saison

Greetings! I've been researching recipes and guides for a strawberry saison I'm looking to brew for a competition in 2020. I'm very much still in the planning stage right now, but I'd like some ideas about using ginger and honey with this recipe. Currently, I'm working off a recipe that I found...

Okay, my idea is to do a lemon and black pepper saison. 6 lb pils or 2 row .5 lb crystal 60 .5 lb white wheat malt 1 oz styrian goldings 60 1 oz Styrian goldings 10 2 lemons worth of zest & 2 g black pepper corns crushed in vodka tincture added at bottling WLP566 yeast. Any thoughts, idea's...

Ended up at a farm with cherries for 1$/pound so I left with 17 pounds of cherries. Majority are bings which are incredibly juicy, but I also got about 6-7 pounds of sour pie cherries. I know I want to rack a sour on these eventually and also will split up some of the 5 gallons of mead I have...

Been doing many beers with Kveik yeast lately, specifically been using what was previously "Eastern WA Kveik Blend" from Imperial and is now available as the seasonal "Kveiking." VLike the blend a lot; been using about 1 tsp of slurry per 5.5 gal batch and fermenting ~95-98F. This beer is...

Brewing this today. Comments welcome! Title: Leann Fraoch Brew Method: All Grain Style Name: Experimental Beer Boil Time: 15 min Batch Size: 20 liters (fermentor volume) Boil Size: 21 liters Boil Gravity: 1.051 Efficiency: 75% (brew house) FERMENTABLES: 2.25 kg - Golden Promise (38.5%) [had to...

Hey Folks, I've got a Saison in the ferm. chamber that's been going for 8 days at 76F and is just about done. The yeast has dropped out and the FG is ~2 points away. I'd expect it to hit FG by this weekend. Now here's the question. I want to brew an IPA on Sunday and stick it in the same...

I live in Hawaii--where it's always hot--and got tired of continually chilling during fermentation. I love the flavor of Belgian beers, so I switched to Belle Saison yeast in an effort to avoid the chill hassle. For about the past 10 batches, I've been pitching anywhere between 90-95 degrees...

I recently discovered a new LHBS that carries Omega yeast. I see there is an Omega Saisonstein's Monster OYL-500 yeast which is supposed to be a hybrid of both the French and Belgian strains. Has anyone used this yeast? Id' like to give it a try, but I don't want to risk a 10 gallon batch on...

I'm brewing a french saison this weekend and trying to figure out what I want to do with my hops. I'd like to stay at least semi-traditional but I don't have much in the way of noble hops on hand (a little bit of saaz but not enough for the full boil). I do have Mt Hood (a Hallertau descendent)...

I'm interested in hearing some feedback from folks who've used this strain and liked the results. I'm shooting for light to medium levels of fruit and spice (something that brings to mind apples, pears, honey with a little spicy kick to it). I want to shy away from the big punch of clove and...

Hello All, I'm brewing today (hooray!) and am trying a yeast I've never used before. Its a blended saison yeast. Information below: ---- Old World Saison Blend A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and...

Sorry if this is a question that has been asked before. I have just brewed a saison using Mangrove Jacks M29 at 28C in my lovely temp controlled fridge and it is just about ready for bottling. I am keen to start my next brew, a brown ale which will ferment at 19-21C. Usually i keep my newly...

This is my first ever saison. I decided to get a little crazy and do something aged on oak with wine because I've had a few similar examples I've really enjoyed. I mostly chose the malt bill because it's what I have on hand, but if you have any suggestions on adjustments up/down please let me...

Hey guys, I typically love saisons, and want to develop a recipe that I am happy with and can make repeatedly. I brewed a Saison a month or so ago (recipe below) with 3711 French Saison yeast from a Wyeast smack pack. I am really satisfied with the color and head of this beer, and I can't...

Has anyone tried using Irish Stout Malt in a Saison? My LHBS just started carrying it. The backstory here is that a while ago I went to make an all-grain Saison with 65% Pilsner, 15% Rye, 8% Caramel Wheat, and 8% Flaked Wheat and 2% Clear Candi Sugar. I accidentally bought Pale Malt instead...

Putting together 2 beers for labor day weekend. This is beer #2 which I want to do a saison and let the temps fly during the ferment. Here is the recipe I have, looking for any thoughts or feedback and will post results for these beers as well Mash @146F Vienna 8.5# White Wheat 2.0# Flaked Oats...

I really want to jump into a sour beer with something low abv, crisp, and refreshing. Could anyone help with an extract clone of Prairie Vous Francais from Prairie Artisan Ales? This is what the website says, “Prairie Vous Francais is our farmhouse ale modeled after our first beer, Prairie...

The highest approved temp I’ve seen advertised for a Saison yeast is 80°, but I’ve seen several posts on one forum or another by brewers who say the let theirs get between 80°-95°. What’s the deal with the discrepancy? Has anyone had a positive experience with letting theirs get above 80°? If...

Hey everyone, My wife’s favorite beers are Tripels, and I’d like to brew one. However, I don’t have temp control yet, and all the yeasts I see for Tripel recipes require that. Is it possible to brew a Tripel or Tripel-like beer with Saison yeast at the stereotypical warm temps Saisons are...

I have wanted to brew a cucumber saison for some time. Once I tried Cigar City's Good Gourd, I was hooked. I understand that it might be a "love it or hate it" sort of beer. But I finally took a shot a making my own cucumber saison. I will let you know how it was brewed and describe how it...