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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Tennessee
Joined: 04 Apr 2015 Posts: 116 Location: Tennessee
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Link Posted: Thu May 25, 2017 2:55 am Post subject: |
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I've been looking for something different to brew. Now I have the recipe!
_________________ Kal Clone (30amp),Mash Re-Circulation Manifold, Custom BK Hop Filter.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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ghandlin
Joined: 09 Oct 2016 Posts: 96
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Link Posted: Thu May 25, 2017 12:06 pm Post subject: |
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Saison is one that people love that I make. It's always asked for. I use Crystal @ 60, 30 and 10. I also add bitter orange peel at 10 minutes.
_________________ George Handlin
Hands and Feat Brewing
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Thu May 25, 2017 1:19 pm Post subject: |
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I have my annual saison in the fermenter right now. Always refreshing on those hot summer evenings. I add bitter orange peel, black pepper, fresh ginger root and fresh sweet orange peel at the 10 minute mark.
Silverpoons
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ghandlin
Joined: 09 Oct 2016 Posts: 96
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Link Posted: Thu May 25, 2017 1:37 pm Post subject: |
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I think you posted your recipe before didn't you silverspoons? Pretty sure I printed it out and want to make that soon too.
_________________ George Handlin
Hands and Feat Brewing
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Thu May 25, 2017 4:14 pm Post subject: |
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i'll repost later
silverspoons
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Thu May 25, 2017 4:27 pm Post subject: |
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Here's a PDF of the recipe from my Brewer's Friend account:
remember the step mashing..
i added the sugar at 10 min left in the boil:
silverspoons
Description: |
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French_Belgium Saison_2017 - Beer Recipe - Brewer's Friend.pdf |
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115.38 KB |
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ghandlin
Joined: 09 Oct 2016 Posts: 96
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Link Posted: Thu May 25, 2017 7:37 pm Post subject: |
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Thx!
_________________ George Handlin
Hands and Feat Brewing
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Kraft Farm Brewing
Joined: 04 Jan 2017 Posts: 3
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Link Posted: Sun Jun 04, 2017 1:08 pm Post subject: |
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I'm brewing this one today. Subbing out the hops with Tet for bittering and Rakau for late additions and dry hopping.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Sun Jun 25, 2017 4:54 pm Post subject: |
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Could I lower the alcohol level to the 6ish range by decreasing the amount of grain while keeping the same percentages?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Sat Jul 29, 2017 11:56 am Post subject: |
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I brewed this about 12 days ago. Mash efficiency on this system keeps improving, up to 88% now. I kept all the percentages the same but lowered the amounts so I could have 6.5% beer. I ferment in a ssbrewtech bucket inside a converted refrigerator/fermentation chamber so I can really keep an eye on the temp during fermentation. Fermentation did start off nicely in the beggining however it's been very slow and sluggish lately. I have slowly increased the temp to about 95. My last gravity readings corrected is 1.018 at 12 days. At what point do you think I might need to add another yeast to fully attenuate it, or should I try to be more patient. If I need to add another yeast, should I lower the temp of the wort down from 95 to the 68-70 range before I pitch it? I have some us-05 or Lalvin ec 1118 ready if needed.
-Dan
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Jul 29, 2017 1:41 pm Post subject: |
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dward4421 wrote: | My last gravity readings corrected is 1.018 at 12 days. At what point do you think I might need to add another yeast to fully attenuate it, or should I try to be more patient. |
I'd be more patient myself. If it completely stalls then consider adding a different attenuative yeast like champagne yeast.
Quote: | If I need to add another yeast, should I lower the temp of the wort down from 95 to the 68-70 range before I pitch it? |
You'd need to go to whatever is best for the yeast you're adding.
Kal
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Tennessee
Joined: 04 Apr 2015 Posts: 116 Location: Tennessee
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Link Posted: Thu Aug 17, 2017 3:00 am Post subject: |
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This one's going to be nice. Spicy, Dry, and a hint of clove!
4.5 Liter Starter
67F for 3 days > Raised 2 degrees per day for 13 days > Cold Crashed on day 17
Had about an inch of yeasties in the quart jar till I cold crashed. This is what I had the next day!
_________________ Kal Clone (30amp),Mash Re-Circulation Manifold, Custom BK Hop Filter.
Last edited by Tennessee on Fri Aug 18, 2017 12:27 am; edited 1 time in total
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Mon Aug 21, 2017 12:41 am Post subject: |
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Mine is finally carbonating in a keg now. It took just over 3 weeks to finish at 1.006. I was hoping for a bit more attenuation but the precarbed sample tasted good!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dward4421
Joined: 21 Jan 2016 Posts: 35
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Link Posted: Tue Aug 29, 2017 7:37 pm Post subject: |
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Just tapped this today. Very tasty! I thought it initially tasted sweet but the FG is 1.005. I retested my hydrometer to make sure my error chart was correct but it's consistent with my previous results. Overall I'm very pleased with it. I had my wife, whom doesn't like beer, sample this recipe and a Dupont and she said they taste very similar so I consider this batch a success!
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