I have a name and a deadline for my Mardi-Gras beer, but i am drawing a blank on an extract recipe. I am thinking light, smooth and higher alcohol that will be ready by Feb 3rd. Something special for Mardi-Gras.
Any ideas?
Any ideas?
That sounds good. Any way to transfer thread to recipes section?
Do i need to ferment Saison at higher temps? Our house ranges 61F - 67F. I can cool down effectively, but not heat up.
Do i need to ferment Saison at higher temps? Our house ranges 61F - 67F. I can cool down effectively, but not heat up.
Sounds good, i will do some research on the 3711 yeast. Maybe start at lower temps then step it up?Wyeast 3711 French Saison is very happy fermenting in the 65-75 degree range.
If you can, attach a blow-off. Better than coming home to a missing airlock and beer on your ceiling.
mid-70's is a perfect temp for this yeast, i'd keep it there until it's finished. it keeps going for a while, it's not a fast finisher. i'd plan on 2.5-3 weeks in primary before taking a gravity reading. the warmth will help things finish up faster so don't cool if you're trying to finish up quickly.UPDATE:
I brewed on November 26th. (wyeast 3711) I have been able to keep the temps between 73-78 F, after initial crazy fermentation the first week. I would like to keep in primary another week or until it is done. Was going to check gravity next week, still fermenting. About 3 bubbles per minute, if that means much. Should i keep temps steady, let drop or heat up? Thinking of bottling next weekend, if ready.
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