Saison with Wyeast 3724 - 94 degrees ideal? - Home Brew Forums
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Old 06-30-2009, 02:49 AM   #1
TristanL
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Apr 2009
Wausau, WI, Wisconsin
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Good Evening,

I'm making a Saison (aka Tres Bon Saison) with Wyeast 3724 Belgian Saison™. The package says the temp range is up to 70 - 95. The temp is 94, double checked with two thermometers. It's in the range, but is it ideal? If not, what temp should I shoot for?

A little more information for those who wish to read my verbose ramblings!:

Brewing went great on Saturday.

Grain bill:

12.75 lbs Pilsner
.75 lbs of Munich
.5 lb Melanoiden

14 lbs

Hop Schedule:
.8 oz Pearl at 60 minutes,
1 oz Saaz at 15 minutes
1 oz of Tettnang

Mash in with 20 qt of water at 156. Mashed started higher than I waned around 152. I added a gallon of cold water and got the temp down to around 145. I took a temp at the end of the mash and it was 140 degrees. I'm thinking this should produce a very attenuable wort!

FG was 1.063 (1 point over my target of 1.062 with estimated efficiency of 70%).

Chilled wort down to 78 degrees. Pitched a starter (1 pint + smack pack, which was roughly 73 degrees) at 6:30PM. There were signs of activity several hours later (bulbing and quite a bit of krausen).

On Sunday, I placed the carboy in a water bath. Prior to this, the thermometer (sticker type adhered to the carboy) was reading 77/78 degrees.

I added 5 gallons of 95 degree water inside my 15 gallon aluminum pot I use as a hot liquor tank in my all grain brewing set up. I have a 200 watt aquarium heater inside. The thermostat is set to 85 on the heater.

Last night, this morning and tonight the temps have been really steady around 94 degrees and I am seeing roughly 15 bubbles per minute. The krausen has started to recede.

I'm only a few days in. I am ready to wait as long as I need to to get this beer down to 1.006 ideally. I plan to wait a total of three weeks and then check my gravity.

I've done a lot of searching on google and here on HBT for information on various yeast strains and strategies. Just want to give this beer ideal conditions!



 
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Old 06-30-2009, 04:26 AM   #2
android
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Jan 2009
Ames, Iowa
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you're certainly going to get the maximum flavor production from this yeast... which probably won't be a bad thing. i think since the krausen is starting to recede, what has been done at 94 is done. lowering the temp now will not keep it from producing the flavors it already has.


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Old 06-30-2009, 02:45 PM   #3
TristanL
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Apr 2009
Wausau, WI, Wisconsin
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Just an update. Got some cool weather last night and the temp of the water bath was around 85 degrees this AM. I turned the aquarium heater up slightly to compensate.

I've heard this yeast is somewhat sensitive to temp fluctuations. Hopefully this yeast still performs as intended.

 
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Old 06-30-2009, 03:04 PM   #4
beerkrump
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RDWHAHB - yeast is pretty tough. Just make sure to let the yeast do a good job of cleaning up and you'll have beer.

 
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Old 06-30-2009, 04:27 PM   #5
TristanL
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Apr 2009
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Quote:
Originally Posted by beerkrump View Post
RDWHAHB - yeast is pretty tough. Just make sure to let the yeast do a good job of cleaning up and you'll have beer.
Good advice right there. At the end of the day, I'm making beer and it's a wonderful thing!

 
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Old 06-30-2009, 07:48 PM   #6
double_e5
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Kansas City
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While yeast is pretty tough, Saison yeast can be finicky little SOBs. Keep that temp up and give it plenty of time to finish. In the future, I would try to avoid 10* swings overnight.

 
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Old 06-30-2009, 07:51 PM   #7
Arkador
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Apr 2009
Fort Worth, TX
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I used this yeast and fermented at 74degrees. it took 3 weeks to reach final gravity, and on days 14 and 15, I swirled the carboy to get the yeasties back in the game.

 
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Old 06-30-2009, 08:05 PM   #8
arturo7
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Based on the two batches I did with this yeast, I'd say 94 is pushing it. I think you will get some fusels, hopefully not too many.

Let us know how it goes.
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Old 07-02-2009, 09:26 PM   #9
TristanL
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Apr 2009
Wausau, WI, Wisconsin
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Looks like things are sitting pretty at 89 degrees right now. I swirled the wort around a bit yesterday. The fermentation still appears to be "going."

I'm almost tempted to take a gravity reading on Sunday. No matter what, I'll be keeping this in the primary for a minimum of three weeks.

 
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Old 07-03-2009, 02:24 AM   #10
Rooting
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Quote:
Originally Posted by TristanL View Post

I'm almost tempted to take a gravity reading on Sunday. No matter what, I'll be keeping this in the primary for a minimum of three weeks.
Why? Would you like to disapoint yourself?

It ain't done, it ain't close. Forget about it for a month+.

Think about the next brew, OK.



 
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