Saison Recipe

What gets me about that partial mash recipe is that since they gave him flaked rye, he would not even have enough diastatic power to get those grains converted.

 

Sometimes i wonder if LHBS store tell people to stop talking to those idiots on the internet as much as people on the internet tell people to stop talking to the idiot at the LHBS. That said i have made a very good hefeweisen without steeping anything. never made a saison, but there is no reason you have to steep grains. You would steep grains to add something to the beer and all pilsner beer can been seen as plain. As i understand saisons though the yeast is the star, so that's fine.

 

To the experienced who have been commenting on this. Couldn't you do a partial mash in your brew pot? I was kinda brainstorming this weekend about that.

 

You mean like a mini-BIAB? I don't see why not.

 

I used to mini mash in a 10qt stock pot. I would use a colander to strain and sparge. I made my only gold medal beer utilizing this technique.

 

Yeah essentially! I think I am going to try it

 

There is no reason you couldn't make a saison with all DME.

 

Looks like yeast to me. I'd put the lid back on.

 

You just brewed it <3 days ago. Quit worrying and be patient. "Infections" don't appear overnight. If your curiosity to see what's happening during fermentation is too great to resist, start fermenting in glass carboys or Better Bottles.

$0.02

 

late chime in here, agree 100% with MrOH...partial mash requires basically no extra equipment…maybe a thermometer if you don't have one? The ONLY difference is that you need to watch the thermometer more closely compared to steeping and you need to do a quick calculation on how much water to add prior to the partial mash. Otherwise, the two are almost the same.

If you check a LOT of older (and some newer) recipes call for steeping grains when in fact they should be mashed…like flaked oats or amber malt or honey malt to name a few. I'm sure they make fine beer…but you can make better beer if you just take a few extra minutes to watch the thermometer and dial in your water level. There is no reason a beginner, with a simple 2 gallon pot a muslin bag can't do a partial mash. The only piece of advice I would give to folks ready to try a partial mash…don't add any dark crystal or dark roasted grains until the final 15 minutes of the mash. They mess with the pH and they're basically a steeping grain, so keep them separate and add them near the end.

 

understand, just more for future brews...