What are you doing with homebrew today?

[Sandy Feet]

I will bring the fermenter out into a warmer room in the house, and see if that gets things finished.

When I was doing research before making a Saison, I ran into my strain liking to stall, but it only seemed common in higher gravity versions and getting the yeast too cool.
I wanted to look on their website, but Lallemand does a crappy job explaining fermentation temps. White Labs does a much better job. Other places on the web show 68-86 which is what I would expect. In that range, I would start around 70-71. At low krausen, let it free rise into the low 80s to finish. Go low to high on the temps for Belgian beers, not high to low. Higher temps while still fermenting give you the characteristic of a Saison.
Try one when the bottles carbonate. If you don't like it, let it sit for a couple of more weeks. The taste on those get better as they age another 2-4 weeks.
If you are going to carbonate high like you are supposed to for the style, make sure you have bottles that will handle the high carbonation. Don't use the thin, cheap bottles.
When I bottled, my bombers seem to work, but they were pretty well made. The actual Belgian bottles are very expensive. I used the normal 5oz priming sugar (corn) plus a little bit of table sugar. If memory serves, I was looking for the 2.7-2.8 range.

 

[Donoroto]

I transferred my "De Koninck" to the oxebar keg + 2 pet bottles and put apple juice on the slurry.
Now if I behave myself I will soon have a choice of red, de koninck, cider & soda water.
I think I need to put tags or markers on the picnic taps

I use colored tape on both ends. Makes it easier to follow from keg to tap.

 

[Sandy Feet]

I use colored tape on both ends. Makes it easier to follow from keg to tap.

Yup. Getting up in the middle of the night to get some soda water only to get booze might be a bad thing
Years ago, we were raising hell. One of my neighbors passed out and then got up to get her Diet Coke late at night, didn't have her glasses on, and wound up chugging a Coors Light.

 

[Donoroto]

Yup. Getting up in the middle of the night to get some soda water only to get booze might be a bad thing
Years ago, we were raising hell. One of my neighbors passed out and then got up to get her Diet Coke late at night, didn't have her glasses on, and wound up chugging a Coors Light.

Easy to do. They taste alike.

 

[Herm brews]

When I was doing research before making a Saison, I ran into my strain liking to stall, but it only seemed common in higher gravity versions and getting the yeast too cool.
I wanted to look on their website, but Lallemand does a crappy job explaining fermentation temps. White Labs does a much better job. Other places on the web show 68-86 which is what I would expect. In that range, I would start around 70-71. At low krausen, let it free rise into the low 80s to finish. Go low to high on the temps for Belgian beers, not high to low. Higher temps while still fermenting give you the characteristic of a Saison.
Try one when the bottles carbonate. If you don't like it, let it sit for a couple of more weeks. The taste on those get better as they age another 2-4 weeks.
If you are going to carbonate high like you are supposed to for the style, make sure you have bottles that will handle the high carbonation. Don't use the thin, cheap bottles.
When I bottled, my bombers seem to work, but they were pretty well made. The actual Belgian bottles are very expensive. I used the normal 5oz priming sugar (corn) plus a little bit of table sugar. If memory serves, I was looking for the 2.7-2.8 range.

Since I don’t have temperature control, I just roll with what the weather provides. My fermentation chamber is a utility closet on the north side of the house, where recent temps have been in the low to mid 70’s F. An interior bathroom is where I moved my fermenter, where current temp is 79F, and it reached as high as 82F yesterday afternoon/evening. Yes there is air conditioning in our home, we generally choose not to use it. My gut tells me this batch is finished, but I’m giving it another day or two.
As for carbonation, I will be using honey to prime, targeting 2.5 volumes in my trusty Sierra Nevada bottles. I guess if saison becomes a thing for me, maybe I will invest in some bottles capable of handling 3+ volumes. But I will give things time, as I understand this is a style that can improve with time.
Anyway, I am looking forward to what I get out of my first saison.

 

[Donoroto]

Since I don’t have temperature control, I just roll with what the weather provides. My fermentation chamber is a utility closet on the north side of the house, where recent temps have been in the low to mid 70’s F. An interior bathroom is where I moved my fermenter, where current temp is 79F, and it reached as high as 82F yesterday afternoon/evening. Yes there is air conditioning in our home, we generally choose not to use it. My gut tells me this batch is finished, but I’m giving it another day or two.
As for carbonation, I will be using honey to prime, targeting 2.5 volumes in my trusty Sierra Nevada bottles. I guess if saison becomes a thing for me, maybe I will invest in some bottles capable of handling 3+ volumes. But I will give things time, as I understand this is a style that can improve with time.
Anyway, I am looking forward to what I get out of my first saison.

For 3+ volumes, it might be time to get a keg. Not the whole banana, a minimalist version like Josh started with. Under $100.

But, of course, there are plenty of bottles that easily handle even 4 volumes.

 

[Josh Hughes]

Cleaned my fermenter.

 

[Megary]

Since I don’t have temperature control, I just roll with what the weather provides. My fermentation chamber is a utility closet on the north side of the house, where recent temps have been in the low to mid 70’s F. An interior bathroom is where I moved my fermenter, where current temp is 79F, and it reached as high as 82F yesterday afternoon/evening. Yes there is air conditioning in our home, we generally choose not to use it. My gut tells me this batch is finished, but I’m giving it another day or two.
As for carbonation, I will be using honey to prime, targeting 2.5 volumes in my trusty Sierra Nevada bottles. I guess if saison becomes a thing for me, maybe I will invest in some bottles capable of handling 3+ volumes. But I will give things time, as I understand this is a style that can improve with time.
Anyway, I am looking forward to what I get out of my first saison.

My opinion ——> I’m no Saison expert, but I prefer to keep them under 80F. I find they get too phenolic/overpowering/bubblegum when fermented at the upper end of a Saison yeast’s temperature range. I think they are more drinkable when the clove and pepper are there, but not in your face. YMMV.

 

[RoadRoach]

Nottingham liquid? Slurry?

Nope, not slurry. White Labs Notty. I have repitched slurry from it, and had a beautiful beer from that. I use the Notty in a couple browns that I do.

 

[GFHomebrew]

My opinion ——> I’m no Saison expert, but I prefer to keep them under 80F. I find they get too phenolic/overpowering/bubblegum when fermented at the upper end of a Saison yeast’s temperature range. I think they are more drinkable when the clove and pepper are there, but not in your face. YMMV.

Tis what I've got mostly from my saison experience.
I start them low and let them ramp to where they want then hold it there using a heat belt till finished.

I've not had them stall but man you do an internet search on saison you'll hear all about stalling then re starting days later I guess that would be diastaticus related strains as well...

Sounds like your doing everything right herm
Remember thier farmhouse yeast I'm sure them guys back in the day wernt fussing over fermentation temperature

 

[GFHomebrew]

Nope, not slurry. White Labs Notty. I have repitched slurry from it, and had a beautiful beer from that. I use the Notty in a couple browns that I do.

Well I've lernt something today didn't know whitelabs did a liquid Nottingham ale yeast.

I see Australian ale wlp009 I'd like to give this a whirl one day I know @Ozarks Mountain Brew has...

 

[Sandy Feet]

Since I don’t have temperature control, I just roll with what the weather provides. My fermentation chamber is a utility closet on the north side of the house, where recent temps have been in the low to mid 70’s F. An interior bathroom is where I moved my fermenter, where current temp is 79F, and it reached as high as 82F yesterday afternoon/evening. Yes there is air conditioning in our home, we generally choose not to use it. My gut tells me this batch is finished, but I’m giving it another day or two.
As for carbonation, I will be using honey to prime, targeting 2.5 volumes in my trusty Sierra Nevada bottles. I guess if saison becomes a thing for me, maybe I will invest in some bottles capable of handling 3+ volumes. But I will give things time, as I understand this is a style that can improve with time.
Anyway, I am looking forward to what I get out of my first saison.

I hope it works out. If you can get your hands on the French Saison strain, that one finishes really low in the mid 70s tempwise.
It would be nice not to run the ac, but kind of hard when it is right around 100 and feels like 110 or 112 with the humidity. I"m probably killing the garage refigerator doing a lager at 55 with a 3 degree variation on the controller.

 

[Zambi]

I need to check my notes, but I did saisons without temperature control and they came out fine
That was between april and august, our (sort of) winter.
I guess ferm temp will have been between 25 and 28 oC depending on the batch.
It's my feeling that a constant temperature is more important than the actual. At least at my level of brewing

 

[Herm brews]

Today I checked gravity again on my Summer Saison, and it remains at 1.014 after a couple days at higher temperature. The sample exhibits good clarity, with a slight sour aroma, and banana and pepper evident in the mouth. As such, today I will bottle the batch.

 

[Sandy Feet]

Today I checked gravity again on my Summer Saison, and it remains at 1.014 after a couple days at higher temperature. The sample exhibits good clarity, with a slight sour aroma, and banana and pepper evident in the mouth. As such, today I will bottle the batch.

White Labs has a blend that some rumors online believe it to be a combination of the Belgian Saison and another of their regular Belgian yeasts. I wonder if that is true of yours? If so, it would explain a higher gravity. I also mash really low for those things. I think I went around 149 ish on mine. I went 148 on the French. If you mashed higher, that might also explain a thing or two. Just thinking out loud. Glad it smells, looks, and tastes good.

 

[Herm brews]

I waited an extra day, and my Summer Saison is now bottled. The representative sample was taken after filling the final bottle, and it is obviously very cloudy. Interesting that what went in the bottles was quite clear. This seems like it will turn out very good, as aroma and flavor are what I expected, with some fruity esters and spicy phenols.
From the fermenter, I collected a jar of slurry for future use. I hope to like this style, as it isn’t something that I’m very familiar with.

 

[Zambi]

I like saisons.
Hopefully you'll give us some feedback on how you like it @Herm brews

I'm carbing my little keg of De Koninck & am waiting for my simple cider to get ready. Never saw any bubbles, but it was real cloudy.
I think it was finished well within 24 hours

 

[RoadRoach]

Well I've lernt something today didn't know whitelabs did a liquid Nottingham ale yeast.

I see Australian ale wlp009 I'd like to give this a whirl one day I know @Ozarks Mountain Brew has...

Well, now I'll have to look (next time I get some). Packet's long gone after brewing, of course, but it was certainly liquid yeast. Might have been Lallemand, coulda been White, but now I'm thinking my age may have crossed a few wires. Might get some just to put in the fridge for my next experimental beer. Thinking about some kinda European blonde/pale, no dark malts, but using Notty. Not sure what kinda hops I wanna put in it. Some kinda tongue teaser, but targeting UK/Irish/Scottish brew style. Still reading to see if I see something that piques my interest.

As it were, I was definitely wrong. It's THIS, exactly. Very clean Notty.

 

[Over The Cliff Brewing]

Just finished kegging my black IPA. Pulled a sample but it's not carbed up yet. Maybe tomorrow. Also did a bunch of cleaning stuff to prepare for the next brew.

 

[GFHomebrew]

Well, now I'll have to look (next time I get some). Packet's long gone after brewing, of course, but it was certainly liquid yeast. Might have been Lallemand, coulda been White, but now I'm thinking my age may have crossed a few wires. Might get some just to put in the fridge for my next experimental beer. Thinking about some kinda European blonde/pale, no dark malts, but using Notty. Not sure what kinda hops I wanna put in it. Some kinda tongue teaser, but targeting UK/Irish/Scottish brew style. Still reading to see if I see something that piques my interest.

As it were, I was definitely wrong. It's THIS, exactly. Very clean Notty.

Well from what I remember with this yeast is it ferments quick and clean too clean for my tasters.
I only tried it twice.

But if you want a yeast that stays out the road and let's everything else shine I guess this is your yeast