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Old 06-12-2014, 05:14 PM   #1
JLW
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Default WLP565 Belgian Saison I yeast - Questions

I prefer Wyeast 3711, that being said my LHBS didn't have any in stock when I purchased my ingredients.

I was doing some research on temp and it seems WLP565 likes the hotter temps and maybe needs them to finish off to a dry finish.

I have a couple of options on how to get it hot and thought I would see if there was preferred method.

1. I can wrap in a blanket and just leave in a warm part of the house.
2. I can use my therm wrap and temp control it to say 85*.
3. Or I can stick it out in my tool shed and let rise to whatever tep it wants to go to.

I did option three with Wyeast3711 and it turned out great. I'm not sure on this yeast which is the best way to go.

Thanks in advanced for any thoughts/advice

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Old 06-12-2014, 05:30 PM   #2
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I put my carboys in a 20 gallon storage bin filled with water. I bought an aquarium heater for 20 bucks and simply set it to 85* and fully submerge it in the water.

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Old 06-12-2014, 05:31 PM   #3
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I would go with option 1 or 2, depending on how warm your house gets. Where I live the outdoor option would never work because the temperature swings 35 degrees from day to night. Don't know if it's the same out there, but I try to avoid big swings whenever possible.

I just pushed 565 up really high on accident a few weeks ago with a heat wrap. I started it at 68, let it rise to room temp (around 76-78) then put the heat wrap on...I think it hit about 103 for a day before I noticed and took it off.

The good news is that it hit 1.004 in about 1 week. The bad news is that it's a phenolic mess. It's still sitting in the carboy, I haven't decided what to do with it.

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Old 06-12-2014, 05:31 PM   #4
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If I had to chose from one of your options I would say 2. You want to avoid temperatire fluctuations which you would get with your third option.

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Old 06-12-2014, 06:25 PM   #5
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Option two is sounding more and more like the correct way to go.

Any thoughts on top end temp for this yeast? On the White Labs site I seem to see 85* a lot and that sounds about right for my other saison's.

I'm thinking about pitching around 75* an then ramp it up over a period of a few days.

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Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

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Old 06-12-2014, 06:37 PM   #6
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When I used WLP565, I pitched at about 72F and let it free rise to 80F or so where it stopped rising on its own. So I put the ferm wrap around it and set it to hold 85F where I held it for several weeks. I also wrapped it in a blanket to help hold in the heat. Worked out very well. It gave me the best attenuation of any yeast I've used to date (with extract).

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