Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
03/31/09 11:53 AM  
First Saison
Hi All,

I've been lurking on this board for a little while now and have really been enjoying it. I'm brewing my first saison tonight and have a few questions.

1. Does anyone have a tried and true fermentation temperature schedule for 3726? I've read a lot of different methods here and elsewhere.

2. I was going to hop to about 30 ibus with willammette. I was planning on just doing a bittering addition, but would a later addition be good as well?

3. All pils or pils with 10-20% wheat malt? What is everyone's experience on this.


03/31/09 02:59 PM  
Re: First Saison
1. I don't

2. Just personal preference, but hop aroma is a big part of my favorite beers of that style (Dupont, La Rulles Estivale, etc). Sterling is a good domestic variety for that.

3. Depends what you like. Great beer can be made either way. Wheat malt would be a little unusual, and raw wheat (or no wheat) a little more common.

03/31/09 06:46 PM  
Re: First Saison
I try to start fermentation at 80F, raise to 84 over four days, then slow ramp temperature down 1F every two days, until completed or 75F is reached. I've been very happy with this yeast using this schedule. My summer saison took 3rd BOS using this yeast and schedule.


Al B
03/31/09 07:55 PM  
Re: First Saison
I'll back up Witsok on that temp. too. Worked well for a Saison d'epeutre (30% SpelT).

04/01/09 07:35 AM  
Re: First Saison
I brewed this one last night and will go with the temperature schedule that witsock proposed. I ended up going all pils to try and keep the malt contribution simple. I'm really excited about this one- even the starter tasted great. I'll report back in a few weeks when it's done.

Also, in some of the older posts that i've read I think there were some hints that some of you might work in pharma/biotech in NJ/PA? I'm not sure if that's the case, but I'm a chemist at a big pharma company in PA.

Thanks again for the suggestions.

04/01/09 04:50 PM  
Re: First Saison
I would definitely recommend culturing some from a commercial bottle of Saison d'Epeautre, alongside the 3726. The two options produce a very different profile under similar environmental conditions.
Rob B
04/02/09 11:32 AM  
Re: First Saison
Just curious, where did you get the 3726?
04/02/09 11:48 AM  
Re: First Saison
My LHBS had an old pack that had swollen without being smacked. It was in the mark-down section of the yeast fridge, so I lucked out.
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: