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Saison from Bottle Dregs

Dan Hansen • Apr 08, 2020

Season 1  / Episode 4

Today I'm brewing up a 3 gallon batch of Saison on my Anvil Foundry 6.5 gallon brew system. Saison is a farmhouse style sour beer that's typically a little fruity, a little spicy, and relatively low in alcohol. Getting yeast and bacteria right now is harder than usual so I'm trying something a little different. I'm planning to grow a starter from the bottle dregs of one of my favorite farmhouse breweries.


I also need to check in on the quick sour beer we made in episode 1.


Now, let's make some beer!


Things I used in this brew:

Stir Plate: https://amzn.to/3fYzy5K 

Extra Stir Bars (trust me): https://amzn.to/39qDObD 

1000ml Flask: https://bit.ly/2OQ4ZmM 

Experimental Yeast: https://bit.ly/352TvUk 

Yeast Nutrient: https://bit.ly/3hyGMOd 

2 Gallon Bucket (for grains): https://bit.ly/2yhWNXJ 

2.5 Gallon Torpedo Keg: https://amzn.to/2ZWC86J 

Auto Siphon: https://bit.ly/3cJNSNP 

Mash Paddle: https://bit.ly/3jCzoDi 

Anvil Foundry 6.5 Gallon Brew System: https://bit.ly/2TnyEXb 

Quick Disconnect on the Anvil Foundry: https://amzn.to/3fYny4d 

Blichmann RipTide Pump: https://bit.ly/2ZkWnLj 

Quick Disconnects on the RipTide Pump (2): https://amzn.to/3ht1Sxe 

Spray Nozzle (Aerator): https://bit.ly/3bV1eWt 

Hop Basket: https://amzn.to/3hzdjnq 

Digital Scale: https://amzn.to/2CJNvGf 

3 gallon carboy: https://bit.ly/39tQYVw 

Stopper: https://bit.ly/3hBIYEL 

Airlock: https://bit.ly/3fT79hk 

Eye dropper (for lactic acid): https://amzn.to/2Bt6Vyt 

Star-San: https://amzn.to/39rMezK 

Stainless Cups (12): https://amzn.to/3eWTYdW 

Field Notes: https://amzn.to/3jw7Orn 

Toolbox (kettle stand): https://amzn.to/2OUCFQg 


Support Rad Stuff!

Odd 13 Hoodie: https://bit.ly/2VXJ9Rt 

Hop Print: https://bit.ly/3cO51FA


Some of the links above are affiliate links, meaning, at no additional cost to you, I’ll earn a commission if you click through and make a purchase.🀘🏼🍻

Wild American Sour

By Dan Hansen • 16 Feb, 2021
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years. I’m stoked to give it a shot. Let’s make some beer!

Session Stout

By Dan Hansen • 16 Dec, 2020
In the last episode of Hops & Gnarly season two, I’m making a sessionable stout. Imperial Stouts are cool and all but today I’m shooting for a 4.5% ABV stout that packs just as much flavor and complexity as a full-strength alternative. It’s gonna need a full body, big chocolate aromas, and sweet bready and roasted coffee flavors. Now, let’s make some beer.

Philly Sour Gingerbread Gose

By Dan Hansen • 02 Dec, 2020
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour. Now let’s make some beer!
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