Thanks for sharing these videos mate - I appreciate the range of styles you brew and always take inspiration from the recipes. I normally use table sugar in a saison, I will try candi sugar in the next one I make. Looks like a beautiful beer 🍺
Thanks for the support Alan, as long as a few people are getting ideas from my brews, then that makes all the video editing worthwhile. I generally use white sugar in my French saisons as well. It really dries them right out, but i like the Begian version to be a little softer, with some of the caramel flavour left by the candi sugar. I hope it works for you too.
6/29/2024 West Virginia USA. My son texted me, hey dad, what kind of alcohol can we make with blackberries? (Our season draws near)I said a Saison. So i went on the hunt. Found this gem for a base template. Do not fear, not going to use your recipe for a dumping ground. Matter of fact ill brew this as is also. So many recipes have 10 or more items in them. Ridiculous 😅 The only change i'll make is to drop out the late hop additions and of course add the fruit in secondary. Any way i always look forward to your videos..
I know what you're saying with the huge amount of ingredients. The more I brew, the more I try to drop ingredients these days. Simple seems to work best sometimes. I think this recipe could work with fruit, although I've not tried it. I find fruit will often strip out some body in a beer, but this is a saison with a bit more body than most, so it may actually lend itself to working here. Good or bad, please let me know the results if you end up trying it. 🍺🍺
Another great video. The beer looks exceptionally good. I like how you have used a pulley system to raise the Speidel fermenter for easy gravity transfer. I am perplexed as to why you don’t use the unitank to ferment and condition the beer.
If I had more room and more funds, I would love to have more unitanks. However, generally one unitank and my glycol cooled keg fermentor are tied up with lagers. Any ales that don't need cooling get put into Speidels. The other unitank is always dedicated to clearing, carbonating and bottling duties.
Is Dupont your go-to strain for Saison? I’m doing a split batch this weekend between Mangrove Jacks M29 and Lallemand Belle Saison. Looking forward to seeing what differences show up.
The Dupont is my go-to for Belgian Saison. M29 is my go-to for French Saison. The Dupont attenuates slightly less, and leaves a little more sugar in the beer which makes it slightly softer. The M29 is definitively a stronger saison character, and I find it gives more pepper notes as well as a slightly tarter finish. Both great yeasts, but definitely give a different end product. It'll be interesting to hear how your back-to-back goes.
The honey malt could be replaced with Dark Munich malt. It's not quite the same, but it's close. You could also just add a little more of the normal Munich Malt, and accept the small difference in beer taste. I'm not sure exactly what you are asking about the sugar or CO2. I think you are asking how to prime for carbonation with sugar? If so, then you are needing about 6 grams of white sugar per litre of beer (or about a level half teaspoon per 500 ml bottle). This will give a carbonation of about 2.5 volumes CO2. You can go up to about 3 to 3.5 volumes for Belgian Saison, but I would stay a little lower. I hope I have answered your questions......
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I've been thinking about brewing a Saison. Never done it before, I know nothing about Saison. Thanks for sharing!
The colour and clarity is amazing. You’ve absolutely inspired me I’m off to brew one. Nice work great vid cheers 👍🍻
Ah brilliant. If I've managed to inspire you Rick, then I feel my work is done... 🍺
Thanks for sharing these videos mate - I appreciate the range of styles you brew and always take inspiration from the recipes. I normally use table sugar in a saison, I will try candi sugar in the next one I make. Looks like a beautiful beer 🍺
Thanks for the support Alan, as long as a few people are getting ideas from my brews, then that makes all the video editing worthwhile.
I generally use white sugar in my French saisons as well. It really dries them right out, but i like the Begian version to be a little softer, with some of the caramel flavour left by the candi sugar. I hope it works for you too.
thanks for the video, a very interesting easy watching video, i will be trying one soon. thanks again.
Thanks for the kind comment. I hope yours turns out well.
6/29/2024 West Virginia USA.
My son texted me, hey dad, what kind of alcohol can we make with blackberries? (Our season draws near)I said a Saison. So i went on the hunt. Found this gem for a base template. Do not fear, not going to use your recipe for a dumping ground. Matter of fact ill brew this as is also. So many recipes have 10 or more items in them. Ridiculous 😅 The only change i'll make is to drop out the late hop additions and of course add the fruit in secondary.
Any way i always look forward to your videos..
I know what you're saying with the huge amount of ingredients. The more I brew, the more I try to drop ingredients these days. Simple seems to work best sometimes.
I think this recipe could work with fruit, although I've not tried it. I find fruit will often strip out some body in a beer, but this is a saison with a bit more body than most, so it may actually lend itself to working here.
Good or bad, please let me know the results if you end up trying it. 🍺🍺
Another great video. The beer looks exceptionally good. I like how you have used a pulley system to raise the Speidel fermenter for easy gravity transfer. I am perplexed as to why you don’t use the unitank to ferment and condition the beer.
If I had more room and more funds, I would love to have more unitanks. However, generally one unitank and my glycol cooled keg fermentor are tied up with lagers. Any ales that don't need cooling get put into Speidels. The other unitank is always dedicated to clearing, carbonating and bottling duties.
Is Dupont your go-to strain for Saison? I’m doing a split batch this weekend between Mangrove Jacks M29 and Lallemand Belle Saison. Looking forward to seeing what differences show up.
The Dupont is my go-to for Belgian Saison. M29 is my go-to for French Saison.
The Dupont attenuates slightly less, and leaves a little more sugar in the beer which makes it slightly softer. The M29 is definitively a stronger saison character, and I find it gives more pepper notes as well as a slightly tarter finish.
Both great yeasts, but definitely give a different end product. It'll be interesting to hear how your back-to-back goes.
How was is?
I don't have co2 and honey match , could you help me add sugar and What can I replace it with?
The honey malt could be replaced with Dark Munich malt. It's not quite the same, but it's close. You could also just add a little more of the normal Munich Malt, and accept the small difference in beer taste.
I'm not sure exactly what you are asking about the sugar or CO2. I think you are asking how to prime for carbonation with sugar?
If so, then you are needing about 6 grams of white sugar per litre of beer (or about a level half teaspoon per 500 ml bottle). This will give a carbonation of about 2.5 volumes CO2. You can go up to about 3 to 3.5 volumes for Belgian Saison, but I would stay a little lower.
I hope I have answered your questions......
Just brewed a saison myself, and looking forward to when its carbonated. Thanks again for sharing.