I often find myself thinking, "Hey I need to brew this one again" when I'm studying or making these videos. i think thats a natural part of really immersing yourself into the details of a style of beer.
Great video and timely for me cos have just brewed. I used 70 pilsner 20 Munich and 10 wheat, styrian goldings for bittering and flavour and belle saison. We had a heatwave in the UK and it fermented at 30C. It’s young so should improve but is a little more bland than I was expecting.
Man this video does a great job of showing how the style is ripe for sub-categorization, just like IPA. People making everything from low-wheat witbier to tropical hopped Farmhouse IPAs. I'd love to see a "classic" saison style, vs a more interpretive/anything goes, and a grisette style. I put classic in quotes not because it appeals to some historical tradition, just that it's closer to what some of the great saisons of Wallonia are like, focused on execution largely in fermentation.
Love this analysis despite the style being all over the place…thank you! Any thoughts about the use of Brett and how the recipient might best adapt to that use?
I haven't really studied it but I think Milk the funk would give the best guidance. I know theres a debate on co-pitching with Sacc or pitch when sacc is done.
Just tried my first bottle tonight. I was initially unsure after the first couple of sips but then I was very pleased. For me the grain and adjuncts were the same and to me worked really well. Im a little old fashioned with the hops so did old style with EKG but finished of with a small cryo Loral hopstand, (I had some left over). My single package of WLP565 was 4 months over use by date so I used some Lallemand Farmhouse Hybrid Saison Yeast that I had sitting around for a trial, FG 1.009. Fermented at 25c. I'm very happy with the beer and with mouth feel but am going to push it to 28C for next time to get a bit more saison character. I will definitely brew this again.
Just tried my first bottle(s) last night. Very lovely stuff. I needed to swap out a few grains (ironically) to what I could source in New Zealand, and swapped in Pacific Hallertau (aka Pacifica) as the bittering hop, so not sure it's bang on your intent, but I'm very happy regardless. Nice work and thanks again :) I will def brew this again.
On the shift from the classic Flavor and Aroma additions to Whirlpool and Dry Hop. I wonder if it has to do with the popularization of the idea that Whirlpool is the new Flavor and Dry Hop is the new Aroma addition.
The goat is here
I must admit I had no interest in saisons whatsoever until MeanBrews changes my mind. Yet another great analysis!!! Good work and thank you.
I often find myself thinking, "Hey I need to brew this one again" when I'm studying or making these videos. i think thats a natural part of really immersing yourself into the details of a style of beer.
This is awesome, glad I found you!
Thanks!
Nice work! Thanks for dissecting one of my favorite styles. I'll have to try some of the new age hops along with different subtle spices.
Awesome stuff. I love all the statistics.
Thanks
Great video and timely for me cos have just brewed. I used 70 pilsner 20 Munich and 10 wheat, styrian goldings for bittering and flavour and belle saison. We had a heatwave in the UK and it fermented at 30C. It’s young so should improve but is a little more bland than I was expecting.
Man this video does a great job of showing how the style is ripe for sub-categorization, just like IPA. People making everything from low-wheat witbier to tropical hopped Farmhouse IPAs. I'd love to see a "classic" saison style, vs a more interpretive/anything goes, and a grisette style. I put classic in quotes not because it appeals to some historical tradition, just that it's closer to what some of the great saisons of Wallonia are like, focused on execution largely in fermentation.
And congrats on the BoS @Matt!
thanks!
Do you add Candi sugar to the fermenter or the boil? And at what time..
Thank you for these great videos
at the end of the boil
Love this analysis despite the style being all over the place…thank you! Any thoughts about the use of Brett and how the recipient might best adapt to that use?
I haven't really studied it but I think Milk the funk would give the best guidance. I know theres a debate on co-pitching with Sacc or pitch when sacc is done.
Just tried my first bottle tonight. I was initially unsure after the first couple of sips but then I was very pleased. For me the grain and adjuncts were the same and to me worked really well. Im a little old fashioned with the hops so did old style with EKG but finished of with a small cryo Loral hopstand, (I had some left over). My single package of WLP565 was 4 months over use by date so I used some Lallemand Farmhouse Hybrid Saison Yeast that I had sitting around for a trial, FG 1.009. Fermented at 25c. I'm very happy with the beer and with mouth feel but am going to push it to 28C for next time to get a bit more saison character.
I will definitely brew this again.
Awesome. Take my recipe as a "suggestion". This is a style meant to be messed with
nice
I wonder, why are you using dextrine malt if you are going for a chanpaigne-like dry saison?
well the propensity of crystal malts warranted them being in my recipe so I chose the least impactful. :)
Just tried my first bottle(s) last night. Very lovely stuff. I needed to swap out a few grains (ironically) to what I could source in New Zealand, and swapped in Pacific Hallertau (aka Pacifica) as the bittering hop, so not sure it's bang on your intent, but I'm very happy regardless. Nice work and thanks again :) I will def brew this again.
man I'd love to try your version!
How is a round trip mash going to work to make the most fermentable wart if it ends up denaturing the enzymes it cools down to take advantage of?
I think the trick was that during the alpha rest to keep the mash under the denaturing temperature for the beta enzymes.
On the shift from the classic Flavor and Aroma additions to Whirlpool and Dry Hop. I wonder if it has to do with the popularization of the idea that Whirlpool is the new Flavor and Dry Hop is the new Aroma addition.
could be but dry hopping really isn't too prominent in this style.
@@MeanBrews that's fair
The video increase idea that creativity is mandatory on completely open style. For me, I just look a balance between yeast expression and DH loading.