Saison/Biere de Garde

[shaq_mobile]

Anyone big into brewing these or curious to learn more about them? Phil Markowski wrote a great book called Farmhouse Ales on it. I've always enjoyed these styles, granted Saisons are far more abundant.

It's a quick read, covering the history and purpose of these styles. I, myself, am getting ready to goto the brewing store and make some funky belgian farm ales tomorrow.

Anyone have any fun Belgian recipes?

[thegleek]

I vote for a new sub-forum dedicated just for BEER! or alcohol! yay! let's do it! will JBI make it happen? stay tuned!

[just brew it!]

Anyone big into brewing these or curious to learn more about them? Phil Markowski wrote a great book called Farmhouse Ales on it. I've always enjoyed these styles, granted Saisons are far more abundant.

It's a quick read, covering the history and purpose of these styles. I, myself, am getting ready to goto the brewing store and make some funky belgian farm ales tomorrow.

Anyone have any fun Belgian recipes?

I've done a couple of Saisons... last one was (unintentionally) a little on the strong side for a Saison, so I called it an "Imperial Saison". .

Don't use Wyeast 3724; a lot of people have reported stuck fermentations with this yeast. Wyeast 3711 is a better choice IMO.

Don't be afraid to add a pound or so of honey (or other highly fermentable sugar); Saisons should be fairly light-bodied for their strength, and honey/sugar will help.

I vote for a new sub-forum dedicated just for BEER! or alcohol! yay! let's do it! will JBI make it happen? stay tuned!

You off your meds these past few days or something?

[shaq_mobile]

ive used white labs 565 mostly, but ive wanted to use a wyeast specimen since theyre in oregon. ill avoid 3724. any other wyeast that youve had success with? i dig using my fermwrap, i seem to get a lot of funky esters @ 85-95 degrees

[just brew it!]

any other wyeast that youve had success with?

For Saison specifically, or in general?

[grantmeaname]

Cower before the wisdom of the beer god!

[just brew it!]

I really need to update that page... hasn't been touched in like 10 years...

[grantmeaname]

I visit all the time hoping it will be...

[shaq_mobile]

any other wyeast that youve had success with?

For Saison specifically, or in general?

Saison. I'm kind of on a euro beer spree. If you have any ideas of more appropriate winter beers, I'm all ears.

[shaq_mobile]

hey guys, just picked up 12 pounds of belgian pils, 2 pounds of wheat, 2 oz of imported east kent plugs and some WLP568. im planning on fermenting at ~75-85f after a 90 minute boil. ill get back to you guys if it shines.

[thegleek]

I vote for a new sub-forum dedicated just for BEER! or alcohol! yay! let's do it! will JBI make it happen? stay tuned!

You off your meds these past few days or something?

harsh. Can't I joke around once in a while?

At any rate, we discuss BEER so much in these forums, I would imagine after 1,000 new threads on the topic would justify a new forum.

[just brew it!]

You off your meds these past few days or something?

harsh. Can't I joke around once in a while?

Can't I joke around in response to your joking around?

[evilpaul]

I kind of consider the two to be the same style, really. You want to have a fairly high alcohol content and dry, crisp, no hot alcohol taste. Styrian golding hops, pilsener malt, light belgian candi sugar, and saison yeast. I've heard about stuck fermentation with the saison yeast too, so people I know who've used it pitched a secondary strain to complete it (golden ale yeast, I think?). I think there was also a mixed strain available seasonally from Wyeast or White Labs that was suitable.

I'd go with:
9# Pils Malt
1# Light Candi Sugar (table sugar or honey would also probably be fine)
1.5 oz. Styrian golding hops @60mins
1.5 oz @ 15
Somewhat neutral belgian yeast of your choosing

I need to get started brewing again :/