The last days of Summer are upon us. Mike keeps the hot days going by brewing a Saison. This farmhouse style is known for performing well in warmer than usual fermentation temperatures. For this beer, Mike brings a few experiments to the recipe to keep it interesting. See what special ingredients he used and our Summer Saison tasting notes in this video:
Summer Saison Recipe
Let’s check out what went into this beer!
This recipe is for a 3.5 US Gallons (13.2 L) post boil volume recipe.
Targeting 30 IBUs 1 ounce (28 g) of Sterling hops added at 60 minutes to go in the boil 1.5 ounces (42 g) Sterling hops added at 10 minutes to go in the boil
Distilled water with additions for this profile: Calcium: 75 ppm Magnesium: 5 ppm Sodium: 41 ppm Sulfate: 109 ppm Chloride: 131 ppm
Instructions
Mash at 149°F for 50 minutes, then ramp up to 168°F for 15 minutes Boil for 60 minutes Cool the wort and pitch the yeast Ferment at 70-74°F for 2-3 weeks Bottle or keg and carbonate to 2.5 volumes of CO2
Details
Original Gravity: 1.066 Final Gravity: 1.004 ABV: 8%
Our Review
This beer delivers on the key notes for a saison. It has a citrusy, lemon flavor along with a spicy, herby aroma. The body is light and the finish is dry. We couldn’t tell if the spelt grain brought any different flavor notes, but the CellarScience yeast is a winner. It brought out many of the yeast-derived flavors we were looking for and we were happy with its performance.
We recommend you try out this dry yeast if you’re looking to brew a summer saison soon or anytime.
We brewed a SMaSH beer with Adeena hops. They are supplied by Yakima Valley Hops and are another variety from New Zealand. This hop supposedly has more Noble hop characters so we put it to the test. Check out our review and tasting in this video.
The SMaSH Beer Process
Our Adeena SMaSH beer was a one-gallon batch, a format we often use for these experiments. We combined two pounds of 2-row pale malt, two gallons of water, and, of course, the star of the show, an ounce (28 g) of Adeena hops.
For our Adeena MaSH beer, we followed a slightly different process. We added seven grams of pellets at the beginning of a 60-minute boil to extract some bitterness. This choice was influenced by the hop’s alpha acid content. It was around 6%.
Later in the boil, around the 15-minute mark, we tossed in an additional three grams for a little extra flavor kick. But the real twist came during the hop stand. After cooling the wort to 180 degrees Fahrenheit (82 degrees Celsius), we let it steep with Adeena Hops for 10 minutes, allowing those delightful flavors to infuse.
On the third day of fermentation, we added another eight grams of Adeena Hops for dry hopping. After a total fermentation time of seven days, our beer has been patiently carbonating in the keg for two days.
Adeena Hops SMaSH Beer Thoughts
Mike described the aroma as having muted grapefruit notes, like overripe or dried-out grapefruit with a hint of pith. He also detected some citrus zest and a touch of dry lime peel.
On the palate, it was all about citrus, predominantly grapefruit. The bitterness was there, but it wasn’t a harsh or aggressive bitterness; it was more like a resinous, almost pine-like bitterness.
In our discussion, we talked about the potential applications for Adeena hops. While they may not be the classic Noble hop variety, they certainly have their place in different beer styles. We thought they could work well in a West Coast IPA, particularly when combined with other hops like some of the “C” hops.
For lager styles, we considered Adeena Hops as an option but not as a direct substitute. They have more of an American flavor profile, leaning towards citrus and away from traditional Noble characteristics.
These Brew Dudes dive into a range of brewing-related questions and topics posed by their viewers. As they share their expertise and perspectives, we gain valuable insights into various aspects of homebrewing and the beer-making process. Let’s take a closer look at the key questions and their answers from the video.
You Have Questions – We Have Answers
We broke up all of the topics into sections below and summarized our answers.
How do you carbonate beer in the uKeg?
To carbonate beer in a UKeg, you will need to use CO2 cartridges inserted into the UKeg’s shaft. The CO2 releases from the cartridge, and a dial controls the gas flow. This closed system ensures that the CO2 dissolves into the beer. Carbonation typically takes around two days, temperature-dependent.
What is a hop stand?
A hop stand is a post-boil hop addition that extracts aroma and flavor compounds from hops. It can be defined as letting hops sit under certain conditions, such as flameout, a specific temperature for a set time, or whirlpooling. Hop stands can be used to create a variety of flavors in beer, from fruity to earthy to resinous.
What finishes cleaner – US-05 or NovaLager?
The NovaLager strain is known for its extreme cleanliness, while the Chico strain (US-05) is a clean ale yeast that is still capable of imparting some esters. When used in a lager fermentation, the NovaLager strain will leave no yeast flavors behind, allowing the beer to shine through.
Do you need to do a diacetyl rest in a lager fermentation?
A diacetyl rest is a step in the lager fermentation process where the temperature is raised to a specific point to allow the yeast to convert diacetyl, a compound with buttery or butterscotch flavors, into other compounds. This step is important for ensuring that the beer has a clean flavor.
Would you cook with low-quality beer rather than dumping it?
We debate about whether or not it is possible to cook with low-quality beer. Some people believe that the off-flavors in the beer will be too pronounced, while others believe that the beer can be used to add depth and complexity to a dish. If you decide to cook with low-quality beer, it is important to use it in moderation and to balance it with other flavors.
Do you really like low-alcohol beer?
Low-alcohol beer is becoming increasingly popular, as more and more people are looking for ways to enjoy the taste of beer without the alcohol. There are a number of reasons why low-alcohol beer is appealing, including the fact that it is lower in calories and carbohydrates than regular beer, and that it can be enjoyed by people who are driving or who have to work the next day.
What about the craft beer trends towards high-alcohol beers?
In recent years, there has been a trend towards craft brewers producing higher-alcohol beers. This trend is likely due to a number of factors, including the desire to stand out from the competition, the perceived value of higher-alcohol beers, and the technical challenges involved in brewing them. IPAs are a popular style of high-alcohol beer, as the alcohol helps to enhance the hop flavor.
How do you remove alcohol from homebrewed beer?
It is possible to remove alcohol from beer through boiling, but this process can concentrate the flavors and accelerate staling. Uncontrolled heating can also negatively impact beer quality. As a result, we don’t recommend to remove alcohol from beer but it would be fun to try.
Do pressure fermented beers have smaller bubbles?
We don’t have much experience with pressure fermented beers but we think that bottle conditioned beers tend to have smaller bubbles because the particles in the beer. Mike explained that bottle conditioned beers may seem to have a smoother carbonation from forced carbonated beers because of the particulate matter in the bottle.
What happened to the intro music?
Yes, let’s talk about the vanishing intro music. We removed the catchy intro music due to copyright concerns. We made a decision to switch to a stock music piece, although we are thinking about a creative and unique intro jingle in the future.
Liquid yeast is a popular choice for homebrewers because it offers a wider variety of strains than dry yeast. However, liquid yeast can be more difficult to ship than dry yeast, and it can be more susceptible to losing its viability during shipping. These Brew Dudes tell a tale of woe about liquid yeast shipping and some thoughts about it all.
The Tale of Liquid Yeast Woes
I ordered the ingredients for a Munich Helles, including the Munich lager strain Wyeast 2308, for my beer from the Jar of Destiny 7th pick. Despite the careful packaging with ice packs, the yeast shipment must have encountered hot summer temperatures during transit. When I received the order, the yeast smack packs didn’t inflate as expected, hinting at potential viability issues. Undeterred, I decided to proceed with a starter, hoping to salvage whatever viable yeast remained in the packs. However, my efforts yielded minimal activity and no noticeable fermentation.
Shipping Challenges And Yeast Viability
My experience raises an important question about the viability of liquid yeast strains, especially when shipping long distances. Mike spoke of the difficulties in transporting yeast across the country, emphasizing that the stress and temperature fluctuations during transit might compromise the yeast’s health.
He thinks yeast companies like White Labs, Wyeast, and Omega focusing on higher yeast cell counts in their packages to combat viability issues that underline the industry’s ongoing efforts to address shipping-related problems. Even though liquid yeast quality has improved over the years, a solution to the challenges posed by shipping remains a concern.
Dry Yeast Alternatives
Mike talked about the idea of using dry yeast strains as a potential solution to shipping-related liquid yeast issues. The quality and variety of dry yeast have significantly improved, providing homebrewers with a reliable alternative. We both have had positive experiences with using dry yeast and and maybe choosing a reliable yeast strain for all our brewing may be a solution. If dry yeasts continue to expand their varieties, then I will be more than happy to use them.
Yeast Starters and Freshness
We still value the making of yeast starters to promote healthy fermentation. They can help you understand if your yeast is viable enough for your beer’s fermentation. If you’re lucky to get liquid yeast that appears fresh from the “Best Buy” date, a yeast starter may not be necessary but it is a nice insurance policy.
We wonder about the viability percentages and how they apply to the “Best Buy” date. We are starting to explore the idea of conducting yeast cell count experiments to better understand the impact of freshness on fermentation success.
We got a question from one of our viewer that asked us to discuss the topic of kegging beer and the process of carbonating multiple kegs simultaneously. I was on vacation when this video was shot so a keg filled in for me. Here’s Mike going alone and taking on the subject like a champ.
The Wonderful World of Kegging Beer
Mike first outlines the basic kegging homebrew process. You need a keg – Mike has a nice 3 US gallon Torpedo keg but you can get an soda keg too. They come in 5 US gallon sizes. You will also need a CO2 tank, a regulator, tubing, and a gas connect. Our general advice is to connect the CO2 tank to the sanitized keg filled with cold beer and setting the pressure to 10-15 psi for a week or two carbonates the beer.
For carbonating multiple kegs, Mike shows us how to carbonate two kegs using a T-fitting to split the gas line from a single CO2 tank into two.
He emphasizes using a check valve in the gas manifold to prevent beer from reaching the regulator in case of any issues.
Now, if you have more than two kegs, Mike has another piece of equipment for you. For that set up, you will need a CO2 manifold. This manifold has multiple shutoff valves and check valves to prevent gas leaks. You can buy one that has valves that matches the number of kegs you have.
Mike discusses the challenges of maintaining different carbonation levels in multiple kegs. There are manifolds that have separate regulators on them. They will help you carbonate different kegs to different levels. Also, he tells us about the need to adjust beer line lengths for balanced dispensing.
In summary, we hope you learned something from this video. Mike does a good job with an outline of kegging beer. If you want a deeper dive, check out our YouTube Kegging Homebrewed Beer playlist. Once you learn how to carbonate one keg, carbonating multiple kegs isn’t that difficult.
