I have not checked gravity yet but IF this is Blaugies, it will be single digits in a few days along with the trademark flavor profile. How much it improves during bulk conditions is debatable to me at this point. In the past, I had my saisons kegged at a weekish and was VERY happy but admit I think they improved a bit with some age. Right now seriously debating grabbing a case of champagne bottles and bottling half and kegging the remainder this weekend and doing a side by side for us.
I know it’s a mixed culture with Napoleon and 3724 for my saison, but it has taken my 1.052 wort down to 1.006/7 9 days out from pitching. First sample was great last night, and a bit spicier than I remember when using 3724 and 3711. My ferm schedule also changed a bit, but actually a little on the lower side. Right now I am very happy with what the Napoleon seems to be bringing to the batch. Racking to secondary this weekend on blackberries and lemon balm. So final results are still to come
Finally getting around to using the Rustic. The can did not explode or spew like some have complained. It did give a bit of a “pop” which scared me, but overall I got a good pour with very minimal yeast left behind.
Got Deiter going in a kolsch right now.
A saison I recently had that used Napolean was probably the cleanest saison I have ever tasted. I am not sure what his fermentation profile was but the prominent character I got was citrus without the pepper. I thought my saison fermented cool with Belle was clean until I tried this guy…
Kegged my saison recently and I think Rustic is definitely of Blaugies descent. Very happy. Yes, the can popped a bit but I am still in shock… The amount of yeast Imperial puts in the can is incredible. I do think the “extended aging”/me not rushing to tap added some smoothness and dare I say a slight tartness or sourness that I do not recall when tapping at day 7. A little more funk if you will.
Awesome. Thanks for the info. Great news !
Week into fermentation and my Rustic carboy is at about 82% AA, 1.053 - 1.009. I’d say it’s juicy fruit gum with some spicy notes. I’ve read bubble gum, but it’s juicy fruit, not pink. I won’t be able to keg this batch for at least a few weeks, so maybe it will go further.
I started at 68° for 24 hours. Let it free rise to 74 in a 72° chamber for two days and then put into ambient as I needed the space. It peaked at around 78° on day 4 in a 76° room. It’s odd to see fermenters out in the open. Hasn’t been like that in years.
Do you get the same from 3726 Jon?
For sure a keeper and I’d like to mix it with other strains for a more layered profile.
Last time I used 3726 it came out really peppery (in a good way), with some fruity undertones. It was awesome. I think like a lot of Belgian strains it’s temp sensitive - I think I held 67F for2 days, then let it rise to ~ 75Fish. I still need to use the Rustic soon. IIRC zwiller said he’s convinced that Rustic is 3726. Can’t wait to use it.
Yep, I think it is of Blaugies origin (that’s lawyer speak for “I think it is 3726 but I cannot prove nor does it guarantee you will have the same results as I do”) ;D You both start hotter than I usually do. I start it 64F. Maybe not a huge deal but I suspect it could influence more fruit. One thing that no ones ever seems to talk about is the pH influence of expressive yeast strains. There’s gotta be something to this. (I went 5.2) This could explain why a guy gets juicy fruit and another gets pepper even with same temps. Also, grist formulation could play a role. When I read of varying results I don’t think much of it, there’s so many variables. To ME, the hallmark of Blaugies is a cassia/cinnamon-ish spice vibe with the fruit and pepper, but honestly the Blaugies character is very complex and intruiging and one’s pallette could influence things too.
I added extra acid to the kettle after reading Martin’s recommendation to not acidity the mash so low. I mashed at about 5.4 and added 2ml lactic to the kettle
I like 5.2 mash pH for saison, too. Even starting @ 67F I’d say the peppery, spicy character came out a good bit ahead of the fruity esters.
You guys like sugar in yours or not? Mine is usually 70/20/10 2row/wheat malt/white sugar. Actually considering going 20% sugar on next one. I don’t get the issue with mashing at 5.2.
I normally go half pound for 5-8% saisons.
I used to but I stopped. 147-148F for 90 mins gets my FG to 1.004 or less every time.
I just recently brewed a saison and was recommended (by Jon I believe) to do 148F for 90 minutes without sugar. Got down to 1.001 with Belle.
I am trying to get the whole brew session down to 2 hours, so I will stick with the sugar. ;D Maybe I will go 15%. Anyone think you could taste the difference? Long mash vs sugar
In theory you’d be getting more malt character without the sugar, but at a FG that low and dry the difference is a little or none. I don’t notice a big difference for sure, maybe a slight one.
I just bottled my saison with 3724 and Imperial’s Napolean last night. After 5 weeks in primary(life gets in the way) the batch went from 1.052 down to 1.003. This matches the performance of last year’s batch with 3724 and 3711 very closely as far as attenuation goes. It is very dry and has lost a lot of the spicy, peppery notes that I tasted in gravity samples along the way. It is still very reminiscent of the batch with 3724 and 3711 now that the heavyish peppery note has dissipated. I am very happy with this batch, and would definitely use the Napolean again, but after reading this thread, I am more interested in trying out the Rustic the next time I brew a saison
Finally got the saison made with Rustic in a keg. Little boozy, for sure ester driven with a bit of spice, more mouthfeel and less pepper than 3711, not as complex is 3724. Not getting bubblegum, but a bit of citrus. Overall I’m happy with it. I do want to try a blend with 3711.
Cool. What temp profile did you use, out of curiosity? Still haven’t used it, hoping to soon. Wanna compare it to 3726 for myself.