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YOU CAN'T BREW THIS BEER - Making a Truly Unique BELGIAN SAISON

A longtime subscriber of the channel sent me some wild yeast he cultivated off of some fruit from his backyard, and it is remarkably similar to classic Belgian Saison strains. Curious to the impact of this yeast, I used it to make a classic Belgian Saison that is one of the most unique and delicious brews I've ever made! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer.creator-sp... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/FSUsLrH6... Recipe for 5 gallons (19 L) , your efficiency may vary: "Jean Bel-Jean" 8.0% ABV 29 IBU 8 lb Franco-Belges Pilsen Malt (59.3%) 3 lb Weyermann Pale Wheat (22.2%) 1.5 lb Dingemans Munich Malt (11.1%) 1 lb Clear Candi Syrup (7.4%) Mash: -148 F (64 C) for 45 min -158 F (70 C) for 30 min -170 F (77 C) for 15 min Water (ppm): Ca: 99, Mg 10, Na 34, Cl 108, SO4 187, HCO3 16 Add to 8 gal (30 L) RO water: 4g CaCl2, 2g NaCl, 3g Epsom (MgSO4), 8g Gypsum (CaSO4) 60 min boil: 60 min - 1/3 oz (9g) Magnum (14.7% AA) (16 IBU) 30 min - Add 1 oz (28g) Styrian Goldings (3.4% AA) (8 IBU) 15 min - Add 1 oz (28g) Styrian Goldings (3.4% AA) (5 IBU) 0 min - Add 1 oz (28g) Styrian Goldings (3.4% AA) (0 IBU) OG: 1.064 Yeast: Wild Alabama Farmhouse Ale Yeast (substitute diastaticus-positive Saison yeast like Wyeast 3724) Ferment at 65F (18 C) for 10-14 days, raising gradually to 75 F (24 C), then keg and carbonate highly, ensuring full attenuation has taken place. FG: 1.003 ------------------------------------------------------- 0:00 Intro and welcome 1:41 Beer description and approach 2:26 Recipe 10:10 Brew day 13:05 Fermentation plan 19:09 Fermentation follow-up 20:00 Pour and tasting notes 25:30 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #saison #belgianbeer #wildyeast #styriangoldings #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain