Saison - how low should it go

[Chrissyr63]

Hi,

I did a saison 2 weeks ago and when I checked the fg was down to 1.004 - is that normal?
It also smells a bit chemically - was going to bottle it and see how it goes.

Chris

[AnthonyUK]

1.004 is well withing the range for a Saison. What was the fermentation temp and what yeast?

[Belter]

1.004 for me

[Chrissyr63]

hi,

used a Mangrove Jack Belgian Saison and dd it at 28c (which was middle for what the packet suggested).


Chrs

[perryni]

My Saison has been been fermenting for 7 days now and is down to 1.008 so not quite as low as you but in the same ball park, 1.004 is fine.

[Chrissyr63]

thanks all for the replies.
Well I bottled it all up yesterday and have put into a warm (13-14c) fridge for a couple of weeks. Will try a couple weeks after that and see what it tastes like. Was fruity and a bit 'medicinal' when I tried the last dregs.

[Jimmy321]

My saison's have finished at 1.002/1, I made 2 about 8% vol with about 8% sugar additions that reached 1.002 and an all malt 6%vol that reached 1.001 it took about 5 days to loose the last gravity points with the temp held at 28°C.

Yeast was Danstar Belle Saison.

[AnthonyUK]

thanks all for the replies.
Well I bottled it all up yesterday and have put into a warm (13-14c) fridge for a couple of weeks. Will try a couple weeks after that and see what it tastes like. Was fruity and a bit 'medicinal' when I tried the last dregs.

I wouldn't start to ferment at 28°c personally as you will likely develop a lot of Belgian 'character' e.g esters and maybe fusels.
I start it off cooler and then let the temp ramp up after around 50% attenuation. You still get enough character without it being overpowering or unpleasant and the yeast fully attenuates.

[perryni]

Yes I started my Saison at 20c and raised it about 1c per day for the first 7 days, I am now leaving at that temp for the next 7 then cold crash then keg

[Chrissyr63]

I started at 24c I think and then raised to 28 after about 36 hours - I always brew at my holiday home and only there every other weekend hence having to set straight to 28c.
Might have to have another look at hacking my temp controller - that would be ideal.

[serum]

That sounds fine. I agree that the starting temp seems high but some people get away with it. You'll find out when you sample it and can tweak your fermentation. You don't have to go really high with saison yeast to get a good flavour.

[Chicken Dipper]

I used Mangrove Jacks Saison yeast in a Belgian before Christmas, I got the medicinal smell and taste, but it's mellowed right out. I thought it had soured so I was pleased to find after sufficient maturation it was actually a really nice beer

[Chrissyr63]

thanks for the replies - well just coming out of the 2 week warm carb (plastic bottle seem nice an hard so that seems to have worked) - will leave for another couple of weeks and try.
Chicken Dipper - how long did you have to leave for it to settle down flavour wise?

Chris