a 7% beer for summer drinking. Although there are plenty of "super saisons", I think they work best when they're relatively sessionable. About 5-6% is perfect imo.
Quote from: Qs on July 15, 2016, 01:34:46 PM
They reckon they found better results by having an open ferment. Worth listening to if you're about to use 565.
I leave the bubbler empty of water(with a tinfoil lid, Radicle Brewing)) for the first day or so as the Saisons can be sensitive to back pressure and stalling. Something about their origins are in wine yeast.... after that barely fill the bubbler to make the lightest of airlock.