What is your favorite hop for saisons? I am going to be doing a couple of split 10g batches and looking for ideas on the hops. Let me hear em.
Posted 17 April 2014 - 06:37 AM
What is your favorite hop for saisons? I am going to be doing a couple of split 10g batches and looking for ideas on the hops. Let me hear em.
Posted 17 April 2014 - 06:43 AM
Low AA's.. Tett, Hallertau, Stryian Goldings... Saaz
Adventurous... Just killed a keg that was bittered with an ounce of Hallertau and (lightly) finished with Nelson Suavin...
Posted 17 April 2014 - 06:44 AM
Sorachi Ace, Saaz
Posted 17 April 2014 - 06:49 AM
What is your favorite hop for saisons? I am going to be doing a couple of split 10g batches and looking for ideas on the hops. Let me hear em.
*Grabs coffee, watches thread closely*
Several saisons are on deck here.
Posted 17 April 2014 - 06:51 AM
FA suggests mildly bittered with low AA's. I like this approach but I also like to kick up a Saison. Afterall, to me, this is one category that has comfortably broad parameters..
Noting the Sorachi Ace, I had a chance to sample one and it was pretty tasty.
Posted 17 April 2014 - 06:53 AM
One of my favorite late addition hops for a Saison is Amarillo. That with WY3711 makes a wonderful Saison.
Posted 17 April 2014 - 06:54 AM
*Grabs coffee, watches thread closely*
Several saisons are on deck here.
Pass the coffee!
I will be also using some different yeast and yeast blends
Edited by drez77, 17 April 2014 - 06:54 AM.
Posted 17 April 2014 - 06:57 AM
East Kent Goldings and Sterling have worked well for me.
Posted 17 April 2014 - 07:10 AM
I will be also using some different yeast and yeast blends
Yeah this. I want to do some experimentation in several batches with various yeasts and hops and a similar grain bill throughout.
Is there a "favorite grain bill for a saison" thread?
Posted 17 April 2014 - 07:20 AM
Usually use Goldings, Hallertau and Strisselspalt.
Grain bill mainly Pils plus variable amts wheat, rye, Munich and caramunich.
Yeast is the main thing. 3711 is reliable, but IMO doesn't produce the flavors I like.
Dupont can be tricky, but I like the results better.
Posted 17 April 2014 - 07:25 AM
Of those not previously mentioned, Santiam, Strisselspalt and Sonnet Goldings.
Posted 17 April 2014 - 07:25 AM
Usually use Goldings, Hallertau and Strisselspalt.Grain bill mainly Pils plus variable amts wheat, rye, Munich and caramunich.Yeast is the main thing. 3711 is reliable, but IMO doesn't produce the flavors I like.Dupont can be tricky, but I like the results better.
Same here with the grain bill. Open to a little freestyle. Also like to use Panela sugar which gives off a little color and very nice flavor. DuPont yeast screams Saison. Use it mostly with never an issue.
Posted 17 April 2014 - 07:29 AM
Drez, are you splitting that 10g into 2-5 gallon boils? Or, are you just doing different dry hopping?
Posted 17 April 2014 - 07:41 AM
Drez, are you splitting that 10g into 2-5 gallon boils? Or, are you just doing different dry hopping?
split 10g into 2-5 gallon carboys The yeast for each will be different. I am using some strains from The Yeast Bay and also some I have cultivated from some Hill Farmstead beers. I will also be using the Dupont strain seeing I got da time to wait.
Posted 17 April 2014 - 08:49 AM
Posted 17 April 2014 - 08:59 AM
Motueka.
The one hop mentioned that I only have about 1.5 oz left of.
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