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Old 03-04-2012, 01:01 PM   #1
EatWell
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Am brewing a 'farmhouse' Saison in the morning, any thing different about brew a Saison that I should be aware of? I have done three batches so far, double IPA, AMBER ALE, CLONE ARRAGANT

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Old 03-04-2012, 01:13 PM   #2
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Your temps will tend to be higher than what is recommended for those others. What yeast are you planning? I have read some issues with WLP565 stalling at 1.035 and maybe needing another yeast to finish it out.

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Old 03-04-2012, 01:40 PM   #3
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Just brewed one with wyeast 3726 and it really liked a ramped up temp if 88*. Primary fermentation was done in a week.

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Old 03-04-2012, 01:43 PM   #4
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Which yeast?

3711 can be fermented cooler.

3726 needs to be fermented much warmer...80's to even 90.

I use 3711 a lot and start it about 70 and then , I ramp it up to about 80 after a week.

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Old 03-04-2012, 03:34 PM   #5
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I am a huge fan of Safbrew T-58. Looking to do an old-school table-strength version on my stove (BIAB) this summer when I can let the ambient temperature work for me.

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Old 03-04-2012, 04:33 PM   #6
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I am using Belgian Saison yeast blend WLP568. has anyone used this?

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Old 03-04-2012, 05:19 PM   #7
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I heard Chris White talking about it on the Jamil show's Saison episode. Because the 565 stalls out they decided to offer a blend that has another ale yeast with it to help it finish out. Though I have not used it.

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Old 03-04-2012, 05:31 PM   #8
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I've used 568 with great results. It's a blend of two yeasts - saison and a Belgian strain. If the saison yeast craps out, the other finishes it up.

On mine, I made a starter (which fermented vigorously, btw). I did this over 4th of July weekend, so it was hot. Started the ferment in the basement at 72ish. After a couple days, moved it upstairs where it was 80 or so. Fermentation was going slow, so I put it in the un-air conditioned second floor crawl space where it was in the 90s. This was probably overkill and it probably would have finished on its own, but saisons like hot temps, and keeping it warm was easy back then.

Hands down, it is one of the best beers I ever made. Cheers!

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Old 03-05-2012, 01:50 AM   #9
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I used 3724. I pitched at 68, ramping 3 degrees a day to 93.
I think I started too low because I didn't get the fruity esters I would like, it's very smooth. Good, but it could be better.
If I were to do it again, I'd start at 75-80 and ramp up to 92-94 to get those esters really cranked out.

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Old 03-05-2012, 10:00 AM   #10
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Fermenting warmer is definitely the trick, though don't go too crazy.

I hear a lot of complaining about WLP565 but it's always been awesome for me. It has a really nice flavor profile. I brewed a Saison 5 days ago with an og of 1.060 that's now down to 1.010. Will drop another couple of points, which is exactly where I want it. I know some like it drier but I prefer it in the 1.006-1.010 range

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