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Home Brew Forums > Home Brewing Beer > General Beer Discussion > This Saison Fermentation is a Beast....
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Old 06-18-2009, 02:01 PM   #1
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Default This Saison Fermentation is a Beast....

2 weeks and it is still going strong -- how long does it take for this sucker to get through primary fermentation and then for conditioning?

I'm using the Wyeast Saison Strain.

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Old 06-18-2009, 02:10 PM   #2
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Maybe a couple more weeks. You may need to warm it up to at least 80-85. You want that thing dry, like .008 at most. As long as it's still going, don't worry about it. Just keep it warm and give it time.

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Old 06-18-2009, 02:14 PM   #3
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I recently had a Hibiscus Saison from a fellow homebrewer, are most Saison cloudy or do they clear up nicely.?

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Old 06-18-2009, 02:16 PM   #4
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That should clear up.

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Old 06-18-2009, 02:18 PM   #5
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Saison yeast strains are a tempermental lot - keep them over 80° and they will do their thing, but can be sluggish.

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Old 06-18-2009, 05:06 PM   #6
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Well lets see. I brewed a saison and used the Wyeast Saison strain on May 16th. That has been 4 1/2 weeks ago. I checked it last night and it is at 1.024. It seems to be dropping about 4 points per week for the past 2 weeks. It has been in a fridge that is turned off with a space heater that is hooked up to a johnson controls A419 and set to 85 degrees with a 2 degree differential. The probe is stuck into a keg cup of water so it will fluctuate alot more than 11 gallons will thus keeping the conical at a more even temp.

Certainly frustrating, but should be well worth it based on last nights taste evaluation.

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Old 06-18-2009, 06:20 PM   #7
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Mine got stuck at 1.012... I repitched some notty and it took it down to 1.004!! I'm sure you'll get a chance to try it if you come out to some of the ATL beer tastings!

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Old 06-18-2009, 06:26 PM   #8
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Mine took eight weeks in the primary (85 degrees with a heating pad.) Went from 1.071 to 1.006. Just finished up 4 week in the bottle. Tried the first one on Tuesday. Worth the wait!

Be patient

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Old 06-18-2009, 06:40 PM   #9
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our club did a BigBrew Saisson this spring. Most uf us with the Sassion yeast found that it liked to start and stop. Average time to complete fermentation was 3 weeks, and giving the fermenter a little swirl to kick up the yeast helped rouse it from a lowpoint in the fermentation.

Mine was WL Belgian Saisson yeast, and took almost 4 weeks, and I swirled it on days 15 and 20.

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Old 06-18-2009, 06:43 PM   #10
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Hmmm. Perhaps a gentle swirl is in order for this evening

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