New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Do Saisons NEED to ferment at a high temp?




Reply
 
LinkBack Thread Tools Display Modes
Old 10-20-2012, 12:34 AM   #1
domdom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Columbia, MO
Posts: 65
Liked 2 Times on 2 Posts

Default Do Saisons NEED to ferment at a high temp?

i tried making a saison this summer and it was a huge failure. ordered wyeast 3724 during the heat wave and it showed up DOA. subbed some dry safeale, OG lower than hoped, FG settled at 1.022, pretty sure it got aerated and is just terrible.

anywho, i'm thinking about trying one this winter that i (hopefully) don't have to worry about the yeast getting overheated. do saisons need to ferment at a high temperature in order to get the classic characteristics of a saison?



__________________
domdom is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 02:01 AM   #2
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,296
Liked 74 Times on 69 Posts
Likes Given: 4

Default

There's a bunch of different yeasts you can use for saisons. All of them are, to varying degrees, able to ferment at high temps without producing fusels. 3724 is just the only one that seems to need high temps to ferment out properly; it has a tendency to stall out around 1.020 at normalish temps. I'd ferment it in the hottest area you can find and pitch something hungrier if it stalls. It does give more of that saisonic saisonyness at higher temps.



__________________

There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 03:22 AM   #3
Rahahb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Eastern, NC
Posts: 285
Liked 10 Times on 8 Posts
Likes Given: 4

Default

I'm just going over my notes for my first attempt at a saison(it won a blue ribbon a couple of months ago), but I can't find the temp at which I fermented.....FAIL

However, I know that I didn't let it get high. Probably 72-74 the first few days. Then I let it rise to ambient which at the time was probably 77ish. I used wlp566 yeast. So to answer your question, NO, you do not have to ferment saisons at high temps to make a good one.

__________________
Rahahb is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 04:05 AM   #4
LoneWolfPR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Indianapolis, IN
Posts: 257
Liked 2 Times on 2 Posts
Likes Given: 6

Default

I'm planning on doing a Belgian Saison soon, and I've been researching a lot. 3724 NEEDS high temps. I mean it shouldn't get below 80 during primary, and likes it as hot as 90 even. I've also been told that if it stalls out you can either pitch something to finish, or if you wait it will start up again and finish out eventually.

__________________

In the Keg: Nothing Currently
In Secondary: Nothing Currently
In Bottles:Oblivion RIS, EdWort's Apfelwein
In Primary: Nothing Currently
On Deck: Nothing Currently
In Design: Saison de Erin

LoneWolfPR is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 04:07 AM   #5
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,829
Liked 132 Times on 99 Posts
Likes Given: 60

Default

I think Saison's do have to be fermented warm...but it is all relative. I think mid 70's is ok which is obviously much too warm for most ales. The important thing is too keep the yeast active so that the saison will attenuate enough.

__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two-Trees-Brewing-Co/102323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 04:09 AM   #6
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 3,846
Liked 578 Times on 414 Posts
Likes Given: 27

Default

There are hybrid yeasts out there too like WLP568 and I think 565. They're part DuPont Saison and part something else that will finish the batch out if the finicky DuPont yeast craps out early.

__________________
Sincerity is everything. If you can fake that, you've got it made.
JonM is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 04:41 AM   #7
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,296
Liked 74 Times on 69 Posts
Likes Given: 4

Default

565 is the same as 3724. 568 is a blend of 565 and a non-saison belgian yeast or two that doesn't stall.

__________________

There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 04:51 AM   #8
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 3,846
Liked 578 Times on 414 Posts
Likes Given: 27

Default

Quote:
Originally Posted by kingwood-kid
565 is the same as 3724. 568 is a blend of 565 and a non-saison belgian yeast or two that doesn't stall.
Yes! This^.
__________________
Sincerity is everything. If you can fake that, you've got it made.
JonM is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 03:15 PM   #9
domdom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Columbia, MO
Posts: 65
Liked 2 Times on 2 Posts

Default

thanks for the info! i might just buy a few packets of it late winter/early spring so they hopefully don't die in transit during the summer then use them when it warms up.

__________________
domdom is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2012, 03:30 PM   #10
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,296
Liked 74 Times on 69 Posts
Likes Given: 4

Default

You can also harvest from a bottle of Saison Dupont. You'll get 565 and 566 mixed together, plus it comes with free beer! On the down side, you have to make like a 6-step starter. I've used my culture several times with success. It never stalls (1.041 to 1.002 in under a week) and makes farmhouse-flavored beer when fermented anywhere from 75 to 100F.



__________________

There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ferment temp too high 24hrs too much? MicahB Beginners Beer Brewing Forum 14 08-20-2012 01:08 PM
Intentional high temp ferment? ShawnNelson Fermentation & Yeast 3 06-23-2012 08:13 PM
High Mead Ferment Temp?? Brewkowski Fermentation & Yeast 7 08-06-2010 03:31 PM
High Ferment Temp Causing Off Flavours Gloworm General Techniques 5 11-16-2006 01:23 PM
High temp pitch=slow ferment? SkewedBrewing Extract Brewing 3 03-02-2006 06:17 PM