4 replies to this topic

[Poptop]

Fellas, I often read Michael Tonsmeire's blog The Mad Fermentationist. I like what he writes about, his style of writing and especially how he creates some of the most creative recipes.. with that, I've been looking over some of his dark saison recipes and I also attached one for example.

https://www.themadfe...ark-saison.html

I'm inspired to do something with half of a 10 gallon Saison that I have set up for next Saturday. While I am not heading in the sour realm via yeast in any way, I am considering adding some fruits, pureed, dried etc. I also have some Palo Santo wood I've been waiting to use. At the moment, my mind is thinking maybe raisons with some wine, brandy or Port soaked Palo Santo added to secondary. But I'll have plenty of time to work that out. Yeast choices will be 550 or Belle. My recipe is straight Pils, a little Vienna and a smidge of Caramunich.

Wondering if any of you have added anything exotic or not so exotic to a Saison / Belgian and what was the outcome?

[denny]

Oh, not really.........https://www.experime...-chowdah-saison

[Poptop]

I have a better chance with your page 125 D

[neddles]

Most exotic thing I have added to saison is D-90. IOW, not exotic. However, I have a 7 month old WLP670 Saison that didnt get funky thats about to get kegged on a bag full of Lemon Verbena right out of the garden. We will see.

[denny]

I have a better chance with your page 125 D

 

Believe it or not, that's a pretty decent beer...assuming you like savory beers!