Saison | Fermenting Warm

[@dmac3603]

Video production getting better by the week!! Somebody get this man a TV show!

[@HopsANDgnarly]

That song when you’re dressing the fermenter 😂 Saison looks great!

[@TheHomebrewChallenge]

LOL. "Dressing" the fermenter.. hadn't quite thought of it like that.. love it!

[@woodshedbrewingco.481]

Love me a good Saison! Made a Strawberry Rhubarb Saison this past fall. Great style to play with. Thanks for the video. Sláinte!

[@TheHomebrewChallenge]

Damn, that sounds good!

[@DenkerNZ]

Off topic, but that is some amazingly funky hair on Lauren. Love the pink to purple!

[@LaurenCutthroat]

Thank you!

[@cmcurran5]

So jealous of all your toys! Looks great!

[@TheHomebrewChallenge]

Thank you 🤗

[@Jango1989]

A nice crisp saison would be perfect r right now! Looks delicious.

[@TheHomebrewChallenge]

It sure was.. while it lasted!

[@journeyfortwo5211]

I've been waiting so long for you to brew a saison. I'm brewing my first today and finally this is here!

[@Chris_Mc.]

Wow you just keep getting it right! Nice work. I wouldn't mind seeing your secondary fermenter/crashing/kegging process. It might be in a previous video I missed. But approach is fantastic so I am sure you could teach us something. Cheers 🍻

[@TheBruSho]

I love a good Saison, one of those yeasts that requires a bit of hand holding to get right and this one sounds delicious.

[@soronos8586]

Ahh Saison, the one beer I’ll still be able to brew in the apocalypse

[@benmeares8074]

or almost any other style using kveik.....

[@Themassaman1]

@@benmeares8074 Kveik. The no fucks given yeast.

[@curtpick628]

Well done. Beer looks great

[@TheHomebrewChallenge]

Thank you! Cheers!

[@henriknordgren2400]

My favorite - to brew and to drink. Thanks

[@seriomarkj]

I love saisons!!!! BTW a lemon saison is the best summer beer...I have brewed it twice and it is so good

[@TheHomebrewChallenge]

Nice. Are you adding actual lemons or lemon juice?

[@seriomarkj]

@@TheHomebrewChallenge i just use lemon skin...I peel very thin strips to avoid the rind, and add it about a week after fermentation, and let it sit in the fermentation bucket for a week, I like a subtle lemon flavor nothing too crazy, and the right hops help

[@malkocy]

@@seriomarkj I am collecting the orange and grapefruit skins that we consume recently, and freeze them.. Sure sliced them off the white parts. I am planning a saison with them soon.. Have you tried during the end of the boil? I would like to have a back note of the orange skin, not very powerful on the palate, but like its buried deep there.. 😃

[@seriomarkj]

@@malkocy i have not tried it at the end of the boil, so sadly I have no idea how that would work. Sorry

[@malkocy]

@@seriomarkj Thank you.. I guess I will add some during the end of the boil, and some after fermentation.. 😀🍻

[@austin2842]

There's a trick with 3724. It's a bugger to work with, but if you harvest the slurry it will adjust to your brewing environment. Gen 2 and onward, it will ferment reliably fast for you. Done in just a few days. Also, I'm surprised by the 1.015 FG. It ferments bone dry for me, usually 90% attenuation.

[@TheHomebrewChallenge]

Excellent tip. Will try this next time

[@theulsterexpat]

loving these vids, especially interested in your Kolsch which is my next beer on my list

[@dschneid11]

Just kegged mine this morning and I'm going to let it naturally carb in the cellar until it gets really hot out. I like mine with a dry finish so I used Belle Saison dry yeast and it came down to 1.005!

[@TheHomebrewChallenge]

Sounds like you have it just where you want it. I admire you patience in conditioning it.. patience I rarely have :)

[@iaindyer1629]

Surprised your Belle finished above 1.000. My Saisons with Belle are all malt and usually finish around .997 . Very dry and dangerously easy drinking.

[@nathanparry8315]

Belgian saison yeasts also don't like back pressure. It's best to use sanitised foil rather than an airlock. French saison on the other hand, doesn't care as long as it's warm, but it is diastaticus positive and will eat EVERYTHING!

[@xander1052]

The editing this week is smooth! also you reminded me that I do need to try farmhouse ales

[@TheHomebrewChallenge]

Thank you. All positive comments about the edit are ALWAYS appreciated :)

[@EvilfoxCT]

I think the aroma description you're looking for is "horse blanket". Love a Saison, they work great at session strength of around 3.8% too.

[@jackoffiler3597]

Horse blanket usually comes from Brett

[@EssenMaastrichtCracow]

I've really been looking forward to this video :D

[@edmunddavis2585]

1.015 fg on a Saison while fermenting that warm? Glad you liked the beer. I thought it would finish lower.

[@vascosantos2182]

I'm really interested in what you have to say about sparging. I've searched the better half of your videos and I can't find you mentioning it. Cheers from a new brewer

[@RidesWithAnthony]

I want to try that beer.

[@MinhaCervaMinhaVida]

I love Saisons 🍻 #cheers!

[@ramezrahal2620]

Any reason why you've mashed this at 67C? I've always mashed my saisons at the lower range to make sure they end up bone dry, so i'm interested in your take on this.

[@manueljulianrodriguez1705]

Some saison yeasts dont care about mash temp, they will eat everything

[@jesmarina]

Hello Martin, love the videos. One question: How come you never sparge? I've tried asking Clawhammer Supply the same question as well, but has of yet not gotten an answer.

[@MrRufusjax]

If you need to ferment at 90 degrees, just stick it in your garage, at least some of the year.

[@kwm2136]

Nice to see this. Saison has probably been my most brewed style and when done proper, nothing better, IMHO. I love Dupont strains. Best approach in handling them is to pitch @ 68F, take beer down to that 8 plato (stall) range and let the heat rise into mid/high 80's. And keep the mash no higher than 150F.

[@MinnesotaFats]

And pitch in Brett yeast while you're at it

[@leehaseley2164]

I love Bobek hops and TYB Wallonian Farmhouse I for my saisons. I have to admit to "following the unwritten rules" and mashing low and long.

[@tonyheron3729]

Looks delightful! Considering you talked about the dreaded saison stall in the lead up found it odd that you completely glossed over the fact that you did encounter it with this brew which resulted in you having a much less dry saison than you would have had if it attenuated fully. Happy accidents!

[@TheHomebrewChallenge]

Yes we forgot to mention that in the tasting. But it did indeed finish high. But like you say, a happy accident.

[@irrlicht6997]

Time for me to try a saison! Looks really tasty. How long did you ferment for and how long did you let it sit and keg and condition?

[@TheHomebrewChallenge]

Fermented for about 10 days. Spent another 3 weeks or so in the keg awaiting the tasting.

[@kg49er]

Your FG was quite high for a saison. Any idea why? What attenuation did you expect?

[@ivanngcf]

His mashing was at 67, wich leaves a good amount of dextrins. These sugars are not so easily fermented and remain in the beer. Not usual for dry belgian beers like saison.

[@mongi4435]

So it sounds like it comes out to $25 a pint. LOL. Love your vids and keep them coming.

[@1964mjc]

Is that a misprint for FG? 1.015 or should be 1.005 or 1.0015 ? Shouldn’t saison be super dry ??? Mine usually finish 1.003 !!

[@dotbstudios]

Why was the final gravity so high? Did I miss that being addressed? You said it was going to be ~6% early on.

[@Hannes_Lind]

Saison yeast has a way of stalling in fermenting out, think ive read somewhere that saison yeast are CO2 toxicity sensitive and a trick is to swirl the fermentor to kick out the CO2 out of suspension from the beer. The reason why the high temp concept works is not that the yeast need heat. It works because the increase temp decreases the solubility for CO2 in solution. The CO2 comes out and the yeast start to ferment again.

[@iliffavenuebrewhouse6496]

3724 is known for being stubborn and is apparently very sensitive to pressure. This can be resolved with an open ferment. I personally like the flavor and ease of use from 3711.

[@henzik]

FG seems way too high. Maybe I am used to the Belle Sasion yeast ending at around 1.002-4 starting from 1.065.

[@iliffavenuebrewhouse6496]

Way too high of an FG. Apparently 3724 performs better in open fermentation. A good reason to use 3711.

[@vertharion694]

It so wierd a saison yeast with so low attenuation, if I was make this beer and get this FG I would doing a good swirl and wait more time, I already had a few bottle bombs because a saison with 1.007 FG

[@KelrynGrey]

Yeah, this one definitely stuck. I think adding Fermaid and/or DAP to any saison really helps keep it from doing this. The last time I used 3724 it stuck for a week at around 1.024, I had to move it into the hottest area I could find and kick the temp up to the mid 90s F. Cleared itself up after that.

[@BapelZieN]

Very high FG on that "Saison" tho.

[@goosie208]

Martin, can I ask why you don't spare your brews? Thanks man

[@TheHomebrewChallenge]

The Clawhammer system is a full volume BIAB system.

[@goosie208]

@@TheHomebrewChallenge but could you not argue that it’s very similar to the Grainfather with its removable grist case, on which you do sparge?

[@worems1]

Martin, how long do you normally ferment for? Do you have a minimum time?

[@davefaulkner6302]

ok this might be known, but an on-line description of WY3724 Belgian Sasion Ale Yeast, says: "This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, *only to stick around 1.035 S.G*. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation." Seems like you ran into the "stuck" characteristic of this strain. I've heard others use a secondary strain like Kveik Voss to get unstuck and finish. Didn't need it here! Crazy FG of 1.001! Let nature take its course if you have the time and brew space.

[@TheAlchemistsBrewery]

What's the difference between Belgian saisons and French saisons?

[@vertharion694]

Depend on whom your asking, accord with the BJCP they're similar, but saison is not a simples style but more like multiples stylies put together, it depend on the region, the ingredient, and maybe the more important the yeast alone or the yeast plus bugs

[@TheAlchemistsBrewery]

@@vertharion694 At a homebrew scale: Belgian saisons are made with BE-134 ore Belle Saison for well-attenuated beers, with fruity, floral and phenolic notes and a dry character and French saisons with the yeast used here.

[@whiteapollo11]

Awesome shirt on your wifey!

[@malkocy]

Stay light and upping a thing or two🧐🤨 I know where its going.. A light colored, light beer, not malty, but high abv.. Like tripelling the fermentable sugars😄😁 I was just wondering recently, you do the challenge with kegging, but some of the beers, especially the Belgians do like bottle conditioning.. And some of your viewers also do the bottling.. Would you try and show the bottling process to the viewers for a complete brewing tutoriol? Like, one batch with regular cap bottles, and one batch with the champagne cork bottles.. That would be a more complete set of videos in the end..

[@elvioruggieri743]

Io avrei messo della segale (rye)

[@johnbrooks965]

Just wondering is that woman you do the tasting at the end of your videos your wife?

[@normlang1994]

Not a style that I care for...so more for you, right! :-D

[@TheHomebrewChallenge]

Haha. Sadly by the time this video has come out the keg is dry.

[@scottm6802]

1.015?? That’s so high

[@vertharion694]

Too high, that yeast is famous for get 80% of the fermentetion done and stall in the last 20%, I would not bottle a saison with more than 1.007, I got some bottle bombs with the french yeast with 1.007 after 3 week, and when I check it got down to 1.003

[@АндрейИ-й7щ]

Черепашка ниндзя норм такая)))

[@dedengelss]

привет из России.

[@hugovandenberg313]

"In Germany these are fermented a little warmer", Saison is Belgian....

[@MrAngustodd]

I think he said Generally these are fermented a little warmer??

[@daviddoble6312]

You make nice commercials for your sponsors. Too bad I'm interested in brewing.

[@srdjanjjn]

Your fg is way to high. Way to high. Hello from Serbia.