Originally Posted by Malty_Dog
Nice job with the yeast. I'm pretty new at this. How are you managing your ferm temps?
Hope im not butting in here, but I saw no response to your question. Im brewing my first Saison on Saturday and did my starter tonight. As far as temps go I thought about a space heater in a closet but quickly decided against that....I have decided on using a fish tank heater (70 to 95 degrees, temp controlled, 25-50 bucks depending) and placing my fermentor into a slightly larger tub of water. I am using, Wyeast 3724, I have read where people have ramped the temps up to 85-90. Hence why I chose that route. Its a shot in the dark and going to be fun, worst case scenario it turns out bad. Good luck
Good call on pulling the dreggs!!