An amazing guide, I believe you have hit your peak now with these guides, the current format is perfect. I love the fact that you give so much more information compared to other channels.
If you like data, I would also suggest Mean Brews. His approach is different, but contains a similar amount of depth. I'm very thankful for channels like these, they are an invaluable resource!
Having followed your other saison video 2 months ago, my sage and blood orange saison came out absolutely amazing. I didn't even carbonate or chill it and it's amazing. You da Man!
Very nice recipe. I didn't get quite as much aroma and Saison character as desired. My fix was to soak clove, peppercorns and orange peel in 200ml of gin for a week and then added to the keg. Worked very well.
Just brewed this recipe yesterday. Dropped 12 points over night. I hit all numbers strictly by luck since I was winging it after having issues from not brewing in almost 2 years. Thanks to your videos and guidance I look like I know what I'm doing🙂. Thanks!
@@DavidHeathHomebrewHi David. When we are preparing the honey, is that straight water added or was it boiled ahead of time? Wasn't sure with adding to fermentor. Thanks
The last thing you want to do is boil honey, it will kill the flavour. A gentle hear to dissolve it is all you need assuming that you bought it in a store.
I copitched a farmed voss kveik and a sachet of lallemends farmhouse saison. the multiple yeast strains in the kveik and the saison compliment each other perfectly. Ive also harvested the yeast and re pitched it twice so far, thinking this might be a new house strain. Cheers david🍺🍻
Thank you so much for introducing me to kveik yeast David! It has been such a joy brewing with it. Your videos/suggestions on co-fermentation are a great new addition and i had some amazing results using your recipe guides. Already looking forward to your next video!
David, I am blown away this is the best,prettiest, instructional, most educational Saison recipe I ever have seen. I am going to use this info and dry hop with cannabis to make one unforgettable summer beer.
I like spelt. I do experiment with it but it never made the final cut in this recipe. You will note that I use it in my solera mixed fermentation sour beer though, when that releases in a few weeks
Here I am sitting with my mug. Is it coffee or stout. It is Russian imperial stout 😊 and the T-shirt says, Brew Your Own Beer For Your Own Taste and ther is room for expansion of my tummy, the wife says otherwise🤣 all the items is in a good quality and I urge you follower of David Heath Homebrew to buy som stuff in the shop. Anyway thanks for the video yet again a perfect example Thanks David.
Great to hear Allan :) Yes, I bought a fair bit to make sure the quality was good enough and it came to me better than expected for the price. Every order certainly helps me improve things more.
In my experience, using honey can lengthen fermentation time. Especially when used at the beginning. My customers at the Homebrew shop tend to experience similar. Just something I keep in mind!
It certainly can yes. I just use it during fermentation and find it adds a little time, depending on the yeast. With Kveik just a day, with others up to 3 days usually.
Great video David and great idea with the co fermentation! Just one question about the belle saison, do you have any concerns regarding contamination wrt diastaticus. Even lallemand have a pdf on the subject on their belle saison page...
I am confused when you said that inverted sugar does not fully ferment, and that you chose those sugars to leave some residual sweetness. I thought candi sugar was 100% fermentable. That is what morebeer says on the product page, at least.
@@DavidHeathHomebrew thanks Dave 2 more questions. 1. I was planning to soak the oak chip in alcohol about 30 g chips in 100g gin what I had on hand. I see the gin has a real tea color, should I just add the chips? Or can I add the alcohol. Worried it might be too much. 2. Which type of honey works best?
Brewing the table version tomorrow using fermentis 256 as suggested in your bf recipe. Am wondering what honey did you use for this and how long it took to condition using fermentis 256? First time using this yeast. Thanks for the top notch content David your recipes are spot on 🍻
Hi Travis, Thank you :) A good quality supermarket honey should work well. Dont go cheap on it :) The table version will be the fastest to condition but I would let it condition for at least six weeks for its best state.
Great video, thanks David. What are your thoughts on a Sour Saison? I got some samples of SafSour from the homebrew shop and already did a kettle sour American Wheat and will do a Gose as well. I was thinking to do next something Belgian and I really like saisons, do you think a kettle sour saison will work?
Thank you. Sure, sour saison is very good. I am sure this will work nicely there. I have a video coming soon about my mixed fermentation sour which is being done solera style in my foeder.
Hi David Will the honey added during fermentation put the saison outside of the BJCP style guide? I don't read anything in the style guide of honey flavour. They only focus on fruity esters. Regards
Great guide, thanks! I'm planning to brew a 7.5-8% abv version in January to bulk condition and bottle in May for summer drinking. I thought it might be interesting to use your standard recipe but increase to 2lbs of honey, hoping that the longer conditioning would let the honey come through. Do you have experience brewing with such a large percentage of honey? Does it turn out decent? Also, when you add honey, do you bring it up to pasteurization temperature?
Thanks John. Honey is rather unpredictable, which presents quite a challenge which increases as you increase the amount. I have fair experience with it within beer and my findings are best when it is added late in fermentation as the final addition. This pushes the flavour forward. In larger amounts you will have issues though as yeast can struggle due to the lack of nutrition that it provides. So adding yeast nutrients in larger doses is critical.
Hi David and thanx for all your very nice videos! When cofermenting Belgian Bouble, you recomend to rise temp 1 degree pr day at the end. Will the same be nice for the Saison ? 20 stright or a little rise at the end?
Never tried a saison... In portugal it's hard to get your hard on a belgian beer, and when you do, you have to pay premium prices for it. Guess I have to brew my own in the future. Got one question after checking several of your recipes, I saw that you used low quantity of sparge water in the bohemian pilsner and tripel but in this one, you used 50/50 for mash and sparge Could you please explain why? Thanks ahead for your time and patience.
@David Heath Homebrew So if I understand for a batch of the same volume 21L I Will use more mash water for an higher og beer like a tripel and less for a lower og beer. I think I never did an appropriate sparge because usually I drop the Water too hard instead of trying to slowly spread it everywhere. I also use a similar system to you, a cheap version of the grainfather but it seems good. Gonna try to fix my problems.
@David Heath Homebrew No problem, I already have brewfather, beersmith and bru n Water. but usually on beersmith it splits mainly 50/50 for mash and sparge but it depends on the configuration I set it up. Still have to tune it to my actual equipment
I've got a saison braggot going right now. Used Wyeast 3724, and it stalled hard at 1.028 (even with heat applied over two weeks - zero movement). Had to build a starter with another yeast and pitch that (M31 Tripel, as I know how well it handles honey, and I had it on hand). It's going steadily now. I'm guessing the honey was too much for the 3724? It was a buttload of honey, at 3lbs in a 3 gallon batch. Next batch I will use a different yeast. My recipe: 27% Pilsner 14% Pale Malt 10% Vienna 3.5% Flaked Wheat 2.5% Caravienne 2% Biscuit 41% Huajilla Honey ~22 IBUs of Saaz (bittering only, as it's a braggot) OG of 1.077. I won't be surprised if it finishes at or below 1.000. Should end up between 9 and 10 % ABV.
Sorry but for some reason UA-cam saw your post as spam and hide it from me, hence the late reply.Did you use plenty of yeast nutrient? That amount of honey is certainly going to need it. Sure sounds very nice :)
This would be a matter of judges opinion really. I would say if you are using enough US hops then it becomes a form of IPA. If the hoppy effect is low enough then I would class it as a Saison, assuming that it has other Saison characteristics of course.
Hello David, I'm going to make this recipe tomorrow and I have a question. the honey and water that are added in the fermentation do not get to a boil? thank you
Hi Paulo, great, this has certainly been very popular with a lot of different people. Yes all you need to do is make the water a high enough temperature to dissolve the honey. As long as your honey is store bought then it will have been made sanitary already. I hope you enjoy the end result :)
Hi David, any reason why you used the Belle Saison and Kveik in the standard, but the BE-256 in the table and super versions? Thanks as always for really informative videos. Cheers. EDIT: Sorry, one other question. I have a Saison in a fermenter with Wyeast 3724, but it has stalled at 7°P (it is known to stall). What are your thoughts on pitching a Kveik? I have Jovaru in my supply which tends towards spicy, lemon, and black pepper notes. OK to add post-primary yeast pitch?
I've tried both Belgian yeast types with this recipe. They both work well. I figured I would keep them in the other recipes. Yes pitching some Jovaru would certainly liven things up nicely there. The 3724 will have already added its character.
Confession time- I pitched both at 30c. 16 hrs later and fermentation is 80% done. I suspect the Voss got out to a very fast start and never looked back. I many not get the Saison yeast flavors and aromas 😢
@@DavidHeathHomebrew Thanks. Will do next time. All is not lost though. The 2 day old taste is dry, bitter orange and a bit of complexity. It won't be as distinctly "Saison-like" but it should do well for a warm afternoon.
@@DavidHeathHomebrew It did work but with reduced character. Fixed by soaking clover, peppercorns and orange peel in gin for a week and then added to the keg.
@@DavidHeathHomebrew Thanks for prompt and informative response. I am bottle conditioning my first Saison right now. I wish I had had your recipe a few weeks ago. Excellent video btw - as always.
I have started down the cofermentation route after your video. Thanks. I thought the same thing re the temp. I started off my ferment at 26 and added the kveik after it dropped 15 points so I didn’t miss out on the saison esters. I hope it works.
Really it is more about time. With yeast in general you need 3-4 days for a yeast to inpart flavour and aroma. By adding the kveik late sadly you will have lost some of its faster conditioning power. I would suggest following my road map on tjis the next time to experience the difference :)
I'm a Homebrewer and not an expert, but I'd say you can interchange with maple, but keep in mind what the flavors will do. Personally I would try it with a dark Saison to meld with more of the toasty flavors, or go for a belgian dubbel or quad. 😊
Tough one, there are pros and cons to both. Brewzilla is certainly better value and has faster more modern heating but GF has a CFC and a top mounted controller. I have a video the compares them fully.
David where do you get the percentages for the malt that you give in the recipe writing guide part in your videos? BJCP only give some of the malt that should be present, and not even the percentages. Do you draw these style guide percentages up purely of taste and experience or are they specified somewhere?
Just to add to David’s answer: there is a small channel called „mean brews“, where the creator describes percentages in recipes by using winning beers from different competitions. Maybe that can be interesting for you.
An amazing guide, I believe you have hit your peak now with these guides, the current format is perfect. I love the fact that you give so much more information compared to other channels.
Many thanks Alan. Yes, I share what I feel people need :)
If you like data, I would also suggest Mean Brews. His approach is different, but contains a similar amount of depth. I'm very thankful for channels like these, they are an invaluable resource!
As mentioned already, your current format is perfect!! Thank you again 👍
Much appreciated :)
Great video as always! Thanks David!
Thank you :)
Having followed your other saison video 2 months ago, my sage and blood orange saison came out absolutely amazing.
I didn't even carbonate or chill it and it's amazing.
You da Man!
Great to hear :)
Very nice recipe. I didn't get quite as much aroma and Saison character as desired. My fix was to soak clove, peppercorns and orange peel in 200ml of gin for a week and then added to the keg. Worked very well.
Great, that will certainly add more 🍻🍻🍻
Great timing I'm brewing saison this saturday and your video is great help. Thanks a lot 😀
Great to hear :)
Just brewed this recipe yesterday. Dropped 12 points over night. I hit all numbers strictly by luck since I was winging it after having issues from not brewing in almost 2 years. Thanks to your videos and guidance I look like I know what I'm doing🙂. Thanks!
Many thanks Scott :)
@@DavidHeathHomebrewHi David. When we are preparing the honey, is that straight water added or was it boiled ahead of time? Wasn't sure with adding to fermentor. Thanks
The last thing you want to do is boil honey, it will kill the flavour. A gentle hear to dissolve it is all you need assuming that you bought it in a store.
I copitched a farmed voss kveik and a sachet of lallemends farmhouse saison. the multiple yeast strains in the kveik and the saison compliment each other perfectly. Ive also harvested the yeast and re pitched it twice so far, thinking this might be a new house strain.
Cheers david🍺🍻
Awesome. Yes, it sure works well and you obtain some interesting effects too 🍻🍻🍻
Thank you so much for introducing me to kveik yeast David! It has been such a joy brewing with it. Your videos/suggestions on co-fermentation are a great new addition and i had some amazing results using your recipe guides. Already looking forward to your next video!
Great to hear, thank you :) A lot of time goes into all this but I love it of course :)
Nice one David, thank you for the inspiration. I think the ingredients for this is going on the next grain order.
Sorry but for some reason UA-cam saw your post as spam and hide it from me, hence the late reply. Great, thank you :)
Sounds absolutely lovely David cheers
Thanks Ken, it is very nice ;)
David, I am blown away this is the best,prettiest, instructional, most educational Saison recipe I ever have seen.
I am going to use this info and dry hop with cannabis to make one unforgettable summer beer.
Thank you Gary, it has been a labour of love for a number of years. I've never dry hopped with anything but hops, do let me know how it goes 🍺🍺🍺
Hey Gary! Just wondering how your brew turned out?
I am interested too! Cannabis dry hop is not something I can do though.
No reply in 9 months. Perhaps Gary is still recovering from drinking that beer 😂
Haha, could well be!
Very amazing introduction. You are THE man, David! Cheers!
Many thanks C M 🍻
If I get my hands on an AG system this year I think this may be one of the first beers I make, it looks terrific.
It sure is very nice :)
I've been using Spelt Malt in place of Wheat Malt recently in my Saisons and it's great! I highly recommend trying it.
I like spelt. I do experiment with it but it never made the final cut in this recipe. You will note that I use it in my solera mixed fermentation sour beer though, when that releases in a few weeks
Great video, thanks for everything.
Thanks Patrick :)
Just sipping a st Feuillien saison as I watch ☺
Awesome :)
This is great, thank you!
Cheers Ray 🍺
Obrigado Portugal
Thank you :)
me: *takes a screenshot*
David: this screen is now complete and ready for a screenshot if that is your thing.
You know me too well.
Haha, awesome stuff 🍻 Yes ive heard this is common 🍻 I am glad that it helps 😎
Just just like that I want a Saison 🍻
Go for it :) You have a nice shiny fermenter to test :)
@@DavidHeathHomebrew that is very true 🍻
hope you have a great Easter holiday !
Thanks Bradley, Happy Easter :)
Here I am sitting with my mug. Is it coffee or stout. It is Russian imperial stout 😊 and the T-shirt says, Brew Your Own Beer For Your Own Taste and ther is room for expansion of my tummy, the wife says otherwise🤣 all the items is in a good quality and I urge you follower of David Heath Homebrew to buy som stuff in the shop.
Anyway thanks for the video yet again a perfect example Thanks David.
Great to hear Allan :)
Yes, I bought a fair bit to make sure the quality was good enough and it came to me better than expected for the price. Every order certainly helps me improve things more.
he's back!
Haha, Every week :)
Well done! Thx!!
Thank you :)
I’m looking forward to tast this beer perhaps this afternoon? 🤪
If only it could be that fast :)
In my experience, using honey can lengthen fermentation time. Especially when used at the beginning. My customers at the Homebrew shop tend to experience similar. Just something I keep in mind!
It certainly can yes. I just use it during fermentation and find it adds a little time, depending on the yeast. With Kveik just a day, with others up to 3 days usually.
Great video David and great idea with the co fermentation! Just one question about the belle saison, do you have any concerns regarding contamination wrt diastaticus. Even lallemand have a pdf on the subject on their belle saison page...
Hi Rory, many thanks, much appreciated.
This is certainly something to be aware of but not something I have seem the ill effects of to date.
Quite the fermentable list! My last saison was only two row. Using a dry Belgian yeast was kind of missing the peppery notes though.
Yes, this has been developed over many years to be what it is now.
@@DavidHeathHomebrew I have some grains of paradise I was thinking about trying.
They work nicely
I am confused when you said that inverted sugar does not fully ferment, and that you chose those sugars to leave some residual sweetness. I thought candi sugar was 100% fermentable. That is what morebeer says on the product page, at least.
You will find a split between fermentable and unfermentable sugars when sugar is inverted but the fermentables is the biggest % by far.
Loved the video, but was confused by not seeing styrian goldings among the hops. Any specific reason for this?
They can certainly be used along with other noble varieties.
Ever tried de blaugies saisons? They have a pretty nice spelt saison.
I think I've tried most of what is out there that I can get my hands on :)
Hello David, as usual great video, . I donat have a foeder. Can you achieve the oak flavour by using oak chips in fermenter
Hi, yes you certainly can.
@@DavidHeathHomebrew thanks Dave 2 more questions.
1. I was planning to soak the oak chip in alcohol about 30 g chips in 100g gin what I had on hand. I see the gin has a real tea color, should I just add the chips? Or can I add the alcohol. Worried it might be too much.
2. Which type of honey works best?
Just add the alcohol if the chips have soaked long enough.
Honey wise go for the best qaulity you can for sure.
Brewing the table version tomorrow using fermentis 256 as suggested in your bf recipe. Am wondering what honey did you use for this and how long it took to condition using fermentis 256? First time using this yeast. Thanks for the top notch content David your recipes are spot on 🍻
Hi Travis, Thank you :) A good quality supermarket honey should work well. Dont go cheap on it :)
The table version will be the fastest to condition but I would let it condition for at least six weeks for its best state.
@@DavidHeathHomebrew Thanks for the info David 👍🏽 Am looking forward to Sundays lesson 😀 🍻
🍻 Sundays video is a full guide to brewing and creating a Belgian Raspberry wheat beer :)
@@DavidHeathHomebrew 🤤🤤🤤
:)
Hi, congratulations for the nice video... I can't find the lallemand belle saison yeast available... what can I replace it with?
Thank. I would suggest using another saison yeast you can obtain, this is flexible.
thanks, if I wanted to use the fermentis be-134 can I use it together with the voss kveik at a temperature of 20 degrees?
@giovanniiacono9235 yes, that will work. Enjoy 🍻🍻🍻
thanks for the video David......wanted to know if adding some rye is alright for this style upto 13% perhaps.........cheers
Certainly you can but I would personally suggest up to 5% unless you want it to be strong in rye flavour.
@@DavidHeathHomebrew Thanks for replying......
Anytime :)
Great video, thanks David. What are your thoughts on a Sour Saison? I got some samples of SafSour from the homebrew shop and already did a kettle sour American Wheat and will do a Gose as well. I was thinking to do next something Belgian and I really like saisons, do you think a kettle sour saison will work?
Thank you. Sure, sour saison is very good. I am sure this will work nicely there. I have a video coming soon about my mixed fermentation sour which is being done solera style in my foeder.
Hi David
Will the honey added during fermentation put the saison outside of the BJCP style guide? I don't read anything in the style guide of honey flavour. They only focus on fruity esters.
Regards
The BJCP really tries to narrow one of the most open beer styles in the world. It will be down to the judge though.
Great guide, thanks! I'm planning to brew a 7.5-8% abv version in January to bulk condition and bottle in May for summer drinking.
I thought it might be interesting to use your standard recipe but increase to 2lbs of honey, hoping that the longer conditioning would let the honey come through. Do you have experience brewing with such a large percentage of honey? Does it turn out decent?
Also, when you add honey, do you bring it up to pasteurization temperature?
Thanks John. Honey is rather unpredictable, which presents quite a challenge which increases as you increase the amount. I have fair experience with it within beer and my findings are best when it is added late in fermentation as the final addition. This pushes the flavour forward. In larger amounts you will have issues though as yeast can struggle due to the lack of nutrition that it provides. So adding yeast nutrients in larger doses is critical.
Coming to this conversation late...at what point do you add the candi sugar?
Hi Doug, late in the boil works well :)
Hi David and thanx for all your very nice videos! When cofermenting Belgian Bouble, you recomend to rise temp 1 degree pr day at the end. Will the same be nice for the Saison ? 20 stright or a little rise at the end?
Yes. This method applies to most yeast and combats DMS and assures a full attenuation. It is not needed with kveik though.
@@DavidHeathHomebrew Tasted the splitbatch of SAISON tonight. The pure
Great :) Yes, they will change over time :)
Never tried a saison... In portugal it's hard to get your hard on a belgian beer, and when you do, you have to pay premium prices for it. Guess I have to brew my own in the future. Got one question after checking several of your recipes, I saw that you used low quantity of sparge water in the bohemian pilsner and tripel but in this one, you used 50/50 for mash and sparge Could you please explain why? Thanks ahead for your time and patience.
Thanks Pedro. Sparge and mash water varies due to grain amount and volume :)
@David Heath Homebrew So if I understand for a batch of the same volume 21L I Will use more mash water for an higher og beer like a tripel and less for a lower og beer. I think I never did an appropriate sparge because usually I drop the Water too hard instead of trying to slowly spread it everywhere. I also use a similar system to you, a cheap version of the grainfather but it seems good. Gonna try to fix my problems.
Yes 👍 It is best to use brewing software like Brewfather to make these calculations for you.
@David Heath Homebrew No problem, I already have brewfather, beersmith and bru n Water. but usually on beersmith it splits mainly 50/50 for mash and sparge but it depends on the configuration I set it up. Still have to tune it to my actual equipment
I would recommend Brewfather. Beer smith is great software but more geared to multiple vessel brewing than single.
I've got a saison braggot going right now. Used Wyeast 3724, and it stalled hard at 1.028 (even with heat applied over two weeks - zero movement). Had to build a starter with another yeast and pitch that (M31 Tripel, as I know how well it handles honey, and I had it on hand). It's going steadily now. I'm guessing the honey was too much for the 3724? It was a buttload of honey, at 3lbs in a 3 gallon batch. Next batch I will use a different yeast.
My recipe:
27% Pilsner
14% Pale Malt
10% Vienna
3.5% Flaked Wheat
2.5% Caravienne
2% Biscuit
41% Huajilla Honey
~22 IBUs of Saaz (bittering only, as it's a braggot)
OG of 1.077. I won't be surprised if it finishes at or below 1.000. Should end up between 9 and 10 % ABV.
Sorry but for some reason UA-cam saw your post as spam and hide it from me, hence the late reply.Did you use plenty of yeast nutrient? That amount of honey is certainly going to need it. Sure sounds very nice :)
What if you did everything but left out the seeds of paradise, orang peel, and the corridor. Never had a beer with it in that jumped out at me.
Hi Patrick, You will lose the background notes and citrus.
Question, if I use American hops is it still classified as a Saison or is it a Farmhouse IPA/Pale Ale?
This would be a matter of judges opinion really. I would say if you are using enough US hops then it becomes a form of IPA. If the hoppy effect is low enough then I would class it as a Saison, assuming that it has other Saison characteristics of course.
Hello David,
I'm going to make this recipe tomorrow and I have a question.
the honey and water that are added in the fermentation do not get to a boil?
thank you
Hi Paulo, great, this has certainly been very popular with a lot of different people. Yes all you need to do is make the water a high enough temperature to dissolve the honey. As long as your honey is store bought then it will have been made sanitary already. I hope you enjoy the end result :)
Have you tried the french saison from mangrove jack's? Or have you used oats in saisons? Are they good idea?
Yes, it is a nice yeast. Saison is very open as a style, so oats will work. The recipes I share here are very good though without oats.
Now if one didn't want to get a Foeder... what method would you recommend for imparting the oak flavors?
Oak chips are readily available with a variety of different flavours. This tastes great without the oak also though.
Would you suggest using Saaz if Summer Saaz isn't available? Cheers.
Yes, any Saaz will work :)
What are your thoughts on Irish moss or whirfloc in a saison?
No problems there, brewers choice as I see it :)
Hi David, any reason why you used the Belle Saison and Kveik in the standard, but the BE-256 in the table and super versions? Thanks as always for really informative videos. Cheers.
EDIT: Sorry, one other question. I have a Saison in a fermenter with Wyeast 3724, but it has stalled at 7°P (it is known to stall). What are your thoughts on pitching a Kveik? I have Jovaru in my supply which tends towards spicy, lemon, and black pepper notes. OK to add post-primary yeast pitch?
I've tried both Belgian yeast types with this recipe. They both work well. I figured I would keep them in the other recipes. Yes pitching some Jovaru would certainly liven things up nicely there. The 3724 will have already added its character.
@@DavidHeathHomebrew Thanks, David. I will add it in tomorrow. Will post back the results.
Great, thanks Paul :)
Do you suggest cooling down to 20c before (co)pitching? I usually can’t cool the wort much below 30c and hence I typically pitch at 30c.
Confession time- I pitched both at 30c. 16 hrs later and fermentation is 80% done. I suspect the Voss got out to a very fast start and never looked back. I many not get the Saison yeast flavors and aromas 😢
Hey Adam, yes this lower temp is advised otherwise the kveik will just ahead and you can miss out of the flavours and aromas of the Belgian yeast.
@@DavidHeathHomebrew Thanks. Will do next time. All is not lost though. The 2 day old taste is dry, bitter orange and a bit of complexity. It won't be as distinctly "Saison-like" but it should do well for a warm afternoon.
Yes, it will still work, just not with as much flavour and aroma from the saison yeast
@@DavidHeathHomebrew It did work but with reduced character. Fixed by soaking clover, peppercorns and orange peel in gin for a week and then added to the keg.
I brew in a bag and have used stable mash temp all the way, would 65deg c for an hour be good substitute for this beer?
It will work. It will not be the same though :)
David is there any reason to hold back the fermentation temp to 20c when both yeasts can go much higher?
Yes. At this temperature the Kveik will ferment slower, allowing the Belgian yeast to imprint flavour and aroma for the first 3-4 days.
@@DavidHeathHomebrew Thanks for prompt and informative response. I am bottle conditioning my first Saison right now. I wish I had had your recipe a few weeks ago. Excellent video btw - as always.
I hope you enjoy it, try this one later :)
I have started down the cofermentation route after your video. Thanks.
I thought the same thing re the temp.
I started off my ferment at 26 and added the kveik after it dropped 15 points so I didn’t miss out on the saison esters.
I hope it works.
Really it is more about time. With yeast in general you need 3-4 days for a yeast to inpart flavour and aroma. By adding the kveik late sadly you will have lost some of its faster conditioning power. I would suggest following my road map on tjis the next time to experience the difference :)
Can we replace the honey with maple syrup, or would another recipe be better? Thank you very much,
I'm a Homebrewer and not an expert, but I'd say you can interchange with maple, but keep in mind what the flavors will do. Personally I would try it with a dark Saison to meld with more of the toasty flavors, or go for a belgian dubbel or quad. 😊
@@Alternboy Thank you,
Not really no. Maple syrup is different. I really recommend honey.
@@DavidHeathHomebrew Merci, Thank you,
Anytime :)
What brewing sistom would you prefer to have the brewzilla or the grainfather?
Tough one, there are pros and cons to both. Brewzilla is certainly better value and has faster more modern heating but GF has a CFC and a top mounted controller. I have a video the compares them fully.
@@DavidHeathHomebrew I think the brewzilla is better. Cheers 🍻
I agree that it is in some ways.
David where do you get the percentages for the malt that you give in the recipe writing guide part in your videos? BJCP only give some of the malt that should be present, and not even the percentages. Do you draw these style guide percentages up purely of taste and experience or are they specified somewhere?
Since I started recipe writing I have always seen recipes in % ratios. So I have made lots of notes in this regard. So yes, it's based on experience.
Just to add to David’s answer: there is a small channel called „mean brews“, where the creator describes percentages in recipes by using winning beers from different competitions. Maybe that can be interesting for you.
@@Scootenfruity yes percentage is a common way of recording recipes.
@@DavidHeathHomebrew Understandable, makes scalability much easier.
Exactly :)