TristanL
Well-Known Member
Good Evening,
I'm making a Saison (aka Tres Bon Saison) with Wyeast 3724 Belgian Saison. The package says the temp range is up to 70 - 95. The temp is 94, double checked with two thermometers. It's in the range, but is it ideal? If not, what temp should I shoot for?
A little more information for those who wish to read my verbose ramblings!:
Brewing went great on Saturday.
Grain bill:
12.75 lbs Pilsner
.75 lbs of Munich
.5 lb Melanoiden
14 lbs
Hop Schedule:
.8 oz Pearl at 60 minutes,
1 oz Saaz at 15 minutes
1 oz of Tettnang
Mash in with 20 qt of water at 156. Mashed started higher than I waned around 152. I added a gallon of cold water and got the temp down to around 145. I took a temp at the end of the mash and it was 140 degrees. I'm thinking this should produce a very attenuable wort!
FG was 1.063 (1 point over my target of 1.062 with estimated efficiency of 70%).
Chilled wort down to 78 degrees. Pitched a starter (1 pint + smack pack, which was roughly 73 degrees) at 6:30PM. There were signs of activity several hours later (bulbing and quite a bit of krausen).
On Sunday, I placed the carboy in a water bath. Prior to this, the thermometer (sticker type adhered to the carboy) was reading 77/78 degrees.
I added 5 gallons of 95 degree water inside my 15 gallon aluminum pot I use as a hot liquor tank in my all grain brewing set up. I have a 200 watt aquarium heater inside. The thermostat is set to 85 on the heater.
Last night, this morning and tonight the temps have been really steady around 94 degrees and I am seeing roughly 15 bubbles per minute. The krausen has started to recede.
I'm only a few days in. I am ready to wait as long as I need to to get this beer down to 1.006 ideally. I plan to wait a total of three weeks and then check my gravity.
I've done a lot of searching on google and here on HBT for information on various yeast strains and strategies. Just want to give this beer ideal conditions!
I'm making a Saison (aka Tres Bon Saison) with Wyeast 3724 Belgian Saison. The package says the temp range is up to 70 - 95. The temp is 94, double checked with two thermometers. It's in the range, but is it ideal? If not, what temp should I shoot for?
A little more information for those who wish to read my verbose ramblings!:
Brewing went great on Saturday.
Grain bill:
12.75 lbs Pilsner
.75 lbs of Munich
.5 lb Melanoiden
14 lbs
Hop Schedule:
.8 oz Pearl at 60 minutes,
1 oz Saaz at 15 minutes
1 oz of Tettnang
Mash in with 20 qt of water at 156. Mashed started higher than I waned around 152. I added a gallon of cold water and got the temp down to around 145. I took a temp at the end of the mash and it was 140 degrees. I'm thinking this should produce a very attenuable wort!
FG was 1.063 (1 point over my target of 1.062 with estimated efficiency of 70%).
Chilled wort down to 78 degrees. Pitched a starter (1 pint + smack pack, which was roughly 73 degrees) at 6:30PM. There were signs of activity several hours later (bulbing and quite a bit of krausen).
On Sunday, I placed the carboy in a water bath. Prior to this, the thermometer (sticker type adhered to the carboy) was reading 77/78 degrees.
I added 5 gallons of 95 degree water inside my 15 gallon aluminum pot I use as a hot liquor tank in my all grain brewing set up. I have a 200 watt aquarium heater inside. The thermostat is set to 85 on the heater.
Last night, this morning and tonight the temps have been really steady around 94 degrees and I am seeing roughly 15 bubbles per minute. The krausen has started to recede.
I'm only a few days in. I am ready to wait as long as I need to to get this beer down to 1.006 ideally. I plan to wait a total of three weeks and then check my gravity.
I've done a lot of searching on google and here on HBT for information on various yeast strains and strategies. Just want to give this beer ideal conditions!