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| Start that Yeast! |
I created the starter on 1/18, the day before brew day. I smacked the smack pack and waited a few hours for the package to swell. Then I boiled 70 grams of light DME in 600ml of water for 10 minutes. Boiled in an Erlenmeyer with the stir stick in. After cooling the starter wort to 70 degrees I pitched the yeast packet into the starter, covered with a sanitized foam stopper, and set the stir plate to aerate overnight.
The next morning I saw a bit more foam than the night before much not much other visible change. Kept the stir plate going until right before pitching. According to Mr. Malty this should increase the cell count from about 100 billion cells out of the package to almost 200 billion out of the yeast starter. I'm looking forward to fermentation kicking off pretty quickly, finishing fast, and finishing low.
Brew Recipe
Brew Date: 1/19/2014
Style: Saison
Batch Volume: 5.0 gal.
Type: All Grain
Color: 7.7 SRM
Target Bitterness: 45 IBU
Target OG: 1.058
Estimated FG: 1.008
Yeast Cells Needed: 202 Billion
Grist
Style: Saison
Batch Volume: 5.0 gal.
Type: All Grain
Color: 7.7 SRM
Target Bitterness: 45 IBU
Target OG: 1.058
Estimated FG: 1.008
Yeast Cells Needed: 202 Billion
Grist
8.5 lb. Pilsner
1.5 lb. White Wheat
8 oz. CaraMunich
8 oz. Flaked Oats
0.5 oz. Sorachi Ace @ First Wort (11.9% AA)
0.5 oz. Fuggles @ First Wort (5.3% AA)
0.5 oz. Fuggles @ 30 min. (5.3% AA)
1.0 oz. Fuggles @ 5 min. (5.3% AA)
1 lb. Orange Blossom Honey @ 5 min.
1.5 tsp Ground pepper corn @ 5 min.
1 lb. Orange Blossom Honey @ 5 min.
1.5 tsp Ground pepper corn @ 5 min.
French Saison Yeast (Wyeast 3711)
- 1 L yeast starter
- 1 L yeast starter
Brew Notes
Mash Temp: 152 °F
Mash Time: 60 min.
Boil Time: 60 min.
Fermenter Volume: 5 gal
Measured OG: 1.064
Brewhouse Efficiency: Hard to tell w/honey addition
Update 2/1/14 - Racked almost 5 gallons of the saison to secondary. The yeast tore through this beer drying it out to a low 1.004 SG after two weeks. Tastes pretty good so far even though the fermenter smelled like butt. I guess that's just the saison yeast doing its thing. Tastes a little dank and farmhouse-y. Very cloudy.
After racking, I sanitized two 16oz. mason jars and funneled in a bunch of the yeast left in the fermenter. Tried just scooping it in w/o using a funnel and there was stinky yeast all over the place. Use a funnel! I plan on using this yeast to do a SMaSH saison in a couple weeks to use up the Hallertauer hops I got from the Bell's homebrew competition.
Kegging Notes
Measured FG: 1.004
ABV: 7.9%
Calories: 206
Mash Time: 60 min.
Boil Time: 60 min.
Fermenter Volume: 5 gal
Measured OG: 1.064
Brewhouse Efficiency: Hard to tell w/honey addition
Update 2/1/14 - Racked almost 5 gallons of the saison to secondary. The yeast tore through this beer drying it out to a low 1.004 SG after two weeks. Tastes pretty good so far even though the fermenter smelled like butt. I guess that's just the saison yeast doing its thing. Tastes a little dank and farmhouse-y. Very cloudy.
After racking, I sanitized two 16oz. mason jars and funneled in a bunch of the yeast left in the fermenter. Tried just scooping it in w/o using a funnel and there was stinky yeast all over the place. Use a funnel! I plan on using this yeast to do a SMaSH saison in a couple weeks to use up the Hallertauer hops I got from the Bell's homebrew competition.
Kegging Notes
Measured FG: 1.004
ABV: 7.9%
Calories: 206
Carbonation: 2.26 Volumes CO2
Update 3/13/14 - Kegged my first batch of beer today! Set the keezer temperature to 45F and the CO2 pressure to 12 psi. In seven days I should have a saison carbonated to 2.26 volumes. Tastes a little bit cider-y but definitely has the saison aroma.
Update 3/13/14 - Kegged my first batch of beer today! Set the keezer temperature to 45F and the CO2 pressure to 12 psi. In seven days I should have a saison carbonated to 2.26 volumes. Tastes a little bit cider-y but definitely has the saison aroma.
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