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Old 07-01-2010, 11:57 PM   #11
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apologies, it seemed like the convo was taking a turn toward saison. I jumped the gun, and I also think I confused this thread with another I am on currently, my mistake and apologies.

Right, I could use simple sugars to get the FG down as well as mash low, which ultimately I would do (The mashing low part anyways). I am just interested in the effects of ramping with a clean ale yeast. I really need to stop posting when I am half asleep/drunk lol.

Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:

Up next: Rye Amber Ale, Brett Braggot.
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Old 07-02-2010, 02:22 AM   #12
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Ramping it within range is a common practice and done by many brewers.
Ramping it out of range would cause the same things that fermenting at those temperatures does, but not as vigorously. At a semi-high temp, you will get some increased attenuation and esters. At a really high temp you will get less attenuation and you risk some other things like yeast health.

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