Melbourne's saison weather

[peekaboo_jones]

I got one Saison down before that hot weather hit, then bottled it and left some wort on top of the belle Saison cake & then brewed another batch directly over it:
Coopers European lager can
500g ldme
200g plain sugar
15g Perle and 15g cascade @ 5 mins.
50g mixed citrus peel steeped
15g coriander seeds steeped
150g Special B steeped
Possibly 50-100g crystal wheat too.
Went from 1.037 to 1.002 I'n about 3 days!
Dry hopped with a handful of Cascade and Amarillo.
Waiting another few weeks before I crack a bottle

 

[Danscraftbeer]

Please tell results peekaboo_jones. That's more to traditional old days too. I am intrigued. A low carb sessionable fruity beer for summer. Aussie home brew. :chug:

 

[DJ_L3ThAL]

I have two cubes of a summer saison waiting for a good hot spell of 30+. Wanna see what Belle Saison is made of at super hot temps! Might throw one cube in the fridge at a controlled 25C and compare the difference.

 

[mofox1]

True that, I could always blend it back into clean saison tho...

A bit of research yields vastly different amounts... One brewery in the US were up around 400g/L puréed kumquats... Jeepers

Might try 1kg first

I did a saison earlier in the year with 3kg rhubarb in a 20L batch... although I strained the liquid into the fermenter to avoid an gunking up issues.

Delicious, but not a quaffer. Keg is just about to blow... longest kegged beer yet, might just get to 6 months in the keg.

 

[dannymars]

Rhubarb would be good... Might give that a go.
This kumquat beer smells incredible... It's only been 5 days. Might keg it today.

 

[technobabble66]

^^ How'd this shape up, dannymars?

 

[pajs]

Read in Randy Mosher's 'Mastering Homebrew' book an offhand suggestion that Tasmanian Mountain Pepperberry could work in a Saison. I was about to make an American Wheat (50% pale ale malt, 50% Midnight Wheat, Wai-iti to 25 IBU or so, Belle Saison the yeast) but am now wondering about using some of the pepperberries I have at home for cooking and making pepperberry gin. Has anyone had experience using them and getting the quantities right in a Saison? I'm thinking half a tea spoon added at the end of the boil, then no-chilled overnight and taken out before ferment (10-12 litre batch).

 

[lobedogg]

^^ How'd this shape up, dannymars?

Keen to know how yours went as well dannymars. I just sat a 21L batch on 1kg of kumquats for a couple of weeks and I definitely reckon that was over-doing it. Kumquats dominating and a bit to much funk from them. It's "interesting"! Think I'll halve it down to 500g next time.

Still got maybe 2/3 of a keg of the same saison without the fruit though, so I'll just blend it as I drink and see how the rest mellows over time.

 

[peekaboo_jones]

Please tell results peekaboo_jones. That's more to traditional old days too. I am intrigued. A low carb sessionable fruity beer for summer. Aussie home brew. :chug:

Gday Danscraftbeer,
This Saison is amazing.
Super smooth, fruity from the mixed citrus peel (my tastebuds are not very good, apparently it's really fruity from others sampling it)
The special B gives it a nice twist, it's the first time I've used this grain before but third Saison and it's certainly made a great impact.
dry hopping I'm not sure about as the mixed citrus peel made it really fruity, in a good way. I threw a shitload in but maybe the yeast throws the hop aroma away. Not sure.
It's a little tart, low mouthfeel, no alcohol burn at all, super tasty very quenching... Going down a treat in this hot Vic weather for sure!