I passed this on to the guy I sold my extract kit to. It would be a perfect way for him to get started now rather than having to wait for the fall. If you care to share your petite saison extract recipe with him I'm sure that would be appreciated to!

I threw something together here that uses what I gave him http://hopville.com/recipe/1369214/saison-recipes/petite-saison-for-chris

(he has styrian goldings and northern brewer pellets and some British crystal) I've never done a saison and don't want to give him a duff recipe for his first beer, thoughts anyone?

Cool, I'm wondering if the 3711 might be an easier yeast than the 3724 to work with for a beginner? Might be safer since it sounds like it's not as prone to stall and he doesn't have a hydrometer yet.

That's kinda what I was thinking, 3724 is great for long hot fermentations, but I don't think it is the best beginners beer. 3711 might be better, it WILL finish in a few weeks even in warmer environments, just try to keep the temps reasonable.

I agree, 3711 is better for a beginner, and there's not much point (unless you are doing it for color) in the crystal malt in a Saison.

Sometimes I keep it simple and just go for a mix of base malts, sometimes I go for other character malts, biscuit and wheat (including raw wheat) or aromatic malt or oats or whatever, and unusual adjuncts like blue agave or incompletely processed sugars and stuff. Saisons are so open to interpretation that you can pretty much think of it this way: you're a farmer, you're making beer, what grain is on hand? Well, that's your recipe. Bingo!

One thing: with extract, you're given a medium mash temp as the average. But Saisons are supposed to get nice and dry, and I like them very dry -- the fruitiness of the yeast (especially 3711) confuses the brain and makes you taste a little sweetness anyway, and 3724 is so characterful that the dryness isn't overwhelming. The Saison is also supposed to be served "undercarbed," or as the English might say, "normally carbed", though a lot of people make them higher ABV and carb them high. (And for a higher ABV higher carbonation helps, but for lower ABV Saisons, a lower carb level seems good in my limited experience -- actually, for any lower ABV beer I like a lower carbonation level.)

Anyway, the recipe you posted is fine for a beginner, Rowan, though the Saison may not come out as dry... were it me, I'd save the English crystal for an ESB, and just drop it from the recipe and brew the rest as is (after adjusting the hopping of course). But the yeast is good, he won't have to worry about temp control and can reuse the cake this summer. :)

I have a cake of 3711 I'll be racking beer off soon (the beer I made with students for the upcoming movie party) so if someone needs some 3711 in a week or so, it'll be available.

I can't wait to brew up a few Saisons of my own. The summer is coming!

Cool, I may even have a whole jar to spare I could pass to you.

I am pretty sure I'll be going, so I can give it to you (and you can give me the bottle) then. :)
Gord

No worries, if it's empty I'm not worried -- I have too much beer on hand as it is! ;) (But I won't refuse a bottle of your good stuff, either.)

And, funnily enough, I'm about to dry hop my IPA and Micro-IPA -- the Micro is Citra and Sorachi, the regular IPA was supposed to be all Pacific Gem, but I may throw something else in (Simcoe? Citra? Styrian Celeja?) as I'm a little disappointed in the (spicy, earthy, not very blackberry) Pacific Gem flavor, and think a different aroma might be nice to mix it up. I may end up bringing one of those kegs to share, depending on how the dry hopping works out...

Bryan,

Actually, can you keep a jar of 3724 for me, for Saturday? I was going to pitch a fresh smackpack, but I'd rather use your culture if you have it on hand, especially if I have that much. (I have some 3724, but not much, and it's been sitting a long time...)

Oh, I don't mind am very curious about fermenting with the blend if you have more of it anyway... 3724 can take a long time... though in this weather, maybe not. But anyway, I haven't tried a blend, and I'm curious...

I hope nobody's place got flooded with the crazy rain last night...

Go on then, you tempted me. I have an aquarium heater now so temps shouldn't be a problem.

if anyone is coming to Jeonju on the 19th and wants to bring a sample we'd love to get our hands on some. :)

Id be interested in the Belgian ,Bryan. Thanks in advance . Ill come get it when ever suits you .

Hey man , sorry I just googled these and the wyeast 3711 seems a better choice for me if that's ok ill switch to the French saison if that's cool. Thanks again man . Ill keep you a few bottles of whatever it makes
Cheers

Sorry for your loss man, no worries on the yeast.