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Just had a taste of this as I racked it into the secondaries. Really really good! I am really looking forward to Christmas

I have about 10 bottles that I brewed in the 80s, from before I met my wife in 1986. so, 30 years? I opened one a few years ago and it was pretty good. Still carbonated and tasty-given that in those days it was Munton's kits I was surprised and pleased. I have cases of other "old" ones, going...

Brewed this up the other day, hit the numbers nicely. I smoked the wheat portion with a combo of apple and alder. Yeast is from a local craft brewery (Driftwood) that does saison. I scaled it up to a 15 gal batch so in the fullness of time I will report back on the smokiness.

Brewed today using the cottage recipe that I posted above. I smoked the wheat portion (about 10% of total) with apple and alder chips. I will see how it turns out.

This is a crazy long thread so I have not had a chance to read through it all. What I have read makes it sound like a great recipe. I found this while looking for a good base recipe from which to do a smoked saison. I am thinking I would smoke about 10% of the base malk and sub in some citra for...

I had a smoked saison in Portland at burnside brewing that was really good, and thinking how to make one. I was thinking citra for the hops, and www.homebrewtalk.com/f71/cottage-house-saison-254684/index10.html as the rest of it. I would home smoke about 10% of the base malk with cherry or apple...

This is an old thread but I was thinking of brewing a smoked saison also and thought I might see if you had tried it and how it went

brewed a few months ago and boy am I enjoying this! creamy and smooth, sweet but not too much; a touch of nice hops.

Tastes malty and mild, a hint of dark fruit, slight roasty. I usually let brews age, often for months, but this is great after a week and a half. It is better on the warmer side of cold-if I taste it straight from the keezer (34 degrees) it is a slight bit thin. As it warms it becomes richer

Kegged today. The sample was very tasty, I am looking forward to this one! Fg at 1.013, ABV about 4.2 I will post a picture when I have a pint

Ah man! Now I want to make this one again! I am not sure about anything citrus like in it though. A hint of floral might be good. Sent from my iPhone using Home Brew

I have 15 gal. Of this fermenting away, to keg in a week. Looking forward to tasting.

I brewed this up several days ago but I did some violence to the original, mainly because there were it men not available. For a 15 gal batch: 17 lbs marris 1.5 crystal 60 1 crystal 120 8 oz chocolate malt 3.2 black patent 1.25 east Kent goldings (at boil) 1 oz fuggles (1/2 hour) Mash at 156...

It seems like a long time since anyone has posted in this thread. I am planning to brew this on the weekend, and I am wondering if people are still brewing this, and if so what changes they have made? I am thinking of adding a wee bit of Special B to the mix.

Any feedback on how these turned out?

so how was it?

We brewed this one up a couple of months ago. Last weekend I took a keg out to a friend's as the house beer for her pig roast. It was gone before 10. Today a guy called up wanting to buy a keg-guess I am going to have to brew it again!

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hope springs eternal

I've been interested in temp. and its effect on fermentation for the last few batches, so this thread has been enlightening (to say the least). I've been reading in other threads that the fermentation process can raise the temp by as much as 10 degrees over ambient. This has led me to wonder...