steveo929
Well-Known Member
Jamil Z says that to finish a Saison extra dry (as the style demands) you will probably need to add a finishing yeast. Something along the lines of WLP001 or a champagne yeast. But the fermentation temps of Saisons slowly ramps up from 68-85 over the course of a week or so.
My question is do I add the finishing yeast at 85 degrees? All signs point to yes, but this high temp would usually cause off flavors. Or is it such a small additional fermentation that they wouldn't even be noticed?! I'm sure you wouldn't want to bring the temp back down to 68 to pitch the WLP001 but I'm just looking for a correct answer here! Jamil is very vague on the subject of pitching the additional yeast.
Thanks in advance for your help!
My question is do I add the finishing yeast at 85 degrees? All signs point to yes, but this high temp would usually cause off flavors. Or is it such a small additional fermentation that they wouldn't even be noticed?! I'm sure you wouldn't want to bring the temp back down to 68 to pitch the WLP001 but I'm just looking for a correct answer here! Jamil is very vague on the subject of pitching the additional yeast.
Thanks in advance for your help!