Comments on: My Sour Saison Experiment

By: Simply Beer

Simply Beer — Mon, 23 Nov 2009 14:59:34 +0000

I have another pack of brett (5112) that I’m going to use on another brew… was thinking of the wit I have planned.

By: nate

nate — Mon, 23 Nov 2009 14:56:43 +0000

Just once…although I have a pack of brett/lacto blend in my fridge that I am going to use in the next few month or two. I wanted to brew a couple of beers that I wouldn’t have to wait so long for first.

By: Simply Beer

Simply Beer — Mon, 23 Nov 2009 14:50:18 +0000

this is why it is good to brew outside what you know and often, always learning something new. I learned a whole lot with this beer. Including acid malt, mashing temp(obviously), and the absolute max grist my mash tun can hold. No matter how the beer turns out this was a great brew, if only for the knowledge.

I’m planning a new version of my roggenbier with a significant rye increase(from 3 to 5lbs). I was also considering adding some acid malt(.125lb) to create a ’super tart’ roggenbier. What do you think, overkill or interesting?

By: BillyBroas

BillyBroas — Mon, 23 Nov 2009 14:34:06 +0000

Gotcha. It makes sense for that style given the reasons you and Nate mentioned. Good stuff.

By: Simply Beer

Simply Beer — Mon, 23 Nov 2009 14:27:03 +0000

According to Jamey, The 147 mash is standard for saisons. You want to mash low and long & with simple sugars to have a shot of getting below 1.010. So my Guess earlier was somewhat accurate.

By: Simply Beer

Simply Beer — Mon, 23 Nov 2009 14:22:51 +0000

nate, I’ll probably be keeping it in for a month. Also I’ll probably stir up the sediment from the secondary and bottle condition for a couple of months. Have you worked with brett before?

By: nate

nate — Mon, 23 Nov 2009 14:04:26 +0000

Forgot to ask, Peter…how long are you going to keep this in secondary?

By: nate

nate — Mon, 23 Nov 2009 13:59:53 +0000

I actually like mashing at these lower temperatures when going for many belgian and french style beers as it makes for a pleasantly thin (and like you said, “dry”) final body…also, highly fermentable.

This sounds like a fantastic beer, great idea!

By: Simply Beer

Simply Beer — Sun, 22 Nov 2009 20:37:28 +0000

not sure if it is common, but the maxfermentable starch conversion range is 148-154 deg. The lower side I believe (and may be wrong) would result in a slightly low efficiency and a dryer beer. I’ll be adding the brett in a couple of days. I’m really excited!

By: Billy Broas

Billy Broas — Sun, 22 Nov 2009 18:56:50 +0000

147 degrees seems a little bit on the low end for the mashing temp. Was that intentional, and if so, is that common for brewing Saisons? Knowing Jamey there was a good reason for that exact temp ;>)

Great walkthrough. Looking forward to seeing how it turns out.