Love that you used a yeast from one of your members. It's great to see you back on. Balancing fatherhood, family, brewing, and work is a complex matter. Cheers!
The brewery that I work at just released our annual Chamomile Saison. It’s brewed with our house wild yeast (which we also harvested from a fruit tree on our property) and “dry-hopped” with fresh chamomile from our farm. It’s one of my favorite beers of all time. I love the video, great work as always. Cheers!
I swear, it's like Christmas every time you release a video. This was a fun one too! My girlfriend works at an organic local fruit farm and I've been considering trying to propagate the yeast off the fruit. I think this gave me the push to give it a shot
@@TheApartmentBrewer just a little update. It seems like I picked some good fruit. A nice krausen has formed after a couple days. I'm going to try to build that yeast colony up a bit more and attempt a golden strong ale this weekend. Since I don't know what I'm working with, the hope is if nothing else it comes out a bit more like a lambic or saison
I'm about halfway thru the video. (I know I shouldn't comment until I finish it) I've been tempted to brew with local yeast collected off buckthorn berries (they are not edible, but they are not particularly toxic and have lots of "bloom") or local small crabapples. Aren't most wild yeasts diastatic and PF+? Of course they might taste like crap so I'd probably do a 1 gallon extract brew, not particularly high gravity, for the first attempt and then try it in a real 4 or 5 gallon batch once I know it doesn't smell or taste like crap. 🤣 The 1g batch will give me a good step-up of the yeast culture. You just mentioned Jovaru. I've used that before and really liked it.
Looks awesome, wish I could give it a try! By the way, your production quality just keeps getting better and better, you have a real talent for this TH-cam thing! Cheers Steve! 🍻
One of my favorite beer styles. The best commercial example I have had in the US is from Machine House in Seattle. The UK example is The Dark Mild in Bristol at Left Handed Giant and one I had from Moretown Mild from North Cotswald Brewery I had in Oxford. Enjoyed your video. I will try your recipe. Thanks for your efforts!
I only brew Belgian beers (they’re my favorite) and I regularly brew Wits, Singles, Dubbels, and Tripels, but not yet a Saison. I’ll have to try one soon. I give credit to both your brewing and photography talents, but this beer in particular looked beautiful in the glass. Thank you for making and sharing these videos. I’ve learned a lot from your channel. 😃
I unintentionally discovered that the Mangrove Jack M41 can do a great job for a saison. Was trying for a Belgian Golden Strong (but lower abv) but the end result reminded me more of the Dupont Saison, so i was still very pleased. Finished 2 or 3 points below 1.005. Great work with the Alabama Saison!
Very cool to see you create something special from this and kudos to the home brewer for sending it over. Did you consider doing a harvest during fermentation (with the original brewers permission of course) so you could brew this again?
Cool video as always!! I love brewing with Saison Yeasties, my absolute favorite right now is the Dry yeast Safale T58 from Fermentis, these guys attack the wort as a Barbarian raid. I have been doing, White IPAs and Saison IPAs with it
I was watching one of your older videos yesterday about lutra vs lager yeast, and wondering when your next video was going to drop. I get why you had to slow down. I would love to see your review on more beer flash beer
Love this idea! I definitely want to experiment with more wild captured yeasts but definitely has me nervous, but cool that someone else did the hard work of finding a good yeast for ya
That's cool having a true wild yeast like that and being able to make a farmhouse beer. I am a really big fan of Belgian beers and just brewed a batch of tripel yesterday to have ready for when the weather turns cold here in Oregon.
Looks and sounds fabulous Steve. Have you harvested any of that yeast to use again? I do this occasionally and find that it remains sound for around three generations. For such a unique strain it would be lovely to see what directions you could take it with variations on the saison style. Regardless, this is all the inspiration I need to make my next brew a Damson Saison from a friend's recipe that will feature a jar of our homemade Damson jam in the fermentor!
When I first started brewing I only brewed raw ales. I started doing a proper boil when I had a very stubborn wild yeast infection that would bring all my beers down to 1.003 or even to 1.000. Maybe I'll try recapturing it for a recipe like this
Great Video and great Beer style! I hope to make soon my first saison style beer. Did I capture you right and you did have a secondary water addition / not add any water after draining the basket to increase the malt extraction? Does this help the style or is there a different reason?
I typically don't sparge anymore. No real need to spend the extra time if I don't really care about the efficiency. I'm still able to squeak about 70-75% efficiency out of the system without it. But bottom line it really doesn't have an effect on the beer
You should freeze some of this yeast and use for future brews. I harvest yeast from commercial brews and have been freezing it and using it in my brew. Some have been frozen for almost 2 years. Have had great success.
It’s pretty simple. 25% glycerine to 75% distilled water. I use 50ml vials. I’ve been using yeast from my frozen stock for almost 2 yrs. Haven’t had a bad batch yet. One of my yeasts come from a can of treehouse. I use that one a lot for my NEIPAs.
Usually they grow on fruit skins. I'm not sure of exactly the process that was used here but I suspect a fruit mash or wine was made and allowed to naturally ferment, and yeast was collected from that.
Brewed a 10L batch of your dark saison "Au Revoir, L'Hiver" 2 weeks ago. Step mash, 30 minute boil. Very slight change in the recipe due to what I could find at "The Malt Miller" (UK supplier) O.G. was 1.078! WHC Labs 'Farmhouse Vibes' yeast. Fermenting still at @ 10 psi. Cheers, and thanks for the know how you pass on in your vids.
Hi, I'm a Belgian (hobby)brewer and I love when people on the other side of the big pond want to replicate a Belgian beer. However please keep in mind that one ingredient never ever gets in our Belgian beers, and that is anything related to maize (what you call corn), if you want to use candy syrup, please make it real candy syrup and not corn-based. Our sugar comes from beets, not corn nor cane (althoug that seems to be a bit healthier).
Fun fact - I ordered candi syrup that was supposed to be Belgian-origin Candi Syrup, which I've used in all my other Belgian brews. This is from a different manufacturer and not what I was expecting to be delivered.
![BABYMONSTER - 'DRIP' M/V REACTION [WAS NOT EXPECTING THIS!!!]](http://i.ytimg.com/vi/t0Lpgr1jo3Y/mqdefault.jpg)
![[TH] 2024 PMGC League | กลุ่มสีเหลืองวันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/I_FdxGT3WV4/mqdefault.jpg)
You’re videos are some of the best in the hobby keep it up
Love that you used a yeast from one of your members. It's great to see you back on. Balancing fatherhood, family, brewing, and work is a complex matter. Cheers!
Yes it is! Thanks for the support!
I kept up a great balance too… until kid #2 😂
The brewery that I work at just released our annual Chamomile Saison. It’s brewed with our house wild yeast (which we also harvested from a fruit tree on our property) and “dry-hopped” with fresh chamomile from our farm. It’s one of my favorite beers of all time. I love the video, great work as always. Cheers!
Ah that sounds amazing!
Stellar brew day, Steve, glad you loved it! Lets hope Imperial get on board and make it available to everybody ;-) Cheers and happy brewing.
Thank you! It would be awesome to see this strain sold somewhere!
How much to send some up to me in Chelsea, AL? WDE
@@midman112 you are close enough... we could meet, drink some beers and exchange some yeast 🤘
I swear, it's like Christmas every time you release a video. This was a fun one too! My girlfriend works at an organic local fruit farm and I've been considering trying to propagate the yeast off the fruit. I think this gave me the push to give it a shot
I'm glad you enjoyed it so much! That is such a great idea, you should give it a try and see what you find!
@@TheApartmentBrewer just a little update. It seems like I picked some good fruit. A nice krausen has formed after a couple days. I'm going to try to build that yeast colony up a bit more and attempt a golden strong ale this weekend. Since I don't know what I'm working with, the hope is if nothing else it comes out a bit more like a lambic or saison
Tis the saison to be merry 🍻 cheers, great breakdown of style and yeast info, going to make one!
Glad you enjoyed it!
I'm about halfway thru the video. (I know I shouldn't comment until I finish it) I've been tempted to brew with local yeast collected off buckthorn berries (they are not edible, but they are not particularly toxic and have lots of "bloom") or local small crabapples. Aren't most wild yeasts diastatic and PF+? Of course they might taste like crap so I'd probably do a 1 gallon extract brew, not particularly high gravity, for the first attempt and then try it in a real 4 or 5 gallon batch once I know it doesn't smell or taste like crap. 🤣 The 1g batch will give me a good step-up of the yeast culture.
You just mentioned Jovaru. I've used that before and really liked it.
Most are POF+ and STA1+ that is true, but some can still be quite delicious! Good luck with the collecting process!
Looks awesome, wish I could give it a try! By the way, your production quality just keeps getting better and better, you have a real talent for this TH-cam thing! Cheers Steve! 🍻
Thank you very much!
What a great experience. I think this encapsulates the true spirit of the homebrewing community.
Couldn't agree more!
"you can't brew this beer" my drill, your lock, and a vial of stolen trub from your fermentor disagree
Look up a lishi tool 😬
@@gtlax09 i like how this person thinks
LMAO this comment wins
Great video
😂😂
We really need to brew a saison, that looked delicious!
One of my favorite beer styles. The best commercial example I have had in the US is from Machine House in Seattle. The UK example is The Dark Mild in Bristol at Left Handed Giant and one I had from Moretown Mild from North Cotswald Brewery I had in Oxford. Enjoyed your video. I will try your recipe. Thanks for your efforts!
Great video once again.... They always seem to make me want to be a better brewer.
I'm glad I can inspire you!
I only brew Belgian beers (they’re my favorite) and I regularly brew Wits, Singles, Dubbels, and Tripels, but not yet a Saison. I’ll have to try one soon. I give credit to both your brewing and photography talents, but this beer in particular looked beautiful in the glass. Thank you for making and sharing these videos. I’ve learned a lot from your channel. 😃
Thank you! I am really glad I could share this beer virtually and I hope I did it justice!
I unintentionally discovered that the Mangrove Jack M41 can do a great job for a saison. Was trying for a Belgian Golden Strong (but lower abv) but the end result reminded me more of the Dupont Saison, so i was still very pleased. Finished 2 or 3 points below 1.005. Great work with the Alabama Saison!
Golden Strong ale is another style that definitely benefits from being very dry, could be another good application for this yeast!
Very cool to see you create something special from this and kudos to the home brewer for sending it over. Did you consider doing a harvest during fermentation (with the original brewers permission of course) so you could brew this again?
I've got a little extra yeast I could use for a round 2. Glad you enjoyed the video!
Cool video as always!! I love brewing with Saison Yeasties, my absolute favorite right now is the Dry yeast Safale T58 from Fermentis, these guys attack the wort as a Barbarian raid. I have been doing, White IPAs and Saison IPAs with it
T58 made me a really nice saisonish style recently, Can recommend!
T58 is great for Belgian beers! Although I've used it more for abbey-style ales, it will do well in a saison also!
Just started the video and I already know it is going to be epic!
Great video and beer looks great. Why not harvest the yeast after fermentation for another brew day?
Oh don't worry, I did. Glad you enjoyed the video!
Makes me want to brew a saison now
Good!
I was watching one of your older videos yesterday about lutra vs lager yeast, and wondering when your next video was going to drop. I get why you had to slow down. I would love to see your review on more beer flash beer
I should try it out, I know one of the folks developing it. Glad you've enjoyed the channel!
Love this idea! I definitely want to experiment with more wild captured yeasts but definitely has me nervous, but cool that someone else did the hard work of finding a good yeast for ya
It was a very fun project! Cheers Trent!
Beautiful looking beer
Thank you!
That's cool having a true wild yeast like that and being able to make a farmhouse beer. I am a really big fan of Belgian beers and just brewed a batch of tripel yesterday to have ready for when the weather turns cold here in Oregon.
It's pretty cool! It just goes to show not all wild beers are sour or funky
Looks and sounds fabulous Steve. Have you harvested any of that yeast to use again? I do this occasionally and find that it remains sound for around three generations. For such a unique strain it would be lovely to see what directions you could take it with variations on the saison style. Regardless, this is all the inspiration I need to make my next brew a Damson Saison from a friend's recipe that will feature a jar of our homemade Damson jam in the fermentor!
Yup, I'm not sure when I'll use it again but hopefully I can. Love your recipe plans!
When I first started brewing I only brewed raw ales. I started doing a proper boil when I had a very stubborn wild yeast infection that would bring all my beers down to 1.003 or even to 1.000. Maybe I'll try recapturing it for a recipe like this
Diastaticus yeast can be hard to get rid of!
Very interesting, great video, Steve!
Glad you enjoyed it!
Very entertained and wanting to learn everything I can!
Glad you enjoyed it!
Great Video and great Beer style! I hope to make soon my first saison style beer. Did I capture you right and you did have a secondary water addition / not add any water after draining the basket to increase the malt extraction? Does this help the style or is there a different reason?
I typically don't sparge anymore. No real need to spend the extra time if I don't really care about the efficiency. I'm still able to squeak about 70-75% efficiency out of the system without it. But bottom line it really doesn't have an effect on the beer
I love experiments !!!
I've got a saison style beer conditioning now using experimental yeast from a local supplier! Sounds like you have an amazing beer on hand
Very cool!
You should freeze some of this yeast and use for future brews. I harvest yeast from commercial brews and have been freezing it and using it in my brew. Some have been frozen for almost 2 years. Have had great success.
I've saved a little extra. Need to figure out how to get it set in glycerine before freezing though
It’s pretty simple. 25% glycerine to 75% distilled water. I use 50ml vials. I’ve been using yeast from my frozen stock for almost 2 yrs. Haven’t had a bad batch yet. One of my yeasts come from a can of treehouse. I use that one a lot for my NEIPAs.
Great video!
I'm hoping you can elaborate... How on earth does one harvest a wild yeast from their backyard?
Usually they grow on fruit skins. I'm not sure of exactly the process that was used here but I suspect a fruit mash or wine was made and allowed to naturally ferment, and yeast was collected from that.
Brewed a 10L batch of your dark saison "Au Revoir, L'Hiver" 2 weeks ago. Step mash, 30 minute boil. Very slight change in the recipe due to what I could find at "The Malt Miller" (UK supplier) O.G. was 1.078! WHC Labs 'Farmhouse Vibes' yeast. Fermenting still at @ 10 psi. Cheers, and thanks for the know how you pass on in your vids.
Awesome! I hope you enjoy!
Hi Steve,
Have ever considered harvesting your own wild yeast. I’d love to see your process. I just kegged a log beer inspired by Clawhammer
I really would love to. Its quite a bit of careful work but would be fun!
Steve, what a great beer! Put down a couple of bottles so you can add it to the best beers of 2024 review.
Good idea!
Is that a Les Miserables reference I spy?? Looks absolutely delicious either way! I hope you saved some of that yeast for a future batch :)
Yup! I'm glad you enjoyed the video!
Yeah, every time I make a saison I'm like ''Oh this is so refreshing and crushable'' and then after a few you remember the abv was not 4,5%
Oh noooooooo
0:17 I wonder how much trub he threw away to the backyard to the extent he can colleect beer yeast from fruit 😂😂😂
Thank you for the superchat!! Pretty sure he just cultivated it directly off the fruit
Did you harvest any of the yeast from the fermenter?
Yup!
@@TheApartmentBrewer I figured you did but thought I’d ask. Lol
Hi, I'm a Belgian (hobby)brewer and I love when people on the other side of the big pond want to replicate a Belgian beer. However please keep in mind that one ingredient never ever gets in our Belgian beers, and that is anything related to maize (what you call corn), if you want to use candy syrup, please make it real candy syrup and not corn-based. Our sugar comes from beets, not corn nor cane (althoug that seems to be a bit healthier).
Fun fact - I ordered candi syrup that was supposed to be Belgian-origin Candi Syrup, which I've used in all my other Belgian brews. This is from a different manufacturer and not what I was expecting to be delivered.
Very cool😎👍🏻🍺🍺🍺
Thank you!
This would be a great opportunity to start freezing and banking yeast.
Can’t get this yeast anywhere. Sample sent to White Labs for “analysis”. White Labs releases new yeast called Southern Saison 😆
Maybe in time haha
Reharvest that yeast. You can ' step on it" at least 3 times. in my experience.
Recipe looks delish, thank you !
Don't worry, I did!
🤝📝🍺🤩
Are you going into showbusiness?
Arguably, youtube IS show business
@@TheApartmentBrewer thanks for the video!
Ok, at the tasting part you completely lost me at "bubblegum taste".... :( I really don't understand American's tastes I'm afraid.