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Old 06-23-2012, 05:01 AM   #111
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Originally Posted by enrybwerd

Any way to tell if I am running into a temperamental saison or not? And would pitching two vials help lower the temperature for fermenting fully, or is it more dependent on the type of yeast than the quantity?

Thanks for this reply - it was more useful than you may think.
I will take a closer look at the calculator and probably go pick up another vial of yeast.
That white labs yeast can be a bit lazy, and can go dormant as it nears FG. This could lead to bottle bombs if it rouses when bottled. I have also found that it likes it hot, like in the upper 80s and into the 90s hot....
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Old 06-25-2012, 02:55 AM   #112
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Despite a few equipment issues, yesterday's brew felt to be a success!

I ended up not being able to find and Orange Blossom Honey, so I just used regular honey and zested three oranges along with the lemons. Smelled down right amazing, and everyone there said they were excited to try this brew when it's done.

Didn't get to measure the OG correctly (had to measure it in a siphon that hadn't been sanitized for quite a while), but that yielded an OG of 1.06X, which if the target OG was 1.062 then I would say we are close enough for a first brew!

Will keep you posted as this ferments and let you know final results. Thanks again for all the help!

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Old 06-27-2012, 01:04 PM   #113
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I brewed this a couple months ago and it turned out great. OG was 1.063 and it managed to finish nice and dry, at 1.002. I think I started out fermentation too low however (69 for the first 3 days then ramped up). I didnt get as much of the saison yeast characteristics as I was hoping. But all in all, I would rate the beer an 8/10 so this is a great recipe.

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Old 06-27-2012, 04:12 PM   #114
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Originally Posted by timdog
I brewed this a couple months ago and it turned out great. OG was 1.063 and it managed to finish nice and dry, at 1.002. I think I started out fermentation too low however (69 for the first 3 days then ramped up). I didnt get as much of the saison yeast characteristics as I was hoping. But all in all, I would rate the beer an 8/10 so this is a great recipe.
Wow! An 8/10! When I designed this beer I was pleased with the results, but am still stoked so many people are enjoying it!

What yeast did you use? The 3711 or a different saison yeast?
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Old 06-27-2012, 04:23 PM   #115
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I used the 3711... love that yeast but I am still new to it so I haven't found the perfect temp range. Personally next time I would pitch at 68 and rise to 71. Then maybe ramp up to 75 over 1 week. But that's only a bit of an educated guess.

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Old 06-27-2012, 04:35 PM   #116
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Quote:
Originally Posted by timdog
I used the 3711... love that yeast but I am still new to it so I haven't found the perfect temp range. Personally next time I would pitch at 68 and rise to 71. Then maybe ramp up to 75 over 1 week. But that's only a bit of an educated guess.
I have had good results pitching at 68 and letting it free rise.

I want to try the whitelabs saison yeast and ferment it in my house for the first few days then move it to my garage where it is well over 100° just to see what happens.
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Old 06-27-2012, 05:33 PM   #117
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I find the first 3 days are the key... after that, not many weird flavors are produced no matter what the temp. I think we might just have different ideas of what we like in a saison. I prefer the higher level of esters and saison "funk" that I would probably get from a slightly higher ferm temp. But I have not brewed very many saisons so I am only assuming based on what I have learned.

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Old 06-27-2012, 06:38 PM   #118
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Oh unless you were agreeing with me on the temp... what temp does yours usually rise to then? I don't really let my beers just free-rise... I try to have more control. So if I pitched at 68 and ramp up to 72 or so in the first day.. would that be about what you do?

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Old 06-27-2012, 07:56 PM   #119
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Being in AZ my house is at a cool 80° (compaired to 112° outside that is cool) in the summer. I have seen temps in the fermenter hit 85° but I think upper 70s to 80° is where I try to keep the 3711 strain

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Old 06-27-2012, 07:58 PM   #120
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And yes I was agreeing with you.

Thinking on it, my garage hits 118-120 in the day, that may be a bit too hot even for a saison!

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