A Saison is perfect. The easiest to use saison yeast is 3711. Works in a wide range of temps and always ferments out low.
Some Belgians are good also. Just pitch the yeast in the mid 60's and then let it do it's thing. 3787 or 1214 are good choices.
Agreed. I just brewed a hybrid Witbier/Saison with 3711. Due to the heat wave here (over 100 degrees all last week) fermentation temperatures stayed between 70 and 72 degrees, even with a swamp cooler. I could not keep enough ice in it to get temps into the 60's. When i tasted my gravity sample yesterday, I did not detect any diacetyl, fusel burn, or any other heat related off-flavors. I will still need to wait a few weeks to taste the finished/carbonated product, but it seems to be free from heat-induced defects. It also finished at 1.008, which is pretty low for an extract batch! I would have to say I am VERY happy with this yeast so far.
Agreed. I just brewed a hybrid Witbier/Saison with 3711. Due to the heat wave here (over 100 degrees all last week) fermentation temperatures stayed between 70 and 72 degrees, even with a swamp cooler. I could not keep enough ice in it to get temps into the 60's. When i tasted my gravity sample yesterday, I did not detect any diacetyl, fusel burn, or any other heat related off-flavors. I will still need to wait a few weeks to taste the finished/carbonated product, but it seems to be free from heat-induced defects. It also finished at 1.008, which is pretty low for an extract batch! I would have to say I am VERY happy with this yeast so far.
My final comment is from the bottom of my heart, COME ON SEPTEMBER, and hope the pipeline holds until then.
Agreed. I just brewed a hybrid Witbier/Saison with 3711. Due to the heat wave here (over 100 degrees all last week) fermentation temperatures stayed between 70 and 72 degrees, even with a swamp cooler. I could not keep enough ice in it to get temps into the 60's. When i tasted my gravity sample yesterday, I did not detect any diacetyl, fusel burn, or any other heat related off-flavors. I will still need to wait a few weeks to taste the finished/carbonated product, but it seems to be free from heat-induced defects. It also finished at 1.008, which is pretty low for an extract batch! I would have to say I am VERY happy with this yeast so far.
Can you reccomend the kit that you used?
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