Beer Forum

I have been reading about how most Saisons are attenuated up to 85-90 percent.

I am going to maximize my fermentable sugars in the mash schedule, but is that enough?

My planned temperature is 95 F.

I have read that Tomme Aurthur from Port Brewing uses a second yeast after primary fermentation with Saison yeast. I do not want to use Brett in this Saison.

Any ideas on how to get it down from 1.048 to 1.006. Krausen with the same strain after primary fermentation has completed, maybe? You know, treat it like a lager, only with Saison yeast at high temps?

Thanks for any thoughts,
Carlo

hopbumpingbrewer wrote:My planned temperature is 95 F.

Do you mean that this is your mash temp?

Kai

No Kaiser he means fermentation.... Saisons Like it HOT
Some won't ferment below 90.... just a whacky yeast
BUB

This high attenuation is not so much coming from the yeast as much as it is coming from the wort composition. Are Saisons brewed with all malt wort? If no, then it is fairly easy to get them highly attenuated by addings sugar. If they are, you will need to mash for maximum fermantability.

And of course you need to ferment at a temperature where the yeast works well.

Kai

Yes, I did mean the fermentation temperature.

I read Phil Martkowski's book on Saisons and he broke down the mash that most of the farmhouse brewers use to maximize fermentable sugars.

30 min @ 113
15 min @ 131
30 min @ 144
15 min @ 154
10 min @ 165

I am going to give this a try.

I have been debating about using about 5.5% of sugar in the grist to help in it fermentablity, but the jury is still out on that decision.

Thanks again,
Carlo

hopbumpingbrewer wrote:Yes, I did mean the fermentation temperature.

I read Phil Martkowski's book on Saisons and he broke down the mash that most of the farmhouse brewers use to maximize fermentable sugars.

30 min @ 113
15 min @ 131
30 min @ 144
15 min @ 154
10 min @ 165

I am going to give this a try.

I have been debating about using about 5.5% of sugar in the grist to help in it fermentablity, but the jury is still out on that decision.

Thanks again,
Carlo

That kind of mash schedule makes sense. It looks very similar to the mash schedule AB is using. I don't want to compare a Saison with Bud, but they seem to have the same goals when it comes to fermentability.

Kai

Glad to hear your feedback Kai,

I am really excited to do this beer, I am hoping to get all my ducks in a row before my brew day at the end of the month.

Keep well,
Carlo

hopbumpingbrewer wrote:I have been reading about how most Saisons are attenuated up to 85-90 percent.

Any ideas on how to get it down from 1.048 to 1.006.

1.048 doesn't assault the yeast with alcohol so you should be able to hit your fg. Mashing a for max
My last saison went 1.065 to 1.013 with WLP510 and to 1.006 with WLP565. I started the ferments at 70F and let them rise to 74F. You don't say what yeast you chose.