tag:blogger.com,1999:blog-8066877917844499643.post6398859706496421506..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Hoppy French SaisonThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-8066877917844499643.post-20438124646782582372022-03-10T09:02:11.020-05:002022-03-10T09:02:11.020-05:00Hi Mike, glad to say that I finally made this beer...Hi Mike, glad to say that I finally made this beer and it turned out <b>fantastic</b>! Only took me 5 years to get around to it too!<br /><br />I used Omega French Saison yeast but otherwise remained true to your recipe. <br />I'm going to search your site for a dark saison or maybe a quad to make with this wonderful remaining yeast cake.kennymfghttps://www.blogger.com/profile/12727586816036492960noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65405410538791446062021-03-19T13:41:22.830-04:002021-03-19T13:41:22.830-04:00Thanks for the reply Mike! Easier to control to ge...Thanks for the reply Mike! Easier to control to get up nice and high. <br /><br />I think the contact to lees ratio in a bottle just works better for my taste, maybe I am just stuck on bottle conditioning saisons. I don't like how I get a few hazy pours in the keg then crystal clear (sometimes) saison the rest of the time, I guess that is the magic of bottling. I think I might return to bottling just to make some saisons to stash for the next 3 or so years. I think if was serving a saison keg to a group that was really nerdy about it I would do what Allagash (and probably a lot others now) and flip the keg to evenly redistribute the little bit of yeast into suspension. Just an opinion after a few years kegging. Gino baltimorehttps://www.blogger.com/profile/16506585729229204254noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30339124339727246042021-03-16T15:27:23.300-04:002021-03-16T15:27:23.300-04:00Forced CO2 would be fine, easier to control that w...Forced CO2 would be fine, easier to control that way!<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55322759102475651152021-03-11T09:28:37.113-05:002021-03-11T09:28:37.113-05:00Just found this recipe, and it was exactly what I ...Just found this recipe, and it was exactly what I was looking for. Should be brewing up a batch next week to put in my new kegerator! How do you think this would turn out without the corn sugar in the keg, but doing forced co2 only?Juliehttp://www.brightandbrewtiful.comnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6607227499020808402020-04-18T21:24:17.953-04:002020-04-18T21:24:17.953-04:00Hello ! Do you add sugar when you keg ?Hello ! Do you add sugar when you keg ?Anonymoushttps://www.blogger.com/profile/13291074647130421475noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62123306173457212422018-07-19T01:31:50.031-04:002018-07-19T01:31:50.031-04:00How did it turn out, Gino?How did it turn out, Gino?Anonymoushttps://www.blogger.com/profile/11125624253062798456noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81169759273867591512018-06-29T20:44:57.231-04:002018-06-29T20:44:57.231-04:00Beer is going on 3 weeks now and the first of 3 it...Beer is going on 3 weeks now and the first of 3 iterations to go into a keg. I just ask because the first 2 versions ive done of a beer similar and bottle conditioned, I’ve liked the beer most after at least 2-3 months in the bottle. Will report back once kegged and forced carbed to compare. Gino baltimorehttps://www.blogger.com/profile/16506585729229204254noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17401851464295182462018-05-10T20:46:57.810-04:002018-05-10T20:46:57.810-04:00I brewed a saison with thyme honey last year with ...I brewed a saison with thyme honey last year with good results. .75 lbs in 5 gallons (<a href="https://www.themadfermentationist.com/2017/10/nelson-thyme-honey-saison.html" rel="nofollow">recipe</a>). You could start with less than that as this is a less assertive beer. I always prefer honey late to avoid damage from heat and reduce scrubbing by CO2 production. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24355233573911712902018-05-09T10:30:38.845-04:002018-05-09T10:30:38.845-04:00I’ve been wanting to brew this beer for a while. I...I’ve been wanting to brew this beer for a while. I also wanted to use honey in my next brew as I have some delicious thyme honey in my cupboard. I thought this could be a could recipe to add it to. Do you think the flavours would combine? Any pointers on how much and when to add?Anonymoushttps://www.blogger.com/profile/04088331533182102215noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8351160762871001942018-03-27T21:03:03.783-04:002018-03-27T21:03:03.783-04:00I don't think natural conditioning is essentia...I don't think natural conditioning is essential for a beer like this. It certainly helps to absorb any oxygen you introduce at packaging. Bottle conditioning is also easier to achieve higher carbonation if that is what you like for saisons. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33547191076996925952018-03-27T20:50:51.105-04:002018-03-27T20:50:51.105-04:00Do you think bulk conditioning a beer like this wi...Do you think bulk conditioning a beer like this with 3711 then kegging would produce the same effect as bottle or keg conditioning and aging the same amount of time? Does the yeast produce more aromatics under pressure like Brett? Thanks!Gino baltimorehttps://www.blogger.com/profile/16506585729229204254noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48163173794954486302017-07-18T21:42:16.140-04:002017-07-18T21:42:16.140-04:00Best of luck, let me know how it turns out!Best of luck, let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5354008058205087752017-07-18T20:11:44.252-04:002017-07-18T20:11:44.252-04:00I'm super stoked to make this beer. I've f...I'm super stoked to make this beer. I've followed you here and on Reddit for some time and love what you do.<br /><br /><br /> I'm going to build my water from RO since I'm in a new house with community Wells and haven't figured the water here yet. Think I'll just create a balanced profile water for my first try.<br /><br />I've been drinking tons of Collette, Matilda and Sofie lately but I really want to try my hand at my first homebrew Saison. Cheers!kennymfghttps://www.blogger.com/profile/12727586816036492960noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64514842109293430302017-06-10T10:15:23.868-04:002017-06-10T10:15:23.868-04:00You certainly could, but clearly it wasn't nec...You certainly could, but clearly it wasn't necessary. 3711 is a beast, and as long as the pack is fresh I wouldn't worry about it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59382578808160384312017-06-08T14:09:28.315-04:002017-06-08T14:09:28.315-04:00Great post! It looks like Mr. Malty recommends 190...Great post! It looks like Mr. Malty recommends 190mm yeast cells and the smack pack only contains ~100mm. If you did this again would you use 2 yeast packs?Anonymoushttps://www.blogger.com/profile/13032513139356566376noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88531234979744180112017-02-05T21:53:25.166-05:002017-02-05T21:53:25.166-05:00Great, thanks! What yeast nutrient do you recommen...Great, thanks! What yeast nutrient do you recommend?nickhttps://www.blogger.com/profile/16916855933800387399noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72059069832827394732017-02-05T19:05:33.031-05:002017-02-05T19:05:33.031-05:00Sure! Just divide by 5... and adjust for your syst...Sure! Just divide by 5... and adjust for your system!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18242708508408695092017-02-04T12:02:33.628-05:002017-02-04T12:02:33.628-05:00Hi Mike!!
Can I make a one gallon batch out of th...Hi Mike!!<br /><br />Can I make a one gallon batch out of this recipe?nickhttps://www.blogger.com/profile/16916855933800387399noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29540195426906082172016-10-29T08:56:11.777-04:002016-10-29T08:56:11.777-04:003711 is a big glycerol producer, certainly gives i...3711 is a big glycerol producer, certainly gives it a bit more heft to the body than many other beers that finish that dry.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26095246444422212012016-10-26T14:23:19.889-04:002016-10-26T14:23:19.889-04:00Brewed a version of this a while ago with about 6%...Brewed a version of this a while ago with about 6% aromatic munich added to the grain bill. OG: 1050, FG: 1002. Really nice beer but I feel the 3711 gives the beer a slight "blonde-character". Had the same result on another saison recipie I brewed. Think it is something with the mouth feel it gives, it is a bit "silky" if you know what I mean. But still - a really good beer! <br />Thanks for the inspiration.lars_geflehttps://www.blogger.com/profile/05820389681446950669noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2131840052997757952016-03-22T20:28:35.682-04:002016-03-22T20:28:35.682-04:00Glad to hear, hope it turns out well!Glad to hear, hope it turns out well!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21900268300634898112016-03-22T01:32:18.393-04:002016-03-22T01:32:18.393-04:00Finally got around to brewing this after all these...Finally got around to brewing this after all these years and can't wait to try it. Also, first time using WYeast. Started bubbling after 3 hours and, 2 days in, is active and steady but hasn't really gone crazy. Overshot gravity just a bit but hoping this will still produce awesomeness at around 7% ABV. Cheers and thanks for a cool recipe!! MilesMcLhttps://www.blogger.com/profile/03086145152223020125noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41509249336660436752015-11-29T14:55:29.683-05:002015-11-29T14:55:29.683-05:00Certainly cut back on the hops to whatever level s...Certainly cut back on the hops to whatever level suits your tastes. However, I don't think a try/clean saison is a good base for peaches. I like some acidity with my stone fruit beers. I'd drop the IBUs below 5, and pitch a stater of Lactobacillus 24 hours before the 3711. Could mesh well with some fruity dry hops as well, along the lines <a href="http://www.themadfermentationist.com/2015/08/apricot-atomic-sour-smoothie-tasting.html" rel="nofollow">of this batch</a>.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89883735954663836452015-11-26T13:38:05.783-05:002015-11-26T13:38:05.783-05:00Hi Mike!
I wanna use this recipe but with less ho...Hi Mike!<br /><br />I wanna use this recipe but with less hop additions. I also wanna use peach puree in secondary fermentation.<br />What would you suggest to make it less hoppy?<br /><br />Cheers,Anonymoushttps://www.blogger.com/profile/03880279007339004291noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36450274683742172672014-03-29T12:16:32.824-04:002014-03-29T12:16:32.824-04:00Thanks so much man. You're a wealth of amazing...Thanks so much man. You're a wealth of amazing knowledge in this worldofsour confusion. ReformedBrewerhttps://www.blogger.com/profile/13032407484833532002noreply@blogger.com