Saison Brewing with Partial Open Fermentation

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'Tis the Season for some Saison.

Saison can deliver all sorts of great flavors. Saison has been used as a great wide open canvas for doing all sorts of explorations with grain and hops. Saison delivers the dry qualities of Belgian brewing, while also delivering the great summer drinkability of many wheat beers.

Mike explores using open fermentation in this batch of beer to avoid the dreaded "Saison Stall". The stall happens in Saison brewing then the yeast tends to slow down to a crawl with still 20-30% of the fermentable remaining. Some believe the stall is related to the build up of dissolves CO2 stunting yeast performance. Mike gives open fermentation a try to see if he can avoid the stall.

Recipe:
5.25gal/19.8L

12lb/5.4kg Pilsner Malt
2lb/907g White Wheat Malt
1lb/453g Flaked Oats

1oz/28g Cluster Hops, 7%AA, 60min
WYEAST 3724 Belgian Saison

Water:
1:1 Sulfate:Chloride


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Beer
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