saison

Would love some advice if anyone has experience with this. I have about 2kg of pressed pinot noir grape skins that I am planning to age a saison on. The saison is a pretty close clone of Saison Dupont. How much grape skins and for how long do you think I should age a 5 gallon/19 litre batch for...

Brewing a saison in a few days, to which I'd like to add some Japanese apricot syrup in secondary. This fruit itself is exceptionally tart, so usually it is mixed 50/50 by weight with a sweetener such as brown sugar, left to macerate/ferment/stew, with the resultant syrup then pasteurized and...

Hey everyone, So call me crazy but I don't currently have the time or capital to outfit an old mini fridge into a ferm chamber (I'd need to extend the fridge and get a temp control unit, not rocket science but a small investment none the less for later). In the meantime id like to brew something...

Hi all, We had long time plans to do a sour. So recently (14-1-2018) we set out to do a graded souring. We brewed a saison which we fermented with WLP566 (Belgain Saison II). After two weeks (28-1), when airlock activity and gravity readings came to an arrest, we pitched in a package of Wyeast...

I am looking for experienced brewers, who can tell how they intentionally stressed yeast when going for specific flavours (e.g. for Saisons, Farmhouse ales). I've read some people here using 20% less yeast and saying it is for stressing the yeast, but pure logic contradicts that 20% can mean...

I just racked a split batch: 3 fermenters, 3 separate saison yeasts (WLP566, M29 and BE-134). I have two heaters (the flat mat type that goes under the fermenter) + controllers for each. The set-up I settled on was to control the WLP566 batch and M29 batch and then I balanced the BE-134 on top...

Anyone out there have experience with this blend. I picked up some out of date vials, only to find nothing on Inland Island's website about characteristics of this stuff. From the product number, I am guessing that it is 1 sacch and 2 brett strains, but what sacch and what bretts? They (Inland...

10 GALLON SAISON RECIPE: GRAINS 17 lbs Franco/Belgian Pilsner Malt 2 lbs CaraPils 3 lbs Vienna Malt HOPS 2 oz Perle Hops (60 mins) 2 oz East Kent Golding Hops (10 mins) 3 oz Saaz Hops (0 min) YEAST French Saison Yeast (Wyeast 3711) WHIRLPOOL ADDITIONS 2 TBS fresh cracked coriander...

This is not my first time to the rodeo, and with over a couple of hundred batches brewing, thought I had seen most everything that could happen. Well, that just goes to show you! :) Anyway, I added roughly 64 ounces of apple juice mixed with a cherry juice concentrate -- both "all natural"...

Trying to keep as close to the style as possible. Added a little acidulated malt for flavor rather than PH. I have been using Deathbrewers stovetop partial mash method. Mash at 155 for 45 min. Sparge at 170 for 20. This gave me a 75% efficiency last time, but set this up at 70 for good luck...