Belgian IPA

[Brew Cat]

I have taken 3 samples, even with some quality time in the freezer for a few minutes, I’ve still got yeast in suspension, but I did get a little spice on the palate . I’m fixin’ to check on things in a few minutes, already dropped the hammer and moving into cold crash.
- I’m thinking - already at 1.009 and that’s a low as I really want it, put the yeast to sleep. T/F to a different / clean fermenter for dry hop at ‘cooler than room temp, but not quite lager temps.
That’s what I’m thinking anyway.

I’ve not been to the zoom yet, but I did grab the invite, and if free in the PM I’ll try and jump on.

Cascade and Mosaic... hmm. Last night I was looking hard at galaxy, but I’ll take a fresh look at inventory, got to cram in some yard work.

well you only brewed this Wednesday and in 3 days your crashing? If it were me I would add some dry hops now to the fermenter and give it a couple days. As far as tasting a sample out of the fermenter at 3 days and judging is bold IMO

 

[Dave Y]

Well, my thought was it’s at FG and I don’t want it going any drier. it’s already 1.008 now so I don’t want it fermenting down any more than where it’s at. The only reason it took 2 full days to finish is I lowered the temp after about a day and a few hours from 88 down to 77F. If I’d let it go at 88, I wouldn’t be surprised if it finished overnight at about 1.005 or thereabouts.
If I were to just hop it now, it would keep fermenting away. I’m not sure how low the French saison strain will ferment down to.

This is a pretty fast fermenting yeast, it was giving Voss Kveik a run for its money. I’ve had Voss finish in 32 hours pitch to finished.

 

[Brew Cat]

well finished and done are not the same. You control FG with yeast selection grist and mash temp. You package earl I guess if you keep it cold and finish it fast

 

[Zambi]

Yep. Admittedly I have been drinking saison the whole evening...
They finish low low low...
Around 1.000
Since you are not bottling you should be ok.
But still..
Saisons are dry. But don't taste dry. Not like a brut champagne
And they are very moorish

 

[Brew Cat]

Yep. Admittedly I have been drinking saison the whole evening...
They finish low low low...
Around 1.000
Since you are not bottling you should be ok.
But still..
Saisons are dry. But don't taste dry. Not like a brut champagne
And they are very moorish

My point exactly its already at .008 so a couple.00pts is fly poop. Yeast is doing other things after it eats the simple sugars like off flavors.
By the way it will ferment at keg temperature all be it slowly.
Also if you wanted less dry why did you put honey in the recipe

 

[Dave Y]

It’s where I want it now, so I’ll ride it out hopefully where it’s at now, I wanted right around 1.009-1.010 where I usually shoot for about 1.011-1.013 give or take.

I’m thinking this for the dry hops

https://beermaverick.com/hop/cascade/
https://beermaverick.com/hop/boadicea/
https://beermaverick.com/hop/zappa/

I’ve used all 3. Cascade, I have the most use from and I think this will be a good match. Boadicea I’ve usually used in darker expressions but I’ve used in dry hopping previously, I get some herbal notes from it. I think these 2 will play well with the yeast. Zappa I’ve used previously in NEIPAs - sparingly. Neomexicanus hops can have some not subtle characteristics but since the beer has good malt and bitterness it should work with other hops along side.
I’m thinking 3 oz / 2 oz / 1 oz respectively.

 

[Brew Cat]

It’s where I want it now, so I’ll ride it out hopefully where it’s at now, I wanted right around 1.009-1.010 where I usually shoot for about 1.011-1.013 give or take.

I’m thinking this for the dry hops

https://beermaverick.com/hop/cascade/
https://beermaverick.com/hop/boadicea/
https://beermaverick.com/hop/zappa/

I’ve used all 3. Cascade, I have the most use from and I think this will be a good match. Boadicea I’ve usually used in darker expressions but I’ve used in dry hopping previously, I get some herbal notes from it. I think these 2 will play well with the yeast. Zappa I’ve used previously in NEIPAs - sparingly. Neomexicanus hops can have some not subtle characteristics but since the beer has good malt and bitterness it should work with other hops along side.
I’m thinking 3 oz / 2 oz / 1 oz respectivelt

That's not how it works, a beer that is at terminal gravity of .010 is not the same as a beer you try to stop at .010. You are stopping or trying to stop a beer that still has fermentables present. They will taste different. You have to design a beer that finishes where you want it. Your pretty close to terminal so as @Zambi said it won't taste any dryer letting it finish. I'm more concerned with the off flavors like diacetyl

Read this
https://brewingscience.com/diacetyl-understanding-its-role-as-an-off-flavor-in-beer/

 

[Zambi]

Not on topic, but not off topic either
I brewed my saison
2 weeks in fermenter
Now 2 weeks in keg.
Up till now the taste was leaning towards a blond.
Today a marked difference and it is getting drier..
I've noticed that with earlier saisons as well. After about 3-4 weeks in the keg, they have achieved their "final" taste

 

[Craigerrr]

Not on topic, but not off topic either
I brewed my saison
2 weeks in fermenter
Now 2 weeks in keg.
Up till now the taste was leaning towards a blond.
Today a marked difference and it is getting drier..
I've noticed that with earlier saisons as well. After about 3-4 weeks in the keg, they have achieved their "final" taste

I haven't brewed a saison, closest to that was the Belgian of yours that I brewed (which I loved). It sounds like saison is a style that would benefit with some bulk aging in a keg? Maybe in a cold cellar for a month otlr two?

 

[Zambi]

I haven't brewed a saison, closest to that was the Belgian of yours that I brewed (which I loved). It sounds like saison is a style that would benefit with some bulk aging in a keg? Maybe in a cold cellar for a month otlr two?

I dont know if this is the same for everyone...
My solution would be to brew more often.
Unfortunately I like the beer very much in the first 2 weeks as well