Averagely Perfect Saison - Poll #7 - ABV Runoff

Discussion in 'Homebrewing' started by VikeMan, Jan 12, 2015.

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What shoud the ABV target be?

Poll closed Jan 14, 2015.
  1. 5.0%

    24.2%
  2. 5.7%

    39.4%
  3. 6.1%

    36.4%
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  1. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Yep, this is true for the top rated, middle rated, and bottom rated . . . most Saisons are over 5.7%. The Bros 20 top rated Sasisons average 7.4%, their bottom 20 rated average 6.3% which taken by itself doesn't mean much except the style is more likely to be north of 6%.

    A 5% Saison can be delightful, but would be better served with different yeast than picked here. But the more I lobby for 6.1% the more jinx'ed it becomes . . . time for me to put a cork in it.
     
    #21 PortLargo, Jan 13, 2015
    Last edited: Jan 13, 2015
  2. Smw356

    Smw356 Initiate (0) Jan 14, 2013 Ohio

    So we're looking at a ~ 1.045 beer with 644 pitched mid primary. I feel like this one is at risk becoming sort of a mess of mismatched goals.

    So with proper yeast management and temp control 3724 alone will take a 1.045 beer down to 1.002 - 1.003, so really to give the 644 (which as a secondary yeast isn't too aggressive or expressive compared to other strains) a chance to do much of anything we'd have to try to one or all of the following: intentionally stalling the dupont strain; give the mash a long ferulic acid rest; bottle with a killer wine strain to give the brett some autolysis byproducts to transform in conditioning. Otherwise I don't really see it doing too much.
     
    PortLargo likes this.
  3. epic1856

    epic1856 Initiate (0) Aug 11, 2006 California

    mash high so it doesnt finish too low and finish it off with the brett.
     
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    I think the pitching the brett mid-primary along with the slowing down (stalling?) of 3724 will give the brett plenty to work with. One thing we can maybe think about is how long to leave in the primary, allow some autolysis to occur and let the brett work on that as well.

    there is also @epic1856 point that mash temperature matters

    Came up in another thread, it is my understanding that brett doesn't need "sugar" to do its thing, a lot of the flavors that we associate with brett comes from brett transforming phenols and esters produced by sacc.
     
    NiceFly and jbakajust1 like this.
  5. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Some interesting comments for a higher ABV. However, I think those expecting much residual sugar based on a higher OG are on a fools errand.

    I do not think voting on a FG is relevant. Assume 1.000 to 1.002 FG and calculate the OG from there.

    Plus, if you hit your OG exactly every time and not a point high or low then you are better than I am.

    Just my 0.02$.

    Sorry for the negativity. I got depress rereading this one.:slight_frown::wink:
     
    wspscott and OddNotion like this.
  6. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    Changed my vote to 5.7% so we can defeat the evil 6.1ers :slight_smile: Just need a more couple switchers
     
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    5.7% it is.
     
  8. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    switched at the last minute :wink:
     
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