I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to make aren't changing things how I was hoping and was hoping for advice to get the correct adjustment. Was going to use Wyeast #3724 Belgian Saison. Currently have a 1.061 Est OG and 1.015 Est FG. Grain Bill is currently: 6 lb. …

Hi! Okay, so around month ago I made a saison with some mixed frozen strawberries (1 week in the freezer) added to the primary fermentation (fermented with S.Cerevisiae strain). After three weeks I've transferred the beer for the secondary fermentation. After a week the beer got covered by white coating with weird white "dots" arriving in groups of few (as seen on 1st picture). I'd say it looks a bit like Pediococcus, but I have not seen those dots in …

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty grains. Trying to do a saison style beer and landed on Wyeast 3724 for my chosen yeast. Brew went relatively straightforward and hit my target OG on the nose @ 1.062. Into 5gal glass carboy for primary, pitched yeast and fitted blow off tube. A day …

I brewed a Belle-Saison and it's been in a carboy for 1 month now. Someone with a lot of experience told me he once bought a beer with Brett (Beer was "Orval") and droped the last 100ml into his fermenter and waited about 40days. I never brewed a sour and I am more of a scientific approach normaly, but I am curious about this one. What do you think? Will I get the result I am hoping for?

I have 6 Saisons brewing, three using Wyeast 3711 French Saison and three using Wyeast 3724 Belgian Saison. The final gravities on these have been my lowest ever for any batch of beer. The 3711's ended up around 0.998-0.999, while the 3724's ended up between 1.004 - 1.0045. *Both started with an OG of 1.050. Given that these two strains of yeast do such a good job of converting sugar into alcohol (and CO2), do I need to adjust the …

So I cold crashed and force carbed a saison recently, but after trying a glass I realized that it might be a little young and too funky. I took the keg out of the fridge and let it warm to room temperature. Will the yeast in the keg still be viable and able to clean up their mess a little? For reference I used White labs WLP590, french saison yeast. Also is there any issue with warming the beer so …

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash the beer (Ambient temperature here is 30 degrees). So far the taste of it was yummy, bitter, a little fruity and the finish just sucks your tongue dry. Now after four weeks I got curious to see what it turned out like so …

As title states, the question is can Saison yeast use lactose? i.e. is it possible to sweeten a Saison with lactose? Or, sweeten it possibly some other way? This is about Saison yeasts, dry or liquid.

Last month I made a few saisons at 80°F (27°C), and was able to maintain that temperature with a single fermwrap. Now, for some reason, a single fermwrap is only getting the temperature to 72°F (22°C). I haven't pitched the yeast and its been 48 hours. I figured, if one couldn't do it, maybe two of them could, so I wrapped another fermwrap over the first fermwrap. Now I am at work and am wondering if this is a firehazard. …

Working with a 1.060 original gravity wort, mashed at 152F, and using the WLP565 Dupont yeast (that is known to stall), when should the brewer investigate if adding a secondary strain of yeast will be required? Is there a rule of thumb or accepted practice that suggests if X% of expected attenuation is not complete by Y days, then attenuation will very likely require a very long time? Of course there are various options for the brewer, such as raising …

My 100% pilsner mashes that are fermented with Wyeast 3711 French Saison routinely hit a FG of 0.996. If bacteria contamination was introduced after fermentation was complete, is it possible for the beer to become 'infected' (or otherwise have off flavors)? For example, do I need to sanitize my kegs or bottles in this circumstance?

I brewed a saison and added lemon zest for the last five minutes of the boil. At the time, it seemed like a lot of lemon zest, but I was following a recipe. The beer was in primary for a week, secondary for a week, and in bottles for two weeks. When I tasted it, I could not detect any lemon at all - not in the smell or taste. However, when I rinsed out the bottle with hot water, …

Ahoy! I've been making ciders for last year (with more experience on beers and meads). Two things happened. I tried a french cider couple a month ago and I liked it to the point, that I won't mind making it myself. Also, 5 weeks ago I used French Saison Yeast (Wyeast 3711) on my common cider and on my session mead (both SG=1.050, FG=1.002). The result was fantastic (awesome aroma, taste and even appearance is somewhat close to the standard). …

So I harvested my yeast for the first time (WLP566 Saison II), but I left the fridge temp mega low by mistake and it froze overnight. I have immediately thawed it out, but I am wondering if it now waste of jar space or could it still be viable?

I just pitched my first Saison, using WLP 565 24 hours ago. Bubbling nicely. I'm worried about diacetyl, am I paranoid? Aroma section of the beer judging style guide says "no diacetyl" in the aroma section for Saisons. Has anyone had a Diacetyl problem with any of the yeasts from white labs below? wlp670 wlp590 wlp585 wlp568 wlp566 wlp565 wlp550

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g recipe calls for adding 1oz of Bitter Orange. If I was just scaling the recipe up linearly I'd use 4oz. My gut tells me this might be too much. Should I follow my gut and use only 2oz or …

I'm ferementing a saison with Wyeast 3724, and after the initial ferment, it died down, I then bought it into a warmer room and chucked some blankets over it (I'm also using an aquarium heater, but that alone wasn't working). I checked on it last night, and it seems to have fleks of white on top, as well as a thin film. The smell is also rather funky (I guess this is usual for a Saison). Here's what it looks …

I am half dozen or so batches into my homebrewing "career" (Saison du Buff, Jasmine IPA and Midas Touch among my highlights) I found a recipe for a darker saison. I made some modifications (chocolate malt & vanilla bean), but I am confused/nervous about fermentation. Recipe says 105 days in primary, but that seems ABSOLUTELY INSANE to me. I am thinking about going standard 2ish weeks in the bucket then transferring to carboy to ride out the remaining 90ish days. …

I'm looking to put together a session saison & can't find much online to start from. I've got this so far, but would like some feedback. Malts 500g Munich I (steeped) 3kg x-light / pilsner extract Hops 20g Northern Brewer 9.6% (~25IBU) @ 60min 40g Hallertau at flame-out Yeast Wyeast 3711 - French Saison (I've already got this so would prefer to keep it in) Stats ~25-27 IBU ~1.041-1.043 OG ~1.008 FG, 4.5-4.7% ABV The beer is for a birthday …

Making Jamil's saison today: 10.5# pilsner .75# wheat malt .75# munich it is supposed to have 2oz of caramunich, but instead I measured, milled, and then MIXED with the rest of the grain .75 LBS (12oz) of caramunich. Yes, six times the recipe. I know caramunich will add body, caramel, and sweetness (the latter very NOT appropriate for the style), HOWEVER, here is the catch: I am planning on doing a secondary fermentation with this beer with 3-4lbs of fresh …