Before I upgraded to an all-grain five gallon brewing system, I did exclusively small one-gallon batches on my kitchen stove. One of the last beers done on my stove was a jalepeño saison. When first tasting it, I was very pleased at how it turned out. It was light, beautiful, and had a strong kick from the jalepeño. Now, about 8 months later, I decided to open the last of about 15 bottles that were made.
The first thing I noticed is the astounding clarity of the beer. It’s a beautiful, clear, light golden color.
It certainly has one of the best levels of clarity I’ve ever achieved, even though it didn’t have any fining agents added to it nor was it cold crashed. It just came out beautifully clear.
If I was to brew this again, there are a few things I’d change:
1. I’d cut back on the amount of pepper added. While I love the kick, it’s a bit too much to enjoy a full pint of it. This had a whole jalepeño added in the last 15 minutes of the boil. I’d probably make a tincture with vodka and then add it during secondary or just before bottling in order to ensure a good level of kick.
2. I’d brew a minimum of 5 gallons instead of just one.
Over all, a top-notch saison.