I am looking to brew a saison since I can't get my fermentation temps below 72F right now with water bath and I have no room in the garage for another fridge to keep the temps lowered.
I am wondering what the upper limit of temps are with the saison yeast. (I am looking at wyeast 3724 for this recipe) I live in Arizona where we are now getting into the mid 100's for temp. I was thinking of letting this puppy ferment in the garage (where the temps are in the upper 90's during the day and the 70's at night).
If that is way too high, I was figuring the infamous water bath to help keep the temps a little more consistent and avoid the spikes during the day.
I like to keep saisons cooler (low-mid 70s) for the first couple days and then let them ramp up. 90 would be fine, but you might be better off using the water bath just to keep temps more consistent (ie, even to keep it warmer at night, etc)
You probably can make a good Saison with those temps. It's almost as hot here. I have a rubbermaid tub that I put frozen 2L pop bottles into. Even with the brew shed at 90F exchanging four bottles a day keeps the watter into the mid sixties. Now the 100's are starting I turned on my brew shed's AC (mostly because I keep bottled beer out there too.) I'm going to do a few Belgians then get a controller for my chest freezer and do some lagers in the heat of the summer.
I think I'll have another pint of this highly flawed beer because it's so damned good.
Last edited by Malticulous; 05-18-2009 at 04:56 PM.
I have it on good authority that Saisons are best crafted on a gradual increase of temps. After pitching (70ish) gradually raise temp to 75 in first week. Gradually raise to low 80's in second week. Raise to high 80's in the third and keep it there until you're ready to bottle (I don't use a secondary).
I'm not a huge fan of Saisons but I may do one since it's hard to keep the house under 74 in the summer.
Poor planning on your part doesn't necessitate an emergency on mine.