tag:blogger.com,1999:blog-8430070431861115375.post7431501628621812235..comments2013-09-16T03:03:46.112-07:00Comments on The City Brewer: Poll Results: Saison it is!Danhttp://www.blogger.com/profile/09837613895390894276noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8430070431861115375.post-17696904932395227712009-06-17T17:58:54.070-07:002009-06-17T17:58:54.070-07:00Dirk, yeah that was the plan. I won't mash an...Dirk, yeah that was the plan. I won't mash any higher than normal, probably the 148-149 range instead of my usualy 147 for saisons. Plus, as far as I know, the Blauges strain is unavailable (or nearly a year old now).Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8430070431861115375.post-3455661078818363012009-06-17T17:51:38.833-07:002009-06-17T17:51:38.833-07:00I might stick with the Dupont strain only because ...I might stick with the Dupont strain only because it will give you a relatively PITA fermentation, especially if you keep the temperatures cool. This way, when it sticks at 1.024, as it tends to, for its eight day rest (or whatever the heck it's doing), you can go ahead and rack it over and pitch the bugs, leaving them with plenty of food to eat.Dirkhttp://honkymagic.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8430070431861115375.post-58874808548165115752009-06-17T10:10:21.527-07:002009-06-17T10:10:21.527-07:00Thanks for the feedback so far. Well, I have quit...Thanks for the feedback so far. Well, I have quite a bit of darker specialty grains around so I can darken it up a bit. The last two saisons I brewed were actually on the darker end of the spectrum. The first with Dupont and second with Blauges strains. I found the phenolics pretty similar, but the Blauges a little easier to work with. I think I may go with some sort of fruit puree (red currant, pineapple, litchi, or my new favorite: passion fruit). I think maybe the mix of saison, Carafa, passion fruit, oak and Roselare would be interesting!Danhttps://www.blogger.com/profile/09837613895390894276noreply@blogger.comtag:blogger.com,1999:blog-8430070431861115375.post-86774996548728502992009-06-17T09:43:33.990-07:002009-06-17T09:43:33.990-07:00haha not a fan of the over the top phenolics of sa...haha not a fan of the over the top phenolics of saisons?? Im not either, so I feel your pain, I as well voted for the wheat wine<br /><br />I think the saison is open to a lot of interpretation and the style guidelines that require a bone dry beer are more reflective of "todays" saison, I have a feeling things were significantly different turn of the century (1900) and even the last bjcp guidelines listed it as being a sweeter beer<br /><br />Go crazy with all the additions you want, let it ferment cool, although with the dupont strain your gonna have a real PITA fermenation on your hands, if you can I would suggest getting the blaugies strain, which I just have happend to have found recently, as it can finish out at a much cooler tempRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-8430070431861115375.post-33565153353678053502009-06-17T08:23:15.012-07:002009-06-17T08:23:15.012-07:00I voted for the red current wheat wine as I think ...I voted for the red current wheat wine as I think the Rosalare flavors would more appropriate there, but if you are doing a saison why not go a little darker in color and throw in the red currents (fruit) and a little oak as well. I think the spice of the saison yeast, will match well with the currents and oak and the secondary on the rosalare will finish off the beer nicely. The darker grains will also tie the whole thing together. I enjoy your blog and look forward to seeing where you go with this beer. I am brewing a saison for each season, so I would be interested to see how this mix goes, should you choose to go in this direction!Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.com