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Old 11-26-2012, 10:39 PM   #11
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I have seen many posts (here and other forums) that suggested 7-8 weeks in the primary for brews like this.

I have also seen just as many saying that the typical ale's 3 weeks is fine. (Provided you hit FG, of course.)

Hopefully that means there are no bad choices.

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Old 11-27-2012, 12:28 AM   #12
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Not a lot of experments with higher temp yeast. I made a saison belgain farmhouse and the recipe said to ferment at 79-84 degrees. My year round storage area is normally between 66-72 degrees, so I purchased a electric heater for my carboy. Pitched the yeast (Trappist W-Y 3787) at 72 degrees. Over night it went to 82 degrees. I ajusted the heating rap and now it is stable at 74. I'm supposed to warm condition for 6 days and then drop to 40 degrees for 3-4 weeks. OG was 6.0 for 6 gal. of wort and is fementing rapidly. So after all of this the question is what does anyone think of the temp range.

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Old 11-27-2012, 01:05 AM   #13
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Originally Posted by maida7 View Post
3 weeks maybe but the OP was considering 2 months! 2 months is really not needed. 3 weeks is plenty. If you've oxygenated your wort and pitched the proper amounts of healthy yeast then it may only need 1-2 weeks at the warmer temps to get it done. 3 weeks should not hurt but looooong times at warm temps increase the chances of autolysis. If your yeast were healthy and the ferment went well autolysis should not be a concern but still I'd do long term aging (over 3 weeks) at a cooler temp. that's my 2 cents
I have used this yeast a lot and have figured out that it can take a long time to finish. Often 3 weeks is no where near enough to get it to finish even with proper aeration a big starter. Drop the temps and it will just stop. I have had this yeast just chug along for weeks. It will get most of the attenuationin a few weeks , but the last few points will take a long time to get there. Rush this yeast and you risk bottle bombs or gushers. Drop the temp before it is done and the risk is even greater. The autolysis thing is not a problem at the homebrew scale. Leaving the beer on the yeast is not a problem. Low to mid 70's is not a high temp for this yeast.

Sure most yeasts can finish quickly, but if the OP has never used this yeast it is best to err on the side of too long rather than too short of a fermentation. Also, it is a high gravity quad. It needs time to finish. It will not be done in 3 weeks like an IPA. You cannot rush a big beer.

my 2 cents
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