session saison

[BrannigansLove]

"Developed at the Hop Research Institute at Hull, Germany and released in 2012. A daughter of Cascade but with higher AA, Mandarina Bavaria muddies the waters between the aroma characteristics of it’s mother and the bittering of higher alpha varieties. The aroma profile is distinctly tangerine and citrus with notes of bubble gum. "

[dbambrick996]

Did a saison DuPont clone and currently drinking now, it is very very nice

4.5 kg pilsner
230g caravienne
60g caramunich
42g Styrian Golding's at 60 boil
14g East Kent G at 15 mins
7.1g eat Kent at 5 mins
20g bitter orange peel at 5 mins minutes.. Don't leave this out it really makes the beer.

Wlab 3711 saison.
Og 1044
Fg 1010.

Transferred 23 litres to fermenter and ended up with 38 500ml bottles.

Bottle carb to 3.3 vols




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[serum]

I like the sound of that but wouldn't call it a dupont clone. The yeast really makes that beer and 3711 doesn't taste much like it, as nice as it is.

[dbambrick996]

I like the sound of that but wouldn't call it a dupont clone. The yeast really makes that beer and 3711 doesn't taste much like it, as nice as it is.

Have a few sources on this an 3711 French saison seems to be the yeast of choice. Clone brews lists it first choice or 3724 Belgian for DuPont. Any suggestions ? Cheers

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[BrannigansLove]

WLP565 and WY3724 are supposed to be the dupont primary yeast. I've only used the WLP565, and it makes great beer with that dupont taste. It requires more attention than 3711 though, you need to gradually raise the temp after the initial 3-4 days up to 28c (in my case, but others have pushed it further). It also benefits from not allowing the FV to pressurise (just loosely cover the top in sanitised foil, or do the same over the grommet where you'd normally fit the airlock, you're just trying to keep dust from getting in). It has a reputation for stalling out, and having to finish off with another yeast, but following the approach above, I've never had any issues with it. My most recent saison went from 1.060 to 1.006.

This is a great article on saison yeasts: https://www.maltosefalcons.com/tech/gui ... son-yeasts

[dbambrick996]

Thanks, I will defiantly give that yeast a go. My fv is a 33l stock pot, I don't bother seal it, just put the lid on and leave it.

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[serum]

I like the sound of that but wouldn't call it a dupont clone. The yeast really makes that beer and 3711 doesn't taste much like it, as nice as it is.

Have a few sources on this an 3711 French saison seems to be the yeast of choice. Clone brews lists it first choice or 3724 Belgian for DuPont. Any suggestions ? Cheers

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Branniganslove has hit the nail on the head. WLP565 and WY3724 are the ones to go for.

I quite like WLP550 / WY3522 as well, not quite as dry but still pretty fruity.

French Saison attenuates very well and isn't as dependent on temp control but I don't think the flavours are as interesting.

[chrisbjones202]

Hi all
I picked up a 565 (before realising it can be tempramental). I have a brew fridge so hopefully will be OK. I've a 2l starter on the go and I plan to brew tomorrow.

My question is, if I ferment for 3-4 days at 18 and ramp up by 2 per day to 28, how long does it normally take to finish and how long should I hold at 20 (recipe to be decided but I'm looking for something just over 5% to start). I ask as I'll be away for 5 days 10 days in.

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[BrannigansLove]

Hi all
I picked up a 565 (before realising it can be tempramental). I have a brew fridge so hopefully will be OK. I've a 2l starter on the go and I plan to brew tomorrow.

My question is, if I ferment for 3-4 days at 18 and ramp up by 2 per day to 28, how long does it normally take to finish and how long should I hold at 20 (recipe to be decided but I'm looking for something just over 5% to start). I ask as I'll be away for 5 days 10 days in.

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I've never had any problems with WLP565. Don't use an airlock, just put a piece of sanitised foil over the grommet, and follow your planned temperature schedule.

[chrisbjones202]

Thanks for your reply, how long does it normally take to finish?



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[BrannigansLove]

I leave all my saisons at least 3 weeks.

[chrisbjones202]

3 weeks would work great. Do you ramp down from 28 when finished or cold crash? I'm planning to bottle this one.

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[BrannigansLove]

I do cold crash, but it takes a couple of days to get down to 3c from 28c in my fridge. That's all I tend to give it before I bottle it.