Saison question

How many volumes of CO2 are you looking for?

 

Generally with this style you can look for 2.5 to 3.0 volumes of CO2. If the beer hasnt been aging a long time and I figure to shoot for the middle ground around 2.8 volumes then about 5 ounces should work.

I used this link which has worked well for me in the past:
http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?14686901#tag

While it did not show saison as a style I found the CO2 volume infor elsewhere and just plugged the number in. I also assumed the bottled beer would be around 70 degrees/room temp. You can play around for your own scenarios but I think about 5oz should give strong carbonation.

 

Wy3711 is an easy yeast to bottle condition with since is such a strong attenuator. There will be few if any fermentables left when it is time to bottle if you let it go the distance. And it will ferment the sugar for carbing completely. So if your calculations are correct, you should have a close sense of what the volume you were going for actually feels/tastes like in the beer.

I would recommend making sure it is done fermenting.

 

Has never failed me: http://www.tastybrew.com/calculators/priming.html. Just to give you another source. If memory serves me I carbonated with around 5 ounces or so. I can look in the brewing notebook if you think it would help.

FWIW: I just bottled my first Saison a few weeks ago and have noticed that each time I taste it gets better. Be patient once you do bottle, rewards will come.