Saison questions

[Red Chester]

Evening all,

Going to start a Saison tomorrow and I have two questions. Firstly, I'm very thorough when sanitising and sterilising, but after using a Saison yeast, anything else I should do when cleaning the fermenter? I normally user Morgans no rinse sanitiser, Just want to be sure that future brews don't get a diastaticus infection. Secondly, should I use a bit less priming sugar when bottling, as I understand Saisons usually are highly carbonated anyway?

Thanks and cheers!

[Shamus O'Sean]

36 minutes ago, Red Chester said:

Evening all,

Going to start a Saison tomorrow and I have two questions. Firstly, I'm very thorough when sanitising and sterilising, but after using a Saison yeast, anything else I should do when cleaning the fermenter? I normally user Morgans no rinse sanitiser, Just want to be sure that future brews don't get a diastaticus infection. Secondly, should I use a bit less priming sugar when bottling, as I understand Saisons usually are highly carbonated anyway?

Thanks and cheers!

Howdy, Red and welcome to the Forum.

Normal sanitising should do the job.  I had an issue in the past, with diastaticus, but I put that down to reusing a Saison yeast.  The original pitch should be fine.  Alternatively, consider Lallemand's Farmhouse yeast, which has the STA-1 gene, which supposedly leads to diastaticus, removed.

[Mackbrew]

I’m interested in giving a Saison recipe a go. 
A patch of summer weather’s got me all keen for a summer beer with a higher alcohol content and reading about the Saison style, it seems to fit the bill.

Theres a few recipes on the Coopers list, and I was hoping someone could point me in the right direction for my first effort?

 

Thanks in advance.

 

[Pale Man]

I asked this question before about saison and sour yeasts. Apparently these days, modern yeasts have no effect on introducing any nastys to your fermenter.

Just clean and sanitise as per normal.

[Shamus O'Sean]

4 hours ago, Mackbrew said:

I’m interested in giving a Saison recipe a go. 
A patch of summer weather’s got me all keen for a summer beer with a higher alcohol content and reading about the Saison style, it seems to fit the bill.

Theres a few recipes on the Coopers list, and I was hoping someone could point me in the right direction for my first effort?

 

Thanks in advance.

 

I did an Amber Saison recently that I scored 7/10.

• 1 can Coopers Canadian Blonde
• 1 can Coopers Amber Malt Extract
• 1 pkt Lallemand Farmhouse yeast

Was only 4.5% ABV though.  Maybe add a can of Light Malt Extract at it for greater ABV.

[Popo the Reprobate]

I always recommend trying a commercial version of a Saison before committing to a big batch (if you haven't already). It's a bit too much for a lot of my mates when I make one. Maybe I just make bad saisons though.

In terms of infection, Lallemand make a farmhouse yeast that doesn't carry the diastaticus part. If you use a yeast that has it, I've read a seperate sanitise with iodophor and then starsan is worth doing. I did that when using Belle Saison a few times and haven't had a problem. People seem to be ok with just a single clean and sanitise also though. I just preferred the caution.

[Mackbrew]

19 hours ago, Shamus O'Sean said:

I did an Amber Saison recently that I scored 7/10.

• 1 can Coopers Canadian Blonde
• 1 can Coopers Amber Malt Extract
• 1 pkt Lallemand Farmhouse yeast

Was only 4.5% ABV though.  Maybe add a can of Light Malt Extract at it for greater ABV.

Looking good.

Thanks for that.

[Mackbrew]

11 hours ago, Popo the Degenerate said:

I always recommend trying a commercial version of a Saison before committing to a big batch (if you haven't already). It's a bit too much for a lot of my mates when I make one. Maybe I just make bad saisons though.

In terms of infection, Lallemand make a farmhouse yeast that doesn't carry the diastaticus part. If you use a yeast that has it, I've read a seperate sanitise with iodophor and then starsan is worth doing. I did that when using Belle Saison a few times and haven't had a problem. People seem to be ok with just a single clean and sanitise also though. I just preferred the caution.

Yeah, it’s funny you don’t hear about diastaticus unless you delve into a forum like this one.

Tips much appreciated.

Edited December 13, 2023 by Mackbrew

[stquinto]

I’m about to make one. I have a tin of Coopers Amber Ale, a Munton’s Wheat (I can’t source the Coopers version here), 500g of LDM, and a 25g coffee/plunger worth of Saaz pellets. It’s the Coopers recipe but with amber instead of COPA. 
The yeast is Lallemans I think. 
I’ll set it off in the fridge set at around 24C tomorrow and probably keg or bottle it in the New Year when I get back from the hols. It’s about the thirs season I’ve made, really happy with the recipe, the only difference is the amber tin.

[Shamus O'Sean]

2 hours ago, stquinto said:

I’m about to make one. I have a tin of Coopers Amber Ale, a Munton’s Wheat (I can’t source the Coopers version here), 500g of LDM, and a 25g coffee/plunger worth of Saaz pellets. It’s the Coopers recipe but with amber instead of COPA. 
The yeast is Lallemans I think. 
I’ll set it off in the fridge set at around 24C tomorrow and probably keg or bottle it in the New Year when I get back from the hols. It’s about the thirs season I’ve made, really happy with the recipe, the only difference is the amber tin.

Sounds great.  I did an Amber Saison about this time last year and it was a really nice brew.  Canadian Blonde can plus a can of Amber Malt Extract.  Fermented with Lallemand Farmhouse yeast.

Doh!  See my earlier post just a few posts above.