BlackSands Posted January 25, 2017 Share Posted January 25, 2017 ...or at least I thought it was. I was planning to brew saison's through the Summer, an ideal choice for these warmer temperatures. But as it happens after I got the first saison into bottles, which was co-brewed with my daughter who is over from Brisy at the moment. It fermented at fairly reasonable saison temps: 26 - 28ºC, but then Summer here in Auckland all of a sudden appeared to end. I don't know what's up with the weather but around a week ago way down south it actually snowed! ... in the middle of January!!? So, instead of another saison which I was planning to do today I instead brewed a Kiwi Pale Ale and expect that will be fermenting at around 20º -22ºC which is about as 'warm' as these "summer" days have been lately. Anyway... had a quick preview taste of my first and only saison and have to say it's bloody fantastic. So, just wanted to have bit of a shout-out to Ben10 for planting the seed of the idea in my head... it certainly paid off! It's a great beer! Link to comment Share on other sites More sharing options...
ben 10 Posted January 25, 2017 Share Posted January 25, 2017 . So' date=' just wanted to have bit of a shout-out to Ben10 for planting the seed of the idea in my head... [/quote'] Cheers bud!!! Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 25, 2017 Share Posted January 25, 2017 Uncle Ben has never steered me wrong , he told me to add Rye and i loved it he suggested i try a saison and i loved it Never steered me wrong ! hard to find a reliable source of information on the interwebs but i trust this guy Link to comment Share on other sites More sharing options...
Beerlust Posted January 25, 2017 Share Posted January 25, 2017 I trust him as far as you can trust a cock-eyed, rye brewing, rye smiled, ball scratching prison guard. Make of that what you will. Disappointed I haven't heard anything on the Rosella Saison front this past year. Cheers, Lusty. Link to comment Share on other sites More sharing options...
BlackSands Posted January 26, 2017 Author Share Posted January 26, 2017 So' date=' just wanted to have bit of a shout-out to Ben10 for planting the seed of the idea in my head... [/quote'] Cheers bud!!! I'm not sure how authentic my brew is, as it's a very "Kiwi-fied" spin on the style, but having said that, what I do like about the style is how open to interpretation it is. Link to comment Share on other sites More sharing options...
ben 10 Posted January 26, 2017 Share Posted January 26, 2017 Markoman - thanks! Lusty - Rosella crop was piss weak, I'll have to put more effort into my lazy growing. BS - it is a great style in that you can do basically whatever you want with it. Link to comment Share on other sites More sharing options...
BlackSands Posted January 30, 2017 Author Share Posted January 30, 2017 BS - it is a great style in that you can do basically whatever you want with it. This is what I'm thinking for the next one: 1.70 kg Coopers (OS) Lager 34.0 % 2.20 kg Gladfield Pilsner Malt 44.0 % 0.40 kg Rye Malt 8.0 % 0.20 kg Gladfield Aurora Malt 4.0 % 10.00 g Riwaka [5.25 %] - Boil 20.0 min 10.00 g Nelson Sauvin Steep/Whirlpool 15.0 min 0.50 kg Dememera Sugar Mangrove Jack's #M29 slurry Link to comment Share on other sites More sharing options...
ben 10 Posted January 30, 2017 Share Posted January 30, 2017 This is what I'm thinking for the next one: Looks good for sure! Let me know how the late Nelson goes in that Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 30, 2017 Share Posted January 30, 2017 Markoman - thanks! No mate , Thank you few guys/girls here are a big part of the the reason i'm still brewing and making pretty decent beer these days that i'm happy to put in front of others who know and love good beer , without the help i got here i would have given up a while ago . i could list them but don't want to give them a big head .....they know who they are Link to comment Share on other sites More sharing options...
BlackSands Posted February 1, 2017 Author Share Posted February 1, 2017 Let me know how the late Nelson goes in that Actually my first saison had a flameout Nelson addition. And now I think about it... I could probably increase the amount actually. 10g is pretty subtle. Link to comment Share on other sites More sharing options...
headmaster Posted February 1, 2017 Share Posted February 1, 2017 Have never run a saison, must give one a crack. Have heard it's a done thing to bottle in champagne bottles using tirage crown seals, as they should be carbonated higher than a standard beer bottle can handle, is this so? If so I might start collecting some champagne bottles and buy a tirage crown seal bell :-) Link to comment Share on other sites More sharing options...
BlackSands Posted February 1, 2017 Author Share Posted February 1, 2017 Have never run a saison' date=' must give one a crack. Have heard it's a done thing to bottle in champagne bottles using tirage crown seals, as they should be carbonated higher than a standard beer bottle can handle, is this so? If so I might start collecting some champagne bottles and buy a tirage crown seal bell :-)[/quote'] I guess champagne bottles would be a little more 'authentic' and comfortably allow for higher carb levels. My Saison is in PETS.. and they're now rock hard with these warmer Summer days. I went for a carb level of 2.8vols, which is actually as high as I've ever gone. According to Beersmith you can take Saison up to 3.1vols, but I know my PETS would almost certainly fail at that level... given I have them failing quite regularly - even at levels much lower! Link to comment Share on other sites More sharing options...
BlackSands Posted February 5, 2017 Author Share Posted February 5, 2017 Second crack at a Saison which is fermenting furiously at the moment at 27 - 28ºC Kiwi Saison #2 1.70 kg Coopers (OS) Lager 34.0 % 2.20 kg Gladfield Pilsner Malt 44.0 % 0.40 kg Rye Malt 8.0 % 0.20 kg Gladfield Aurora Malt 4.0 % 0.50 kg Muscovado Dark Sugar 10.0% 10.00 g Wakatu Boil 20.0 min 20.00 g Nelson Sauvin - Steep 15.0 min Mangrove Jack's #M29 yeast slurry IBU=29.4, OG=1.052, expected FG/ABV = 1.004/6.4% Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 5, 2017 Share Posted February 5, 2017 Second crack at a Saison which is fermenting furiously at the moment at 27 - 28ºC Kiwi Saison #2 1.70 kg Coopers (OS) Lager 34.0 % 2.20 kg Gladfield Pilsner Malt 44.0 % 0.40 kg Rye Malt 8.0 % 0.20 kg Gladfield Aurora Malt 4.0 % 0.50 kg Muscovado Dark Sugar 10.0% 10.00 g Wakatu Boil 20.0 min 20.00 g Nelson Sauvin - Steep 15.0 min Mangrove Jack's #M29 yeast slurry IBU=29.4' date=' OG=1.052, expected FG/ABV = 1.004/6.4% [img']w00t[/img] Looks good. Put down one yesterday myself. Threw in 10gm coriander seeds with 10 mins to go as well for a twist Link to comment Share on other sites More sharing options...
BlackSands Posted February 5, 2017 Author Share Posted February 5, 2017 Looks good. Put down one yesterday myself. Threw in 10gm coriander seeds with 10 mins to go as well for a twist Such additions may well feature in my future versions. Out of interest, what's your recipe? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 6, 2017 Share Posted February 6, 2017 Looks good. Put down one yesterday myself. Threw in 10gm coriander seeds with 10 mins to go as well for a twist Such additions may well feature in my future versions. Out of interest' date=' what's your recipe? [/quote'] Made a Galaxy saison 4.25kg Pale Malt 0.25kg Munich 0.1kg Light Crystal Mashed at 62 for 40 mins and 68 for 40 mins with a 10 min mash out @ 75 10gm Galaxy @ 30 mins 15gm Galaxy @ 10 Mins 10gm Coriander Seed @ 10 mins 15gm Galaxy @ 2 Mins Belle Saison yeast 1.2L Starter being fermented at ambient 19L batch. IBU 26. OG 1048. FG should be around 1005 which should give around 6 ABV Made this recipe before and turned out nice. Link to comment Share on other sites More sharing options...
BlackSands Posted February 7, 2017 Author Share Posted February 7, 2017 Belle Saison yeast 1.2L Starter being fermented at ambientWhat temp is that where you are? Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 7, 2017 Share Posted February 7, 2017 Belle Saison yeast 1.2L Starter being fermented at ambientWhat temp is that where you are? I'm in Sydney. And its been really hot. Yeast was pitched at about 28ish. On Sunday the temp on the fermenter was about 30. Monday the same. 26 today when I got home and its at 1006 so almost done. Hydro sample tasted nice too. Another 4 days or so in ambient to clean up followed by a 2 day cold crash then bottle. Link to comment Share on other sites More sharing options...
Waylon Posted February 7, 2017 Share Posted February 7, 2017 2 day cold crash? why just 2 days try 5-7 days will get better results Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 7, 2017 Share Posted February 7, 2017 Have never run a saison' date=' must give one a crack. Have heard it's a done thing to bottle in champagne bottles using tirage crown seals, as they should be carbonated higher than a standard beer bottle can handle, is this so? If so I might start collecting some champagne bottles and buy a tirage crown seal bell :-)[/quote'] I see your from Sydney Headmaster. In this heat you should try one. Belle Saison will work well and just let it run free in the ambient. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 7, 2017 Share Posted February 7, 2017 2 day cold crash? why just 2 days try 5-7 days will get better results I read somewhere that a little more yeast in the bottle for a saison works. I tried one with a 7 day CC and it was nice but the last I did was a 2 day CC and it seemed to taste better. Link to comment Share on other sites More sharing options...
Waylon Posted February 7, 2017 Share Posted February 7, 2017 OK sounds interesting I guess for a saison anything goes...cloudy estery phenols anything goes hmmm Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted February 7, 2017 Share Posted February 7, 2017 OK sounds interesting I guess for a saison anything goes...cloudy estery phenols anything goes hmmm For me they are very very good on a summer afternoon but i only drink one or 2 then go to a colder fermented beer. IMO they give you hangovers if you go too many. Link to comment Share on other sites More sharing options...
BlackSands Posted February 7, 2017 Author Share Posted February 7, 2017 For me they are very very good on a summer afternoon but i only drink one or 2 then go to a colder fermented beer. IMO they give you hangovers if you go too many. They're certainly not a session beer! But I agree... served nicely chilled on a hot day... Link to comment Share on other sites More sharing options...
Beerlust Posted February 7, 2017 Share Posted February 7, 2017 2 day cold crash? why just 2 days try 5-7 days will get better results In a beer where yeast derived flavours are meant to be prominent' date=' dropping them out of suspension via cold conditioning, using fining agents, or both is not often advised. The world of beer presented to the consumer is largely dictated by the large scale, megaswill producing breweries & the power of their marketing & advertising arm. This is not the reality of what is available in the commercial market, nor does it reflect true realities & drinking trends despite the marketing arm displaying cartwheel graphs that suggest as much. [img']rolleyes[/img] Cloudy beer is a reality & albeit not as glamorous looking as a light shit flavoured, taste f@#$ed commercially fermented beer USING a sexy bikini clad woman (that doesn't even drink beer, let alone eat normal food) present this to you during your football & cricket commercial times in the open market really does beg the question of the intelligence of those that continue to buy it. It is what it is, & only those that look past that begin to uncover some of the truths. If I had the funds to support an advertising campaign to expose this hypocrisy, I would. Maybe something Ruddy could discuss & expose on his Fast Homebrew Brew channel? Cheers, Lusty. Link to comment Share on other sites More sharing options...
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