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I'm fermenting Jamil's Saison Recipe with 3711 French Saison.
I bumped the temp up to 80-82F using my brew belt. I later realized JZ was using 3724 Belgian strain which can go up to 85F.
Has anybody used this strain above 77F?
This is an excerpt from wyeast website.http://www.wyeastlab.com/vssprogram.cfm?website=2
Thanks!!!
I bumped the temp up to 80-82F using my brew belt. I later realized JZ was using 3724 Belgian strain which can go up to 85F.
Has anybody used this strain above 77F?
This is an excerpt from wyeast website.
[FONT="]Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters, peppery and spicy with no earthiness and low phenols. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.[/FONT]
[FONT="] Attenuation 77-83% [/FONT]
[FONT="] Alc. Tolerance 12%[/FONT]
[FONT="] Flocculation low[/FONT]
[FONT="] Temperature Range 65-77°F (18-25°C)[/FONT]
Thanks!!!