Stevorino
Well-Known Member
I'd really like to brew this weekend but my fermentation chamber is full!
SWMBO has always asked me to make a Saison and I think this may finally be the time to do it. My understanding is that Saisons need to start a bit cool in their fermentation and then ramp up quite a bit.
Has anyone fermented Saisons and have experiences/successes that show that I could ferment this thing pretty hot and get a good result?
I'm thinking about cooling the wort down to around 68 for pitching and then just putting it in my attic (I live in Atlanta) -- I figure it'll be in the 80's to 90's up there and that the temperature will probably fluctuate during the day and night. Any suggestions?
SWMBO has always asked me to make a Saison and I think this may finally be the time to do it. My understanding is that Saisons need to start a bit cool in their fermentation and then ramp up quite a bit.
Has anyone fermented Saisons and have experiences/successes that show that I could ferment this thing pretty hot and get a good result?
I'm thinking about cooling the wort down to around 68 for pitching and then just putting it in my attic (I live in Atlanta) -- I figure it'll be in the 80's to 90's up there and that the temperature will probably fluctuate during the day and night. Any suggestions?