tag:blogger.com,1999:blog-8066877917844499643.post7897994013875988031..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Funky Low Gravity Saison RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8066877917844499643.post-35318862446169185452018-08-07T07:52:32.287-04:002018-08-07T07:52:32.287-04:00Given the moderate gravity, I pitched the two tube...Given the moderate gravity, I pitched the two tubes directly without a starter. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59806641410720331812018-08-06T15:55:15.223-04:002018-08-06T15:55:15.223-04:00Did you make a starter or just a vial of each Mike...Did you make a starter or just a vial of each Mike? Anonymoushttps://www.blogger.com/profile/03187223250032911963noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91666629293007805172017-06-27T22:58:23.541-04:002017-06-27T22:58:23.541-04:00Smart... Will do next time. Again thank you for re...Smart... Will do next time. Again thank you for really quick responses.Kirschhttps://www.blogger.com/profile/13879606118392365653noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48220316666386882222017-06-27T19:27:07.066-04:002017-06-27T19:27:07.066-04:00Your plan for both batches sounds fine to me. I...Your plan for both batches sounds fine to me. I'd suggest adding the fruit to the empty carboys and then fill with beer (less splashing, correct fill-level).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67455861529114311472017-06-27T14:00:14.644-04:002017-06-27T14:00:14.644-04:00May I ask two questions on additions of fruit to s...May I ask two questions on additions of fruit to saisons? 1) I did the petite saison from your book which has turned out amazing thus far. I want to add fruit, so can I rack to secondary in smaller carboys and simply put the fruit in it and leave it at my house temperature (which is California hot; 76-78F) and leave for a few months? 2) I have a saison that is not soured (used Wyeast French Saison (3711)), and same questions. Secondary, add fruit and leave at hotter house temperature for a few weeks and check samples for stability? Thank you so much for your time.Kirschhttps://www.blogger.com/profile/13879606118392365653noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88457377068677313162011-07-06T07:55:00.001-04:002011-07-06T07:55:00.001-04:00Relying on Brett to create the "right" a...Relying on Brett to create the "right" amount of carbonation is risky. That is why I tend to let beers age out with Brett until they are stable and then prime as usual. Orval and a few other commercial brewer use can get away with adding Brett at bottling because they have enough experience and control over the process to predict how much their strain will eat in those conditions. <br /><br />So you can give it a try, but use heavy bottles and check them frequently.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59111001001383771462011-07-05T22:27:58.516-04:002011-07-05T22:27:58.516-04:00Fair point! I'm hoping the 85 degree temps and...Fair point! I'm hoping the 85 degree temps and the 2 yeasts combined can really ratchet it down in gravity in that time. You made me think of something I hadn't considered: if I can get it down to around 1.004, would it be a decent consideration to skip the priming and just bottle it?Draconian Libationshttps://www.blogger.com/profile/13291422321555128925noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12156321444336384512011-07-05T17:52:01.010-04:002011-07-05T17:52:01.010-04:00I haven't taken an FG yet since I was kegging,...I haven't taken an FG yet since I was kegging, but I'd guess it is ~1.004. Brett works pretty slowly, especially considering it sent most of the winter sitting ~58 F in my basement. In 4-5 weeks you'd probably have a sable gravity with just Dupont, but I wouldn't bottle unless it is down really close to 1.000 if there is Brett in it. A drop of .002-.003 is all it takes for "full" carbonation, so you can imagine what that would do on top of priming sugar.<br /><br />Good luck, hope it turns out well.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28813570526133112452011-07-05T17:20:15.122-04:002011-07-05T17:20:15.122-04:00Did it really take 6 months for that thing to ferm...Did it really take 6 months for that thing to ferment down to around 1.010 or were you just letting it age on the Brett? I am hoping that my Brett Saison with the Dupont strain gets down to under 1.010 in 4 to 5 weeks. I plan to bottle it then (if the gravity obliges me)and let it condition in the bottles...Draconian Libationshttps://www.blogger.com/profile/13291422321555128925noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86068063905600546392010-12-06T15:30:12.199-05:002010-12-06T15:30:12.199-05:00WIld Brews is a great book, but it actually doesn&...WIld Brews is a great book, but it actually doesn't have that much on Berliners. Brewing with Wheat is the way to go if you want more info on the style. Good luck reading/brewing, 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-22768093952116993102010-12-06T12:55:24.019-05:002010-12-06T12:55:24.019-05:00I think I should probably read Wild Beers, and the...I think I should probably read Wild Beers, and then do a Berliner! Cheers!Dank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82564159498803681622010-12-03T15:50:41.481-05:002010-12-03T15:50:41.481-05:00Berliner Weisse is a good first beer to try going ...Berliner Weisse is a good first beer to try going sour with. It needs the least time/effort/moneyis a bit more consistent/predictable because it only requires one more microbe than a regular beer. A Brett’d beer (like this saison) is an easy way to start as well, but it won’t actually be a sour beer. Good luck, let me know if you need any help along the way.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23422886275508710362010-12-03T15:43:53.305-05:002010-12-03T15:43:53.305-05:00This is a great idea. Still yet to do a Tripel or...This is a great idea. Still yet to do a Tripel or a parti-gyle. I love me some 3711. Also love me some funky belgians and American Wilds. I need to take the plung into the funk....good thing is, now I probably have enough equipment to have a separate set of equipment for funky beers! What would you recommend for my first sour beer?Dank brewerhttps://www.blogger.com/profile/08779478546239203006noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67038304378928258422010-12-01T22:56:32.772-05:002010-12-01T22:56:32.772-05:00I've tried under pitching with wlp565 and stil...I've tried under pitching with wlp565 and still got more malt vs. yeast character than I wanted, but pitching at ~80F seems to be the solution. I had heard to pitch at usual to high saccharomyces temps and then ramp up, but wlp565 is such a unique creature that the esters created during that first stage of yeast multiplication seems to be what I was missing. <br /><br />Yeah, I've heard wyeast 3711 is a machine, and great combinations of Dupont followed by wyeast 3711 in terms of taste and time.John-Patrickhttps://www.blogger.com/profile/14773724723787834508noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90850690249982815122010-11-30T08:52:18.387-05:002010-11-30T08:52:18.387-05:00You might start fermentation warmer with 565, pitc...You might start fermentation warmer with 565, pitch ~80 and ramp up from there. You might also be over-pitching, more yeast growth will add yeast character (although I haven’t played around with under-pitching). <br /><br />For a clean saison I think Wyeast French Saison is the easiest option for making a great beer. It isn't nearly as temperature sensitive as Dupont, its fast, and it always gives a low FG without making the beer taste too thin.<br /><br />I think next time I do a clean saison I’ll mix Dupont and French for the complexity and attenuation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-206743588606750102010-11-29T22:09:52.142-05:002010-11-29T22:09:52.142-05:00I've been really into making saisons (both fun...I've been really into making saisons (both funky and straight up) this past summer and Belgians (also funky and straight up) this fall (including a tripel that's current about 10 days into fermenting). I thought about about this same possibility when brewing the tripel, but will take advantage of it next summer. <br /><br />I used only WLP565 over a handful of generations and liked it, but sometimes wished for more yeast driven characters (I pitched a proper culture at 65-68F, but let it ramp up to 92-95F within the 5-7 days and mostly Saaz hops with different grain bills across batches). What's your preference on saison yeasts as far as strains and fermentation schedules?John-Patrickhttps://www.blogger.com/profile/14773724723787834508noreply@blogger.com