Saison, need tips and advice and junk

[GilesTH]

Just brewed Jamil's myself. 9 days in and it's still going. Hoping I don't have to repitch or anything.

If it's still fermenting, you shouldn't need to repitch. Listen to the Saison episode of The Jamil Show (if you haven't had a chance to, yet) and he'll say that many people have stalling issues with the WL Saison yeast, but I found that by cranking it up to 75 degrees F, I dropped down to the gravity I was looking for. If you used the wyeast saison blend you shouldn't have ANY trouble. Just keep an eye on it, and after 10ish days, crank up the heat as close to 80 as you can to get those spicy esters from the yeast.

[DIRTYBIRD]

I'm with all the guys who say no spice! No more than two hops, not much more than bas malt and sugar.
If you can ditch the German Pilsner malt and use Belgian instead you'll be in a better position for nailing a Saison.
Low mash temperature and simple Sugar is Key to a dry crisp refreshing Saison.
You should be shooting for as low a finish gravity as you can get.
I've used WLP-565 and never had any kind of stalling issues in the 4 Saisons I've brewed/
Just make sure you use the appropriate amount of yeast by using enough vials or a starter. That yeast rips in the beginning and then slows, but it never stops.
Yeast nutrient is good to add if you have it.

[mtyquinn]

Just brewed Jamil's myself. 9 days in and it's still going. Hoping I don't have to repitch or anything.

If it's still fermenting, you shouldn't need to repitch. Listen to the Saison episode of The Jamil Show (if you haven't had a chance to, yet) and he'll say that many people have stalling issues with the WL Saison yeast, but I found that by cranking it up to 75 degrees F, I dropped down to the gravity I was looking for. If you used the wyeast saison blend you shouldn't have ANY trouble. Just keep an eye on it, and after 10ish days, crank up the heat as close to 80 as you can to get those spicy esters from the yeast.

I used the WL Saison, and it sat at 68 for 4 days, then 73 for 2 then 78 for 2 day and now sits at 80 degrees. Fermentation is still steady.

[ScottyB-Brewing]

Jamil's recipe in Brewing Classic Styles is EXCELLENT. I tweaked the recipe a bit, but it's basically Belgian 2-row, CaraMunich, Light Wheat Malt, and NO MORE THAN 10% corn sugar. That will dry it out down to 1.008 (although mine dropped to 1.002). If you have the time, brew it twice. My brew tasted VERY alcoholic, but that settled out in about two weeks. OH, and instead of using a european hop, try about 16-22 IBUs of Sorachi Ace. Very nice!

When I added just a little bit of sugar on my first Saison I got a final gravity of 1.003, I'm afraid to use sugar with this Saison II WLP566 yeast, that stuff's a workhorse it takes off in a few hours and goes crazy for days

[DoWBrewer]

I am fermenting my first Saison at the moment. I used Jamil's recipe except for the hops. I used Northern Brewer for bittering and CItra for aroma. I also used the WLP 585. I am fermenting it at 66 for the first two days to keep it from getting too many phenolics. I will let it free rise after that and add the sugar on day 2. From previous, experience Brewing Classic Styles is a good place to start for a recipe if you are new to a style. Simpler is almost always better.

Update us on how your beer turns out and how the competition goes. Good luck!

[Alchemywunderkid]

My favorite saisons that I've brewed have involved some unmalted grains. At the very least, I'll toss in about 10% each (by weight) of flaked barley and flaked oats. If I have the time on brew-day, I'll do a cereal mash with whatever I can rustle up: raw spelt, faro, buckwheat, wild rice, etc. Though at a base level, starch is starch, I've found that whatever addition of unmalted grain I add, the resulting beer has a bit more complex malt profile than versions I've made with just pils/wheat malt. Not overwhelmingly complex, mind you, just more present and interesting.

I generally aim for about a 4% ABV beer, so the inclusion of oats adds a bit of body to what could easily be a thin beer.Historically, saisons were brewed with whatever grain was grown at the farm and drunk for refreshment so I feel that these beers are in line with the spirit of the style, if not the judging guidelines (if that's what the OP has to cater to).

When I use ginger in a beer, such as in the carrot cake ale I am doing today, I use candied ginger instead of fresh root. I get too much of a harsh taste out of the fresh ginger.

Why do you think this is, Bug? What changes in the ginger during the process? Do you have to account for the sugar in the candied ginger at all or is it too small an amount to make an appreciable difference?

[Bugeater]

I'm not quite sure what causes the harshness. I know it is worse when you don't peel the ginger, but it is still there even if peeled. I think the cooking process involved in the making of candied or crystalline ginger gets rid of the remaining harshness.

The amount used is so small, you don't need to worry about the sugar on the ginger. If you used an obscene amount like a pound in your beer (other than a ginger beer) you would need to account for it but it wouldn't be drinkable so you still wouldn't need to worry.

When I use ginger in a beer, such as in the carrot cake ale I am doing today, I use candied ginger instead of fresh root. I get too much of a harsh taste out of the fresh ginger.

Why do you think this is, Bug? What changes in the ginger during the process? Do you have to account for the sugar in the candied ginger at all or is it too small an amount to make an appreciable difference?

[spiderwrangler]

Raw ginger can be pretty fiery in quantity. I've also had luck with the new Belle Saison strain from Lallemond. Took a strong saison down to 1.005 to leave a 8.6%ABV.