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Old 08-10-2009, 06:26 PM   #21
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Just did a saison this past weekend, mashed at 148* for 90 minutes. Not too low of a temp at all. Split the 11gal batch into two, using 3724 for one and 3522 for the other.

Day 3 - fermenting at ~84* upping it to ~90* tonight or tomorrow, then possibly up to 95* later this week if I feel crazy.

http://www.homebrewtalk.com/f12/miss-saison-her-surly-sister-131497/

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Originally Posted by DrinksWellWithOthers View Post
I picked up a pack of 3724 last week and am going to brew up my Saison on Monday. I know, kinda late in the game but better late than never. What temp did you guys mash at? Is 148F too low?


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Old 08-11-2009, 11:03 AM   #22
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Is it just me, or are Belguim yeast just really lazy. It seems they have been spoiled by the monks for too many centuries and they all seem to require to be rousted.
I hate lazy workers, but it takes one to know one.



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Old 08-12-2009, 12:36 AM   #23
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I couldn't wait a week to take another SG reading.

It's now somewhere between 1.014 and 1.020, so the yeast is still definitely in the game. Temperature is holding ~85 deg. F. I swirled the yeast somewhat vigorously to help rouse it to assist with a strong finish.

-Steve

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Old 08-12-2009, 04:43 AM   #24
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Quote:
Originally Posted by Kauai_Kahuna View Post
Is it just me, or are Belguim yeast just really lazy. It seems they have been spoiled by the monks for too many centuries and they all seem to require to be rousted.
I hate lazy workers, but it takes one to know one.
dude. you need to pray to them.
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Old 08-14-2009, 12:34 AM   #25
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I just bottled my saison. It was at 85-87 for ~6 weeks and I roused the yeast for the last 3 weeks pretty gently, so I figured it was done. Gravity at bottling = 1.024

I didn't prime them so we'll see what they do in the bottles, I'll try to keep them warm. They're plastic so at least it won't be that dangerous of a situation if they overcarb. Assuming I get the lazy prick yeasties to actually ferment any further. Jesus.

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Old 08-14-2009, 02:49 AM   #26
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I'm not sure precisely, but I remember recently reading in the Farmhouse Ales book that the Dupont strain can do really well at 75-82 degrees, and produces less phenols. I should look up the reference.

In any case, my harvested standard dupont + christmas dupont = crazy fast. Granted, I made a nice starter for it, but it finished in 2 days, from 1.055 to 1.010. It'll likely dry out a tad more, but either way I'm really satisfied with it. I fermented around 80 degrees, but it may have risen a few degrees.

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Old 08-20-2009, 01:25 AM   #27
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I hereby declare my Saison a complete success!!! and what I mean by success is that does not suck. I am new to to the style also. I like them, packs a good buzz.

Thanks to everyone on the board

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Old 08-20-2009, 01:25 PM   #28
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I brewed a Saison on Sunday, the OG was 1.053. The krausen fell yesterday and it's sitting at about 1.022. The temp is holding steady at the mid to high 80's. It's wrapped in towels and a heating pad. Now the waiting game begins...

The last one I brewed started at 1.060 and stalled at 1.035. It took months, but it finally finished at about 1.006

This yeast is a pain.

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Old 08-20-2009, 03:45 PM   #29
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You should try 3711 on your next one.

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Old 08-26-2009, 01:21 AM   #30
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Well, she's finally down to 1.011 after four fracking weeks. It was 1.014 six days ago, so I'm not sure when it hit 1.011, or even if it's done.

The taste is great-- nice pilsener maltiness with a mellow tartness, slightly spicy, crisp, and some definite alcohol.

I'll give it a few more days to see what happens. Right now, it's at 80% apparent attenuation which is the top of the range for this yeast. It just feels so wrong to have it sitting at 85 deg. F. for so long...

-Steve



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