Saison | Fermenting Warm

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RECIPE FOR 5 GALLONS:
7 lbs Pilsner; American
2 lbs Munich Type I
1 lbs White Wheat Malt
8.0 oz Sugar; Corn (Dextrose) [Boil]
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min
1.00 oz Styrian Goldings [5.40 %] - Boil 10.0 min
1.0 pkg Belgian Saison (Wyeast Labs #3724)
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Опубликовано:

30 июл 2024

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Комментарии : 94

@HopsANDgnarly 3 года назад

That song when you’re dressing the fermenter 😂 Saison looks great!

@TheHomebrewChallenge 3 года назад

LOL. "Dressing" the fermenter.. hadn't quite thought of it like that.. love it!

@dmac3603 3 года назад

Video production getting better by the week!! Somebody get this man a TV show!

@woodshedbrewingco.481 3 года назад

Love me a good Saison! Made a Strawberry Rhubarb Saison this past fall. Great style to play with. Thanks for the video. Sláinte!

@TheHomebrewChallenge 3 года назад

Damn, that sounds good!

@journeyfortwo5211 3 года назад

I've been waiting so long for you to brew a saison. I'm brewing my first today and finally this is here!

@Unsub-Me-Now 3 года назад

Your editing and style has came a long way since youve started your homebrew challange. I had to watch it twice to listen more carefully since the first go I paid more attention to the masterfully edited video.

@TheHomebrewChallenge 3 года назад

Flattery will get you everywhere. Thank you!

@Chris_Mc. 3 года назад

Wow you just keep getting it right! Nice work. I wouldn't mind seeing your secondary fermenter/crashing/kegging process. It might be in a previous video I missed. But approach is fantastic so I am sure you could teach us something. Cheers 🍻

@TheBruSho 3 года назад

I love a good Saison, one of those yeasts that requires a bit of hand holding to get right and this one sounds delicious.

@soronos8586 3 года назад

Ahh Saison, the one beer I’ll still be able to brew in the apocalypse

@benmeares8074 3 года назад

or almost any other style using kveik.....

@Themassaman1 3 года назад

@@benmeares8074 Kveik. The no fucks given yeast.

@henriknordgren2400 3 года назад

My favorite - to brew and to drink. Thanks

@thedeadlypancake3035 3 года назад

I've really been looking forward to this video :D

@cmcurran5 3 года назад

So jealous of all your toys! Looks great!

@TheHomebrewChallenge 3 года назад

Thank you 🤗

@MinhaCervaMinhaVida 3 года назад

I love Saisons 🍻 #cheers!

@theulsterexpat 3 года назад

loving these vids, especially interested in your Kolsch which is my next beer on my list

@DenkerNZ 3 года назад

Off topic, but that is some amazingly funky hair on Lauren. Love the pink to purple!

@LaurenCutthroat 3 года назад

Thank you!

@curtpick628 3 года назад

Well done. Beer looks great

@TheHomebrewChallenge 3 года назад

Thank you! Cheers!

@xander1052 3 года назад

The editing this week is smooth! also you reminded me that I do need to try farmhouse ales

@TheHomebrewChallenge 3 года назад

Thank you. All positive comments about the edit are ALWAYS appreciated :)

@Jango1989 3 года назад

A nice crisp saison would be perfect r right now! Looks delicious.

@TheHomebrewChallenge 3 года назад

It sure was.. while it lasted!

@nathanparry8315 3 года назад

Belgian saison yeasts also don't like back pressure. It's best to use sanitised foil rather than an airlock. French saison on the other hand, doesn't care as long as it's warm, but it is diastaticus positive and will eat EVERYTHING!

@RidesWithAnthony 3 года назад

I want to try that beer.

@kwm2136 3 года назад

Nice to see this. Saison has probably been my most brewed style and when done proper, nothing better, IMHO. I love Dupont strains. Best approach in handling them is to pitch @ 68F, take beer down to that 8 plato (stall) range and let the heat rise into mid/high 80's. And keep the mash no higher than 150F.

@MinnesotaFats 2 года назад

And pitch in Brett yeast while you're at it

@austin2842 3 года назад

There's a trick with 3724. It's a bugger to work with, but if you harvest the slurry it will adjust to your brewing environment. Gen 2 and onward, it will ferment reliably fast for you. Done in just a few days. Also, I'm surprised by the 1.015 FG. It ferments bone dry for me, usually 90% attenuation.

@TheHomebrewChallenge 3 года назад

Excellent tip. Will try this next time

@vascosantos2182 3 года назад

I'm really interested in what you have to say about sparging. I've searched the better half of your videos and I can't find you mentioning it. Cheers from a new brewer

@jesmarina 3 года назад

Hello Martin, love the videos. One question: How come you never sparge? I've tried asking Clawhammer Supply the same question as well, but has of yet not gotten an answer.

@leehaseley2164 3 года назад

I love Bobek hops and TYB Wallonian Farmhouse I for my saisons. I have to admit to "following the unwritten rules" and mashing low and long.

@mongi4435 3 года назад

So it sounds like it comes out to $25 a pint. LOL. Love your vids and keep them coming.

@edmunddavis2585 3 года назад

1.015 fg on a Saison while fermenting that warm? Glad you liked the beer. I thought it would finish lower.

@dschneid11 3 года назад

Just kegged mine this morning and I'm going to let it naturally carb in the cellar until it gets really hot out. I like mine with a dry finish so I used Belle Saison dry yeast and it came down to 1.005!

@TheHomebrewChallenge 3 года назад

Sounds like you have it just where you want it. I admire you patience in conditioning it.. patience I rarely have :)

@iaindyer1629 Год назад

Surprised your Belle finished above 1.000. My Saisons with Belle are all malt and usually finish around .997 . Very dry and dangerously easy drinking.

@EvilfoxCT 3 года назад

I think the aroma description you're looking for is "horse blanket". Love a Saison, they work great at session strength of around 3.8% too.

@jackoffiler3597 3 года назад

Horse blanket usually comes from Brett

@seriomarkj 3 года назад

I love saisons!!!! BTW a lemon saison is the best summer beer...I have brewed it twice and it is so good

@TheHomebrewChallenge 3 года назад

Nice. Are you adding actual lemons or lemon juice?

@seriomarkj 3 года назад

@@TheHomebrewChallenge i just use lemon skin...I peel very thin strips to avoid the rind, and add it about a week after fermentation, and let it sit in the fermentation bucket for a week, I like a subtle lemon flavor nothing too crazy, and the right hops help

@malkocy 3 года назад

@@seriomarkj I am collecting the orange and grapefruit skins that we consume recently, and freeze them.. Sure sliced them off the white parts. I am planning a saison with them soon.. Have you tried during the end of the boil? I would like to have a back note of the orange skin, not very powerful on the palate, but like its buried deep there.. 😃

@seriomarkj 3 года назад

@@malkocy i have not tried it at the end of the boil, so sadly I have no idea how that would work. Sorry

@malkocy 3 года назад

@@seriomarkj Thank you.. I guess I will add some during the end of the boil, and some after fermentation.. 😀🍻

@ramezrahal2620 3 года назад

Any reason why you've mashed this at 67C? I've always mashed my saisons at the lower range to make sure they end up bone dry, so i'm interested in your take on this.

@manueljulianrodriguez1705 3 года назад

Some saison yeasts dont care about mash temp, they will eat everything

@worems1 3 года назад

Martin, how long do you normally ferment for? Do you have a minimum time?

@tonyheron3729 3 года назад

Looks delightful! Considering you talked about the dreaded saison stall in the lead up found it odd that you completely glossed over the fact that you did encounter it with this brew which resulted in you having a much less dry saison than you would have had if it attenuated fully. Happy accidents!

@TheHomebrewChallenge 3 года назад

Yes we forgot to mention that in the tasting. But it did indeed finish high. But like you say, a happy accident.

@irrlicht6997 3 года назад

Time for me to try a saison! Looks really tasty. How long did you ferment for and how long did you let it sit and keg and condition?

@TheHomebrewChallenge 3 года назад

Fermented for about 10 days. Spent another 3 weeks or so in the keg awaiting the tasting.

@MrRufusjax 3 года назад

If you need to ferment at 90 degrees, just stick it in your garage, at least some of the year.

@1964mjc Год назад

Is that a misprint for FG? 1.015 or should be 1.005 or 1.0015 ? Shouldn’t saison be super dry ??? Mine usually finish 1.003 !!

@henzik 3 года назад

FG seems way too high. Maybe I am used to the Belle Sasion yeast ending at around 1.002-4 starting from 1.065.

@whiteapollo11 3 года назад

Awesome shirt on your wifey!

@kg49er 3 года назад

Your FG was quite high for a saison. Any idea why? What attenuation did you expect?

@ivanngcf 3 года назад

His mashing was at 67, wich leaves a good amount of dextrins. These sugars are not so easily fermented and remain in the beer. Not usual for dry belgian beers like saison.

@BapelZieN 3 года назад

Very high FG on that "Saison" tho.

@dotbstudios 3 года назад

Why was the final gravity so high? Did I miss that being addressed? You said it was going to be ~6% early on.

@Hannes_Lind 3 года назад

Saison yeast has a way of stalling in fermenting out, think ive read somewhere that saison yeast are CO2 toxicity sensitive and a trick is to swirl the fermentor to kick out the CO2 out of suspension from the beer. The reason why the high temp concept works is not that the yeast need heat. It works because the increase temp decreases the solubility for CO2 in solution. The CO2 comes out and the yeast start to ferment again.

@iliffavenuebrewhouse6496 3 года назад

3724 is known for being stubborn and is apparently very sensitive to pressure. This can be resolved with an open ferment. I personally like the flavor and ease of use from 3711.

@iliffavenuebrewhouse6496 3 года назад

Way too high of an FG. Apparently 3724 performs better in open fermentation. A good reason to use 3711.

@vertharion694 3 года назад

It so wierd a saison yeast with so low attenuation, if I was make this beer and get this FG I would doing a good swirl and wait more time, I already had a few bottle bombs because a saison with 1.007 FG

@KelrynGrey 3 года назад

Yeah, this one definitely stuck. I think adding Fermaid and/or DAP to any saison really helps keep it from doing this. The last time I used 3724 it stuck for a week at around 1.024, I had to move it into the hottest area I could find and kick the temp up to the mid 90s F. Cleared itself up after that.

@goosie208 3 года назад

Martin, can I ask why you don't spare your brews? Thanks man

@TheHomebrewChallenge 3 года назад

The Clawhammer system is a full volume BIAB system.

@goosie208 3 года назад

@@TheHomebrewChallenge but could you not argue that it’s very similar to the Grainfather with its removable grist case, on which you do sparge?

@TheAlchemistsBrewery 3 года назад

What's the difference between Belgian saisons and French saisons?

@vertharion694 3 года назад

Depend on whom your asking, accord with the BJCP they're similar, but saison is not a simples style but more like multiples stylies put together, it depend on the region, the ingredient, and maybe the more important the yeast alone or the yeast plus bugs

@TheAlchemistsBrewery 3 года назад

@@vertharion694 At a homebrew scale: Belgian saisons are made with BE-134 ore Belle Saison for well-attenuated beers, with fruity, floral and phenolic notes and a dry character and French saisons with the yeast used here.

@davefaulkner6302 2 года назад

ok this might be known, but an on-line description of WY3724 Belgian Sasion Ale Yeast, says: "This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, *only to stick around 1.035 S.G*. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation." Seems like you ran into the "stuck" characteristic of this strain. I've heard others use a secondary strain like Kveik Voss to get unstuck and finish. Didn't need it here! Crazy FG of 1.001! Let nature take its course if you have the time and brew space.

@user-ct8mt9ko9g 3 года назад

Черепашка ниндзя норм такая)))

@hptator 3 года назад

sorry because i put a comment on your biere de garde video and now I realise i was talking about saisons. although there are many different beers in both categories that overlap each other it´s true that in general biere de garde has a higher abv, it is a little bit more malty and it is fermented at lower temps with a cleaner yeast. i think you did much better with this one. the only but is yours finished too high. you mashed too high and probably you didn't wait long enough to finish the fermentation. but overall well done. cheers.

@johnbrooks965 3 года назад

Just wondering is that woman you do the tasting at the end of your videos your wife?

@normlang1994 3 года назад

Not a style that I care for...so more for you, right! :-D

@TheHomebrewChallenge 3 года назад

Haha. Sadly by the time this video has come out the keg is dry.

@malkocy 3 года назад

Stay light and upping a thing or two🧐🤨 I know where its going.. A light colored, light beer, not malty, but high abv.. Like tripelling the fermentable sugars😄😁 I was just wondering recently, you do the challenge with kegging, but some of the beers, especially the Belgians do like bottle conditioning.. And some of your viewers also do the bottling.. Would you try and show the bottling process to the viewers for a complete brewing tutoriol? Like, one batch with regular cap bottles, and one batch with the champagne cork bottles.. That would be a more complete set of videos in the end..

@elvioruggieri743 3 года назад

Io avrei messo della segale (rye)

@scottm6802 3 года назад

1.015?? That’s so high

@vertharion694 3 года назад

Too high, that yeast is famous for get 80% of the fermentetion done and stall in the last 20%, I would not bottle a saison with more than 1.007, I got some bottle bombs with the french yeast with 1.007 after 3 week, and when I check it got down to 1.003