The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Fermenting a Saison: The Brasserie Dupont Way

Reply
 
LinkBack Thread Tools
Old 04-27-2008, 05:20 AM   #1
EinGutesBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Mandan, ND
Posts: 608
Liked 1 Times on 1 Posts

Default Fermenting a Saison: The Brasserie Dupont Way

Here's what Wikipedia says on Brasserie Dupont's method of brewing their saison:

Primary fermentation lasts about 5 days, followed by a 1-2 week secondary fermentation. After this, the beer is packaged and warm-aged at the brewery for 6-8 weeks at 73°F(23°C). All of Dupont's beers are naturally carbonated via bottle conditioning.

By filling in the blanks primary fermentation should be in the 80s or even low 90s for fermentation temperature. However, I've read differing opinions on how to ferment the saison, most opposing opinions saying that you should either do a long, cool fermentation (months long) or do a moderately warm fermentation for a shorter period of time (little over a month). For authenticity's sake, I'm considering doing this the way Dupont does it. Does anyone know which method is closer to the real deal, or more importantly, which method will have a greater chance of yielding better results? The debate rages on. Better have a homebrew...

__________________
EinGutesBier is offline
 
Reply With Quote Quick reply to this message
Old 04-27-2008, 02:48 PM   #2
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 44 Times on 37 Posts
Likes Given: 9

Default

Same exact topic being discussed here: http://homebrewtalk.com/showthread.php?t=62843

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 04-27-2008, 03:00 PM   #3
landhoney
Feedback Score: 0 reviews
 
landhoney's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Palm, FL
Posts: 1,359
Liked 6 Times on 6 Posts

Default

They definitely ferment warm/hot. Farmhouse Ales by Jeff Sparrow discusses it.

__________________
"Did you ever kick a woman in the midsection while she was wearing a whalebone corset? I nearly broke my great toe. I never had such a painful experience." -Egbert Souse(W.C.Fields)
landhoney is offline
 
Reply With Quote Quick reply to this message
Old 04-27-2008, 04:05 PM   #4
EinGutesBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Mandan, ND
Posts: 608
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Beerrific
Same exact topic being discussed here: http://homebrewtalk.com/showthread.php?t=62843
Right. I did check that one. My question isn't about temperature so much as about length of time. It seems like the Wikipedia article is different than what most homebrewers are saying...I'm trying to choose between the two. And it's not easy so far. : /
Quote:
Originally Posted by landhoney
They definitely ferment warm/hot. Farmhouse Ales by Jeff Sparrow discusses it.
Yeah, I definitely need to buy that book. Then I'll have the series. Already have BLAM and Wild Brews.
__________________
EinGutesBier is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Skunked Saison Dupont? Edcculus Commercial Brew Discussion 18 12-24-2011 03:54 PM
Saison Dupont from Clone Brews cweston Recipes/Ingredients 22 12-04-2010 02:46 AM
My 1st Dupont Saison Schlenkerla Commercial Brew Discussion 12 12-31-2009 01:38 PM
Saison Dupont clone rockout Recipes/Ingredients 14 06-08-2009 04:16 AM
Vieille Provision Saison Dupont EdWort Commercial Brew Discussion 12 08-05-2008 11:25 PM