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elproducto wrote:I would seriously consider omitting the sugar. This yeast does not need it.
The only reason I could see, is that you are doing extract so you don't have control over fermentability.
That's exactly why I added the sugar. The latest BYO suggested to use at LEAST 10% sugar, and I've read that you can use up to 20% to ensure that you get the dryness. But I've also read about the insanity of 3711. So I'm totally conflicted.
Well I omitted it from my recipe, and it brought my Saison from 1.054 to 1.001. But I do AG, and mashed low. Just be prepared for it to finish out really dry.
elproducto wrote:Well I omitted it from my recipe, and it brought my Saison from 1.054 to 1.001. But I do AG, and mashed low. Just be prepared for it to finish out really dry.
For a first Saison it was amazing. I just did a basic recipe from BCS.
I really prefer citrus to pepper so 3711 is great.
I just brewed another Saison, but I pitched Roselare at the same time as 3711 to add some barnyard.
elproducto wrote:For a first Saison it was amazing. I just did a basic recipe from BCS.
I really prefer citrus to pepper so 3711 is great.
I just brewed another Saison, but I pitched Roselare at the same time as 3711 to add some barnyard.
Oh that sounds great... I'd be afraid of contaminating all my plastic gear... but if this works out, maybe I'll try that next.
elproducto wrote:Just a question, have you had Saison before?
I've had Ommegang Hennepin, Saison Dupont and Black Oak Summer Saison on a number of occasions, the Unibroue one that people around here claim isn't really a saison, and a number of different kinds in NYC that I can't recall.
I've only had Saison DuPont, which I thought was awesome. And Jolly Pumpkin Bam Biere, which is not quite a pure Saison is probably my favorite beer of all time. I'm doing a clone of it, using JP dregs as soon as my pound of Crystal hops arrives.
elproducto wrote:Ok, so then you know to look for.
I've only had Saison DuPont, which I thought was awesome. And Jolly Pumpkin Bam Biere, which is not quite a pure Saison is probably my favorite beer of all time. I'm doing a clone of it, using JP dregs as soon as my pound of Crystal hops arrives.
I haven't tried that one, sounds great though.
I was considering adding a bunch of C hops but was afraid I might mask the yeast character too much...
I have heard Amarillo is awesome in a Saison, but I was suprised at how much citrus you get just from the 3711. Some of my friends actually thought I had added sour bugs.
elproducto wrote:I have heard Amarillo is awesome in a Saison, but I was suprised at how much citrus you get just from the 3711. Some of my friends actually thought I had added sour bugs.
What temp did you ferment it at? I like the idea of some good acidity...
I don't have the notes in front of me.. but IIRC I started at 68, and ramped up to 80. I was fermenting a Belgian Strong Golden at the same time, so I just used the same fermentation schedule.
elproducto wrote:I don't have the notes in front of me.. but IIRC I started at 68, and ramped up to 80. I was fermenting a Belgian Strong Golden at the same time, so I just used the same fermentation schedule.
Ok cool... well I'm going to go ahead and order the ingredients... I'll let you know how it goes!
i'm personally a fan of amarillo in a saison, and have used it a couple of times now (most notably the volo/biergotter caustic commencement saision). i like the peachy/apricoty thing it brings, especially when fresh.
grub wrote:i'm personally a fan of amarillo in a saison, and have used it a couple of times now (most notably the volo/biergotter caustic commencement saision). i like the peachy/apricoty thing it brings, especially when fresh.
What do you think of the basic recipe I put together?
