Community Brew #3...............

[rhino777]

Is there an official recipe or just any sort of Saison?

[Elbone]

Is there an official recipe or just any sort of Saison?

Any sort. Judging will be against BJCP 16c

[Elbone]

Just kegged my Saison. OG 1.060 FG 1.006 90% attenuation. 7% ABV. I ramped up to 80F over 5 days per Jamil. I used a single stage controller on the fridge and a drugstore heating pad set on low and let 'em fight it out. "Boooooooone dry!" It's very clean and tasty warm and flat. Dry, spicy, and very little to no alcohol burn. I'm pleased with it

VERY nice, brotha! I brewed saturday and I'm just at the 79° mark. Tomorrow, I'll open it up to 85°. I had a 1.057 OG with grains and added 12oz cane last night to give me a 1.063 OG with adjustments. Hopefully dry her down a little more. Used 566. What yeast you use?

I had just finished a Patersbier (Northern Brewer's excellent recipe, one of my house beers) so I had a nice pitch of WLP 530 Abbey Ale when the Community Brew was announced. I figured WTH, it's Belgian enough- maybe my Walonian farmer's yeast had petered out so he made a pilgrimage to the Abbey and borrowed some of theirs.

[BigNastyBrew]

Pilgrimage. LOL!

[Phil]

I had just finished a Patersbier (Northern Brewer's excellent recipe, one of my house beers) so I had a nice pitch of WLP 530 Abbey Ale when the Community Brew was announced. I figured WTH, it's Belgian enough- maybe my Walonian farmer's yeast had petered out so he made a pilgrimage to the Abbey and borrowed some of theirs.

patersbier is the first beer i've made where i've said "i always want to have some of this in my fridge."

[Dirk McLargeHuge]

I tested my Saison D'Hiver over the weekend and thought it tasted great, if flat. It was still a bit sweet though. I took a sample with the tiny beaker I bought from B3, and checked it with the refractomer. OG was 1.079, I forget the Brix reading--it's with my notes at home. I didn't take a hydrometer reading. Just used the refractometer and let BeerSmith calculate the gravity. When I tested it this weekend the I got 8.2 Brix. According to ProMash and BeerSmith, that makes the gravity 1.036. But according to BeerMath on my iPhone and the B3 refractometer spreadsheet, the gravity is 1.006. Who do I believe and why? I have a vial of Abbey Ale yeast to dry it out a bit more, but don't want to use it unless absolutely necessary.

[Lars]

Double check it with a hydrometer. 1.006 is pretty dry. If it is still sweet then you may have more to go.

[Dirk McLargeHuge]

Double check it with a hydrometer. 1.006 is pretty dry. If it is still sweet then you may have more to go.

*sigh* In other words, put the refractometer away.

Thanks, Lars. I'll check it tonight.