Saison

[FrozenInTime]

Keg'd me Petite Saison today (Northern Brewer ag kit), kinda surprised at the FG! It was .998, that is some beast of a yeast. Had a slight bit of a bite, had to drink the sample. Is this normal, I'm not a big Saison brewer/drinker. Actually, my first Saison.

[Kealia]

You brewed a style you've never tasted?

Wow, you're braver than me.

[mashani]

Saisons are all over the map - that particular recipe is a very hop forward example, and low OG. I like them that way, but other saisons are more about the yeast, so will be very different. If you want to try something totally different then pick up a bottle of Saison Dupont, which is more about the yeast and uses a different saison strain (Belgian) that makes a lot of bubblegum esters. Or Avril, which is their low abv (3.5%) table beer, and is an excellent example of such a beer. Or try Ommegang Hennepin, which is about the yeast and spices. Not that the yeast isn't important in what you brewed - it is - but the hops are much involved in the flavor. If you like the DuPont and try to make your own, be aware that the Belgian Saison strain is a bastard, you need to ferment in the 80s-90s when using it.

Because 3711 or Bella Saison is such a beast, it doesn't take many IBUs to give it a bite because that yeast itself ferments out bone dry and tart. You can make something not sweet at all without even using any bittering hops with it. If the bite bugs you, next time use less bittering hops, or let it age and it should mellow. If you look at a BU:GU chart, and are using French Saison, the right way to look at it is to shift the scale a whole color band to the left.

There is very little that yeast will not eat. It is actually genetically related to wild beer infecting yeast (saccharomyces cerevisiae var. diastaticus). This is same kind of thing that gives people foamers/gushers if it gets into the beer in a small amount and they bottle it before they find out. It will eat starch, it will eat large sugar chains that other yeast will not eat. Because of this, it can ferment out even 100% extract batches below 1.0. You can screw up your mash, and it will eat it anyways. It's like the honey badger. It doesn't give a *$&.

I've never had it finish higher then 1.004 when used as the primary yeast strain, no matter what my OG was. I never brew anything over 1.06 with it anymore, because 10% abv is a bit much. I pretty much stick in the 1.04-1.05 range. I don't tend to use sugar as much with it as I would with say a Belgian strain, because it doesn't *need* sugar to ferment out dry. If I add sugar, it's a flavorful kind, used specifically for that reason.

Warning: Sanitize your equipment extra carefully, because if any of that lives on and gets into your next batch - think foamers/bottle bombs.

Next thing you should try if you are in the experimental mood is Northern Brewers Patersbier kit. It's excellent lawnmower beer.

[mashani]

You brewed a style you've never tasted?

Wow, you're braver than me.

I'm strongly considering brewing up some 10-11th century style monastic ales that use only about 7-9 IBUs of hops and a bunch of spices, herbs, and salt, and some belgian type of yeast. A little bit of smoked malt too. Although I don't like Rauchbier, it would be only a small amount, so might be ok with it. 3-4% abv ish. 5ish if I fortify one with some honey. (that's the "special occasion" kind). Those monks knew how to party.

I'm certain I've never tasted what they will turn out like. But if it was good enough for the monks, then who am I to argue. I might do them as 1 gallon batches though.

[FedoraDave]

You brewed a style you've never tasted?

Wow, you're braver than me.

This has kind of been my quest this year; to brew new styles. Most of them I've tasted, but it's still going out on a limb, since brewing the style is a new experience. It takes a bit of research and some reliance on what I already know, but it's still something of an adventure.

[Beer-lord]

I'm with you Dave. Though I've had Saisons, I've never made one and it's my next one up. But I'm just not sure how far I'll stretch my styles. Never did a Farmhouse and have that planned too. Other than that, I think I should just stick with what I like and so far, sours are not on my list though I am willing to try commercial versions of styles I've never brewed with the chance of brewing something different in the future.

[mashani]

I'm with you Dave. Though I've had Saisons, I've never made one and it's my next one up.

Although I suggest you don't go overboard at first, the fact is that you can make saisons as hoppy as your IPAs if you like. As in hop forward flavor/aroma. If you like. I do this in the summer when it's too hot for me to brew an IPA/APA but I want an IPA/APA like substance. (although maybe not with the amount of hops you use, maybe 2 to 3oz in 2.5 gallons in my case). Just don't go overboard with the bittering additions. If I was making a Saison using 3711 or Bella with American IPA levels of hops, I'd just throw every single bit of my hops in at 20 or <, even 15 or < depending on how much I'm using - and not bother with any traditional bittering addition. Due to how dry the yeast ferments out (I edited my post above, I meant to say that no matter my OG I've never had it finish HIGHER then 1.004, and I've had 0.997 with all extract in the past too!), you do not need much in the way of bittering to get a "balanced" beer.

Too much hops will bury the yeast esters to some extent, but you will still get tartness and some peppery spice like phenols to come through.

Too much bittering hops will be *fooking bitter*. Because there isn't much if any sweet left for the bitter to balance.

[FrozenInTime]

Reason I brewed it was I wanted something new, something to surprise me over what I normally brew. I think when it gets carb'd, it will be a fantastic beer albeit a higher ABV than I was hoping for. Time to do up my annual lawnmower blonde ale brewski.

[monsteroyd]

I think this a fun post. Saisons are so easy to go high gravity, don't ask me how I know. Making a 12% beer with Bella Saison is easier than falling off a log. Just add malt.

I just tried a Saison from a little brewer here in Atlanta, dang if I can remember the name, but it came in cans and was pretty darn good, 6% beer.

Monty