Bladeca Posted December 21, 2017 Share Posted December 21, 2017 I'm wanting to do my first saison since the temp around here is getting up there. I haven't tried the style before so thought if I keep it to a basic extract brew I would get a reasonable idea of what the style is like and latter build on it. So any feedback would be good. 1.7kg APA can (had thought OS lager or canadian blonde tin??) 1.5kg Coopers wheat malt 200g light caramalt (steeped) 11g Danstar Belle Saison Yeast That's it and let it ferment out at ambient temp which would probably be around 26 degrees. I have hops and other malt but as I said I want to try the style and keeping it simple seems to be the better idea for now. So how does this look as I'm going to be chucking things in the fermentor on Saturday. cheers Glenn Link to comment Share on other sites More sharing options...
porschemad911 Posted December 21, 2017 Share Posted December 21, 2017 Sounds great - I'd leave out the caramalt. It won't do any harm, but it's not necessary. Cheers, John Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted December 22, 2017 Share Posted December 22, 2017 I just been drinking this http://store.coopers.com.au/recipes/index/view/id/58/ But I swapped the wheat beer for rye malt and its delicious. Link to comment Share on other sites More sharing options...
ben 10 Posted December 22, 2017 Share Posted December 22, 2017 Sounds great - I'd leave out the caramalt. It won't do any harm' date=' but it's not necessary.[/quote'] Yep, what he said. Link to comment Share on other sites More sharing options...
Beerlust Posted December 22, 2017 Share Posted December 22, 2017 Hi CSG. I just been drinking this http://store.coopers.com.au/recipes/index/view/id/58/But I swapped the wheat beer for rye malt and its delicious. Sounds yum. Did you use the Briess Rye LME? If so' date=' have you got a pic of it in the glass? My current Chinook/Nelson Saison (using pale & wheat base) is drinking better as it ages. Next time I make one, I might look to sub a good whack of the Wheat malt for something like Rye. Cheers, Lusty.[/size'] Link to comment Share on other sites More sharing options...
Bladeca Posted December 22, 2017 Author Share Posted December 22, 2017 Thanks for the feedback. I'll ditch the caramalt and go with the rest for this first one. I'll put it in the fermenter tomorrow and see how things go. cheers Glenn Link to comment Share on other sites More sharing options...
CaffeinatedSentryGnome Posted January 3, 2018 Share Posted January 3, 2018 Hi CSG.I just been drinking this http://store.coopers.com.au/recipes/index/view/id/58/But I swapped the wheat beer for rye malt and its delicious. Sounds yum. Did you use the Briess Rye LME? If so' date=' have you got a pic of it in the glass? My current Chinook/Nelson Saison (using pale & wheat base) is drinking better as it ages. Next time I make one, I might look to sub a good whack of the Wheat malt for something like Rye. Cheers, Lusty.[/size'] its probably a bit dark but here it is: https://drive.google.com/open?id=1PCBswdVYEvAi-7z3TOchonkvqoXQ98FP Link to comment Share on other sites More sharing options...
HillbillyJosh Posted August 31, 2018 Share Posted August 31, 2018 Hi there, My first ever saison is currently in the fermenter nearing completion. Just wondering what the experienced saison brewers do: keg or bottle? I've found a bit on other forums, mostly American, but wanted to know some opinions from brewers on here. I'm a long time lurker on this forum, and have learnt heaps from everyone here, so thanks for that. Just can't find much on this particular topic. Josh Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted August 31, 2018 Share Posted August 31, 2018 Have forced carbed in a keg. Have naturally conditioned in the keg and have also bottled. The bottled ones come out best. To bottle to style though you need good strong bottles as they should be more carbonated than normal. The 750ml coopers bottles do the job and I usually carb around the 3.0 level. Link to comment Share on other sites More sharing options...
HillbillyJosh Posted August 31, 2018 Share Posted August 31, 2018 Cheers Greeny Link to comment Share on other sites More sharing options...
The Captain!! Posted August 31, 2018 Share Posted August 31, 2018 Agree completely with Greeny. @HillbillyJosh what recipe did you do? And what yeast? Captain Link to comment Share on other sites More sharing options...
HillbillyJosh Posted August 31, 2018 Share Posted August 31, 2018 1 hour ago, The Captain1525230099 said: Agree completely with Greeny. @HillbillyJosh what recipe did you do? And what yeast? Captain 22l batch 3kg Pale 1kg wheat .5kg vienna 10g magnum@30min 20g each chinook/vic secret at whirlpool no chill M29 French Saison Ale yeast Link to comment Share on other sites More sharing options...
The Captain!! Posted August 31, 2018 Share Posted August 31, 2018 12 minutes ago, HillbillyJosh said: 22l batch 3kg Pale 1kg wheat .5kg vienna 10g magnum@30min 20g each chinook/vic secret at whirlpool no chill M29 French Saison Ale yeast Nice one. Keep us posted on how it tastes. Captain Link to comment Share on other sites More sharing options...
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