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Old 08-14-2009, 02:13 AM   #1
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Default At what temp(s) should I ferment WLP566 (Saison II)?

I'm going to be brewing a Saison Saturday, and not having brewed one before, I'm really confused as to what temperatures I should be fermenting at for this thing. The White Labs FAQ for this yeast says the yeast is good between 68-78F, but then if you read some of the comments you see a guy who regularly brews with it in the 80-90 range and loves it. I found several other recipes around where people are using this yeast in the 80-85 range as well, and some others where people start off at a typical 68F, then let it go as high as 80F or 85F.

What I'd like to understand is, what are the various esters and flavor profiles I can expect at various fermentation temperatures, and *when* I should be fermenting at higher temps, if at all?

My original plan was to just let it go in the 80-85F range for the whole time, maybe even as high as 90F, to simulate the temps you'd see that originate the style. But I dunno what to expect from the yeast, and I don't want to end up with something that turns out to be unpalatable. At this point I'd welcome any suggestions.

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Old 08-14-2009, 02:29 AM   #2
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I just used this yeast. Chilled the wort to the mid 60s then pitched. Put it my bath tub, house stays at about 76. So I imagine at its peak it was up in the 80s. It finished out real nice and dry and fast.

I find the flavors I got at the that temp to be quite nice. Very spicy, no noticeable off hot alcohols. There is a considerable amount of fruitiness but it blends with the spiciness very well, lemon-like.

Anyway, I think it will OK to go hotter, maybe even to 90. I know it is scary. But, I think you can get the flavors you want without going that high.

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Old 08-14-2009, 03:22 AM   #3
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One of the commemorative beers at the NHC this year was a Saison, and a very good one. It was brewed by Tomme Arthur of The Lost Abbey.

The details are at the link below, but he used White Labs WLP566 Belgian Saison II and fermented it at 76. Looking at the recipe, it don't even look like he started lower and let it rise.

Commemorative Beers

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Old 08-14-2009, 03:19 PM   #4
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i just started in a wlp566 saison II beer and I`m keeping it in the bathtub for at least the first 48 hours. Seems to be holding at 24C or around 75ish. After that, my plan is to let the temp fly to whatever, since I`m assuming my girlfriend will get annoyed that the shower is full relatively quickly...

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Old 08-15-2009, 01:32 AM   #5
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Quote:
Originally Posted by cdburg View Post
One of the commemorative beers at the NHC this year was a Saison, and a very good one. It was brewed by Tomme Arthur of The Lost Abbey.

The details are at the link below, but he used White Labs WLP566 Belgian Saison II and fermented it at 76. Looking at the recipe, it don't even look like he started lower and let it rise.

Commemorative Beers
It is interesting you mention this. I was drinking this beer as I was brewing my saison. For some reason I did not even realize that was the yeast in that beer.

There is a Brewing Network interview with a guy that was responsible for putting together that commemorative beer. He said that yeast, Saison II, was original sourced by Dave Levonian from a bottle of Saison du Pont he had while in Belgium. He had delivered the yeast to the Whites.
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Old 08-15-2009, 03:50 AM   #6
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i currently have a saison going right now, i pitched at 75, basement temp was 71 and it sat at 77-79 for the first 3 days, then i moved upstairs (80 degrees) and added my sugar- sat at 84 for 2 more days and now its hanging out at 81 for the past 4 days.

i wish i could tell you how it tastes.... but it seems that the consensus is that you cant really go too high, you will just get stronger flavors out of the yeast. hope it works out.

are you using sugar in the brew? if so are you adding during the boil or into the fermenter?

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Old 08-15-2009, 03:32 PM   #7
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Quote:
Originally Posted by Beerrific View Post
It is interesting you mention this. I was drinking this beer as I was brewing my saison. For some reason I did not even realize that was the yeast in that beer.

There is a Brewing Network interview with a guy that was responsible for putting together that commemorative beer. He said that yeast, Saison II, was original sourced by Dave Levonian from a bottle of Saison du Pont he had while in Belgium. He had delivered the yeast to the Whites.
My wife really enjoyed the beer (both bottles didn't last any more than 24 hours after we got back home), so I figured I'd give the recipe a shot. Knowing that Dave Levonian was responsible for the yeast too makes it that much more fitting. I missed the beginning of that BN show, in person, so I'll have to fire up the podcast to see what else I missed. Thanks for the tip!
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Old 08-15-2009, 03:35 PM   #8
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Quote:
are you using sugar in the brew? if so are you adding during the boil or into the fermenter?
I wasn't planning on using sugar. I got the impression that it isn't typically used in Saisons.
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Old 08-15-2009, 09:22 PM   #9
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i've seen it in a few recipes... they mentioned that it helped dry the beer out.

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Old 08-15-2009, 10:19 PM   #10
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I don't know if I have ever seen a Saison recipe without some simple sugar.

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