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Old 01-06-2013, 02:47 PM   #1
tnsen
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Default Fermenting Siason temp

Greetings hop heads...I was just getting ready to brew my Brewers Best extract kit Belgian Saison..(thankx Santa)...I was causually flipping thru my last issue of BYO Magazine (December 2012)..when I stopped dead in my tracks.page 9 a small section on new products , a pic of the yeast I was getting ready to open and rehydrate. it says "ment to ferment @ warm temps..aka 90 degrees f ...I decided to wait and do a bit of homework b4 proceeding, I went to the web page listed and it says "fermentation can be compleated in 5 days above 63 degrees" ..hmmmm my first Saison (biab allgrain, Wyeast 3724 belgian Saison) was a partial success..good beer but dident finish up b4 bottling lotta foam , after the fact I learned that it should of been fermented warmer. ahhh the learning curve, so not wanting to repeat that mistake. what temp should I shoot for ?..my home gets average 70F...has anybody used a heating pad under the ale pail? maybe a electric blanket with a winter coat wrapped around...my thoughts are to listen to the web page of the product and not the magazine,,,am I missing something?...any thoughts from the pros on this site..thankx....Tom



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Old 01-06-2013, 03:18 PM   #2
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i've had nothing but issues with 3724, and i've gotten it well above 90*
What is the saison yeast you're using with this next brew? we can give you a better idea of what you should be going with.

Saisons do prefer hotter fermentation though... when i've done them (besides the 3724) i usually keep them around 75ish.



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Old 01-06-2013, 03:25 PM   #3
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Rivinin...the next batch is Lallemand Belle Saison yeast..its a new product..I just got off the web site it looks like I am suppose to pitch @90 degrees no aeration needed..hmmmm

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Old 01-06-2013, 03:33 PM   #4
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Pitching at 90 degrees doesn't sound right. They're probably telling you to rehydrate the yeast at 90 degrees. Pitch in the mid-60's, hold it there a day or two, then let it warm up. That's my recommendation. My guess is that it's the French saison yeast, and not the DuPont one, so it won't be as finicky.

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Old 01-06-2013, 06:43 PM   #5
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OH! it's the new dry stuff! i have high hopes for that one.

as per the instructions on the website

Sprinkle yeast on surface of 10 times its weight of clean sterilized (boiled) tap water at 30-35°C (86-92°F). Do
not use wort, or distilled or reverse osmosis water, as loss in viability may result.

Leave undisturbed for 15
minutes then suspend yeast completely and leave it for 5 more minutes at 30-35°C (86-92°F). Then adjust
temperature to wort and inoculate without delay.

Attemperate by blending portions of wort at 5-minute intervals, below 10°C (50°F) at a time. Do not allow
attemperation to be carried out by natural heat loss as this will take too long and could result in loss of viability
or vitality.

Temperature shock, at greater than 10°C (50°F), will cause formation of petite mutants, leading to long or
incomplete fermentation and possible formation of undesirable flavours

-----------------------------

for fermentation, it's pretty basic and says keep it around or above 63*...
which is strange, usually they give a small usual few degrees and not just one...

i'd honestly get it in the low 60s, pitch, and let it ramp up slowly. till it dies off (possibly 68-70ish) from what little info they have on the website.

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Old 01-06-2013, 07:49 PM   #6
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I think you have a handle on this. A ramp up is better than a ramp down. I like to ferment my Saison at 78 degrees (or as close as i can get to that in the winter) For yeast I use WLP566.

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Old 01-07-2013, 04:47 PM   #7
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i used 566 2 saisons ago and was a very nice lighter saison funk... i appreciated this a ton. last one i finally used the 3711 and am pleasently surprised by the funk that it gives off.

SAISONS! nomz.

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Old 01-07-2013, 10:33 PM   #8
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Thankx for the replies...rivenin..you got, it its the new dry stuff..do you really think I should treat it just any other?....pitching @60 and ferment in the 70s?...how do you guys get those higher temps?...I am considering a heating pad under my bucket with an old sleeping bag wrapped around it , or maybe an electric blanket. as my home barely gets 70 this time of year...I dont brew saisons enoughto build a ferment box of some sort...thankx againe..great site....Tom

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Old 01-07-2013, 10:55 PM   #9
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Traditionally speaking Saisons were fermented at pretty high temps. They don't call it "Farmhouse Ale" for no reason. I have only used the Wyeast Belgian Saison blend, yes it is a little high maintenance but it will certainly get the job done...and makes a GREAT tasting saison, last time I used it I put it in my shed were it was 90* to 95* every day and it ended up great.
That said, however, follow the directions on the package of yeast...if you stall out later you can always ramp up your heat. Don't be surprised if it takes longer than 5 days @ 70* though.

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Old 01-08-2013, 12:19 PM   #10
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I use and aquarium heater in a water bath during the winter months.

Like this:
http://woodlandbrew.blogspot.com/2012/12/fermentation-temperature-control.html



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