The weather finally turned nice in Seattle and I hadn’t brewed anything yet in 2017, so I thought I’d take advantage of the 80+ degree weather for this long Memorial Day weekend and try brewing a Saison. I figured it will be nice to have on hand for the hot days ahead.

I’ve also been interested in making a Saison with Wyeast 3711 (French Saison), which has a lower temperature range than Wyeast 3724. It was 3724 (Belgian Saison) that led to the infamous Exploding Saison disaster.

To make things interesting, I want to add peaches during fermentation, so this is going to be a Peach French Saison–Vive la Pêche.

Results

Overview

Recipe

I used up a bunch of old hops for this, so they weren’t as fresh as you’d hope. But the homebrew shop was out of the Styrian Golding hops that I had hoped to use.

Malts and Sugars

Hops

Other

Yeast

Brewing Notes

• Added 6 lbs of pureed peach (weighed after puree) to about half (2.5 gallons) of the saison. Aged for 9 days.
• Blended 2 gallons of the peach saison (losing some to the puree) with 1 gallon of the un-peached saison. Bottled this 3 gallons, and then bottled another ~1 gallon of the remaining un-peached saison.
• Overall, lost about a gallon to the puree (which was too small) and general yeastiness at the bottom of the carboys.

Timeline

Note: Unfortunately, I lost the original version of this post so I don’t have any tasting notes. I think it turned out fine, but could use improvement.