Well now… kegged my little Say-Son yesterday, 
day before? The first sample is good… dry… not sweet… I swear I can smell a Duvel aroma… I’ll be eager to sample some more on Turkey day… as it gets to maturity…
Sneezles61
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About 15 seconds after the other picture… I had 4 of those little snit glasses… very nice brew… I’m a thinking next week this ones big brother… O-fest will be ready…
Belgium lacing… someone cared about their mashing technics…
Sneezles61
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Never thought about it. Got some. Mandarin tree in my yard. Should try it.
I was just at Crisp Malt’s site… they have a whole bunch of recipes there… Its in 10 BBL and %'s… so you can figure out yer own 5-10 gallon ripe…
Sneezles61
Perhaps time to dive in? I’ll be looking at my supplies in the next couple days… I do have the yeast. High alpha hops, but that don’t seem appropriate for this style…
Sneezles61
Have you made a saison before? Before I had temperature control and had to ferment at ambient that was a style I made in summer along with the Hefenweizen
Yes I have. The first couple I did temp control. Wasn’t impressed. The last one I did, it was quite warm, that one turned out very nice.
I’m thinking it has some shared qualities of Kviek yeast. I’ll start with a low ABV. Some citrus to enhance the summer appeal.
Sneezles61
Before this topic sinks back into the tar pits again, here is some very recent additional information from Denny and Drew on the infamous saison stall, and the open fermentation that reduces it….and new theories on why that is.
I’ve not had a stalled ferment but, when fermenting cool the “saison” flavor did not come through… when fermented warm, it went fast and had the banana “saison” flare…
I see I’m about out of wheat…
Sneezles61
Yeah, I didn’t heat mine to some crazy kveik temp, but I didn’t refrigerate it either. Ambient indoor temps so the fermenter was likely pushing 80*F with exothermia.
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I think that’s why Drew(experimental brewing) likes Saison, warm where he is and makes a good brew…
Sneezles61
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