KyleWolf
Well-Known Member
hey everyone.
So, when you make a Saison, you start your fermentation low and after the major fermentation abates, you are suppose to ramp the temp up to 80-85 (I have even heard 90) to finish out dry, as well as get those great esters Saison is famous for. Well, if I wanted to get an ale, down to a really nice dry FG, using a clean finishing yeast (low ester, high floc, "clean malt finish" yeast), how much would you imagine it would effect the outcome if I ramped the temp up like I would for a saison?
Of course I know I could also just double pitch or such for the lower FG, this is purely an academic inquiry.
*edit* I also understand that I risk a lot of fusel and diacetyl flavors...but butterscotch is delicious lol. But really, my base inquiry is the yeasts ability to finish dry.
So, when you make a Saison, you start your fermentation low and after the major fermentation abates, you are suppose to ramp the temp up to 80-85 (I have even heard 90) to finish out dry, as well as get those great esters Saison is famous for. Well, if I wanted to get an ale, down to a really nice dry FG, using a clean finishing yeast (low ester, high floc, "clean malt finish" yeast), how much would you imagine it would effect the outcome if I ramped the temp up like I would for a saison?
Of course I know I could also just double pitch or such for the lower FG, this is purely an academic inquiry.
*edit* I also understand that I risk a lot of fusel and diacetyl flavors...but butterscotch is delicious lol. But really, my base inquiry is the yeasts ability to finish dry.