Saison not stuck but slow? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Saison not stuck but slow?

Thread Tools
Old 02-03-2009, 02:27 AM   #1
Oct 2007
Posts: 69

3 weeks ago I brewed a saison using wyeast 3724. I know this yeast is finicky but damn. I made a nice starter and my OG was .070. Complements of a space heater the ferment temp of this beer has been a constant 88-93F. So after 3 weeks of constant fermenting the gravity is .040 (fg should be like .010). I was shocked. How could this be, I thought I'd done everything right. It is still fermenting slowly but surely. I did find it odd that this beer only had a krausen during the first 48 hours of fermentation. Should I remove it from heat and pitch some champagne yeast or some dry yeast (safale 05)? Should I let it keep going even though it may take forever?

Reply With Quote
Old 02-03-2009, 02:32 AM   #2
Aug 2008
Decatur, GA
Posts: 317
Liked 5 Times on 3 Posts

88 to 93 seems a little high to me. I'm actually brewing a saison kit from Morebeer next and it says to pitch at 68 and hold for 3 days and then to raise the temp up 2 degrees per day until you get to 80. Hold at 80 until fermentation is complete.

I'm also curious about your starter. Pitching into 1.070, did you step up the gravity of your starter from 1.040? Also, what temp did you do your starter at? If you made your starter at room temp (70) and then pitched into 88-93, that could shock the yeast and you'd get poor attenuation.

I'm not an expert, really still just a novice. I'm curious about other's responses as I'm going to brew one next week and start my starter on Sunday.

Reply With Quote
Old 02-03-2009, 02:55 PM   #3
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts

That yeast sticks around 1.035 sometimes. Give it awhile, keep swirling it up... one day it'll wake up and take things down to 1.006 or so in about 24 hours.
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Originally Posted by Soperbrew
big brother only monitors facebook and untappd

Reply With Quote
Old 02-04-2009, 03:54 AM   #4
Jul 2007
Posts: 13

Just let 'er go... she'll finish. Eventually.

Reply With Quote
Old 02-04-2009, 06:41 AM   #5
dontman's Avatar
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts

Originally Posted by keelanfish View Post
88 to 93 seems a little high to me. I'm actually brewing a saison kit from Morebeer next and it says to pitch at 68 and hold for 3 days and then to raise the temp up 2 degrees per day until you get to 80. Hold at 80 until fermentation is complete.
This is the standard instruction set for a saison . . .but it is not a good way to do it. If you want a true Saison fruitiness and spice start at 80 and go to 86, even as high as 90. The fruit and spice esters that truly characterize saisons are developed in the first 72-96 hours of fermentation. They will continue to evolve and actually mellow out during additional warm fermenting but if you start at 68 and ease up to 80 over 6 days you will end up with almost no saison character.

Often the recipe will then fake those esters by adding spices to the beer. Pepper, cardomom, orange peel, etc.

I am surprised at the profile you are seeing CP. Those temps and 1.040? I have one working as we speak. It hit FG at day 6. This weekend will be 3 weeks and I think I will be bottling it. Maybe wait another week.
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

Reply With Quote
Old 11-22-2012, 06:20 PM   #6
Nov 2012
Stockport, Cheshire
Posts: 7

Hello folks,

I'm looking to brew a saison next week and am looking for some advice. Hailing from rainy and windswept Blighty I have had good results using a thermostatic immersion heater and temperature probe to heat my home brew. Given the high fermentation heat that a saison requires am I best taking out the heater after the initial 90 hours? Usually the FV settles at just over 20°c without any additional heat source.

Thanks for any advice.


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison yeast VERY slow ferment... Phan71 Recipes/Ingredients 7 11-22-2010 01:39 AM
Slow fermentation, when is it stuck? Gluten Beginners Beer Brewing Forum 2 03-31-2009 05:48 PM
Stuck (slow) fermentation - should I bottle? habermanm Beginners Beer Brewing Forum 5 03-16-2009 08:43 PM
Slow or stuck cider? frolickingmonkey Cider Forum 6 12-01-2008 02:30 AM
Slow or stuck cider? timotb Cider Forum 5 11-13-2008 06:34 PM

Forum Jump