Questions tagged [saison]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
1
vote
3answers
34 views

Finicky Wyeast 3724 Stall

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty ...
0
votes
1answer
49 views

Bringing Cold Crashed Beer to Room Temperature

So I cold crashed and force carbed a saison recently, but after trying a glass I realized that it might be a little young and too funky. I took the keg out of the fridge and let it warm to room ...
4
votes
3answers
188 views

Can saison yeast use lactose?

As title states, the question is can Saison yeast use lactose? i.e. is it possible to sweeten a Saison with lactose? Or, sweeten it possibly some other way? This is about Saison yeasts, dry or ...
3
votes
2answers
140 views

Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

Working with a 1.060 original gravity wort, mashed at 152F, and using the WLP565 Dupont yeast (that is known to stall), when should the brewer investigate if adding a secondary strain of yeast will be ...
1
vote
1answer
135 views

Why is lemon zest undetectable in my beer?

I brewed a saison and added lemon zest for the last five minutes of the boil. At the time, it seemed like a lot of lemon zest, but I was following a recipe. The beer was in primary for a week, ...
1
vote
1answer
238 views

What kind of infection shows a white film with dots in secondary?

Hi! Okay, so around month ago I made a saison with some mixed frozen strawberries (1 week in the freezer) added to the primary fermentation (fermented with S.Cerevisiae strain). After three weeks I'...
2
votes
1answer
573 views

Can a homebrew with a FG of less than 1.000 become infected?

My 100% pilsner mashes that are fermented with Wyeast 3711 French Saison routinely hit a FG of 0.996. If bacteria contamination was introduced after fermentation was complete, is it possible for the ...
3
votes
5answers
3k views

How to remove sediment?

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash ...
1
vote
1answer
75 views

Is it safe to put two fermwraps on top of each other over a fermentor?

Last month I made a few saisons at 80°F (27°C), and was able to maintain that temperature with a single fermwrap. Now, for some reason, a single fermwrap is only getting the temperature to 72°F (22°C)....
2
votes
1answer
1k views

Making a French Cider

Ahoy! I've been making ciders for last year (with more experience on beers and meads). Two things happened. I tried a french cider couple a month ago and I liked it to the point, that I won't mind ...
3
votes
5answers
881 views

Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ...
1
vote
2answers
70 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
594 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
88 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 ...
1
vote
1answer
453 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
155 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 ...
0
votes
1answer
662 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 ...
2
votes
1answer
920 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 (...
4
votes
2answers
2k 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 ...
5
votes
2answers
404 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, ...
4
votes
2answers
953 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 ...
1
vote
1answer
2k 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 ...
5
votes
2answers
563 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 & ...
7
votes
2answers
924 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 ...