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Old 07-05-2012, 01:12 PM   #1
permo
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Default Wyeast 3724 Belgian Saison First Timer

I am thinking of tossing Wyeast 3724 into a belgian ale of sorts and am a little concerned about this "touchy" yeast strain.

I don't have the ability to maintain a constant 80-90 degrees but I can easily maintain 66-72 degrees and I am wondering if this is just far to cool for this yeast? I don't care if it takes 3 months to finish so long as it tastes good and finishes dry!

I have a few other strains available and if this one is just not going to work I will switch

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Old 07-05-2012, 01:30 PM   #2
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the published temperature range is 70-95F -- the higher end of the scale gives more yeast character to the beer. it will be cleaner at the low end, but it should finish...eventually. it's summertime, you might just try fermenting outside...although i think north dakota probably has some wild temperature swings at night

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Old 07-05-2012, 01:40 PM   #3
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If you ferment on the cool side with that yeast your beer may not dry out the way it should resulting in a high final gravity.

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Old 07-05-2012, 02:01 PM   #4
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In ND we will be 80-90 during the day and upper sixties at night. I suppose I could ferment in the garage...that may help a bit. Just hate to go through all the trouble and then have a stuck ferment, but the final result with this yeast strain sounds excellent!

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Old 07-05-2012, 04:41 PM   #5
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I have never tried feremting with that yeast at those temps. I always get the temp up to the 80's or 90ish. It always finishes low at those temps.

An easy way to keep your brew at those temps is to pit your fermenter in a large cooler or something else that will hold water, fill it up with water and then use an aquarium heater to keep the temps up. Works great and no temp fluctuations.

I use this one...

http://www.aqueonproducts.com/products/pro-heaters.htm

The 150 watt version.

If you cannot get the temps that high I would suggest using 3711. That yeast is not so tempermental and will always finish low even at lower temps.

If you do get an aquarium heater, just make sure that it will get to the temps you want. Some do not go that high.

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Old 07-05-2012, 11:39 PM   #6
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I vote for the garage. You can still put the bucket in an igloo cooler of water if you're worried about temp swings. If it gets stuck around 1.020, you can just add the clean, high-attenuating yeast of your choice. The saison flavor will still be there. I just bottled a saison that I fermented in my garage when the temps were over 100F outside.

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Old 07-06-2012, 04:40 AM   #7
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I bought an electric blanket at Wal-mart on clearance ($25, down from $60 since it's summer and all)

Wrapped it loosely around my bucket and it kept it at a nice 78f the whole time. That was on setting 2 (of 10). Of course the damn thing shuts off after 10 hours, but that's enough time if you reset it before you go to work and before you go to sleep. Aquarium heater in a bucket of water works pretty good too, but mine was a 200 watt and could only maintain about 74f.

Electric blanket = awesome.

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Old 07-06-2012, 11:51 AM   #8
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Quote:
Originally Posted by kingwood-kid View Post
I vote for the garage. You can still put the bucket in an igloo cooler of water if you're worried about temp swings. If it gets stuck around 1.020, you can just add the clean, high-attenuating yeast of your choice. The saison flavor will still be there. I just bottled a saison that I fermented in my garage when the temps were over 100F outside.
This is the best course of action without spending $ on different equipments
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Old 07-06-2012, 01:17 PM   #9
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"In ND we will be 80-90 during the day and upper sixties at night."
You want to reduce the dgree of temp swings as much as possible - if you can keep the temp consistent at the lower end, go for it

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Old 07-06-2012, 01:18 PM   #10
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I am going to rock the garage, it has been above 80 degrees for a very long time in my garage. I have a 3500 ML starter on the stir plate that I pitched a smack pack into.

Going with a 10 gallon batch of this stuff.....I loaded the end of the boil up with glacier and cascade

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