Beer Forum

Gonna be brewing a saison based on Jamils recipe. It calls for one pound of cane sugar. Does anyone know at what point in the boil this would typically be added? I was thinking it would probably go in just long enough to sanitize but I'm not sure if it should be in there longer for any reason. thanks.

bambrew wrote:Gonna be brewing a saison based on Jamils recipe. It calls for one pound of cane sugar. Does anyone know at what point in the boil this would typically be added? I was thinking it would probably go in just long enough to sanitize but I'm not sure if it should be in there longer for any reason. thanks.

I put it in at 60 min. I went a blend of WL saison and the saison blend finishing up with 001 to get it down to 1.010. Great beer, the JZ sure knows what he is talking about.

I have brewed this beer many times with great success. I have added the sugar at 60, 30, and 20 minutes. Depending on what time you are adding the sugar will really only affect your hop utilization. Adding it later in the boil (say 20-30 min left) will provide for a bit higher (not really that much) utilization from your hops due to a lower wort density without the sugar for some of the boil.

Thanks for the help guys. I went ahead and threw it in at about 60 minutes on my 90 minute boil. Hit my numbers so far and its bubblin away. first time fermenting in a carboy (bb), and its so cool to finally see whats really goin on. 68 degrees right now and im gonna wrap it with a heating blanket starting tomorrow to raise the temp. saved a quart of wort for some cal ale yeast because i am planning on this yeast dropping out soon. thats what ive heard about the wlp belgian saison.

Be sure to keep the temps up (around 75-80) and let it finish out. Be patient and don't rush it. After two weeks if the beer does not dry out (which it probably will) then you can add the cal ale at high krausen. Last summer I brewed a saison with WY 3724 and after a month it finally got down to 1010. I was worried that it would be a bit high of a FG, but after carbing it up nicely (to about 3.5 vol), the beer really dried out and tasted awesome. So if you finish a little higher than expected, you need the weigh the options with repitching more wort/yeast into the brew vs. packaging it as is. Brewing with the WY 3711 French Saison right now and got it up to 81 degrees at 7 days in and the beer seems to be just about done. Nice citrus spice aromas coming through the airlock. Yum!

I brewed a version of Jamil's Saison using Wy3711, ramping the temps up to 28 degrees Centigrade, and it finished out at 1.004. I gave some of the harvested yeast to a friend and his beer fermented out to 1.001!! Man that yeast can eat!

And to answer the original question, I chuck the sugar in at the start of the boil.

If you have trouble getting the dryness you want, you can even add the sugar ~2/3 of the way through fermentation.

Either way, be sure to recalculate the IBUs since hop utilization depends on the gravity of the wort.

So how did this go? I'm thinking about doing a BCS Saison soon.

love

g