Wish you had more brew day footage. It was my favorite part of the old apartment brewer videos!!

3726 is my house strain! I have a brewery in South Germany and what you brewed is very similar to my very popular dark saison! Rock on

If you are in a hurry to get a saison, BE-134 is a monster. Park it at high temperature and it will take a few days from 1.060 to zero. Lots of flavours though.

Really been enjoying the content lately!

One of your best and most informative videos to date Steve. I've just shared this with my home brew group, many of whom are saison fans, here in East Kent, England.

So cool! Saison is by far my favourite style!

I open ferment until krausen drops; saran wrap over the bucket will push up like a jiffy pop, but pushes co2 out the hairlines i can fins, but still maintains postive pressure outward, so no worries about cross contamination.

loved the malt being poured into cups. Really illustrative!

One of my favorite styles. Great work on the production upgrades! Well executed and watched to the end.

Just finished an amber saison with an almost identical grist. Used local honey instead of dark candi syrup. Love how complex yet crushable saisons are!

Probably someone mentioned it already. For the candi sugars, you could take some amount of wort out and dissolve it apart from kwttle, then simply pour back in that solution. Less chances for scorching ;)

Could you make a video talking more about the open fermentation process?

That's one for the bucket list Great job

Lallemand farmhouse is my favourite saison yeast currently. It's diastatcus negative and finishes fermenting very fast (typically withing 48 hours for me). It is however low flocculating and tastes better after 8 weeks of conditioning. It hits out all the expected saison flavours but doesn't finish dry (I don't like very dry beers so this is a win for me). The safety from contamination of my equipment with diastaticus positive strains makes it my go to saison yeast.

I made a saison once and loved it!!!! Great video as usual my man!!! 😎👍🏻👍🏻🍺🍺🍺

Nice, lots of good information on this! I had a brew day today, first time doing a real lager. I do wish for once I could get through a brew day without something going wrong though 😢

I'm brewing a version of your whit beer right now, love the coriander.

Your videos are great!! I have brewed beer for about 15 or so years got out of it when hurricane Katrina hit us in South Louisiana (Port Sulphur ) now I’m just getting back into it. My first couple batches all grain was OK. Messed up a couple times got a little discourage but I’m getting the hang of it again .I will try this one. sounds really good!! keep up the videos Best you can. Thanks🍻🍻

Goodbye Winter indeed! Looks awesome yet again.

Fun story about that whole "If you bottle condition, wait a long time until it is finished"-bit: The Saison I made fermented down to like 0.25°P / 1.001 SG. I thought to myself "Yeah okay, this is finished. There is just no sugar left to ferment here..." :D Thanks for making this. Dark Saison is a style that could use some more attention.

I have a hoppy saison fermenting now with BE-134 dry yeast.. I like the way it produces a spicy saison with a bit of fruitiness.. And it does not stall, and dries out the beer.. Its like S-05 of Saison.. Summer is coming, one should have saison and wit in the stock..

To me it sounds exotic - and delicious!

I had a wild fermented dark Saison last year. Seems like a rare style, and one of the best beers I've ever had

I LOVE this style.... when I lived in Hawaii i was able to get an incredible one made by Widmer Brothers. No longer able to find it so I brew one on occasion.

Dark saison is great. Using rye gives it an even spicier note too. I’ve also done dark wheat beers as well (different than a dunkelweizen recipe).

I love the Blaugies strain! My favourite beer to date is an attempt to clone their spelt saison with raw spelt. It’s hard to get it to attenuate as far down as some other saison strains, but I love the character!

Ive never experience the saison stall. Ive also only used a french saison yeast and wyeast 3724 and both have done well and just ripped through the wort quickly. Great video. This has peeked my interest and Ill probably try something like this.

Thanks again for the recipe and great content!!

I’ve gotta get more into saisons, this might be just the push I need! Thanks as always Steve, cheers!

Awesome, i usually brew a few throughout the fall and winter!

Great video

That looks so good! Saisons are my favorite style of beer. I'm making my second saison in around a month. I have Pilsner, Vienna, and pale ale malts with saaz hops and M29 French saison yeast. I'll also add coriander and steep some lavender after the boil. Keep up the excellent work!

I brewed one yesterday, I'm curious about the result but will have to be patient

Love saison! Thanks for the content and idea, I’m gonna try this one for sure!!

Haha that last gulp must have felt good, but I'm sure the nap after was even better. Damn 8%!!! Great job, Steve, and as always - cheers 🍺

Belle Saison is sadly being discontinued by Lallemand. Great video, I’ll be taking some inspiration from it! Please include more metric temperature measurements

its a very beautiful looking beer.......can i please get a pint.......nice video Steve.......cheers

As it turns out I have all these ingredients in my collection except for the candy sugar - thinking maybe dextrose and some Carahell perhaps?? Or maybe some honey?? I'll also be pitching Mangrove Jacks M29 French Saison and reckon I'll go with the same temperatures & open ferment. If it turns out even close to how yours sounds & looks , I'll be stoked. 🍻

Hi, Can you please explain how turning on and off the pump after 5 minutes helps with the whirlpool? Thanks in advance

Thank you so much for sharing! When you have positive yeast strains, what is your cleaning routine? I am usually grabbing the enzyme cleaner to be 100% sure that my next Beer in the fermenter does not get bone dry.

I’m curious is open fermenting with a foil covering? I thought open ferment, meant the port was left open to the air. I ask because I often cover my fermenter with foil in the no chill phase.

Dry airlock works great to avoid saison yeast stall

"DON'T" pressure ferment saison yeast? Whoops...!!! I just did a Belgian Saison kit in my Torpedo Keg. It finished in just a couple days @12 psi, but I let it sit for another couple weeks to finish out. Tasted good (albeit warm) when I drew off a sample to test the FG. Waiting for space in my beer meister to move it to serving keg.

One of the first beers I made all grain was a dark Saison kit from Northern Brewer. I used a French Saison yeast and that beer was phenomenal! It almost tasted like root beer, the combination of dark grains and sees yeast provides for some very interesting flavor combinations. Cheers, Steve 🍻

When did u place the airlock into the fermenter or did you leave the foil for the entire primary?

I have the clawhammer 20 gallon system and I'll be darned if I can get the controller dialed in. I've talked to Emmett about it but I still can't get it to come even close to. My new trick it to just keep frigging with it during the whole brew session. Any suggestions?

How did chocolate rye contribute to the beer flavour/aroma?

So I’ve been easing back on higher ABV beers- how can I make this like ~6% and still taste good? Should I reduce hops as well as fermentables? Is it even worth it or should I just go for the higher ABV?

You never mentioned Sodium Bicarb or Sea Salt in your salt additions. So how did you get the Sodium and Bicarb levels required by your water profile. I assume this was an omission. My calcs say 0.7g Sodium Bicarb, 3g each of CaCl, Epsom & Gypsum & 0.2g of Sea Salt or 1g of Sodium Bicarb if you want to avoid the Sea Salt, ending up with a slightly higher Bicarb of 21ppm in the final profile

How did u calibrate your clawhammer system? Bring to a boil or use ice water? I did ice water but idk if I’m getting that accurate temps when mashing cause boil temp only shows 205-208 at sea level. Thanks

One of my top 5 brews was a Dark Saison. It was from a Northern Brewer recipe kit called Saison de Noel. Looked like a stout, smelled like a Weissbier and tasted like a Belgian Dark Strong (aka a Quad) but much drier. I loved the complexity and how it played with your expectations. That recipe used the D90 and it did have a lot of dark fruit flavor. I like your use of Chocolate Rye and may "steal" that for the next time I brew this. The yeast was Fermentis BE-134 (dry), which I did not hear mentioned as a suggestion in your video (perhaps I missed it). I thought the phenols and esters were awesome and I would use this yeast again.

WB06 is in fact STA1+

I have a lot of buckwheat and rye. So, I have been working on an Eastern European Dark 'Saison' with Gnome. Steve, you need to teach KZfaqrs how to talk to the camera. You look and sound like you're talking to a person and not an inanimate object. Also, your pacing is dialed in.

I bet the wife wishes you looked at her the way you look at that dark saison 😂