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Old 03-20-2012, 03:31 PM   #1
oshea3333
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Default saison slow ferment

brewed an all grain saison with an OG 1.064 on 3/14 grav was 1.064
used the wyeast saison smack pack. 1L starter and fermentation started in about 6 hours. got a good 3-4 in krausen but now on 3/19 my gravity is only down to 1.041. Think im stuck or is this just a really slow ferment. Tasted great when i tried my sample yesterday.

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Old 03-20-2012, 03:50 PM   #2
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Which strain is it? High temperatures are usually critical for saison yeasts, have you maintained the proper temperatures?

If it's 3724, it's known to stick near there. From Wyeast:

This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation.

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Old 03-20-2012, 03:55 PM   #3
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Ive been keeping it 70-72. I didnt want to go too high and worry about off flavors. I like the funk but dont want to much skunk!

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Old 03-20-2012, 04:02 PM   #4
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if it is 3724 it needs to be at 85-90. you wont get any "skunk" as you say.

that is also a fairly slow yeast so give it a little more time. it does get stuck at 1.030 so if it does be ready to pitch something else in (i recommend 3711)

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Old 03-20-2012, 04:48 PM   #5
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Quote:
Originally Posted by oshea3333 View Post
Ive been keeping it 70-72. I didnt want to go too high and worry about off flavors. I like the funk but dont want to much skunk!
This yeast is from Saison DuPont, they ferment at 90+ degrees. You won't get much funk keeping it that low!
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Old 03-20-2012, 10:16 PM   #6
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I didn't know that yeast needed to be so warm. I thought I was warm at 70. Thanks guys, added a carboy heater and will wait and see.

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Old 03-20-2012, 10:37 PM   #7
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I've yet to get anything unpleasant from any of the wyeast saison strains when fermenting in the 80s

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Old 03-21-2012, 02:28 PM   #8
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For the Dupont strain, I pitch at 75. Bump it to 78 within 24 hrs, bump to 80 at 48 hrs, bump to 83 at about 4 days. I let it sit at about 83 until end of week 1, then bump it to 86 for week 2, them crank it to 88-90 for week 3. I don't take any readings until the end of week 3. I've never had any problems with it sticking around 1.030 like a lot of people say it does. I did have it stick at 1.010 in my most recent batch but usually get it to about 1.004. I also usually rouse it up at least once a week after the 2nd week.

Also you can leave it on the yeast longer than most yeasts. I've had it in the primary for 4.5 weeks without problem. I do usually get it off the yeast at that point though. This particular yeast is a different animal from the other Sacc yeasts. You have to ferment it hot to get that delicious Saison flavor and aroma.

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