Recipe Critique - Saison

Discussion in 'Homebrewing' started by jlordi12, Jul 16, 2012.

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  1. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    You're assuming that the yeast is an Activator and not a Propagator.
     
    #21 Homebrew42, Jul 18, 2012
  2. jthahn

    jthahn Initiate (0) Jun 1, 2009 Indiana

    At an OG of 1.060 I say you're on the border as to whether you need a starter or can use a 'short cut'. I make Saisons in this same gravity range and I've gone with and without starters. No difference between the two taste/smell/etc...perhaps someone can detect the difference between a starter/non-starter beer of this type, but its not me. I will add that I was using very fresh 3711, so cell counts hadn't had much time to decrease. If you're within the pitching rates that Wyeast advises I think you'll be hard pressed to know the difference between a starter and non-starter beer.
     
    #22 jthahn, Jul 18, 2012
  3. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    I brewed it last nIght. Went with 6 lbs bries Pilsen & I lb of briess Bavarian wheat as someone on the thread suggested. OG by my calcs was 1.6 even so I went no starter. For my first saison I canned , the fruit maybe some other time. Only problem I had was cooling the wort Im either going to need to buy a chiller or make one myself. The first 100 degrees come off like nothing but getting the rest off is a pain in the balls. Second time brewing is about a thousand times more relaxing than the first I will say.

    One final question would be the 3711 yeast is pretty comfortable at higher temps right? I definitely pitched before hitting the range on the package. How big of an issue is this? I'd say it was in the mid 80s when I pitched.
     
    #23 jlordi12, Jul 18, 2012
  4. jthahn

    jthahn Initiate (0) Jun 1, 2009 Indiana

    wyeast says 77 as the high end, but thats for fermentation. your beer will turn out fine, but pitching in the mid 80's is definitely a high temp. keep this in mind. if your wort is still warm, you can just wait until its cool...there isn't a "it has to cool within 1 hour" rule to pitch yeast. i've had beers that i can't cool due to warm temps so i just put them in their carboy and pitch the yeast the next day. they turn out just fine.

    i once took a 3711 saison all the way up to 95F for ~week just to see how the yeast would respond. the beer turned out great, loved it. can't say whether it actually helped or if it just didn't matter, but i certainly wouldn't sweat it.
     
    #24 jthahn, Jul 18, 2012
  5. jlordi12

    jlordi12 Pooh-Bah (1,856) Jun 8, 2011 Massachusetts
    Pooh-Bah

    Thanks. I hope it turns out ok. It was late @ night and I was losing patience. After investing all the time in the batch you'd think I could wait another half hour - hour. Oh well.
     
    #25 jlordi12, Jul 18, 2012
  6. Danielbt

    Danielbt Initiate (0) May 4, 2012 Texas

    Total deja vu.
     
    #26 Danielbt, Jul 18, 2012
    kjyost likes this.
  7. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    If only I could search the old forum to show HB42 this exact same thread... :stuck_out_tongue:
     
    #27 kjyost, Jul 18, 2012
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