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Old 01-03-2013, 03:34 AM   #321
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Ha, ya, she wimped out halfway through the mash. Brew day went great, and it's bubbling away like the yeast are trying to air up a freaking tire.

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Old 01-03-2013, 10:09 PM   #322
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Old 01-05-2013, 02:57 AM   #323
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Old 01-08-2013, 02:52 PM   #324
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7 days in the fermenter and it's still bubbling! This is my first time using 3711 and man is this yeast crazy.

I did my starter at 68F, pitched at 70F and let it rise during the first two days to 75F on it's own (brew closet room temp). Then I threw a temp controlled heater in the closet and let it slowly ramp up to 80F over the next couple of days. Now it's at 82F and I'm thinking about holding it there till after fermentation finishes, maybe even longer. Thoughts on keeping it hot while it rests or letting it drop down to 74 and letting the yeast rest a bit while it conditions?

Bring on the Saison Funk!

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Old 01-08-2013, 06:57 PM   #325
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Have you taken a gravity reading? If its dropped down to single digits I wouldn't worry about keeping the fermenter warm, I just let mine sit at ambient temp for a while.

The saison funk will come from that really active period, the bulk of bubbles after it has stabilized is just out gassing from co2 in solution.

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Old 01-09-2013, 11:03 PM   #326
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I'm brewing this up weekend after this coming one.

This is my first saison so I'm pretty excited. Don't let me down azscoob . By the way, any water additions (gypsum, Calcium carbonate, etc)?

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Old 01-10-2013, 04:48 PM   #327
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Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?

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Old 01-10-2013, 06:42 PM   #328
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Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?
Sure we can tell you that, but would it be truth?
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Old 01-10-2013, 06:57 PM   #329
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Can someone tell me that 6oz of corn sugar would be appropriate for a Saison to be highly carbed?
What batch size?
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Old 01-10-2013, 08:52 PM   #330
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What batch size?
a little over 5 gallons in the bottling bucket.
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