Thank you David, another great recipe that I will be brewing very soon in our South African summer. I haven't brewed a Saison before so I am really looking forward to the results. I really enjoy your channel and have benefited greatly from your knowledge. Keep up the great work, helping home brewers around the world to brew amazing beer,
I'm 3 days into fermentation. Looks like it's already fully attenuated before the temperature ramp. My guess is I let it play out for the next 8 days before kegging.
Just been carbonating on keg for a week and it's a very easy drinking beer, fresh taste and a nice finish this will go fast :D Very nice on warm days like we have in Norway for the moment. Did follow the recipe and made a 19 liter batch, thanks for sharing!
As always, it sounds perfect, and special in-between a dark beer like your Bourbon Stout❤ Thanks for your time and effort making this video and share it with all us amateurs, at least me. 😊👍
Hey David, it’s been a while and really like the beer! I tried some yesterday and it was the best it has been so I would say give it a few months (kegged it 17th of June). Bottled some for a wedding of a friend for tomorrow😅. Thanks again!!
I've just finished fermenting and bottling a batch this morning. My results came out a bit different to David's demonstration. I did a small batch (9L) and scaled the recipe down on Brewfather to match all the numbers. Mash was done for 60min at 67C in a PID temperature controlled kettle. I seriously underestimated my efficiency and ended up with a starting gravity of 1.066. Dilution wasn't an option because of the size of my fermenter. I pitched in 1 packet of Lalbrew farmhouse yeast at 23C and fermentation was complete in less than 36 hours with a final gravity of 1.017. I left it in the fermenter for 7 days and ramped up the temperature to 27C but there was no change. The beer looked like and had the mouthfeel of a Belgian Wit bier at bottling. It tasted a bit raw and funky but fruity and spicy also. The flavours are promising, and hopefully it will become a nice beer with a bit of time to mature.
Just an update on my earlier comment: After 3 weeks, the beer cleared up beautifully but still has a bit of a chill haze on cooling. There was more than the usual amount of yeast debris in the bottle. Lallemand were not fibbing when they said the Farmhouse yeast was low flocculating. The aroma is great; fruity and spicy. Mouthfeel is very very good. For me, it tastes like a nice Belgian Triple with a background note of farmhouse funk which is distinctive but not overpowering. The flavours and aroma from the lemon and orange peel have blended seamlessly with those produced by the yeast and they don't stick out. I am going to brew this again but next time, I'll replace 10% of the Pilsner Malt with Rye malt for a bit of extra malt complexity and leave it to clear for a few weeks before bottling. Maybe I'll try some clarity ferm or gelatine also, but I'm not really fussy about a bit of chill haze. Thanks for the recipe. It is a very nice beer indeed.
Brewed this for a tasting with other brewers and got loads of compliments! Unfortunately none of the dried peel really came through so am going to try with fresh peel next time. Still the beer is amazing and if you make a bit of effort to clear it, it looks amazing as well!
Another great vid David. Since the price of energy has risen massively, would it matter if I reduce times for the mash and boil schedules? I mash in at 67 deg C for 50 mins and Mash Out at 76 deg C for 10 mins and my hop boil times are always 60 min, many thanks.
I suggest a 30 min boil for flavour. I suggest doing a full mash though for dependable results. The electric cost for brewing is not huge as shown and explained here:-czcams.com/video/mCC2VwDZOXo/video.html
Thanks again for the great response, much appreciated!👌I will reduce the boil time. My actual electric cost for a 23L batch is currently between £4.10 and £4.30, basically the cost of a pint at my local, so not too bad I guess! I use water from my home hot water tap (about 50 deg C) rather than from my cold water tap (about 5 deg C) to help reduce the costs. My electric std charge is about £0.35/kWh (UK std rate) and my Brewtools equipment is rated at 3.2kW. Will study your attached video link more closely. Cheers David👍
Hi David, I have this fermenting and the yeast is very fast. Should I keep it at 25C for three days regardless of how fast it's fermenting, or start raising it once fermentation slows down? It's already at 50% attenuation only 36 hours in.
Hello David and thanks for another great video ! I'm about to brew this beer but only got access to Lallemand Belle saison yeast . What temperature and time would you recommend to keep it close to your recipe?
Thanks for another interesting recipe David. Looking forward to making this one soon. You recommended conditioning for 6 weeks but is that at serving temperature or warmer. Sweet or bitter orange peel? Thanks!
Hi Alex, cheers 🍻🍻 Thats at serving temps, it will be faster at ambient temps. I tried both sweet and better peel and they both work well. So choose your path or go with a mix 🍻🍻
Another great video, another great beer! What are your thoughts on candi sugar vs plain table sugar for this style? I usually make an invert sugar, which I believe should be comparable to candi sugar, right?
This looks delicious. As a relatively new brewer, would it make a huge difference to the overall balance to eliminate the sugar? Something this drinkable + hot summer day = many pints. A potential disaster at 6% 😄
Great video like always! Thank you. I am unable to obtain that yeast in my area. Any recommendations for an alternative? Typically I ferment at 65f in my basement and can ferment normally or under pressure. Thanks.
Thank you. I suggest looking at other types of saison yeast that you can obtain and see which offers a flavour profile that suits your taste. Plenty of options there usually.
Regular sugar will dry the beer out. Candi sugar will leave behind a little sweetness which is the goal here. They are not interchangeable. It is possible to make your own.
@@DavidHeathHomebrew thank you very much. You videos are great and I appreciate you taking the time to answer my questions. Much appreciation from canada!!!!!
Hey David, love your recipes. I was thinking about using kviek for this one since I really like the yeast strain but also because it can give a bit of citrus flavor what are your thoughts on that?
How come you don't recommend brewing this one under pressure? And if you've already got a video covering this off can you leave the link for me instead of getting you to repeat the same information over and over again :)
Hi Simon, You could ferment this one under pressure but certainly you want to skip the first 3-4 days otherwise you will lose out on the flavours and aromas from this yeast which would be a shame.
Hi David - I have a 35L Gen 4 and it seems I always have trouble with the pump clogging while trying to recirculate during the mash. Adding handfuls of rice hulls doesn’t seem to make much of a difference. Any tips you can share?
I used to have this issue with the gen 3, but over time I have figured out a couple of tricks to prevent that happening. 1st, have a small strainer over the intake of the pump, 2. make sure that the bottom of the grain basket is well seated before pouring in the grains, and 3. Never scrape the bottom of the grain basket with the spoon during mash-in. Additionally I have another strainer over the overflow pipe, but I don't think that is still there in the Gen 4. For the record, I rarely use rice-hulls, and only with wheat beers.
@@thaifoodtakeaway Thanks for the tips. I may be able to apply some of these to the Gen4. I’m coming from a brew in a bag setup previously. Would you say your crush is pretty fine?
@Kurt Wolter my crush is not too fine. I chrish my own grain with two roller mill, running it with a drill at the slowest speed I can possibly get barely feathering the trigger. That gets me a consistent 84% mash efficiency, which is good enough for me.
Thank you David, another great recipe that I will be brewing very soon in our South African summer. I haven't brewed a Saison before so I am really looking forward to the results. I really enjoy your channel and have benefited greatly from your knowledge. Keep up the great work, helping home brewers around the world to brew amazing beer,
Great to hear Simon. I am sure this will hit the spot nicely 🍻🍻🍻
I brewed this and it is spot on for this hot weather. Thank you David, you give me confidence to develop as a brewer. Deep respect!!
Great to hear Paul 🍻🍻🍻
I'm 10 brews into David's Brewfather catelog. This will go to the top of the queue next summer.
Great to hear 🍻🍻🍻
I'm 3 days into fermentation. Looks like it's already fully attenuated before the temperature ramp. My guess is I let it play out for the next 8 days before kegging.
Had me at Saison.
Yes, a great style for sure. I personally love how wide open it really is.
Love the look and sound of this one! This will be my next brew, many thanks David
Great to hear Alan, enjoy 🍻🍻🍻
Just been carbonating on keg for a week and it's a very easy drinking beer, fresh taste and a nice finish this will go fast :D
Very nice on warm days like we have in Norway for the moment. Did follow the recipe and made a 19 liter batch, thanks for sharing!
Great to hear, yes very ideal for the hotter weather 🍻🍻🍻
As always, it sounds perfect, and special in-between a dark beer like your Bourbon Stout❤
Thanks for your time and effort making this video and share it with all us amateurs, at least me. 😊👍
Thanks Allan, I really love this one myself. I like to cover it all but have my own favourites of course 🍻🍻
Just finished brewing this now, can’t wait to taste the results!
Awesome, do let us know 🍻🍻 Enjoy 🍻🍻
Hey David, it’s been a while and really like the beer! I tried some yesterday and it was the best it has been so I would say give it a few months (kegged it 17th of June). Bottled some for a wedding of a friend for tomorrow😅. Thanks again!!
@jellestreefkerk9035 Awesome :) Many thanks for the feedback.
I've just finished fermenting and bottling a batch this morning. My results came out a bit different to David's demonstration.
I did a small batch (9L) and scaled the recipe down on Brewfather to match all the numbers. Mash was done for 60min at 67C in a PID temperature controlled kettle. I seriously underestimated my efficiency and ended up with a starting gravity of 1.066. Dilution wasn't an option because of the size of my fermenter. I pitched in 1 packet of Lalbrew farmhouse yeast at 23C and fermentation was complete in less than 36 hours with a final gravity of 1.017. I left it in the fermenter for 7 days and ramped up the temperature to 27C but there was no change.
The beer looked like and had the mouthfeel of a Belgian Wit bier at bottling. It tasted a bit raw and funky but fruity and spicy also. The flavours are promising, and hopefully it will become a nice beer with a bit of time to mature.
I would imagine that this will work anyway. I hope you enjoy it 🍻🍻🍻
Just an update on my earlier comment:
After 3 weeks, the beer cleared up beautifully but still has a bit of a chill haze on cooling. There was more than the usual amount of yeast debris in the bottle. Lallemand were not fibbing when they said the Farmhouse yeast was low flocculating.
The aroma is great; fruity and spicy. Mouthfeel is very very good. For me, it tastes like a nice Belgian Triple with a background note of farmhouse funk which is distinctive but not overpowering. The flavours and aroma from the lemon and orange peel have blended seamlessly with those produced by the yeast and they don't stick out.
I am going to brew this again but next time, I'll replace 10% of the Pilsner Malt with Rye malt for a bit of extra malt complexity and leave it to clear for a few weeks before bottling. Maybe I'll try some clarity ferm or gelatine also, but I'm not really fussy about a bit of chill haze.
Thanks for the recipe. It is a very nice beer indeed.
Great to hear that the flavours are blending. It should taste like a saison though 🍻🍻
Brewed this for a tasting with other brewers and got loads of compliments! Unfortunately none of the dried peel really came through so am going to try with fresh peel next time. Still the beer is amazing and if you make a bit of effort to clear it, it looks amazing as well!
Awesome to hear. The peel effect is not intended to be huge but it should come through.
Another one that shall definitely be brewed!
Great to hear Nick 🍻🍻🍻
Lemon saisons are the best summer beers
They sure work for me 🍻🍻🍻
Another great looking beer to try thank you :)
Cheers Paul. Sure is a tasty one. 🍻🍻🍻
Awesome I'll brew this next! Great result
Great to hear, enjoy 🍻🍻🍻
Lol I was just about to brew a Saison today, I will try this one better
Cheers, enjoy 🍻🍻🍻
Another great vid David. Since the price of energy has risen massively, would it matter if I reduce times for the mash and boil schedules? I mash in at 67 deg C for 50 mins and Mash Out at 76 deg C for 10 mins and my hop boil times are always 60 min, many thanks.
I suggest a 30 min boil for flavour. I suggest doing a full mash though for dependable results. The electric cost for brewing is not huge as shown and explained here:-czcams.com/video/mCC2VwDZOXo/video.html
Thanks again for the great response, much appreciated!👌I will reduce the boil time. My actual electric cost for a 23L batch is currently between £4.10 and £4.30, basically the cost of a pint at my local, so not too bad I guess! I use water from my home hot water tap (about 50 deg C) rather than from my cold water tap (about 5 deg C) to help reduce the costs. My electric std charge is about £0.35/kWh (UK std rate) and my Brewtools equipment is rated at 3.2kW. Will study your attached video link more closely. Cheers David👍
Cheers Ian 🍻🍻🍻
Looks like a easy drinking sumer saison! has anyone tried this recipe or something similar with a kveik yeast eg wollsaeter?
It sure is!
Most of my testing was with Omega lutra and Voss. Worked great with either too.
Hi David, I have this fermenting and the yeast is very fast. Should I keep it at 25C for three days regardless of how fast it's fermenting, or start raising it once fermentation slows down? It's already at 50% attenuation only 36 hours in.
Yes, 3 days at 25 then 1 c extra per day till you hit 30. Its probably going to be done before you hit 30 but thats ok 🍻🍻🍻
I have mine fermenting now, did you keg it immediately after the 5 increases. Or did you cold crash the beer before?
I did a cold crash for a couple of days personally.
Hello David and thanks for another great video ! I'm about to brew this beer but only got access to Lallemand Belle saison yeast . What temperature and time would you recommend to keep it close to your recipe?
Hi, you can use the exact same temperatures as with the recipe yeast without any issues. This will work well 🍻🍻 Enjoy
Thanks David, I’ll brew it as next recipe. What about a little DH with any European hop? Thanks
Great, this really does not need a dry hop though, in all honesty.
Thanks for another interesting recipe David. Looking forward to making this one soon. You recommended conditioning for 6 weeks but is that at serving temperature or warmer. Sweet or bitter orange peel? Thanks!
Hi Alex, cheers 🍻🍻
Thats at serving temps, it will be faster at ambient temps. I tried both sweet and better peel and they both work well. So choose your path or go with a mix 🍻🍻
Another great video, another great beer! What are your thoughts on candi sugar vs plain table sugar for this style? I usually make an invert sugar, which I believe should be comparable to candi sugar, right?
Thanks. Table sugar will effectively dry out the beer but inverted or candi sugar will not be fully fermented, which is the intension here 🍻🍻🍻
Hallo David thanks for the video, have you think to wight a book? You have all the quality to do it. For sure i am the first to buyt
Thank you, much appreciated. I have considered it but no plans at this point. Mostly because I lack time and also look giving the info with cost.
I like mangrove Jacks belgian Saison yeast. Is this a french or beligian strain?
They have both but they are correctly titled thankfully 🍻🍻🍻
@@DavidHeathHomebrew Nothing wrong with either french or belgian saison though.
Very true 🍻🍻🍻
This looks delicious. As a relatively new brewer, would it make a huge difference to the overall balance to eliminate the sugar? Something this drinkable + hot summer day = many pints. A potential disaster at 6% 😄
Actually it will still work “as is” without the sugar. I did try this when I was developing the recipe.
@@DavidHeathHomebrew You just like getting sozzled then, haha. Thank you!
Haha 😎. The 6% abv is pretty common for a saison. Though there are essentially 3 strengths for the style, 6% being in the middle.
Great video like always! Thank you. I am unable to obtain that yeast in my area. Any recommendations for an alternative? Typically I ferment at 65f in my basement and can ferment normally or under pressure. Thanks.
Thank you. I suggest looking at other types of saison yeast that you can obtain and see which offers a flavour profile that suits your taste. Plenty of options there usually.
@@DavidHeathHomebrew thank you, would regular sugar work instead of the candy sugar? Or would their be a taste difference?
Regular sugar will dry the beer out. Candi sugar will leave behind a little sweetness which is the goal here. They are not interchangeable. It is possible to make your own.
@@DavidHeathHomebrew thank you very much. You videos are great and I appreciate you taking the time to answer my questions. Much appreciation from canada!!!!!
Great, much appreciated 🍻🍻🍻
When i scale up to 40 litres, shall i double the orange and lemon zest?
Yes. Same with all but the hops
@@DavidHeathHomebrew yes I use brewfather but do not want to overkill it with the zest. Thnx
🍻🍻🍻
Hey David, love your recipes. I was thinking about using kviek for this one since I really like the yeast strain but also because it can give a bit of citrus flavor what are your thoughts on that?
Hey, sure you can use kveik here. Something fruity would work nicely in general I feel.
no kveik co-fermentation?
You can if you wish 🍻🍻😎
How come you don't recommend brewing this one under pressure? And if you've already got a video covering this off can you leave the link for me instead of getting you to repeat the same information over and over again :)
Hi Simon, You could ferment this one under pressure but certainly you want to skip the first 3-4 days otherwise you will lose out on the flavours and aromas from this yeast which would be a shame.
@@DavidHeathHomebrew yeah right, good to hear, I'll keep that in mind when I finally getting around to brewing it
Great 🍻🍻🍻
Hi David - I have a 35L Gen 4 and it seems I always have trouble with the pump clogging while trying to recirculate during the mash. Adding handfuls of rice hulls doesn’t seem to make much of a difference. Any tips you can share?
I used to have this issue with the gen 3, but over time I have figured out a couple of tricks to prevent that happening. 1st, have a small strainer over the intake of the pump, 2. make sure that the bottom of the grain basket is well seated before pouring in the grains, and 3. Never scrape the bottom of the grain basket with the spoon during mash-in. Additionally I have another strainer over the overflow pipe, but I don't think that is still there in the Gen 4. For the record, I rarely use rice-hulls, and only with wheat beers.
@@thaifoodtakeaway Thanks for the tips. I may be able to apply some of these to the Gen4. I’m coming from a brew in a bag setup previously. Would you say your crush is pretty fine?
@Kurt Wolter my crush is not too fine. I chrish my own grain with two roller mill, running it with a drill at the slowest speed I can possibly get barely feathering the trigger. That gets me a consistent 84% mash efficiency, which is good enough for me.
I agree with the above. Grain crush is key to avoid such issues.
Anyone have advice on using fresh lemon and orange zest for this recipe?
Use organic!
I cover zest in this recipe video:- Mango & Lemon NEIPA Homebrewers Guide & Recipe
czcams.com/video/4_qj_1Zy29s/video.html
@@DavidHeathHomebrew Any advice on how much fresh to use vs dried?
Yes. Double it 🍻🍻
@@DavidHeathHomebrew Thanks for the quick response. Got my ingredients for the brew this morning and will get it going Saturday. Thanks!