I have a NB Saison Extract Kit that I'm doing today. I am using Wyeast 3522. I have read many different ideas on how to achieve the best Saison flavor.
Some people say that you should ramp the temperature up so that you do not create bad alcohols or off flavors.
Other people say that you should just hold steady and be nice to Wyeast 3522 because it is not like a real traditional Saison yeast strain. So therefore, does not need to be stressed in temperature to fully complete its process.
1) Which route should I take?
P.s. I don't know if this matters or not, but I plan to use this yeast again in a higher OG brew after the Saison is complete. Does stressing the yeast and rising temperature compromise the yeast?
2) Would it be bad to reuse this yeast under these conditions?
Some people say that you should ramp the temperature up so that you do not create bad alcohols or off flavors.
Other people say that you should just hold steady and be nice to Wyeast 3522 because it is not like a real traditional Saison yeast strain. So therefore, does not need to be stressed in temperature to fully complete its process.
1) Which route should I take?
P.s. I don't know if this matters or not, but I plan to use this yeast again in a higher OG brew after the Saison is complete. Does stressing the yeast and rising temperature compromise the yeast?
2) Would it be bad to reuse this yeast under these conditions?