shertz
Well-Known Member
Has anyone used this yet? I was reading on another forum about this yeast and the Brewer/Microbiologist for Wyeast had this to say about this strain:
"If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days. A 75 degree F ferment could take a couple of months.
The key is to ferment at 90 from the start. Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer. Prolonged fermentation at high temps can lead to oxidation and off flavors.
I hope this helps."
I listened to Jamil about his Saison, and eventhough he used a different strain, he says to start at 68 and after 2 days add 1-2 degrees a day until you hit 80 in a week. Then ramp up to close to 90. I'm really afraid to pitch at 90 degrees, but don't want to ferment for a month or have to add more yeast later. Thoughts?
"If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days. A 75 degree F ferment could take a couple of months.
The key is to ferment at 90 from the start. Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer. Prolonged fermentation at high temps can lead to oxidation and off flavors.
I hope this helps."
I listened to Jamil about his Saison, and eventhough he used a different strain, he says to start at 68 and after 2 days add 1-2 degrees a day until you hit 80 in a week. Then ramp up to close to 90. I'm really afraid to pitch at 90 degrees, but don't want to ferment for a month or have to add more yeast later. Thoughts?