Cgreen042389
Well-Known Member
Brewed this on Saturday and it is still roaring in the primary
Brewing this as we speak! My sixth batch ever (second all grain). Got 75% efficiency, pretty happy about that. Lot of firsts for me on this one, hope it lives up to your standards! Thanks for the recipe.
Cottage house transferred to a secondary for some bulk aging finished at 1.002 the 3711 is truly a beast!!! Can't wait to try this in a month or so.
I know nothing about the 342, high alpha and citrusy notes is all, if you have them give em a shot and report back!
Hey all - I just wanted to give an update regarding this beer. I brewed it around Sept (?) last year and posted a few times in this thread. Since then, I've grown to absolutely positively LOVE this recipe. It's probably my favorite homebrew recipe I've brewed so far and definitely compares favorably against the best commercially-available Saison's on the market (Funkwerks gives it a run for its money though). I'm brewing it again this weekend - my first brew since the winter freeze.
Cheers to everybody and especially the OP for sharing this amazing recipe!
Brewed this a couple months ago, enjoying one while listening to music on the back porch... Thanks for sharing the recipe, delicious brew.
^ That looks GOOD! Sick carb :rockin:
Mine's done ! Fermented at 74 the whole four weeks and subbed some northern brewer I had for the sorachi. Beautiful across the board, color, taste, mouthfeel, smell, everything. This is the best beer I've produced in my short brewing history so far and I couldnt be happier. Thanks for the recipe !
Mine's done ! Fermented at 74 the whole four weeks and subbed some northern brewer I had for the sorachi. Beautiful across the board, color, taste, mouthfeel, smell, everything. This is the best beer I've produced in my short brewing history so far and I couldnt be happier. Thanks for the recipe !
What we're your gravities ferm at 74?
azscoob, fantastic recipe - I made my first saison based off of yours, adapted slightly, and absolutely loved it - the flaked oats is something that I'm using in just about every single one of my beers because I love the added soft/silkyness it brings - mine had .25 of Special B in it for an added stone fruit characteristic in the background that surprisingly plays nicely with the citrus/black pepper notes, it gave this splash of dark fruit you might have dipped into the saison as a little snack
Just finished my first batch of this. My wife and I loved it. Will need to brew it again.
azscoob said:Double up on it if you can, five gallons goes too quickly!
And if you haven't tried it yet, I really like this beer paired with a nice herb roasted chicken or turkey.
I admit, when the peaches are nice and plentiful.... I slice them into wedges and drop them into a glass of this saison, or a glass of wine after a nice dinner...
It's perfect pairing of flavers....
you sound like you have a great appreciation for pairings and what plays well with other flavorings - I would be interested to hear or read about what you like to do for brews in the colder months - of course, we're rounding into the warmer seasons - but, don't let that stop you from providing some more awesome info
I think with modern malting processes there is a lower risk of DMS, I could be wrong, but I think it's mostly urban legend at this point in the brewing game, like hot side aeration, autolysis, and Bigfoot.
I have won many a medal with beers brewed with pils and never anything more than a vigorous 60 minute boil.
Besides, in this beer, with the funk from the yeast, the pepper, the honey, etc. you wouldn't likely notice any DMS like you would in an american light lager
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