Split Wort Saison

[Saisonator]

Tomorrow I plan to brew a Saison, which I will ferment in a 25 litre FV, then dispense into two 15 litre secondary FV's after 8 days.
One secondary will be with frozen rhubarb, the other will either be with frozen raspberries or just dry hopped.
I did a very similar brew 8 months ago with rhubarb and it was probably my best beer to date, me and the wife finished the last bottle on Thursday. Rhubarb goes really well in this style due to it's tartness, it mostly gave a rhubarb after taste and some nose. Not in any way overpowering the beer. It carbonated more than the sugar I put in so I guess the yeast was still working on the fermentables in the beer, but the high carbonation worked perfectly with this light and dry beer.
I think a non beer loving champagne drinker could have enjoyed it.

 

[IainM]

Sounds delicious.

 

[Saisonator]

Sounds delicious.

Hi, I see on your signature that you did a citra Saison.
That is quite an unconventional way to hop a Saison. How did it turn out?

 

[IainM]

Hi, I see on your signature that you did a citra Saison.
That is quite an unconventional way to hop a Saison. How did it turn out?

Very well. I've only tried one so far, but it's a good combination. The recipe was from Euan Ferguson's Craft Brew book, and was given as the recipe for Brew by Numbers flagship saison. It isn't over the top citra, but well balanced with the light crisp taste of the saison. I'd be happy to swap a bottle if you want to give it a try.

 

[Saisonator]

Very well. I've only tried one so far, but it's a good combination. The recipe was from Euan Ferguson's Craft Brew book, and was given as the recipe for Brew by Numbers flagship saison. It isn't over the top citra, but well balanced with the light crisp taste of the saison. I'd be happy to swap a bottle if you want to give it a try.

That sounds great.
I could swap you with one of this brew or a Malt Miller Winter Witt, which I will know if it's good when it has finished conditioning in a weeks time.
It tasted good at bottling.

 

[IainM]

That sounds great.
I could swap you with one of this brew or a Malt Miller Winter Witt, which I will know if it's good when it has finished conditioning in a weeks time.
It tasted good at bottling.

I'd like to try your rhubarb saison if that's OK. PM me your address and I'll send one over week after next.

 

[Saisonator]

I'd like to try your rhubarb saison if that's OK. PM me your address and I'll send one over week after next.

I can send mine as soon as it's in the bottle or condition it for two weeks first.
So then it will be in 4 to 5 weeks time.
:thumb:

 

[Crystal_Ball]

How much fruit did you use of each?
What did you find the best conditioning time for these beers?

 

[Saisonator]

How much fruit did you use of each?
What did you find the best conditioning time for these beers?

You need about 1.5 kg of rhubarb for 5 gallon batch.
Looking back at my notes it ferments for 7 days at 20c, then 7 days at 22c.
Followed by decanting onto frozen rhubarb and leaving for anther 7 to 10 days.
It needed the usual 2 weeks to carbonate, then it was good to drink, maybe getting just a little better after a further 2 weeks.
The bottle I had must have been brewed 8 months ago and the rhubarb was just staring to fade, but the beer was still very nice.