Brewing a Saison With a Partial Open Fermentation - Brew Dudes

This is awesome 👍🙌

I watch a lot of homebrewing vidyas. You guys have a real great way, along with a rather frequent delivery, of delivering your content. Probably my most interested homebrew channel. I value what your coverage. Very fact filled, process forward, and analytical perspectives of the finished product. Keep them coming gentlemen. I never miss your content. Thank you for sharing your insight. Maybe I'll get better by watching. Cheers.

I have a temperature controlled, jacketed stainless conical and one of my favorite beers I've ever brewed was 3711 (French Saison) in a plastic fermenter, letting it free rise @ ambient temperature. Saison is such a great style with plenty of room for interpretation.

This makes me want to try brewing a saison and trying open fermentation! Thanks for the insight, Dudes. Keep brewing!

Thanks for the info boys.Putting on a Saison tomorrow.🤩

absolutely clear and concise hypothesis and most-likely correct summary of the saison stall. well done. drew beechum does the modified open ferment too. i think he just uses some tinfoil on the carboy mouth.

Great vid fellas, I'm enjoying my Belgian styles more and more these days. I might try this open fermentation idea in my 23L corny kegmenter simply by opening the pressure release valve. Thanks for the idea.

I tend to think of it as ' Wyeast/Whitelabs stall '. I've cultured up the yeast from Saison Dupont numerous times, and the resulting beers have finished at 1.006 in a regular timeframe, with no special treatment ( and produced beer as good as, or maybe better, than the real deal ). I can't remember where I read it, or know if it's true, but don't commercial yeast lab's tend to isolate a single strain from a multi-strain original and sell that ? The original dual strain brewery yeast might combine a flocculant strain with an attenuative strain for a full fermentation.

I do ferment my saisons with a partial open fermentation too, I pitch the yeast in a half filled soda keg with the lid open, after 3 days or more, I place a spunding valve

Now you have me wondering if you ended up with a headache after recording this.

Would nutriets kick start it again you think? Only did one sasion.

I once brewed a hazy IPA and used SafAle S-33. When I took the lid off the fermentor at 24 hours into fermentation to add the first charge of hops, the krausen went from 1" thick to at least 3" thick in about 30 seconds. That served as a suggestion to me that the back pressure from an air lock was actually holding the yeast production back from where it was happiest.

I want to try open fermentation but I have so much kombucha open fermenting, I afraid of infection.

With a positive pressure in the fermenter, I would think that gases (oxygen) wouldn't be an issue. But infected particulates would be. Just keeping it covered and allowing the CO2 to escape is the answer. Great idea!!

I’ve done this after listening to experimental home brewing. Just sanitized tin foil loosely over the fermenter lid. I found it fermented out very nicely and made a good saison. It works!

Another great video guys!! Been wanting to delve into the belgian area of brewing and this video just might have made me want to brew a saison..thanks guys!

I have used this one before
Saisonstein™ is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027).

I was think about add some white wine must to a ginger Saison i am planning on making, like what dogfish head did

I've brewed more than a dozen saisons using the supposed Dupont strain (WLP565) and not once have I experienced this mythical stall. My fermentation temps have rarely exceeded 75F - in fact usually start at ~65F, let free rise to low 70's and hold. Having said that, I've always attached a blow off hose to my fermentation vessel from beginning to end of fermentation - whether this is relevant to not experiencing the stall or not, I can't say.

Good video guys. I'm sure like other styles there are hundreds of variations but a lot of the recipes I've seen include a small addition coriander seeds and bitter orange peel. Would appreciate your feedback. Stay safe.

When brewing most English beers I like to use that technique too - leaving the clamps undone on the Brewbucket until krausen starts to subside.

Well done! John you are overdue for another cream ale brew!

Good stuff guys! Appreciate this info as i plan to brew a Strawberry Rhubarb saision later this week. Ive heard Drew Beechum speak about back pressure on these yeast strains and this makes sense on how to prevent it. Im gonna give it a try. Sláinte!

Love saisons - you guys mentioned Tank 7, which, living here in Kansas City, was my entry point into the style. The couple that I've brewed haven't stalled, not sure if that might be due to temperature fluctuation down here in my basement driving off CO2 in the way that Mike was describing with warming up the beer. That said, I'd give this a shot!

I have a saison fermenting as we speak. Did not start with open ferm, but it seems to be stalling now after 7 days. Do you think I can move to an open fermentation method at this point in the process?

I'm brewing a Saison today with a lil bit of black pepper, orange peel, hallertau blanc nad safale b134. Will open ferment first 4 days. Hope it turns out good (tbh I expect it to be amazing... ;) ).

Just brewed this and did my best to stick to your suggestions. So far everything has gone according to schedule. Still some time left in final fermentation. Thanks For the influence Gentlemen! Cheers!

I've got a dunkelweizen going right now. Left the fermenter completely open in my beer closet for 4 days. Once the krausen started falling, I put a lid and air lock on it. No blowoff tube needed, and the closet smelled fantastic. Hoping it turns out, but it looks like it will. That's going to be my new technique for that sort of thing, I think.

I'm just culturing up the yeast from a Dupont bottle right now. I am interested in the water profile that you used - can you help?

Im not really sure how this is open fermentation, the lid is still on it even if its not tight

I’m doing all my beers this way now. Works like a charm! Cheers!

Homebrew hefe bubbling away without a lid right now. Thanks for taking us on the journey