First Saison

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Niman

Senior Member
Joined
Aug 17, 2014
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Recipie

10kg Pale malt (used Minch)
500grm carared
80grm EKG(full 60min Boil)
irish moss last 15
100grm honey. orange zest and crushed pepper last 5 mins

was kinda a long day mashed and cut grass then went to lunch and dentist.

returned home and restarted.

http://www.thehomebrewforum.co.uk/attachment.php?attachmentid=2095&stc=1&d=1436298123



http://www.thehomebrewforum.co.uk/attachment.php?attachmentid=2096&stc=1&d=1436298362


at last a rolling boil . I dont like splitting the day it seems to take ages to reheat wort.


http://www.thehomebrewforum.co.uk/attachment.php?attachmentid=2097&stc=1&d=1436298534


Pain to lift pot to bench......run off into 2 buckets sloshed between the 2 to aerate.
http://www.thehomebrewforum.co.uk/attachment.php?attachmentid=2098&stc=1&d=1436298616


thought i would try something different rehydated 1 and pitched 1 dry
http://www.thehomebrewforum.co.uk/attachment.php?attachmentid=2099&stc=1&d=1436298688


kinda curious to see the outcome...

refreshment.jpg


finaly.jpg


aerating.jpg


yeast.jpg


fementers.jpg
 
Looks good, mate. My only criticism (friendly, of course) is the pepper addition. I see a lot of Saison recipes including pepper. A good Saison yeast adds that characteristic IMO. In fact, I'm drinking my latest one now. It's definitely got that peppery spice, but I didn't add any pepper. :cheers:
 
thanks for the feedback

was one i struggled with to find a tried and tested recipe ...so between beersmith and google i kinda winged it..i did bottle it at using corriander..

must say was surprised at the orange aroma at the late additions , both orange zest and pepper about a teaspoon....so not a huge addition in just shy of 50ltrs..



its certainly not going to be a session beer
 
thanks for the feedback

was one i struggled with to find a tried and tested recipe ...so between beersmith and google i kinda winged it..i did bottle it at using corriander..

must say was surprised at the orange aroma at the late additions , both orange zest and pepper about a teaspoon....so not a huge addition in just shy of 50ltrs..



its certainly not going to be a session beer
I've got an experimental Norwegian farmhouse beer in secondary that got some freshly ground coriander (plus some juniper berries). It's actually tasting really nice :cheers:
 
bit of a follow up..

when the bubbles in the trial jar settles i noted OG1062

the pics of the 2 fermenters the one on the left was dry pitched the other rehydrated.

Any time i have been in the shed i have had a nosy and tbh the dry pitched one i thought showed more signs of fermentation and a quicker start time judging by the constantly bulging lid anyhow.


took samples from both earlier
at this point i should add i really need to buy a turkey baster/wine thief.
did my usual starsaned trial jar and dunked it through the layer of **** on the top ended up with a fairly lumpy sample from both.

the rehydrated sample was about 4 points lower than the other which surprised me as it , well too look at any how seemed slower to start and appeared less vigorous throughout.

had a taste taste from both....kinda interesting..
 
follow up

moved both fermenters thurs night when shed sorted

had a look tonight ..

ive never had a beer go so low ...was originaly gonna be kegged now im thinking i need smaller bottles
 
I am using that yeat one a Saison now what do you think has it attenuated too? look like possibly 1005 or 1006

What temp did you ferment at btw? mine is at 24 and I cannot seem to get it any higher Krausen is hanging around too!!
 
1004 0r 5 hopefully when bubbles drop//

temp wise i started it when we had heat......3 weeks ago....mind u i fermented it in a block shed..beside boiler...i usually use so4 or so5 but the heat concerned me....i now understand how much the yeast adds to flav....and in this case in a nice way
 
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