New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Saison Fermentation




Reply
 
LinkBack Thread Tools Display Modes
Old 06-04-2012, 04:05 PM   #1
Guidry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denham Springs, La
Posts: 614
Liked 26 Times on 24 Posts
Likes Given: 4

Default Saison Fermentation

Brewed a Saison which had an OG of 1.048 and used a 1.5l starter of WLP566 (Saison II). Airlock activity slowed to about a bubble every 10 seconds on Saturday and I took a reading. Showed 1.010 and the same again yesterday. I'd really like to get this a little lower and I read on BYO the suggestion of using a champagne yeast later in fermentation. Have a couple of questions:

1. Should I add it now, in the primary? (Seems like it, but wanted to make sure)

2. Should I add an entire packet? Hydrate first? I would like to drop it a few more points, but not down to nothing.

Any other opinions about this idea in general are welcome.

Thanks



__________________
Guidry is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 04:18 PM   #2
Schemy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Schemy's Avatar
Recipes 
 
Join Date: May 2011
Location: Omaha, NE
Posts: 514
Liked 57 Times on 44 Posts
Likes Given: 70

Default

What temperature are you fermenting at? If you are on the cooler side, I would gently rouse the yeast, and move to a warmer area of your house. Hopefully this will get the yeast going again and you won't have to worry about champagne yeast. I know not exactly what you are asking, but another option to try before resorting to additional yeast.



__________________

Homebrewers Local 402
www.local402brewers.org
Schemy

ON TAP
Sprockets Sticke Alt
Tobin Helles Bock
Funk Sirens Brett B Meridian IPA
Pale Sight Cascade White IPA
Pale Sight Chinook DH White IPA
Milnahorn Vienna Lager
Sir Ryland Sour Brown

Schemy is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 04:23 PM   #3
JohnnyO
Meh.
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
JohnnyO's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Hamden, CT
Posts: 8,680
Liked 886 Times on 835 Posts
Likes Given: 473

Default

If you still have airlock activity, it would seem as though it's still going.

I did a saison 16 days ago. Took a reading on Saturday night. I'm at 1.012. Karausen hasn't dropped yet, so I'm going to wait to add any additional yeast.

I planned on leaving mine in the fermenter for at least 4 weeks.

__________________
Fermenting: Vienna Lager, Bananas Foster Hefeweizen, IPA
Drinking: Belgian Wit, Munich Helles, Cider
On Deck: Saison
JohnnyO is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 04:24 PM   #4
Guidry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denham Springs, La
Posts: 614
Liked 26 Times on 24 Posts
Likes Given: 4

Default

Schemy: I actualy had typed that in as another option.

Temps in my house range from about 71 to 74. WL states optimal temps for the yeast are 68-78. I could easily give it a gentle swirl and move it close to a window where it would warm up.

__________________
Guidry is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 04:29 PM   #5
JohnnyO
Meh.
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
JohnnyO's Avatar
Recipes 
 
Join Date: Dec 2008
Location: Hamden, CT
Posts: 8,680
Liked 886 Times on 835 Posts
Likes Given: 473

Default

Oh hey Guidry. Just saw that this was you!

Definitely get those temps up! You want to be in the low 80s+ to really get those Saison flavors to come through. My ambient temp in the room is around 75 right now. I didn't have a heat warp, so I took this heat mat that my wife had for starting plants from seeds. I taped it to the side of the 2 fermenting buckets and plugged it in. My fermentation temp has been in the mid 80s.

__________________
Fermenting: Vienna Lager, Bananas Foster Hefeweizen, IPA
Drinking: Belgian Wit, Munich Helles, Cider
On Deck: Saison
JohnnyO is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 05:12 PM   #6
Schemy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Schemy's Avatar
Recipes 
 
Join Date: May 2011
Location: Omaha, NE
Posts: 514
Liked 57 Times on 44 Posts
Likes Given: 70

Default

Yeah, I'd say try to rouse the yeast and let it rise up some more. Hopefully that will get the fermentation down some more. I don't have specific experience with that yeast, but from some various brewing buddy's experience that has worked for him in the past.

__________________

Homebrewers Local 402
www.local402brewers.org
Schemy

ON TAP
Sprockets Sticke Alt
Tobin Helles Bock
Funk Sirens Brett B Meridian IPA
Pale Sight Cascade White IPA
Pale Sight Chinook DH White IPA
Milnahorn Vienna Lager
Sir Ryland Sour Brown

Schemy is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 08:57 PM   #7
Guidry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denham Springs, La
Posts: 614
Liked 26 Times on 24 Posts
Likes Given: 4

Default

Moved it to a spare bedroom next to a window that gets some pretty strong afternoon sun directly. Swirled it around and wrapped in a large towel to protect from the light. Close the AC vent to the room and the door. Was significantly warmer in there this morning than the rest of the house. It was bubbling about twice a minute. Hoping this afternoon sees a little more action. I will probably just wait until the weekdn to take a reading again anyway.

__________________
Guidry is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 09:01 PM   #8
mattmcl
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mattmcl's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Erie, CO
Posts: 724
Liked 7 Times on 7 Posts

Default

I've used that yeast extensively and found the best flavors come from fermenting around 74F, but that's my personal preference. It's a finicky, unpredictable yeast- I've had some batches (of the same recipe) finish in two weeks, others have taken six. Just be patient.



__________________
>>Proudly brewing the beer I drink since 1989<<
mattmcl 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
Saison fermentation temp Bru Fermentation & Yeast 36 05-16-2013 02:38 AM
Saison Fermentation woodwaybrewz Fermentation & Yeast 7 04-14-2012 11:22 AM
Saison fermentation jrm59 Fermentation & Yeast 11 03-02-2012 05:57 PM
Saison Fermentation Dara Fermentation & Yeast 10 01-09-2012 07:34 PM
Stuck Fermentation on Saison Roush Fermentation & Yeast 7 08-26-2010 03:31 PM