Belgian Super Saison

**kal** · Posted: Tue Aug 29, 2017 7:45 pm Post subject:

Excellent! Glad to hear you both like it!

Kal

Firetech · Joined: 02 Jan 2015 Posts: 8 Location: Utah

Any suggestions on using fresh raspberries with this recipe?

**kal** · Posted: Thu Aug 02, 2018 10:35 pm Post subject:

perogi · Posted: Sun Aug 05, 2018 5:33 pm Post subject:

Anyone experience the Saison stall? https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts (Scroll down to Avoiding the Saison "Stall")

**kal** · Posted: Sun Aug 05, 2018 5:47 pm Post subject:

I've only brewed this one once, but didn't experience the 'stall'.
See the notes section of the recipe as well for more info on this - I think the trick is in my words here:

Pitch yeast and ferment at 66F for the first 3 days then allow the temperature to rise to 85-90F until complete (raise a few degrees per day). Do not allow temperature to drop.

If you do have issues:

If yeast seems to be stalling, do not be afraid to raise temperature as high as 95F to ensure proper attenuation as this yeast works well at higher temperatures. If the temperature is not raised this way the strain tends to stall out in fermentation at the 75% mark and then sometimes restart as long as two weeks later. Some brewers have had to resort to champagne yeast to finish.

Kal

perogi · Posted: Sun Aug 05, 2018 6:01 pm Post subject:

Thanks Kal - I'm planning on using that fermentation schedule.

Debating on the "use foil" part of the link I posted. Seems reasonable considering this person's experience with saisons but it's summer and summer means flying critters. I'm not completely convinced that putting foil over the top when it's fermenting will give it enough room to "burp" out the CO2 without gnats getting into the wort/beer.

**kal** · Posted: Sun Aug 05, 2018 7:00 pm Post subject:

That foil/pressure thing doesn't sound plausible to me. I didn't use foil - I used my regular blow-off tubes (as shown in the pics in the recipe).

Kal

Ozarks Mountain Brew · Posted: Sun Aug 05, 2018 9:12 pm Post subject:

I have the fly problem in my boil kettle, the other day I fished out 10, for some reason flies and yellow jackets love boiling wort

**kal** · Posted: Mon Aug 06, 2018 12:59 pm Post subject:

Flies or other bugs in the boil kettle = no big deal as they get boiled.
Flies or other bugs in the fermenter = much bigger deal as they can infect the beer, especially if it's near the start of fermentation and the alcohol level is low.

Kal

perogi · Posted: Wed Aug 15, 2018 1:02 am Post subject:

Tripel · Posted: Wed Jan 16, 2019 4:31 pm Post subject:

Hey Kal, Long time. My system is still working flawlessly.

I've been chomping at the bit to brew some sours but have concerns about introducing wild cultures to my system.

Any worries about a wild yeast infection? Did you do anything different with your equipment or cleaning procedures?

I've read that diastaticus can be harder to eradicate than bret.

Thanks,

York

**kal** · Posted: Wed Jan 16, 2019 5:02 pm Post subject:

Hi York!

Valid question. I didn't do anything special about cleaning, because from what I can tell at the time I brewed this beer there was no mention of Saccharomyces cerevisiae var. diastaticus being a possibility in their WLP565 strain. Fast forward a few months and White Labs was sued by Tired Hands brewing and the following text showed up on a bunch of their yeast pages:

Tripel · Posted: Wed Jan 16, 2019 6:30 pm Post subject:

Thanks Kal for the thorough response.

I've read where it is causing headaches for some pro brewers. They're sending bottle bombs out to market thought to be fully attenuated. They say 1 cell of the variant is all it takes to start fermentation of any remaining dextrins in finished beer. Someone posted that it will even ferment old socks and underwear Smile

Others have posted they use it frequently with no cross contamination.

Wyeast indicates it is present in their Belgian Saison:

STRAIN: 3724
BELGIAN SAISON ™

Species: Saccharomyces cerevisiae var. diastaticus

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.

This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

What to do...? I just retubed the brewery and Keezer this year. I have a bottle of Saison Dupont to sip tonight and ponder.

Thanks, York

**kal** · Posted: Wed Jan 16, 2019 7:08 pm Post subject:

Yep. These issues can certainly give a brewer pause!

Kal

**kal** · Posted: Mon Nov 04, 2019 10:27 pm Post subject:

Recipe has been re-written and moved to our new site.

See: https://shop.theelectricbrewery.com/pages/belgian-super-saison

This thread will remain open for questions. Cheers!

Kal

mskatz51 · Joined: 26 Feb 2017 Posts: 2

The recipe on the website has changed since I first brewed this. More Belgian pilsner malt and another packet of yeast. Anyone have any idea why? I felt it was perfect the way it was. And of course I brewed this one yesterday and my readings were off all over the place. Now granted, I had two wisdom teeth removed on Tuesday, so I am sure I must have missed something in the process.

**kal** · Posted: Mon Sep 28, 2020 7:20 pm Post subject: