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7
votes
2answers
651 views

How long for a pellicle to drop when brewing lambic?

I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...
5
votes
2answers
291 views

Are saisons a high or a low alcohol beer?

I just read the copy in this Northern Brewer saison kit which says "Saisons are brewed hoppy and fairly strong in order to keep through the summer". I had always thought that, as a farmhouse ale, ...
5
votes
2answers
511 views

Should I brew in too-warm climate or substitute the yeast?

I'm about to brew an Amber Ale (from an LHBS kit) that comes with a US-05 Safale yeast. The forecasted temperature for the next couple of weeks is likely to remain at min 20C (68F) overnight & ...
4
votes
2answers
781 views

Saison stuck at 1.030

I would like to get some ideas on my next course of action for a "stuck brew". I am brewing a Saison (first one). My fermentation room is up around 82F so a Saison seemed like the perfect fit. The ...
3
votes
2answers
533 views

Diacetyl Rest on Cream Ale

Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock ...
2
votes
1answer
494 views

What will too much Caramunich do to my beer

Making Jamil's saison today: 10.5# pilsner .75# wheat malt .75# munich it is supposed to have 2oz of caramunich, but instead I measured, milled, and then MIXED with the rest of the grain .75 LBS ...
1
vote
1answer
182 views

Saison fermentation. White residue and thin film. Infected?

I'm ferementing a saison with Wyeast 3724, and after the initial ferment, it died down, I then bought it into a warmer room and chucked some blankets over it (I'm also using an aquarium heater, but ...
1
vote
3answers
140 views

105 Day Fermentation?

I am half dozen or so batches into my homebrewing "career" (Saison du Buff, Jasmine IPA and Midas Touch among my highlights) I found a recipe for a darker saison. I made some modifications (chocolate ...
1
vote
1answer
1k views

WLP 566 Saison Long Fermentation

I brewed up a saison/BGSA 13 days ago, OG of 1.088. Don't have the grain bill/fermentables handy, but there was a good bit of sugar/highly fermentable adjuncts. Pitched a 32oz starter with this ...
1
vote
1answer
16 views

Is my frozen yeast okay?

So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now ...
0
votes
2answers
78 views

White lab Saison yeasts and diacetyl, ever had a “buttery” problem?

I just pitched my first Saison, using WLP 565 24 hours ago. Bubbling nicely. I'm worried about diacetyl, am I paranoid? Aroma section of the beer judging style guide says "no diacetyl" in the aroma ...
0
votes
2answers
67 views

Bitter orange and scaling

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g ...
0
votes
1answer
496 views

Formulating a session saison using extract & grains

I'm looking to put together a session saison & can't find much online to start from. I've got this so far, but would like some feedback. Malts 500g Munich I (steeped) 3kg x-light / pilsner ...