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Old 08-02-2012, 12:08 AM   #1
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Default Fermenting temperature question

Hey everyone...

I brewed a Saison about 3 weeks ago, and as some suggested, I was able to elevate the temps to about 88º for the last two, and as a result the brew finished (1.037, was estimated to be 1.040).

I'm just curious, now that it's done, I was going to wait a couple of days before bottling...should I take it back down to where it's more like 75º for those 2-3 days?

thanks.

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Old 08-02-2012, 12:16 AM   #2
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The beer finished at 1.037? I think you have something going on there. Should be in 1.010 range.

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Old 08-02-2012, 12:19 AM   #3
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You can leave it in the high 80's until packaging at this point, but I agree with mux... What was your OG? It must be a huge beer to finish that high. Most Saisons finish with a very low FG and very dry...

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Old 08-02-2012, 05:20 AM   #4
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Ok, I totally had reversed the numbers from the beer calculus projections...I thought it said projected FG was 1.040, when it was in fact 1.014. Wow - glaring error on my part there.

The OG was 1.063. I'm seeing now on Wyeast's site that the projected FG is indeed btw 1.010 and 1.014. Guess we're not quite there yet based on those numbers....

Thanks for the heads up - it made me go back and look at my notes more carefully!

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Old 08-02-2012, 10:33 AM   #5
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Wow if your fg is in fact at 1.037 after 3 weeks and two of them where at 88deg I'm sorry to say but you have issues. Beer would have been done a long time ago.

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Old 08-02-2012, 01:43 PM   #6
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Wow if your fg is in fact at 1.037 after 3 weeks and two of them where at 88deg I'm sorry to say but you have issues. Beer would have been done a long time ago.
Some saison yeasts tend to stall out. I've heard some people say it took 4-6 weeks for their saison to ferment out...
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Old 08-02-2012, 01:45 PM   #7
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You could be finished at 1.014, especially fermenting at those temperatures. Just make sure to take a hydrometer reading a couple days apart, and if it stays the same, you're good to go.

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Old 08-02-2012, 01:51 PM   #8
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You could be finished at 1.014 .
I believe the OP is saying that 1.014 is his target FG, but that the beer is still sitting at 1.037...
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Old 08-02-2012, 02:01 PM   #9
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Quote:
Originally Posted by Stauffbier View Post
I believe the OP is saying that 1.014 is his target FG, but that the beer is still sitting at 1.037...
You are correct, I misinterpreted when he corrected his original statement
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Old 08-03-2012, 07:40 PM   #10
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Quote:
Originally Posted by Stauffbier View Post
Some saison yeasts tend to stall out. I've heard some people say it took 4-6 weeks for their saison to ferment out...
The guy at my lhbs said it can even take up to 8 weeks. If it doesn't move any further, though, I think I'm going to pitch some American Ale...
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