Saison Recipe - please critique

FWIW the Styrian Goldings I purchased a few months ago were 3.8%. The Alpha Acid percentage will indeed change with the given hop crop. Maybe the 2012 crop is a low Alpha Acid crop?

You may want to up the FWH addition amount accordingly.

Cheers!

 

“I'm considering Magnum for my FWH…”

Hopefully somebody who regularly performs Forward Hopping will chime in (I don’t FWH).

My understanding of FWH is that it does ‘double duty’: it adds bittering but also some aroma aspects. I have used Magnum for regular bittering additions to good effect. I am uncertain what aroma you will obtain from Forward Hopping with Magnum (and how that aroma would complement the Styrian Goldings).

Cheers!

 

1.058 IIRC.

 

You could do that. But I'd just go with the smash idea and add more of the lower AA hops. Saisons don't need to be heavily bittered anyway, what IBUs were you shooting for (and by extension, what hop quantities were you requiring to meet that goal)?

 

So that's about 90% apparent attenuation with an all pilsner grist. Quite possible it was done.

 

http://www.slohops.com/images/stories/pdf files/SlohopsVarietalReadyReference.pdf

 

I'll never use this saison yeast again as it took 6 months and it was still fermenting, but slowly when I finally bottled it

 

6 months? I've had 3724 take 5-6 weeks. But 6 months? Something is wrong with this picture.

 

Something's awry with this picture. 3711 is a beast. If properly done, this seems an impossibility. More info needed.

 

I am pretty sure that he is referring to 3724 vs. 3711. Why his batch of 3724 took 6 months is a mystery to me.

Cheers!

 

Was 3724, now that I look at it the warmer it is the faster, I probably should have kept it a lot warmer and it would have gone faster, but yes it was very slow for me!