My Sour Saison Experiment

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11 Responses

  1. Billy Broas says:

    147 degrees seems a little bit on the low end for the mashing temp. Was that intentional, and if so, is that common for brewing Saisons? Knowing Jamey there was a good reason for that exact temp ;>)

    Great walkthrough. Looking forward to seeing how it turns out.

    • Simply Beer says:

      not sure if it is common, but the maxfermentable starch conversion range is 148-154 deg. The lower side I believe (and may be wrong) would result in a slightly low efficiency and a dryer beer. I’ll be adding the brett in a couple of days. I’m really excited!

      • Simply Beer says:

        According to Jamey, The 147 mash is standard for saisons. You want to mash low and long & with simple sugars to have a shot of getting below 1.010. So my Guess earlier was somewhat accurate.

  2. nate says:

    I actually like mashing at these lower temperatures when going for many belgian and french style beers as it makes for a pleasantly thin (and like you said, “dry”) final body…also, highly fermentable.

    This sounds like a fantastic beer, great idea!

  3. nate says:

    Forgot to ask, Peter…how long are you going to keep this in secondary?

    • Simply Beer says:

      nate, I’ll probably be keeping it in for a month. Also I’ll probably stir up the sediment from the secondary and bottle condition for a couple of months. Have you worked with brett before?

  4. BillyBroas says:

    Gotcha. It makes sense for that style given the reasons you and Nate mentioned. Good stuff.

    • Simply Beer says:

      this is why it is good to brew outside what you know and often, always learning something new. I learned a whole lot with this beer. Including acid malt, mashing temp(obviously), and the absolute max grist my mash tun can hold. No matter how the beer turns out this was a great brew, if only for the knowledge.

      I’m planning a new version of my roggenbier with a significant rye increase(from 3 to 5lbs). I was also considering adding some acid malt(.125lb) to create a ‘super tart’ roggenbier. What do you think, overkill or interesting?

  5. nate says:

    Just once…although I have a pack of brett/lacto blend in my fridge that I am going to use in the next few month or two. I wanted to brew a couple of beers that I wouldn’t have to wait so long for first.

  1. August 12, 2010

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