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Old 06-28-2012, 04:26 PM   #11
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just out of curiosity what does "free rise" mean?
Free rising refers to letting the heat that is produced by the fermentation naturally warm the fermenter. So for instance, if you pitch at 68F, the fermentation should be able to get you up to at least the mid 70s, if not higher. In my experience, it produces a balanced character. I think raising the temp in this matter is better than pitching and immediately heating to 80F.

Thank God for Belgian strains that can take some heat -- It's about all I can brew this time of year in Texas!
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Old 06-28-2012, 04:36 PM   #12
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Free rising refers to letting the heat that is produced by the fermentation naturally warm the fermenter. So for instance, if you pitch at 68F, the fermentation should be able to get you up to at least the mid 70s, if not higher. In my experience, it produces a balanced character. I think raising the temp in this matter is better than pitching and immediately heating to 80F.

Thank God for Belgian strains that can take some heat -- It's about all I can brew this time of year in Texas!
gotcha, makes sense. yeah, that's how I was planning on doing it anyways. Just pitch it and let the ambient temps and the fermentation cause it to rise. I have a small addition to the house thta doesn't have any venting for the swamp cooler so it's a few degrees (at most) hotter than the rest of the house. that should get me at 80+ degrees most of the time ambient in there . and I understand your pain on summer brewing. the swamp cooler technique (rope tub and LOTS of ice bottles ) was the way I could keep temps down for my Hefeweizen I just brewed and even then I was about 71 degrees so I got more banana (which is perfect for me since I like a more estory Hef than a dry one)
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Old 06-28-2012, 05:58 PM   #13
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I am trying the dry yeast version. Safale T-58, Belgian yeast for my saison. Anyone try it? Does it have a slow fermentation as well? Planning on fermenting two weeks in primary, one week in secondary at exactly 70F.

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Old 06-28-2012, 06:13 PM   #14
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I am trying the dry yeast version. Safale T-58, Belgian yeast for my saison. Anyone try it? Does it have a slow fermentation as well? Planning on fermenting two weeks in primary, one week in secondary at exactly 70F.
I've used T58 for a Belgian Wit before. It fermented fast, probably less than a week at 64F. I think my FG was 1.012, so it will probably not give as dry of a result as a true saison yeast.
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Old 06-28-2012, 11:27 PM   #15
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yeah, the T-58 is not really a SAISON yeast if my LHBS is to be believed.

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Old 06-29-2012, 11:43 AM   #16
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Kicking around some ideas for my next saison, checking in here. Thanks for sharing!

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Old 06-29-2012, 12:07 PM   #17
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Kicking around some ideas for my next saison, checking in here. Thanks for sharing!
Try using some Mexican piloncillo. It is like brown sugar, and it comes packed into the form of a cone. I disolve it in a pint/quart of boiling water and add that to the boiling wort. Gives a nice flavor.
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Old 06-29-2012, 01:03 PM   #18
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The cool thing about piloncillo? It's dirt cheap. 90 cents for 2 cones from the local Mexican grocer...

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Old 07-02-2012, 11:03 PM   #19
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well, been 3 days in primary for the saison using wlp 565 (same as Wyeast 3724) so I boiled a quart of water dissolved the 2 lb's of table sugar into it and added it to the fermentor after cooling it down in an ice bath. smells DELICIOUS just popping the top and adding the sugars in. my hydrometer broke so I have to grab one in the next 2.5 weeks so I can take a gravity reading at week 3

EDIT... HOLY CRAP.. fermentation took off again in less than 20 minutes. My airlock is bubbling at least 3-4 bubbles a second

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Old 07-05-2012, 11:24 PM   #20
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How is it going? Still vigorous?

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