Saison Brew Weekend

I vote for using orange zest either in the kettle or one of the fermenters.

 

I like that recipe. I love the crooked stave dregs idea.

I reccomend adding your dregs to 100ml of 1.030 starter wort to get them back to life for a week then bumping that to 500ml for another week or so and then pitch that. Youl get some nice acidity quickly. Tart Saisons are boss.

 

Also depending on your desired level of acidity on the Dreg portion I would keep the ibus below 20.

 

How familiar are you with 3711? It has a very high attenuation and doesn't develop the diversity of flavors that I get from 3724. It's not my favorite. If you are adding the crooked stave dregs, you might benefit from a less attenuative yeast, something that leaves more behind for Brett to eat. However, I don't have much experience here and am making inferences from an incomplete understanding of the world of Brett saison.

 

I vote for using different yeasts for each primary. 3711 for one and wy3031 for the other.


SAISON SUMMER
AVAILABLE FROM JULY THROUGH SEPTEMBER 2015

Wyeast 3031-PC Saison-Brett Blend™


Beer Styles: Saison, Belgian Specialty Ales, American-style Sour & Wild Beer, Strong Golden Ale

Profile: A blend of Saison yeast and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend.


Alc. Tolerance 12% ABV

Flocculation low

Attenuation 80-90%

Temp. Range 65-80°F (18-27°C)


Wyeast 3725-PC Biere de Garde™

Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

Alc. Tolerance 12% ABV

Flocculation low

Attenuation 74-79%

Temp. Range 70-84°F (21-29°C)


Wyeast 3726-PC Farmhouse Ale™

Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons..

Alc. Tolerance 12% ABV

Flocculation medium

Attenuation 74-79%

Temp. Range 70-84°F (21-29°C)

 

something i really like to do with saisons (well except for keeping the gravity lower) is to use a very flavorful malt like marris otter, pearl, or golden promise. I mash at 152ish and add a bit of sugar keeping the gravity 1050 or below shooting for a dry but not bone dry finish. With this the malt flavor is amazing in the finish with a hit of wonderful fruity/ester/phenolic flavors when you first sip.

Now to your actual questions.

For a first saison I would probably skip the N Sauvin and use something like EKG's, Fuggles, Hallertau, strisselspalt, etc. To make two different tasting beers you could use different yeasts (3724 far and away preferred over 3711 which is bland and lacking) and/or dry hop with different hops. Maybe dry hop with citra, or hull melon for one and stick to your bittering/flavor hops on the other?