This looks excellent, definitely adding to the list. What would anyone think of using T58 instead?
I brew a saison with pepper, chamomile and honey using t58 and I've taken it to several festivals. People love it or hate it. There generally is no in between. But the people who love it ask where they can buy it, and I've even had a couple people offer to help with startup capital if I were to go pro, based on that beer. I say go for it. I start it at 70* for a few days then ramp it up to 80 or a little higher for a few days after that, then bring it back down to 65 or so until I'm ready to keg or bottle it. It's ready to package in a couple weeks. YMMV, but I like it.This looks excellent, definitely adding to the list. What would anyone think of using T58 instead?
I only used it once for a witbier about 5 years ago. Turned out OK but if you are wanting the convenience of a dry yeast Belle Saison is much better. If you already have a pack of T58 and want to use it up then I think it would work; just be careful not to ferment at too high a temperature as it can get peppery. I'd actually suggest to leave the teaspoon of pepper out of the recipe. Also keep in mind that it doesn't attenuate as high as a Saison yeast so it might turn out good but wouldn't be as dry a typical Saison.
Maybe you could dry it out a bit by mashing low and/or subbing some of the pilsner malt with some table sugar.
There's a thread on here that might be of interest, didn't read it all myself yet.
https://www.homebrewtalk.com/forum/threads/saison-with-safbrew-t58.631580/
There is Caramunich I, II and III. Normally if the number is not mentioned then it is understood to be Caramunich II.
The Lovibond values are in the second column for each type so you can match it to other crystal malts:
View attachment 633969
I generally brew this with t58 these days. It's my favorite "saison" yeast. Not as dry as 3711.I did this recipe about a year back. It came out a bit hot. Almost had a similar taste to olde english. My ferment temps were uncontrolled, could this attribute to the high alcohol bite? Edit: I remember i didnt make a starter either, just pitched the 3711 right in. Think that's more likely the cause or the alcohol bite?
Anyhow planning to rebrew this, been doing a lot of lower gravity beers and im looking for something a bit stronger for the kegerator like this or another belgian beer. I too was wondering about the t58 or belle saison yeast, has anyone had good results with this particular recipe with the dry yeasts?
Thanks
Wow! I am surprised you had gushers with an FG that low. I used 3711 when I brewed this and have been fighting gushers with every beer I have bottled since. I just cant seem to get that STA-1 gene out of my system. The only thing I have not went over the top on was my starter flask. Otherwise I have replaced tubing, pbw'd everything, star san'd everything, even boiled fittings and valves.
As far as water profile I would target a Yellow Balanced profile. PH in the 5.2-5.4 range and Sulfate and Chloride in the 50 range
Cottage House Saison
BJCP Style and Style Guidelines:
-------------------------------
16-C Belgian & French Ale, Saison
Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond
Recipe Specifics:
Batch Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.062
Anticipated SRM: 7.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Sugars:
8.50 lbs. Pilsner Malt(2-row)
1.50 lbs. White Wheat
0.50 lbs. CaraMunich Malt
0.50 lbs. Flaked Oats
1.00 lbs. Orange Blossom Honey (added with 5 minutes left in the boil)
I've definitely made this with T58. Tasty.This looks excellent, definitely adding to the list. What would anyone think of using T58 instead?
View attachment 677822
I honestly kegged this guy super early, 2 1/2 - 3 weeks fermenting, due to the yeast going mad crazy!
Aroma: Citrusy for sure. Don't really get a lemony scent - I get grapefruit/orange zest. Slight pepper bite - the same "sting" you'd get smelling freshly ground pepper. Light "alcohol" or "boozey" smell.
Head: Thicccccccck 2 finger head - light, fine bubbles.
Color: Bright Gold.
Taste: Here's where it gets weird. At least for me, when I take a normal sip the beer goes down like water - super drinkable. The flavors come in after you've swallowed. The initial tasting notes once swallowed is a punch of citrus - again, more bitter like grapefruit, or an orange peel. "Spicy" from the pepper added. Then a tad bit of malty alcohol flavor towards the end - literally on the cusp of being "too" alcoholic - I figure this as my beer finished around 7.7abv.
All around great beer that will be a staple in my house for the summer. Already sold half my keg and will be brewing this tomorrow to keep up with the demand!
I think this recipe fits the BJCP Style Guidelines to a T. Great Saison recipe to show your buddies what a real Saison should taste like, and while it comes in at 7+abv, making it a "super," I'd still recommend this to anyone trying to get into this style. Hell, it made me buy a pound of EKG and Sorachi Ace for future brews.
Would love to get feedback on those who have brewed this with WLP565.
Now kegged and carbed, dangerously good. It's an awesome beer, though tends toward "entry level" for a saison. If you've converted a BMC drinker to like your APA, then this will get them into saisons, or Belgians in general. No huge expressions from it in any direction, just well rounded. Definitely saison, make no mistake, and well deserving of the esteem it gets. Yum.Been eyeing this one for a while and finally brewed this up on May 5th. Tastes amazing in the sample today.
Missed by a few points, OG 1.057. I bought my own mill as soon as I had everything from this one cleaned up(next recipe hit OG...yay).
Chilled to 70 degrees and pitched a 1L starter of 3711. Free rise to 75, then held that for 7 days, it was at 1.007 tasted really good. Bumped temp to 79, 3 days later its at 1.005 and has just a touch of fruitiness, incredible. I figured I'd get a couple points by raising the temp, and was also hoping to get a little fruitiness at the same time - worked out well.
Racked to keg today, I'll leave it at room temp another couple days to see if I get another point or two. Cannot wait to get this gassed up. I can tell already I should have made this one long ago...
Now kegged and carbed, dangerously good. It's an awesome beer, though tends toward "entry level" for a saison. If you've converted a BMC drinker to like your APA, then this will get them into saisons, or Belgians in general. No huge expressions from it in any direction, just well rounded. Definitely saison, make no mistake, and well deserving of the esteem it gets. Yum.
Preedit- Pics tonight, too early for drinking right now
3711. It's a beast, but not that expressive.what yeast did you use?
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